橄榄加工技术和综合利用研究进展  

Advances in Processing Technology and Integrated Utilization of Chinese Olive

作　　者：任思琪[1,2] 蒋璇靓[1,2] 林艺芬[1,2] 张珅[1,2] 林河通[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002

出　　处：《包装与食品机械》2015年第5期46-50,70,共6页Packaging and Food Machinery

基　　金：福建省重点科技项目(2015N0002);福建农林大学高水平大学建设项目(612014042)

摘　　要：橄榄是中国南方特色亚热带水果,具有丰富的营养价值和药用价值。为促进橄榄产业发展,提高橄榄加工技术和综合利用水平,就橄榄生产分布与果实品质特性,咸橄榄、橄榄蜜饯等传统橄榄加工产品,橄榄汁、橄榄茶、橄榄口服液、橄榄咀嚼片等橄榄新型加工产品,橄榄多酚、类黄酮、脂肪酸等功能性成分及橄榄叶、橄榄核仁等副产物开发利用的研究进展进行综述。Chinese olive [ Canarium album （ Lour. ） Raeusch ], a special subtropical fruit in South China, has high nutritional and medicinal values. In order to promote the development of Chinese olive industry, and improved the standard of processing technology and integrated utilization of Chinese olive. The cultivation and distribution, fruit quality characteristics of Chinese olive, traditional processing products of Chinese olive fruit including salted Chinese olive and Chinese olive preserved fruit, new types of processing products of Chinese olive fruit like Chinese olive juice, Chinese olive-tea, Chinese olive oral liquid and Chinese olive chewable tab- let,functional components of Chinese olive including polyphenol,flavonoid and fatty acid, and the by-product development of Chinese olive leaf and Chinese olive nucleolus are comprehensively introduced in this paper.

关 键 词：橄榄 果实 加工技术 综合利用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]