水果加工技术研究进展  

Research Progress of Fruit Processing Technology

作　　者：李进红 罗照西 潘宏兵[1] 吴健华[1] 王成[1] 陈太萍 李丽 LI Jin-hong;LUO Zhao-xi;PAN Hong-bing(Panzhihua Academy of Agriculture and Forestry Sciences,Panzhihua,Sichuan 617000)

机构地区：[1]攀枝花市农林科学研究院,四川攀枝花617000

出　　处：《安徽农业科学》2021年第19期16-20,共5页Journal of Anhui Agricultural Sciences

基　　金：四川省科技厅定向财力转移支付项目(2017NZYZF0119);四川省科普培训项目(2019JDKP0034);攀枝花市现代特色农业产业技术体系创新团队项目(2020006)。

摘　　要：传统(热和机械)加工技术和相对新的(非热)加工技术对水果的风味物质和活性成分影响不同,影响的大小取决于工艺参数,如温度、时间、功率和浓度等。水果加工可延长保质期,改善质地、风味和食用性。然而,加工也会导致食品的物理化学、感官和营养特性产生不良的变化,并且产生大量废弃物。因此研究高效率、绿色环保的加工工艺和不同水果加工技术对产品质量和功能性的影响是十分必要的。Conventional(thermal and mechanical)and relatively new(non-thermal)processing technologies have different effects on fruit flavor substances and active ingredients,and the influence depends on the process parameters,such as temperature,time,power and concentration.Fruit processing can prolong shelf life and improve texture,flavor and edibility.However,processing may also cause undesirable changes in the physicochemical,sensory and nutritional characteristics of food,and also produce a large amount of waste.Therefore,it is imperative to determine the effect of high efficiency,green processing technology and different fruit processing technologies on product quality and functionality.

关 键 词：水果加工 风味物质 营养成分 副产物 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]