鲜切胡萝卜的加工技术研究进展  

Processing Technology of Fresh-Cut Carrot:A Review

作　　者：陈燕 毕秀芳 焦文成 代雨杉 车振明 CHEN Yan;BI Xiufang;JIAO Wencheng;DAI Yushan;CHE Zhenming(School of Food and Bioengineering,Xihua University,Chengdu 610039,Sichuan,China;Yibin Xihua University Research Institute,Yibin 644000,Sichuan,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]宜宾西华大学研究院,四川宜宾644000

出　　处：《食品研究与开发》2023年第14期213-218,共6页Food Research and Development

基　　金：四川省重点研发项目(2020YFN0151)。

摘　　要：鲜切果蔬便捷、环保、健康,日益受到消费者的青睐。但鲜切处理破坏了胡萝卜的组织结构,导致胡萝卜质构软化、维生素和类胡萝卜素等营养物质流失,降低了鲜切胡萝卜品质和商业价值。该文综述近年来应用于鲜切胡萝卜加工技术的研究进展,包括热处理、辐照、超高压、高压二氧化碳等加工技术,总结了不同加工技术的优势及存在的问题,并对不同技术在鲜切胡萝卜加工上的进一步研究进行展望。Fresh-cut fruits and vegetables are increasingly favored as they are convenient,environmentally friendly,and healthy.However,fresh-cut treatment destroys the tissue structure of carrots,resulting in softening of the carrots and loss of nutrients such as vitamins and carotenoids and thus lowering the quality and commercial value of fresh-cut carrots.This paper summarized the research on processing techniques for fresh-cut carrot,including heat treatment,irradiation,ultra-high-pressure treatment,and high-pressure carbon dioxidetechnology,summarized the advantages and problems of different techniques,and looked forward to the further research on the techniques in fresh-cut carrot processing.

关 键 词：鲜切果蔬 胡萝卜 品质控制 保鲜技术 非热加工技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]