果脯加工工艺及其品质变化机制研究进展  

Research Progress on Processing Technology and Quality Change Mechanism of Preserved Fruit

作　　者：黄宁 陈潇荷 杨冉[2,3] 屈凌波 赵昌成 李春霞[5] 钱平 HUANG Ning;CHEN Xiaohe;YANG Ran;QU Lingbo;ZHAO Changcheng;LI Chunxia;QIAN Ping(School of Life Sciences,Zhengzhou University,Zhengzhou,He'nan 450001,China;School of Chemistry,Zhengzhou University,Zhengzhou,He'nan 450001,China;Food Laboratory of Zhongyuan,Luohe,He'nan 450001,China;School of Chemical Engineering,Zhengzhou University,Zhengzhou,He'nan 450001,China;Institute of Military Engineering Technology,Institute of Systems Engineering,Academy of Military Sciences,Beijing 100010,China)

机构地区：[1]郑州大学生命科学学院,河南郑州450001 [2]郑州大学化学学院,河南郑州450001 [3]中原食品实验室,河南漯河462000 [4]郑州大学化工学院,河南郑州450001 [5]军事科学院系统工程研究院军需工程技术研究所,北京100010

出　　处：《农产品加工》2025年第2期98-105,110,共9页Farm Products Processing

摘　　要：果脯是一类以新鲜果蔬为原材料经糖渍等加工工艺制成的休闲特色食品。因其营养丰富、风味独特、味道柔软爽口而深受消费者喜爱。目前,国内外关于果脯的研究日趋增多,如何使果脯产品朝着“低糖、低硫”健康化发展及实现果脯加工现代化生产是目前研究的热点和重要领域。对果脯生产加工工艺进行了系统性梳理,并阐述了果脯贮藏期间品质劣变及其机制,对果脯未来发展方向进行了展望,以期为果脯新产品及加工新技术开发提供借鉴。Preserved fruit is a kind of food with leisure characteristics obtained by processing fresh fruits and vegetables as raw materials.Because of its rich nutrition and soft and refreshing taste,it is deeply loved by consumers.At present,there are more and more researches on preserved fruit at home and abroad.How to make preserved fruit products develop towards“low sugar”and“low sulfur”and realize the industrialization of preserved fruit processing technology is a hot and important research field.In this paper,the current research on the processing technology of preserved fruit was summarized,and the quality change and mechanism of preserved fruit during storage were explained.Finally,the research and development direction of preserved fruit in the future were prospected.In order to provide reference for the development of new products and the upgrading of processing technology of preserved fruit.

关 键 词：果脯 生产 加工工艺 品质变化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]