板栗深加工产品的研究现状及前景分析  

Present Situation and Prospect of Chestnut Deep Processing Products

作　　者：魏宗烽[1] 邵颖[1] 魏明奎[1] 

机构地区：[1]信阳农林学院食品科学系,河南信阳464000

出　　处：《农产品加工（创新版）（中）》2014年第8期69-71,共3页Farm Products Processing

基　　金：河南省科技厅项目"板栗护色技术及板栗片产品工艺研究"(122102110144)

摘　　要：对我国板栗深加工产品的研究现状进行综述,介绍低糖板栗果脯、板栗面包、板栗酒、板栗饮料、板栗片等深加工技术,并对加工过程中的关键技术问题进行分析,以期为板栗的深加工产品的市场化发挥指导作用。The status of our production and processing chestnut are reviewed. The several types of chestnut processing are introduced including low-sugar preserved chestnut, chestnut bread, chestnut wine, chestnut drink, and chestnut slices, and processing of the key technical problems are analyzed, in order to play a guiding role for market products processing of chestnut.

关 键 词：板栗 深加工 现状 前景 

分 类 号：F426.82[经济管理—产业经济]