番石榴和番石榴叶加工研究进展  

Research advance in the processing of Psidium guajava and Psidium guajava leaves

作　　者：张宏康[1] 林奕楠 许晓鹏[1] 蔡林飞[1] 卢泽如 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品工业科技》2014年第15期390-394,共5页Science and Technology of Food Industry

基　　金：广东省省部产学研合作项目(2010B090400009);仲恺农业工程学院2013年大学生创新基金项目;2013年国家级大学生创新创业训练计划项目

摘　　要：综述了番石榴及番石榴叶的化学成分及其功效,阐述和分析了番石榴及番石榴叶中有效成分的提取方法,总结了番石榴果酒、番石榴饮料、番石榴果糕、番石榴果冻等番石榴加工技术研究进展,并讨论了其在食品工业中的加工利用前景。The chemical components and their efficacy of Psidium guajava and Psidium guajava leaf were reviewed and the extraction methods of the effective components of guava and its leaf were summarized in this paper. Furthermore the research advances on the progressing technologies of guava fruit wine, guava beverage, guava fruit cake and guava jelly, as well as the discussions on the guava processing development trends in the food industry were discussed.

关 键 词：番石榴 番石榴叶 加工 

分 类 号：TS201.1[轻工技术与工程—食品科学]