食品科学技术学报2019，Vol.37Issue(5)：16-22,7.DOI:10.3969/j.issn.2095-6002.2019.05.003
国内外蓝莓加工技术与功能性成分研究进展
Research Progress on Blueberry Processing Technology and Functional Components in Domestic and Abroad
摘要
Abstract
As a primary species belongs to the genus Vaccinium, blueberries are rich in phenolic com-pounds such as anthocyanins and flavonoids in addition to basic nutrients,which have important effects on reducing inflammatory reaction, preventing cancer, scavenging free radical and protecting eyesight. How-ever, the perishable property of fresh blueberries has determined additional processing should to be done. Meanwhile, the properties of health care were contributed to increasing demand of customers for processed blueberries products. Application of advanced technologies contributed to retention of functional ingredi-ents was the driving force for the development of blueberry industry. This paper summarized recent re-search progress in processing techniques and functional components of blueberry juice, blueberry wine, drying, and extraction of functional ingredients which might help build a theoretical basis for blueberries processing.关键词
蓝莓/加工技术/功能性成分/干燥技术/蓝莓果汁/蓝莓果酒Key words
blueberry/processing technology/functional components/drying technology/blueberry juice/blueberry wine分类
轻工纺织引用本文复制引用
李斌,谢旭,孙希云,田金龙,王月华,束弛,孟宪军..国内外蓝莓加工技术与功能性成分研究进展[J].食品科学技术学报,2019,37(5):16-22,7.基金项目
国家自然科学基金资助项目(31671863). （31671863）
