猕猴桃果汁加工工艺研究进展  

Research Progress on Processing Technology of Kiwifruit Juice

作　　者：吕晓冬[1] 叶更新 杨艺新 黄达伟[1] LÜXiao-dong;YE Geng-xin;YANG Yi-xin;HUANG Da-wei(Nanyang Center for Quality and Technical Supervision,Inspection and Testing,Nanyang 473000,China;Henan Funiushan Biotechnology Co.,Ltd.,Nanyang 474350,China;Henan Province Kiwifruit Ecological Rotection Engineering and Technology Research Center,Nanyang 474350,China)

机构地区：[1]南阳市质量技术监督检验测试中心,河南南阳473000 [2]河南省伏牛山生物科技股份有限公司,河南南阳474350 [3]河南省猕猴桃原生态保护工程技术研究中心,河南南阳474350

出　　处：《保鲜与加工》2023年第4期55-61,共7页Storage and Process

基　　金：河南省2022年度县(市)创新引导计划项目。

摘　　要：猕猴桃具有很高的营养价值,深受大众的喜爱。但猕猴桃果实不耐贮藏、不易长途运输。猕猴桃果汁加工可以解决猕猴桃果实集中成熟上市、短期内供过于求的问题,同时还能最大程度地保留其营养成分,是猕猴桃深加工的主要方式。对国内外近几年猕猴桃果汁加工过程中脱皮、制汁、澄清、灭菌、提高稳定性、去除农药残留等关键工艺的最新研究进行归纳和展望,为猕猴桃果汁加工工艺的研究提供参考和技术支持。Kiwifruit is a nutritious fruit favored by most people.However,long-term storage and long-distance transportation of kiwifruit is challenging.Therefore,processing kiwifruit into juice is a major deep-processing method that can solve the problem of short-term oversupply and can retain the nutritional components of kiwifruit as much as possible.In this paper,the key technologies of kiwifruit juice processing in recent years were reviewed and prospected,including peeling,juice making,clarification,sterilization,stability enhancement,and pesticide residue removal,which aimed to provide theoretical and technical support for improving the processing technology of kiwifruit juice.

关 键 词：猕猴桃 果汁 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]