摘要
瓯柑作为一种历史悠久的食药同源水果,其滋味独特,可清热解毒,化痰止咳。但因本身所带有的微苦味,使其具有极强的消费地域性,受众面不广。研究聚焦瓯柑中的营养功能成分的制备技术以及含量分析,总结了传统“柑儿文”和瓯柑陈皮及新型瓯柑酵素、果醋、果酒等瓯柑加工产品的研发现状,指出了瓯柑精深加工领域的未来研究方向。
Ougan(Citrus Suavissima Hort.ex Tanaka)as a long history of edible and medicinal fruit,has a unique taste,and can clear heat,detoxify,eliminate phlegm and relieve cough.However,because of its slight bitterness,it has a strong regional consumption and is not widely accepted.This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange,summarizes the research and development status of the processing products of ou orange,such as traditional"Gan er wen"and tangerine peel,as well as new Ougan enzyme,fruit vinegar and fruit wine,and points out the future research direction in the field of deep processing of ou orange.
作者
刘洵
王阳光
夏其乐
金益丰
陆胜民
LIU Xun;WANG Yang-guang;XIA Qi-le;JIN Yi-feng;LU Sheng-min(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products,Hangzhou,Zhejiang 310021,China;Provincial Key Laboratory of Fruit and Vegetable Preservation and Processing Technology,Hangzhou,Zhejiang 310021,China;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021,China;School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan,Zhejiang 316022,China;Wenzhou Fenggan Ecological Agriculture Technology Co.,Ltd.,Wenzhou,Zhejiang 325000,China)
出处
《食品与机械》
北大核心
2022年第12期226-231,共6页
Food and Machinery
基金
温州市环大罗山省级现代农业园区科技支撑项目(编号:WZDLS2021-04)。
关键词
瓯柑
功能性成分
深加工
营养保健
Ougan citrus
functional components
deep processing
nutritional care
