刺梨饮料及加工关键技术研究进展
Review of Rosa roxburghii Tratt.Deverage and Its Key Processing Technology
刘小松 1张静 2杨慧3
作者信息
- 1. 贵州艾威科技有限公司,贵州 贵阳 550025
- 2. 贵州大学 茶学院,贵州 贵阳 550025
- 3. 普定县农业农村局,贵州 普定 562100
- 折叠
摘要
刺梨中多种物质成分是其营养价值和生物活性发挥的基础.然而,刺梨及其相关饮料产品在加工、贮存期间极易发生褐变,造成口味劣变、香味挥发等变性损耗,导致产品质量波动较大.为了进一步提升刺梨汁的综合利用水平,推动刺梨产业可持续发展,本文概括了刺梨饮料加工产品的现状,主要包含刺梨复合饮料和刺梨发酵饮料(刺梨乳酸、刺梨果醋、刺梨酒)等,综述了刺梨饮料加工过程中褐变控制、澄清和杀菌等关键技术研究的现状,以期为我国刺梨饮料产品的开发及加工提供科学理论借鉴.
Abstract
The various components present in Rosa roxburghii play a crucial role in its nutritional value and biological characteristics.However,the susceptibility of R.roxburghii and related beverages to browning during processing and storage can result in changes in taste and scent,leading to significant variations in product quality.This research aimed to optimize the utilization of R.roxburghii juice comprehensively and promote sustainable development in the R.roxburghii industry.It provided an overview of current processing methods for prickly pear beverages,including composite blends and fermented options such as R.roxburghii lactic acid drinks,R.roxburghii fruit vinegar,and R.roxburghii wine.Furthermore,it investigated cutting-edge technologies for managing browning,clarification,and sterilization in the production of R.roxburghii beverages.The objective is to offer scientific insights to support the advancement and processing of R.roxburghii beverage products in China.
关键词
刺梨/饮料/加工/关键技术Key words
Rosa roxburghii Tratt./beverages/processing/key technologies引用本文复制引用
基金项目
大学生创新创业训练计划项目(贵大省创字[2022]117)
出版年
2024
NETL
NSTL
万方数据