刺梨加工褐变控制技术研究进展  

Research Progress on Browning Control Technology of Rosa Roxburghii Tratt

作　　者：张家臣[1] 陈礼敏 胡海军[1] Zhang Jiachen;Chen Limin;Hu Haijun(Zunyi Normal University,Zunyi 563006,China)

机构地区：[1]遵义师范学院,贵州遵义563006

出　　处：《现代食品》2020年第16期41-44,共4页Modern Food

基　　金：贵州省科技合作计划项目“刺梨深加工褐变机理及控制技术的研究”(编号:黔科合LH字[2016]7015号);贵州省大学生创新创业训练计划项目“刺梨深加工褐变控制技术的研究”(编号:201610664010)。

摘　　要：刺梨中的单宁和有机酸含量较高,味道酸涩,降低了刺梨的鲜果品质,决定了大部分刺梨用于加工。但刺梨适应性差,且加工过程中极易褐变。因此,市场上刺梨产品种类非常少,主要有果汁饮料、果脯和果酒3大类。同时,对刺梨加工过程褐变控制技术的研究较少,降低或防止刺梨产品褐变,可提高其产品感官质量,填补市场空缺,对带动百姓致富、促进地方经济发展等方面都起着重要的作用。本文在查阅大量文献资料的基础上,对刺梨产品(果汁饮料、糖制品、发酵制品)加工褐变控制技术进行全面论述,为刺梨加工褐变控制技术提供技术参考和指导。The content of tannin and organic acid in Rosa roxburghii Tratt is high,and the taste is sour and astringent,which reduces the fresh fruit quality of Rosa roxburghii tratt.However,the processing adaptability of Rosa roxburghii tratt is poor,and it is easy to browning during processing.Therefore,there are very few Rosa roxburghii trattproducts in the market,mainly including juice drinks,preserved fruits and fruit wine.At the same time,the research on the browning control technology of Rosa roxburghii Tratt processing process is less.Reducing or preventing the browning of Rosa roxburghii tratt products,improving the sensory quality of the products,filling the market vacancy,plays an important role in driving people to become rich and promoting local economic development.In this paper,on the basis of consulting a large number of literature,the browning control technology of Rosa roxburghii tratt products(juice drinks,sugar products,fermented products)was comprehensively discussed,which provided technical reference and guidance for the browning control technology of Rosa roxburghii tratt.

关 键 词：刺梨 褐变 控制技术 

分 类 号：R282.71[医药卫生—中药学]