| 新食品原料——枇杷叶研发现状与展望 |
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| 引用本文： | 卿樱露,孔钰婷,何丹,宋洪波.新食品原料——枇杷叶研发现状与展望[J].粮食科技与经济,2020,45(1):145-148. |
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| 作者姓名： | 卿樱露 孔钰婷 何丹 宋洪波 |
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| 作者单位： | 福建农林大学 食品科学学院,福建 福州,350002 |
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| 基金项目： | 福建农林大学科技创新专项 |
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| 摘 要： | 枇杷叶在我国具有很长的药食两用历史,2014年枇杷叶被批准为新食品原料,因此具有潜在的开发利用价值。本文围绕枇杷叶的加工与利用,对其食用传统、有效成分、功能性及其相关食品的研发进行综述,并就存在的主要问题进行梳理、提出建议,以期为枇杷叶在食品加工领域的产品研发提供参考。
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| 关 键 词： | 枇杷叶 新食品原料 功能 开发利用 |
The Progressing and Expectation of New Resource Food-Loquat Leaf |
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| Qing Yinglu,Kong Yuting,He Dan,Song Hongbo.The Progressing and Expectation of New Resource Food-Loquat Leaf[J].Grain Technology and Economy,2020,45(1):145-148. |
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| Authors: | Qing Yinglu Kong Yuting He Dan Song Hongbo |
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| Institution: | (College of Food Science, Fujian Agriculture and Forest University,Fuzhou,Fujian 350002) |
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| Abstract: | Loquat leaf has been used as medicine and food in China for a long history.In 2014,loquat leaf was approved in the new food resources.Therefor,it has a huge potential of utilization.Focusing on the field of food processing and utilization,this paper summarized the research and development of the traditional effective ingredients and functional researches related to loquat leaf,sorted out the main problems and put forward suggestions,so as to provide references for the in-depth research and development of loquat leaf in the field of food processing and product research. |
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| Keywords: | loquat leaf new resource food function extraction and utilization |
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