加工工艺对荔枝汁风味物质影响的研究进展  

Research Progress on the Effect of Processing on Flavor Substances in Lychee Juice

作　　者：林冰君 李湘銮 张远红 陈椰娜 黄树雄 黄桂颖[1,2] 姜浩 LIN Bingjun;LI Xiangluan;ZHANG Yuanhong;CHEN Ye'na;HUANG Shuxiong;HUANG Guiying;JIANG Hao(School of Light Industry and Food,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai Agricultural Engineering College,Guangzhou,Guangdong 510225,China;Key Laboratory of Lingnan Special Food Green Processing and Intelligent Manufacturing,Ministry of Agriculture and Rural Affairs,Guangzhou,Guangdong 510225,China;Guangdong Hengsheng Weijia Food Industry Co.,Ltd.,Chaozhou,Guangdong 515700,China;Foshan Shunde Baihui Food Co.,Ltd.,Foshan,Guangdong 528322,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,广东广州510225 [2]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [3]广东亨盛维嘉食品工业有限公司,广东潮州515700 [4]佛山市顺德区百辉食品有限公司,广东佛山528322

出　　处：《农产品加工》2022年第19期95-99,共5页Farm Products Processing

基　　金：广东省岭南特色食品科学与技术重点实验室(2021B1212040013);广东省普通高校青年创新人才项目(2021KQNCX31);新型功能性奶昔产品研发项目(GDKTP2021019300);佛山市蓉沙类馅料及糕点的科技对接服务项目(JB-CYYCZ-2020071400010)。

摘　　要：风味是荔枝汁品质的重要评价指标之一,而加工工艺对其风味具有一定的影响。概述了荔枝汁的风味研究现状,以及酶解、超滤、杀菌、浓缩、发酵等工序对荔枝汁风味影响的研究进展,旨为荔枝汁加工提供理论基础。Flavor is one of the important evaluation indicators for the quality of lychee juice,and the processing technology has a certain influence on its flavor.This paper summarized the research status of the flavor of lychee juice,as well as the research progress of enzymatic hydrolysis,ultrafiltration,sterilization,concentration,fermentation and other processes on the flavor of lychee juice,to provide a theoretical basis for lychee juice processing.

关 键 词：荔枝汁 风味 加工工艺 研究进展 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]