刺梨果渣的加工性能研究及综合利用  

Study on Processing Performance and Comprehensive Utilization of Rosa Roxburghii Tratt Pomace

作　　者：李妍[1] LI Yan(Guiyang Vocational and Technical College,Guiyang 550081,China)

机构地区：[1]贵阳职业技术学院,贵州贵阳550081

出　　处：《现代食品》2022年第17期84-87,共4页Modern Food

摘　　要：刺梨经过榨汁处理后,会剩余很多果渣副产品,其质量是鲜果质量的一半,且含有丰富的纤维素、维生素C等物质,有着极大的利用价值。此外,刺梨果渣加工性能良好,能为企业、社会创造更大的价值,但就目前来看,刺梨果渣并未得到全面的开发和利用。在此背景下,本文分析了刺梨果渣的营养成分,探讨了其加工性能,以期为其开发利用提供参考。After juice processing, Rosa roxburghii Tratt residue will be a lot of by-products, whose quality is half of the quality of fresh fruit, and it is rich in cellulose, vitamin C and other substances, which has great utilization value. In addition, Rosa roxburghii Tratt residue has good processing performance and can create greater value for enterprises and society. However, at present, Rosa roxburghii Tratt residue has not been fully developed and utilized. In this context, this paper analyzed the nutritional components of Rosa roxburghii Tratt residue and discussed its processing performance, in order to provide reference for its development and utilization.

关 键 词：刺梨果渣 加工性能 综合利用 

分 类 号：TS209[轻工技术与工程—食品科学]