文献类型：期刊文献

中文题名：基于刺梨的功能性食品研究现状

英文题名：Research Status of Functional Food Based on Rosa roxburghii

作者：邹贝贝 邹世平 文艺 袁玲玲 王小雪 刘仁起 黄奥华

第一作者：邹贝贝

机构：[1]贵州理工学院食品药品制造工程学院,贵州 贵阳

第一机构：贵州理工学院食品药品制造工程学院

年份：2021

卷号：10

期号：1

起止页码：51-55

中文期刊名：食品与营养科学

外文期刊名：Hans Journal of Food and Nutrition Science

语种：中文

中文关键词：功能性食品;刺梨;维生素C

摘要：刺梨,是一种经济效益高且富含大量营养的水果,对于人体健康有极大益处。然而新鲜刺梨难以保鲜,不利于大范围推广,造成了受众狭窄的局面。而以食品形式的刺梨功能性食品是刺梨食品产业发展的必由之路。将刺梨加工成功能性食品,并保留其生物活性,使其有一定的保健功能。通过概述刺梨功能性食品的研究现状,预测刺梨功能性食品的发展前景。
Rosa roxburghii is a kind of fruit with high economic benefits and rich innutrition, which is of great benefit to human health. However, fresh Rosa roxburghii is difficult to keepfresh, which is not conducive to a wide range of promotion, resulting in anarrow audience. The functional food in the form of food is the only way todevelop the food industry of Rosaroxburghii. Rosa roxburghii wasprocessed into functional food and retained its biological activity to make ithave certain health care function. By summarizing the research status offunctional food in Rosa roxburghii,the development prospect of functional food in Rosa roxburghii was predicted.