苹果的深加工技术与综合利用研究  

Research Progress on Deep Processing and Comprehensive Utilization of Apple

作　　者：李辉 熊丽娇[2] 刘苑琳 杨华 翟明 刘玲彦 柳志杰 许引虎 LI Hui;XIONG Lijiao;LIU Yuanlin;YANG Hua;ZHAI Ming;LIU Lingyan;LIU Zhijie;XU Yinhu(Angel Yeast Co.Ltd.,Yichang,Hubei 443003;Central People's Hospital of Yichang,Yichang,Hubei 443003;School of Food and Biological Engineering,Hubei University of Technology,Wuhan,Hubei 430064;Hubei Key Lab of Yeast Functions,Yichang,Hubei 443003,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]湖北省宜昌市中心人民医院,湖北宜昌443003 [3]湖北工业大学生物工程与食品学院,湖北武汉430064 [4]湖北省酵母功能重点实验室,湖北宜昌443003

出　　处：《酿酒科技》2019年第9期84-88,共5页Liquor-Making Science & Technology

摘　　要：苹果是世界四大水果之一,它具有非常高的种植价值和经济效益,我国的苹果种植面积和产量占全球一半以上。本文就苹果的果皮、果肉、果渣和果籽的营养成分和研究利用现状做了简要的综述。希望通过系统性的概述,能够对苹果——这一我国最重要的水果农产品的资源深加工和综合开发及利用起到推动和引领作用,从而促进农业供给侧及“三农”问题的解决。Apple,one of the top four fruits in the world,has high planting value and economic benefits.The planting area and the yield of apple in China account for more than half of the whole world.In this paper,the nutritional components of apple peel,pulp, pomace,and seed,as well as their present utilization situations,were introduced.The systematic summary would be helpful in advancing deep-processing and utilization of apple,and further solving the problems in agricultural supply-side reform.

关 键 词：果皮 果肉 果渣 果籽 深加工 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS255[轻工技术与工程—食品科学与工程]