草莓深加工研究进展  

Review on the Progress of Deep Processing of Strawberry in China

作　　者：钟正丹 赵长青[1] 赵兴秀[1] 邹伟[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《农产品加工》2015年第6期61-64,共4页Farm Products Processing

基　　金：酿酒生物技术及应用四川省重点实验室项目(NJ2014-08)

摘　　要：草莓是我国重要的经济作物,目前年产量已达200×104 t。草莓是浆果,成熟后贮藏期较短,为充分开发草莓资源,草莓深加工是草莓产业的必经之路。通过综述近几年我国草莓深加工方面的研究进展,以及各种深加工产品的研发、相应生产工艺的优化,展望未来草莓深加工的发展方向。Strawberry is an important economic crop with a yield of 200×10^4 t each year in China. As a berry, strawberry cannot store long time after aging. In order to fully explore this resource, deep processing is the necessary way. In this paper, recent progress on the deep processing of strawberry in China is reviewed, with an emphasis on the development of new products and optimization of production process. Further, perspective of deep processing of strawberry is proposed.

关 键 词：草莓 深加工 草莓酒 草莓酱 

分 类 号：S668.4[农业科学—果树学]