苹果皮加工利用研究进展  

Research Progress in Apple Peel Processing and Utilization

作　　者：张坤 李明月 钟义 齐甲雯 张书梦 吕转转 ZHANG Kun;LI Mingyue;ZHONG Yi;QI Jiawen;ZHANG Shumeng;LYU Zhuanzhuan(College of Food Science and Engineering,Xinjiang Institute of Technology,Akesu 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000

出　　处：《食品安全导刊》2024年第13期165-168,共4页China Food Safety Magazine

基　　金：新疆理工学院校级一般项目(ZY202309)。

摘　　要：我国是世界上最大的苹果生产国和消费国,苹果加工产业发达,同时造成了苹果皮的大量浪费和污染。苹果皮具有丰富的营养价值和多种潜在的加工利用途径,本文总结了苹果皮加工利用现状,以期对苹果皮的深加工和综合利用起到推动和引领作用,从而提高苹果皮的综合利用率,降低对环境的污染,推动苹果产业的发展。China is the world’s largest producer and consumer of apples,with a well-developed apple processing industry that has resulted in a large amount of waste and pollution of apple peels.Apple peel has rich nutritional value and various potential processing and utilization pathways.This paper summarizes the current situation of apple peel processing and utilization,in order to promote and lead the deep processing and comprehensive utilization of apple peel,so as to improve the comprehensive utilization rate of apple peel,reduce the pollution to the environment,and promote the development of apple industry.

关 键 词：苹果皮 营养价值 加工利用 苹果产业 

分 类 号：TS209[轻工技术与工程—食品科学]