苹果加工研究进展  

Research Progress on Apple Processing

作　　者：纪杨洋 王丽萍[1] JI Yang-yang WANG Li-ping(School of Languages and Cultures, Nanjing University of Information Science and Technology, Nanjing 210044, China)

机构地区：[1]南京信息工程大学语言文化学院,江苏南京210044

出　　处：《保鲜与加工》2017年第1期126-129,共4页Storage and Process

摘　　要：介绍了苹果汁类产品的研发及抑制其褐变的相关技术,综述了其他类型苹果加工产品的现状及有效成分的提取,并展望了苹果加工业发展的研究方向,旨在为充分开发利用我国苹果资源、提高苹果附加值提供理论指导和实践借鉴。This paper introduced the research and development of apple juice products and the technologies of inhibiting juice browning, summarized the current status of other types of apple processing products and the extraction of active ingredients, and prospected the research direction of apple processing, which could provide the theoretical instruction and practical reference for full development and utilization of apple resources as well as improving the added value of apples.

关 键 词：苹果 加工 苹果汁 研究进展 展望 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]