莲藕汁饮品研发现状与趋势  

Research Development and Prospect of Lotus Root Drinks

作　　者：牛丽影[1] 顾艳阳 胡丽丽 李大婧[1] 宋江峰[1] 刘春泉[1] NIU Liying;GU Yanyang;HU Lili;LI Dajing;SONG Jiangfeng;LIU Chunquan(Institute of Agro-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,China;School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225000,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]扬州大学食品科学与工程学院,江苏扬州225000

出　　处：《农产品加工》2021年第7期77-79,共3页Farm Products Processing

基　　金：江苏省重点研发项目(BE2019335)。

摘　　要：莲藕是我国传统特色的水生蔬菜,多汁且营养功能丰富。莲藕汁饮品自20世纪90年代便已商业化生产,具有单汁、复配、发酵等多种形式。近年来,生物技术、非热加工等新型加工技术开始应用于莲藕饮品的制作,美味、健康属性的进一步加强与产品特色成为莲藕饮品的发展方向。Lotus root is a traditional aquatic vegetable,which is juicy and rich of nutritional and functional components.Drinks made from lotus root have commercially processed since 1990 s.The drinks varied with different materials,some are from only lotus root,some mixed with other edible plant extracts,and some are fermented.In recent years,biotechnology and non-thermal processing technology began to applicate on lotus root drinks processing,aimed at flavor and health enhancement as well as the characters profiled.

关 键 词：莲藕饮品 新技术 发展趋势 

分 类 号：F326.13[经济管理—产业经济]