干果零食中的新兴技术:营养丰富和可持续生产
Małgorzata Nowacka1, Hanna Kowalska1, Urszula Tylewicz2,3
1Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland.
概括
本综述探讨了创建营养丰富的干果和蔬菜零食的新方法. 诸如真空浸和非热加工等技术提高了质量和保质期,促进了更健康的饮食习惯.
科学领域:
- 食品科学 食品科学 食品科学
- 营养 营养 营养 营养 营养
- 食品加工技术 食品加工技术
背景情况:
- 现代饮食经常包含高能量,高脂肪,高糖和高盐的加工食品,而水果和蔬菜摄入量不足,对健康产生负面影响.
- 新鲜产品的季节性和有限的可用性导致剩余产品经常以干燥形式保存,以长时间储存.
- 干水果和蔬菜零食正在食品行业获得商业吸引力,因为它们的保质期延长和方便.
研究的目的:
- 审查新的加工技术,以生产高质量,富含营养的干果和蔬菜零食.
- 突出非热方法和先进的干燥策略,以保持营养价值.
- 讨论安全性,微生物质量和储存方面的考虑,以保持零食的质量.
主要方法:
- 审查创新技术,包括真空浸,透脱水,可食涂料和修改的干燥工艺.
- 非热方法的描述,如脉冲电场,超声波,高水静电处理,脉冲光和冷等离子体.
- 介绍各种干燥方法,包括混合干燥,用于健康的零食生产.
主要成果:
- 新的工艺可以丰富干果零食,改善它们的营养成分.
- 非热和先进的干燥方法为保存营养和质量提供了潜力.
- 考虑安全性,微生物负荷和储存对于高质量的干零食至关重要.
结论:
- 提供了关于生产和维护高质量的干零食的指导.
- 概述了对干果和蔬菜零食技术未来研究的建议.
- 审查的方法为更健康的零食替代品提供了途径,解决了饮食方面的问题.
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