肉苁蓉保鲜贮藏及加工研究进展  

Progress in research on fresh-keeping,storage and processing technology of Cistanche deserticola

作　　者：朱志鹏 白羽嘉 ZHU Zhipeng;BAI Yujia(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品与机械》2023年第12期208-213,共6页Food and Machinery

基　　金：新疆维吾尔自治区重点研发专项项目(编号:2022B02047-1)。

摘　　要：肉苁蓉是中国传统的名贵中药材之一,可鲜食,但由于产地区域限制以及新鲜肉苁蓉采收后仍具有非常旺盛的生命活动,其在运输和贮藏过程中极易发生褐变、软化甚至霉变等情况。通过检索查阅相关的文献资料,文章总结了近年来新采收鲜肉苁蓉的保鲜方法及贮藏技术,剖析了不同加工方法的优缺点差异,并对肉苁蓉加工技术的发展方向进行了展望。Cistanche deserticola is one of the precious traditional Chinese medicines that can be eaten fresh.Its highly active life and zoning restrictions cause it to brown,soften,and even mildew when being transported and stored.The processing technology and preservation and storage techniques were analyzed by thoroughly reading literatures in this field.Moreover,the advantages and disadvantages of different processing methods were analyzed,and the development direction of C.deserticola processing technology was prospected.

关 键 词：肉苁蓉 保鲜 贮藏 加工 

分 类 号：TS205[轻工技术与工程—食品科学]