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黄秋葵研究进展及其应用

来源：花匠小妙招时间：2025-05-12 02:27

GONG Xiao, JIANG Yong-chao, ZHOU Wei, LIU Yang-yang, LI Ji-hua, LIN Mao. Research Progress and Utilization of Okra[J]. Science and Technology of Food Industry, 2018, 39(23): 329-333. DOI: 10.13386/j.issn1002-0306.2018.23.057

Citation: GONG Xiao, JIANG Yong-chao, ZHOU Wei, LIU Yang-yang, LI Ji-hua, LIN Mao. Research Progress and Utilization of Okra[J]. Science and Technology of Food Industry, 2018, 39(23): 329-333. DOI: 10.13386/j.issn1002-0306.2018.23.057

黄秋葵研究进展及其应用

龚霄1, 姜永超1,2, 周伟1, 刘洋洋1, 李积华1, , , 林茂3

1. 中国热带农业科学院农产品加工研究所, 农业部热带作物产品加工重点实验室, 广东湛江 524001;

2. 华中农业大学食品科技学院, 湖北武汉 430070;

3. 贵州省农业科学院现代农业发展研究所, 贵州贵阳 550006

详细信息

作者简介:

龚霄(1984-),男,博士,副研究员,研究方向:食品生物技术,E-mail:gongxiaocau@126.com。

通讯作者:

李积华(1979-),男,博士,研究员,研究方向:农产品加工与贮藏,E-mail:foodpapter@126.com。

中图分类号: TS255.1

计量文章访问数: 0307 HTML全文浏览量: 052 PDF下载量: 07 出版历程收稿日期: 2018-03-01 网络出版日期: 2020-11-22 刊出日期: 2018-11-30

Research Progress and Utilization of Okra

1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture, Agriculture Products Processing Research Institute, Chinese Academy of Tropical Agriculture Sciences, Zhanjiang 524001, China;

2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;

3. Guizhiu Institute of Intergrated Agricultural Development, Guizhou Academy of Agricultural Science, Guiyang 550006, China

摘要

摘要: 黄秋葵属于锦葵科秋葵属的一年生草本开花植物,其绿色豆荚是一种具有很高营养价值和潜在益生功效的新型保健蔬菜,有很高的应用价值和开发潜力。从营养学角度,秋葵果荚是一种优质的蛋白质来源,含有多种矿质元素,具有增稠、稳定等一系列独特的食品加工性能,秋葵籽油具有较高的营养和保健价值。在功能特性方面,黄秋葵具有降血脂、抗疲劳、提高机体免疫力等作用。目前,黄秋葵保鲜主要采用真空预冷以及低温配合保鲜方式。黄秋葵产品主要集中在罐头、干制品、以及复合饮品等方面。本文主要介绍了黄秋葵的营养和功能特性、贮藏与保鲜、加工等进展,在综述黄秋葵营养与保健功能特性的基础上,对其产品的开发研究进行探讨,综述了黄秋葵研究现状,并展望了其发展前景,以期为黄秋葵产品的深度开发提供指导。

关键词: 黄秋葵 / 营养与保健 / 贮藏 / 应用

Abstract: Okra(Abelmoschus esculentus L.),being a flowering plant of annual herb,is a kind of special vegetable for its edible green seed pods with high nutritional value and potential health benefits. From the perspective of nutrition,okra fruit is a good source of protein,containing a variety of mineral elements,with a series of unique food processing performance such as thickening and stability. Okra seed oil has high nutritional and health value. In terms of functional properties,okra has the effects of lowering blood-fat,anti-fatigue,and improving immunity. At present,the preservation of fresh okra mainly uses vacuum pre-cooling and low-temperature preservation. Okra products mainly focus on canned foods,dry products,and compound drinks. Its nutritional and functional characteristics,storage and edible value were summarized,based on the discussion of the nutritional and health functional properties of okra,the development and research of its products were discussed. Its research progress and development prospects of okra development and utilization were also discussed,which is expected to provide theoretical guidance for okra deep development.

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计量文章访问数: HTML全文浏览量: PDF下载量: 出版历程收稿日期: 2018-03-01 网络出版日期: 2020-11-22 刊出日期: 2018-11-30