荔枝加工品质评价研究进展  

Progress in Research on Measurements of Processing Quality in Litchi

作　　者：曹颖[1,2] 郜海燕[2] 陈杭君[2] 符勇[1,2] 

机构地区：[1]浙江师范大学化学与生命科学学院,浙江金华321004 [2]浙江省农业科学院食品科学研究所,杭州310021

出　　处：《中国食品学报》2011年第8期126-132,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费项目(No.200903043)资助

摘　　要：本文阐述了荔枝加工制品的品质评价指标、加工特性与品质的相关性。针对不同的荔枝加工产品,对其加工适宜性的评价指标、影响因素进行了总结和分析;同时对加工品质评价技术和方法进行了探讨,以期为荔枝加工品质评价提供一套可行的参考方法,亦为荔枝加工产品原料的选择和品质评价提供理论指导依据。Processing quality evaluation indices and correlation between product quality and processed characteristics were described in this article. Evaluation indices of processing suitability as well as contributing factors were analyzed and summarized for different processed products. Processing quality assessment methods and techniques were discussed in this paper in order to provide an applicable method for litchi processing evaluation. In addition, this article provides a reliable theoretical basis for raw material selection and product evaluation during the processing of litchi.

关 键 词：荔枝 品质评价 研究进展 

分 类 号：S667.1[农业科学—果树学]