| 梅果的保健功能和加工进展 |
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| 引用本文： | 蒋立勤.梅果的保健功能和加工进展[J].农产品加工．学刊,2008(1):54-56,61. |
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| 作者姓名： | 蒋立勤 |
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| 作者单位： | 浙江中医药大学,药学院,浙江,杭州,310053 |
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| 摘 要： | 梅是原产于我国的水果。梅自古以来在医疗和饮食方面都有很多的应用。总结了我国梅果的品种分布、基本成分和产品加工,并简述了国内外对梅果保健功能的最新研究成果,提出具有保持梅果原有天然营养成分,减少功能性成分损失,具有保健功能的梅加工新工艺。
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| 关 键 词： | 梅 营养成分 功能 加工工艺 |
| 文章编号： | 1671-9646（2008）01-0054-03 |
| 收稿时间： | 2007-12-10 |
| 修稿时间： | 2007年12月10 |
The Health Prospect and Process Technology of Plum |
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| Jiang Liqin.The Health Prospect and Process Technology of Plum[J].Nongchanpin Jlagong.Xuekan,2008(1):54-56,61. |
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| Authors: | Jiang Liqin |
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| Institution: | Jiang Liqin (College of Pharmacy,Zhejiang University of Chinese Medicine,Hangzhou,Zhejiang 310053,China ) |
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| Abstract: | Plum is original Chinese fruit. The Chinese people have used plum for Chinese medicine as well as foodstuff. This paper briefly described the plantation, main composition and processing of plum, with a summary of the study of functional aspect of plum in and out of aboard. Further more, it has been presented that the plum process technology of some new food- stuffs has the characteristic of maintaining nature nutrition and decreasing loss of functional composition, which could keep good health. |
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| Keywords: | plum nutrition functional composition process technology |
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