沙棘果汁的加工工艺研究进展  

Research progress on the processing technology of seabuckthorm juice

作　　者：史鹏 王巨成 魏璐 SHI Peng;WANG Jucheng;WEI Lu(Shanxi Academy of Forestry and Grassland Sciences,ShanXi Taiyuan 030012,China)

机构地区：[1]山西省林业和草原科学研究院,山西太原030012

出　　处：《食品工程》2023年第2期13-15,共3页Food Engineering

基　　金：2022年山西省林业重点研发计划专项项目。

摘　　要：随着研发及生产技术日趋成熟,沙棘果汁已然成为饮料行业的亮点。在深加工过程中,沙棘果汁的稳定、果汁澄清、发酵工艺等相关参数的优化至关重要。针对沙棘果汁深加工过程中上述步骤的工作原理和最佳条件进行综述。With a growing body of research,and maturing development and production technologies,Seabuckthorn juice has become a bright spot in the beverage industry.In the deep processing of sea buckthorn juice,the stability of sea buckthorn juice,the clarification of juice,the optimization of fermentation processes and other related parameters are crucial.This article reviews the working principles and optimal conditions of the above steps in the deep processing of sea buckthorn juice.

关 键 词：沙棘果汁 加工工艺 研究进展 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]