新型加工食品果蔬纸研究进展

被引：4

作者：

邓亚军

谭阳

冯叙桥

杨兵

周纷

刘丹

张骏龙

刘欢

机构：

[1] 渤海大学食品科学与工程学院

来源：

食品科学 | 2017年 / 38卷 / 21期

关键词：

果蔬纸; 现状; 加工工艺; 品质;

D O I：

暂无

中图分类号：

TS206.4 [包装材料]; TS255.3 [果蔬加工与保藏];

学科分类号：

083201 ; 083203 ;

摘要：

果蔬纸是一种新型的果蔬深加工产品,可作为休闲食品或可食性包装材料。果蔬纸能保留基料果蔬原有的香味、色泽和各种营养成分,是一种能提高果蔬附加值的新型加工产品。本文从果蔬纸原料配方和关键加工工艺方面论述果蔬纸研究的进展,从感官品质、营养品质、贮藏品质、抗菌特性等方面论述果蔬纸品质的研究状况,还就目前果蔬纸加工及品质研究中存在的问题(如新产品开发、纸质特性欠佳、制浆与护色关键工艺需要优化等)进行了分析,并提出了解决这些问题的建议,以期为果蔬纸的开发研究提供参考。

引用

页码：302 / 307

页数：6

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