枇杷果肉的加工制品研究进展

枇杷果肉作为一种中国传统药食同源的食品,味道酸甜、营养丰富,既可鲜食也可用于加工。近年来,随着科学技术的进步,人们越来越清楚地认识到枇杷果实的功能性价值,由于枇杷的应季产量较高,储存和运输困难,容易腐烂,自然脱落的枇杷腐烂导致果园的生态环境受到破坏,同时也导致资源的浪费,因此,对枇杷果肉的深加工研究引起了学术界的广泛关注。本文对近年来枇杷果肉的功能性成分、枇杷果肉相关食品的研发进展进行了研究分析,并对枇杷果实资源的开发前景进行展望,以期为枇杷果肉的新产品开发与利用提供参考。

Research Progress in Processed Products of Loquat Pulp

Loquat pulp is a traditional Chinese food with the same origin in medicine and food. It has a sweet and sour taste and is rich in nutrients. It can be eaten both fresh and processed. In recent years, with the progress of science and technology, people have become more and more aware of the functional value of loquat fruit. Due to the high seasonal yield of loquat, storage and transportation difficulties, it is easy to rot, and the naturally falling loquat causes damage to the ecological environment of the orchard, which also leads to a waste of resources. Therefore, the research on the deep processing of loquat pulp has attracted widespread attention in the academic community. In this paper, the functional components of loquat pulp and the research and development progress of loquat pulp related foods in recent years were studied and analyzed, and the development prospects of loquat fruit resources were prospected, with a view to providing reference for the development and utilization of new products of loquat pulp.