苹果粉的加工现状及展望  

The Processing Situation and the Future Prospects of Apple Powder

作　　者：马超[1] 葛邦国[1] 吴茂玉[1] 和法涛[1] 崔春红[1] 王白鸥[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014

出　　处：《食品工业》2013年第12期199-202,共4页The Food Industry

基　　金：2012年度国家科技支撑计划项目(2012BAD31B01)

摘　　要：综述了苹果粉的分类及其抗氧化、增强免疫力及延缓衰老等功能,介绍了目前加工苹果粉常用的喷雾干燥及真空冷冻干燥技术等,分析了其加工现状及存在问题,并对苹果粉加工前景进行了展望。The classification and the functions of apple powder such as antioxidation, enhanced immunity and delayed aging were summarized, the current commonly processing of apple powder used spray drying and vacuum fi＇eeze drying technology were introduced, the processing status and problems existing on apple powder were analyzed, and the prospect of apple powder processing was also discussed.

关 键 词：苹果粉 功能 加工现状 展望 

分 类 号：TS255.4-1[轻工技术与工程—农产品加工及贮藏工程]