洪佳敏,吴水金,林宝妹,吴妙鸿,张 帅,李海明.青梅饮品研究进展[J].食品安全质量检测学报,2022,13(9):2924-2931
青梅饮品研究进展
Research progress of Prunus mume Sieb. et Zucc. beverage
投稿时间:2022-01-18  修订日期:2022-03-28
DOI:
中文关键词:  青梅  饮品  加工技术
英文关键词:Prunus mume Sieb. et Zucc.  beverage  process technology
基金项目:福建省科技计划项目公益类科研院所专项(2019R1030-3)
作者单位
洪佳敏 福建省农业科学院亚热带农业研究所 
吴水金 福建省农业科学院亚热带农业研究所 
林宝妹 福建省农业科学院亚热带农业研究所 
吴妙鸿 福建省农业科学院亚热带农业研究所 
张 帅 福建省农业科学院亚热带农业研究所 
李海明 福建省农业科学院亚热带农业研究所 
AuthorInstitution
HONG Jia-Min Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences 
WU Shui-Jin Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences 
LIN Bao-Mei Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences 
WU Miao-Hong Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences 
ZHANG Shuai Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences 
LI Hai-Ming Subtropical Agricultural Research Institute, Fujian Academy of Agricultural Sciences 
摘要点击次数: 60
全文下载次数: 51
中文摘要:
      青梅是一种药食两用水果, 不仅基本营养丰富, 而且富含多种活性物质, 具有较好的保健功能, 市场前景十分广阔。青梅主要分布在我国亚热带地区, 包括浙江、江苏、福建、广东4个产区, 种植面积和产量也逐年扩大和增长。青梅作为中国特色果品之一, 因酸量很高, 含糖较低, 且存在涩味等因素, 少鲜食, 主要用于食品加工, 其加工产品已成为科研开发和市场消费的热点, 其中青梅饮品就是主要的热点产品。本文主要综述了青梅饮品现状, 包括青梅汁饮品、青梅复合饮品、青梅发酵饮品、青梅固体饮品及其他饮品等, 归纳了取汁、澄清、降酸、脱苦、发酵、杀菌等青梅饮品加工关键技术, 旨在为青梅饮品的开发和利用提供科学依据, 为今后深入研究与广泛应用提供参考。
英文摘要:
      It is a dual-purpose fruit for medicine and food of Prunus mume Sieb. et Zucc. It is rich in nutrition and active substances. It has good health care function and broad prospect. It is mainly distributed in subtropical regions, mainly including Zhejiang, Jiangsu, Fujian and Guangdong in China. The planting area and yield are also expanding and increasing year by year. It is one of the fruits with Chinese characteristics in Prunus mume Sieb. et Zucc.. Because of its high acid content, low sugar content and astringent taste in Prunus mume Sieb. et Zucc., it is mainly used in food processing. Its processed products are becoming the focus of scientific research and development of market consumption. Prunus mume Sieb. et Zucc. beverage is the main processing product. This paper mainly summarized the current situation of Prunus mume Sieb. et Zucc. beverage processing products, it was mainly including Prunus mume Sieb. et Zucc. juice, Prunus mume Sieb. et Zucc. compound beverage, Prunus mume Sieb. et Zucc. fermented beverage, Prunus mume Sieb. et Zucc. solid beverage and other beverage, and summarized the research progress of Prunus mume Sieb. et Zucc. processing technology, including juicing, clarification, acid reduction debittering, fermentation and sterilization. The aim of this article provided scientific basis in the development and utilization, a theoretical reference in-depth research and wide application for Prunus mume Sieb. et Zucc. beverage in the future.
查看全文  查看/发表评论  下载PDF阅读器