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食品研究与开发:2017,38(12):201-206
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香蕉加工研究进展
张宏康,林小可,李蔼琪,黄育杭,王韵妍,陈少丽
(仲恺农业工程学院 轻工食品学院,广东 广州 510225)
Research Advances on the Processing of Banana
ZHANG Hong-kang, LIN Xiao-ke, LI Ai-qi, HUANG Yu-hang, WANG Yun-yan, CHEN Shao-li
(College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China)
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投稿时间:2016-09-22    
中文摘要: 香蕉的加工具有原料物美价廉,产品丰富多样的特点。阐述了香蕉的营养价值及功效,并对香蕉汁、香蕉酸奶 等香蕉产品的深加工研究进展进行综述,归纳总结了香蕉皮有效成分的提取技术,最后探讨了香蕉深加工的发展趋势。
中文关键词: 香蕉  加工  提取技术
Abstract:The processing of banana has the characteristics of high quality and inexpensive raw materials. Its products are rich and varied. In this paper, the nutritional value and efficacy of banana were introduced. The re- search progress of deep processing of banana, such as banana juice, banana yogurt and banana powder were reviewed. The technology of extracting effective components from banana peel were summarized. and the ten- dency of the development of deep processing of banana was discussed.
文章编号:201712044     中图分类号:    文献标志码:A
基金项目:广东省科技计划项目(2013B090600033)
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