我国蜜饯加工研究现状与展望  

Research Status and Prospect of Preserves Processing in China

作　　者：唐贤华[1] Tang Xianhua(Department of Alcohol and Food Engineering,Sichuan Technology&Business College,Dujiangyan 611830,China)

机构地区：[1]四川工商职业技术学院酒类与食品工程系,四川都江堰611830

出　　处：《现代食品》2020年第9期78-79,87,共3页Modern Food

基　　金：四川工商职业技术学院横向课题(编号:2019HX08)。

摘　　要：蜜饯是以各类水果、蔬菜等为原料,用糖或蜂蜜腌制后加工而成的食品,不仅具有独特的风味特色,而且保持了原料中的营养和保健功效,具有较高的食用价值。本文从加工工艺、后处理、保存和安全检测等方面论述了近年来关于蜜饯的相关研究进展,并进行了分析和展望。Candied fruit is a kind of food which is made from various kinds of fruits and vegetables and pickled with sugar or honey.It not only has unique flavor characteristics,but also maintains part of the nutrition and health care effect of the raw materials,and has high edible value.In this paper,the research progress of preserves in recent years was discussed from the aspects of processing technology,post-treatment and preservation,safety detection,etc.,and the analysis and prospect were made.

关 键 词：蜜饯 加工 研究现状 展望 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]