青梅的营养价值及青梅汁生产技术研究  

Study on Nutrition Value and Juice Production Technology of Prunus mume Sieb.Zucc

作　　者：罗小杰[1] 韦志福 庞成友 罗文彬 罗朝丹 任二芳[1] 黄燕婷 李建强[1] LUO Xiaojie;WEI Zhifu;PANG Chengyou;LUO Wenbin;LUO Chaodan;REN Erfang;HUANG Yanting;LI Jianqiang(Guangxi Subtropical Crops Research Institute,Nanning,Guangxi 530001,China;Guangxi Bingke Food Co.,Ltd,Nanning,Guangxi 530100,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西冰客食品有限公司,广西南宁530100

出　　处：《农业研究与应用》2023年第1期53-56,共4页Agricultural Research and Application

基　　金：广西农业科学院基本科研业务专项资助项目(桂农科2021YT144)。

摘　　要：青梅是我国南方特色水果,青梅果实含丰富的有机酸、氨基酸、维生素、黄酮类等营养物质,具有很高的营养保健作用和药用价值。本文重点对青梅的营养成分进行分析,并对青梅果实经过榨汁、过滤、浓缩等工艺生产出具有保健作用的青梅浓缩汁进行论述,以期为提升青梅产业价值,拓展青梅深加工途径提供重要的理论参考。Prunus mume Sieb.Zucc,a characteristic fruit in southern China,has abundant organic acids,amino acids,vitamins,flavonoids and other nutrients,thus boasting high nutrition value and health care effects and medicinal value.This paper focused on the analysis of the nutritional components of P.mume Sieb.Zucc,and discusses health care function of concentrated P.mume Sieb.Zucc juice produced through juice extraction,filtration and concentration,in order to provide an important theoretical reference for promoting P.mume Sieb.Zucc industrial value and expanding P.mume deep processing methods.

关 键 词：青梅 营养价值 青梅汁 生产技术 

分 类 号：S667.9[农业科学—果树学]