枇杷果肉加工制品研究进展  

Research Progress on Processed Products of Loquat Pulp

作　　者：姚晓云 刘金 江敏 岳希洁 肖淑媛 YAO Xiaoyun;LIU Jin;JIANG Min;YUE Xijie;XIAO Shuyuan(Yiyang Vocational&Technical College,Yiyang Hunan 413055)

机构地区：[1]益阳职业技术学院,湖南益阳413055

出　　处：《现代农业科技》2024年第5期151-155,共5页Modern Agricultural Science and Technology

基　　金：益阳市科技创新计划项目(益财教指〔2022〕108号);湖南省自然科学基金项目(2022JJ50287)。

摘　　要：枇杷果肉作为一种中国传统药食同源的食品,味道酸甜,营养丰富,既可鲜食也可用于加工。近年来,随着科学技术的进步,人们越来越清楚地认识到枇杷果实的功能性价值,由于枇杷的应季产量较高,储存和运输困难,容易腐烂,自然脱落的枇杷腐烂导致果园生态环境受到破坏,同时也导致资源浪费。因此,对枇杷果肉的深加工研究引起了学术界的广泛关注。本文对近年来枇杷果肉的功能性成分、枇杷果肉相关食品的研发进展进行了综述,并对枇杷果实资源的开发前景进行了展望,以期为枇杷果肉的新产品开发与利用提供参考。Loquat pulp is a traditional food with the same origin in medicine and food in our country.It has a sweet and sour taste and is rich in nutrients.It can be eaten both fresh and processed.In recent years,with the development of science and technology,people have become more and more aware of the functional value of loquat fruits.Due to the high seasonal yield of loquat,storage and transportation are difficult,it is easy to rot,and the naturally falling loquat fruits can cause damage to the ecological environment of the orchard,which also can lead to a waste of resources.Therefore,the research on the deep processing of loquat pulp has attracted widespread attention in the academic community.This paper reviewed the functional components of loquat pulp and the research and development progress of related foods in recent years,and looked forward to the development prospects of loquat fruit resources,so as to provide references for the exploitation of new loquat pulp products.

关 键 词：枇杷果肉 功能性成分 加工利用 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]