西番莲加工技术研究进展

为增加西番莲加工产品的附加值，提高资源的利用率，促进西番莲产业可持续发展，归纳了西番莲加工产品 现状，主要包括干燥、饮料、发酵、罐装等西番莲加工制品，综述了澄清、脱酸、浓缩、干燥、发酵、稳定性工艺及 灭菌等西番莲加工技术及其功能成分提取的研究进展。国内对西番莲活性成分研究主要集中在多糖、多酚、油类等方 面，罕见低聚糖的研究报道。西番莲中低聚糖的提取技术值得深入研究。本研究可为西番莲加工和技术研究提供参考。

Research Progress of Processing Technology for Passion Fruit

In order to increase the value-added products of passion fruit and to promote the sustainable development of the industry, the processed products of the fruit were summarized in this paper, including dried, fermented, canned products and beverages. Research progress of clarification, deacidification, concentration, drying, fermentation, stability and sterilization, and that of functional ingredients extraction at home and abroad were concluded. Domestic research on the active constituents was mainly in polysaccharides and oil, rarely in oligosaccharides. The extraction technology of oligosaccharides is worthy of further study. The aim of this article is to provide a theoretical reference for passion fruit processing and technical research