| 基于枇杷果实的加工研究进展 |
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| 引用本文： | 乔方,黄略略,方长发,喻福元.基于枇杷果实的加工研究进展[J].农产品加工．学刊,2012(10):119-123. |
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| 作者姓名： | 乔方 黄略略 方长发 喻福元 |
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| 作者单位： | 深圳职业技术学院应用化学与生物技术学院 |
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| 摘 要： | 枇杷作为一种具有药用价值的水果,既可鲜食也可用于加工。总结了以枇杷果肉为原料的枇杷饮料、枇杷果酒及枇杷罐头等目前现有的枇杷食品的加工,以及以枇杷果核为原料的功能性成分的加工,阐述了枇杷果实的加工研究进展,并且对未来的加工方向提出了几点建议,为枇杷加工的进一步发展提供了参考。
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| 关 键 词： | 枇杷 食品加工 果核 功能性成分 |
Research Progress of Processing Based on Loquat(Eriobotrya japonica L.) Fruit |
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| QIAO Fang,HUANG Lue-lue,FANG Chang-fa,YU Fu-yuan.Research Progress of Processing Based on Loquat(Eriobotrya japonica L.) Fruit[J].Nongchanpin Jlagong.Xuekan,2012(10):119-123. |
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| Authors: | QIAO Fang HUANG Lue-lue FANG Chang-fa YU Fu-yuan |
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| Institution: | (School of Applied Chemistry and Biological Technology,Shenzhen Polytechnic,Shenzhen,Guangdong 518055,China) |
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| Abstract: | Loquat,a fruit with medicine value,can be not only used for fresh eat but also used for food processing.The advance in the processing technology of loquat food is discussed from the present loquat foods like loquat fruit juice,loquat fruit wine and loquat fruit can as well as from functional compounds in loquat kernel.Some suggestions for loquat processing are shown and a reference for the development of loquat processing is provided. |
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| Keywords: | loquat food processing kernel functional compounds |
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