食品科学 ›› 2017, Vol. 38 ›› Issue (21): 302-307.doi: 10.7506/spkx1002-6630-201721047

• 专题论述 • 上一篇    下一篇

新型加工食品果蔬纸研究进展

邓亚军,谭阳,冯叙桥,杨兵,周纷,刘丹,张骏龙,刘欢   

  1. (渤海大学食品科学与工程学院,辽宁?锦州 121013)
  • 出版日期:2017-11-15 发布日期:2017-11-01
  • 基金资助:
    辽宁省科技厅农业攻关及成果产业化项目(2011205001);渤海大学人才引进基金项目(BHU20120301)

Progress in the Development of Fruit-Vegetable Film as a Novel Processed Food

DENG Yajun, TAN Yang, FENG Xuqiao, YANG Bing, ZHOU Fen, LIU Dan, ZHANG Junlong, LIU Huan   

  1. (College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)
  • Online:2017-11-15 Published:2017-11-01

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。

关键词: 果蔬纸, 现状, 加工工艺, 品质

Abstract: Fruit-vegetable film, a novel processed food produced from fruits and vegetables, is used as either a snack food or as an edible packaging material. Fruit-vegetable film is an improved value-added product that can retain the original aroma, color and nutrition of the fresh raw materials. In this paper, we summarize recent progress in the formulation and key processing parameters of fruit-vegetable film, and review recent studies to evaluate the sensory quality, nutritional characteristics and antimicrobial properties of fruit-vegetable film. Furthermore, problems existing in the processing and quality evaluation of fruit-vegetable film are analyzed, such as new product development, undesirable properties for use as packaging materials, and the need for further optimization of the crucial parameters for pulping and browning control and various solutions to the problems are proposed with the purpose to provide useful references for the research and application of fruit-vegetable film.

Key words: fruit-vegetable film, present status, processing technology, quality

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