甜橙加工综合利用研究进展  

Research progress on processing and comprehensive utilization of sweet orange

作　　者：周先艳[1] 沈正松 龚琪[1] 朱春华[1] 高俊燕[1] 岳建强[1] 

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南瑞丽678600

出　　处：《中国酿造》2015年第2期13-17,共5页China Brewing

基　　金：农业部公益性行业(农业)科研专项(201403036);云南省邓秀新院士工作站建设项目(20121B018)

摘　　要：甜橙营养丰富,可以加工成多种产品。综述了国内外甜橙果肉加工及其皮渣综合利用研究进展,详细介绍了果肉加工成品橙汁、果酒,皮渣提取产物甜橙膳食纤维、橙皮精油、橙皮果胶、橙皮色素以及皮渣转化产物饲料、酶制剂的研究进展,以期为提高甜橙综合利用率、提高甜橙附加值提供参考依据。Sweet orange is rich in nutrients and it can be made into multiple products. The processing of sweet orange pulp and comprehensive utilization of sweet orange pomace at home and abroad was reviewed. The optimum technological conditions for sweet orange juice, wine, dietary fiber, extraction of essential oil, pectin, yellow pigment, feed and enzyme were discussed in detail. The results will certainly provide reference for improving utilization and product added value of sweet orange.

关 键 词：甜橙 加工 综合利用 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]