审查可食用野生种植的的收获后加工
Chuanmao Zheng1, Jieqing Li2, Honggao Liu3
1College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
可食用的野生提供了很好的味道和营养,但很快就会变坏. 冷是保存质量和营养价值的最佳加工方法.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 收获后技术 收获后技术
背景情况:
- 可食用的野生含有丰富的营养素和生物活性化合物,但由于高水和酶活性,它们很容易腐烂.
- 野生收获的季节性对市场上一致的可用性提出了挑战.
- 现有的加工方法往往对质量产生混合或负面影响.
研究的目的:
- 审查各种收获后加工方法对野生和栽培食用的质量的影响.
- 确定最佳的加工技术,以保持的属性.
- 突出未来在加工领域的研究领域.
主要方法:
- 审查现有的关于收获后加工食用的文献.
- 分析热 (干燥,),冷和非热 (臭氧,可食涂层,电解水,脉冲电场,超声波) 方法的影响.
- 对的硬度,质地,颜色和化学成分 (蛋白质,多糖,,糖,脂质) 等参数的影响的评估.
主要成果:
- 热处理 (干燥,) 会对质地和颜色产生负面影响;干燥会减少营养素,而会增加化学成分.
- 结被确定为一种优越的方法,保留硬度,颜色和化学含量.
- 水洗,臭氧,可食用涂层,电解水,脉冲电场,超声波和烤在保存颜色,质地,糖,,蛋白质和抑制微生物生长方面提供了特定的好处.
结论:
- 结已成为一种非常有效的方法来保持食用的质量.
- 不同的非热和组合方法显示出对特定质量属性的承诺.
- 需要进一步研究联合加工,分子变化和扩大野生的应用.
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