浓缩果汁及其发酵酒的研究进展  

Research progress of concentrated fruit juice and its fermented wine

作　　者：尹子迎 关军锋[1] 刘金龙[2] YIN Zi-ying;GUAN Jun-feng;LIU Jin-long(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry,Shijiazhuang,Hebei 050051,China;College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang,Hebei 050081,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北科技大学食品与生物学院,河北石家庄050081

出　　处：《食品与机械》2023年第4期225-231,共7页Food and Machinery

基　　金：国家财政部、农业农村部:现代农业产业(梨)技术体系资助项目(编号:CARS-28-23);河北省国际科技合作基地建设专项资金。

摘　　要：阐述了浓缩果汁的特性,以及常用浓缩技术的优缺点,综述了以浓缩果汁为原料发酵果酒的研究现状,并展望了以浓缩果汁为原料发酵果酒的研究方向。This paper expounded the characteristics of concentrated fruit juice,and the advantages,disadvantages and optimization of common concentrated technologies,summarized the research status of fermented fruit wine with concentrated fruit juice as raw material,and looked forward to the research direction of fermented fruit wine with concentrated fruit juice as raw material.

关 键 词：浓缩果汁 浓缩技术 发酵工艺 发酵果酒 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS262.7[轻工技术与工程—食品科学与工程]