食品工业2024,Vol.45Issue(2) :323-329.

嫩椰子水营养和功能及冷杀菌技术的研究进展

Research Progress on Nutrition,Function,and Non-thermal Sterilization of Tender Coconut Water

王志国 李枚秋 余继叁 李秋菊 曹君 张伟敏
食品工业2024,Vol.45Issue(2) :323-329.

嫩椰子水营养和功能及冷杀菌技术的研究进展

Research Progress on Nutrition,Function,and Non-thermal Sterilization of Tender Coconut Water

王志国 1李枚秋 2余继叁 2李秋菊 2曹君 1张伟敏1
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作者信息

  • 1. 海南大学食品科学与工程学院(海口 570228)
  • 2. 海南椰佳达食品科技有限公司(定安 571200)
  • 折叠

摘要

嫩椰子水营养丰富,深受消费者青睐,市场潜力巨大,然对其功能性方面的认识仍显不足,同时,嫩椰子水易受微生物污染和热敏性,导致其货架寿命极短,因此文章就其功能性方面的研究和冷杀菌处理及其效果方面的研究进行了综述.嫩椰子水对泌尿系统结石、糖尿病及相关疾病以及雌激素缺乏导致相关疾病有独特作用;膜过滤、高压二氧化碳、空气低温等离子体、脉冲光技术、紫外、高压处理等诸多冷杀菌处理中,膜处理使嫩椰子水的4 ℃货架期极大延长.

Abstract

Tender coconut water is rich in nutrients and highly favored by consumers,with huge market potential.However,there is still a lack of understanding of its functionality.At the same time,tender coconut water is prone to microbial contamination and heat sensitivity,resulting in extremely short shelf life.Therefore,this article reviews research on its functionality and cold sterilization treatment.Tender coconut water has an unique effect on urinary system stones,diabetes and related diseases,as well as estrogen deficiency leading to related diseases;Among many cold sterilization treatments such as membrane filtration,high-pressure carbon dioxide,atmospheric cold plasma,pulsed light,UV,high-pressure treatment,etc.,membrane filtration greatly prolongs the shelflife of tender coconut water at 4 ℃.

关键词

嫩椰子水/营养/功能/冷杀菌/进展

Key words

tender coconut water/nutrition/function/nor-thermal sterilization/progress

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基金项目

海南省自然科学基金(323MS015)

出版年

2024
食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
参考文献量39
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