桃果汁加工技术研究进展  

Research Progress in Peach Juice Processing Technology

作　　者：王勇 何大柃 孙若男 刘素稳[1] 程玉豆[2] 常学东[1] 张立斌 WANG Yong;HE Daling;SUN Ruonan;LIU Suwen;CHENG Yudou;CHANG Xuedong;ZHANG Libin(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao,Hebei 066604,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang,Hebei 050051,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066604 [2]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

出　　处：《农产品加工》2024年第17期78-81,共4页Farm Products Processing

基　　金：河北省现代农业产业技术体系桃创新团队建设项目(HBCT2023130201)。

摘　　要：桃果汁作为一种桃的加工产品,不仅能减少桃资源的浪费,还能提高其产品附加值。大量研究表明,通过不断提升桃果汁加工的去皮技术、均质技术、澄清技术、护色技术等,不仅能提高桃加工出汁率,提升桃果汁口感,还能防止褐变反应,延长桃果汁贮藏期,满足人们对桃果汁的要求。在查阅相关文献的基础上,对上述加工技术进行综述,旨在为提高桃果汁的品质提供理论参考。As a processed product of peaches,peach juice can not only reduce the waste of peach resources,but also increase the added value of its products.A large number of studies have shown that by continuously improving the peeling technology,homogenization technology,clarification technology,and color protection technology in peach juice processing,not only can the juice yield and taste of peach juice be improved,but also the browning reaction can be prevented,the storage period of peach juice can be extended,and people's requirements for peach juice can be met.On the basis of consulting relevant literature,this article reviewd the above processing techniques,aiming to provide theoretical reference for improving the quality of peach juice.

关 键 词：桃果汁 澄清技术 护色技术 去皮技术 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]