火龙果加工技术研究进展  

Processing Technology of Pitaya

作　　者：陈晓旭[1,2] 易建勇[1] 郭小宁[1,2] 毕金峰[1,2] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]沈阳农业大学食品学院,辽宁沈阳110000

出　　处：《农产品加工（创新版）（中）》2014年第5期48-50,53,共4页Farm Products Processing

基　　金：公益性行业(农业)科研专项(201303077)

摘　　要：火龙果是仙人掌科的三角柱属植物(量天尺属)的果实,该植物原产中美洲,是热带、亚热带的著名水果之一。目前火龙果主要以鲜食为主,其加工技术还不够完善,已有的火龙果加工产品主要有制汁、酿造、糖渍等。对火龙果加工技术现状进行综述和展望。Pitaya, originated from Central America, is one of the most famous fruits in tropical and subtropical areas. Since the processing technology in the pitaya mainly includes juice extracting, brewing, sugaring, so the related technology is still under improvement to make full use of the pitaya. In this paper, some processing technology employed in the pitato is summarized and the research outlook is made.

关 键 词：火龙果加工技术 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]