广式凉果的降硫技术研究进展  

Research Progress on Sulfur Reduction Technology of Guangzhou Cold Fruit

作　　者：白卫东[1,2] 梁娇 杨婉媛 丁度高 陈树鹏 李湘銮 BAI Weidong;LIANG Jiao;YANG Wanyuan;DING Dugao;CHEN Shupeng;LI Xiangluan(College of Food Science and Technology,Zhongkai University of Agricultural and Engineering,Guangzhou,Guangdong 510225,China;Guangdong Key Laboratory of Traditional Food Processing and Safety Control,Guangzhou,Guangdong 510225,China;Chaozhou Anbu Jiawei Food Factory,Chaozhou,Guangdong 515638,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广州市广式传统食品加工与安全控制重点实验室,广东广州510225 [3]潮州市庵埠佳味食品厂,广东潮州515638

出　　处：《农产品加工》2019年第23期86-89,共4页Farm Products Processing

基　　金：庵埠专业镇协同创新中心建设项目（粤财教[2017]443号）

摘　　要：广式凉果中普遍存在二氧化硫超标现象,过量二氧化硫对人体胃肠和肝脏会造成危害,通过阐述凉果中二氧化硫的来源作用、相关标准及其相应的降硫技术,对广式凉果的降硫技术发展趋势进行展望。There is a common phenomenon of sulfur dioxide exceeding the standard in cold fruit,and excessive sulfur dioxide will cause harm to human stomach and liver.This paper mainly expounded the source and function of sulfur dioxide in cold fruit,the relevant standards and its corresponding sulfur reduction technology.The development trend of sulfur reduction of cool fruit in Guangzhou was prospected.

关 键 词：凉果 二氧化硫 降硫技术 研究进展 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]