澳洲坚果精深加工研究进展

Research Advances in Further Processing of Macadamia ternifolia

澳洲坚果营养丰富,具有独特的奶香味,较其他木本坚果具有更高的经济价值,在我国南方地区种植广泛,具有广阔的应用前景和开发潜力。我国现有的澳洲坚果加工产品中,初级加工品占95%以上,精深加工产品较少。随着我国澳洲坚果产量逐年提升,澳洲坚果及其副产品的精深加工成为产业急需开发的方向。澳洲坚果精深加工研究主要集中在澳洲坚果仁及澳洲坚果壳部分,其他各部分产品开发相对较少,有待于进一步开发利用。澳洲坚果的精深加工不仅能为农户带来经济效益,对保护环境、推动农村产业转型升级都有着重要的意义。对近年来澳洲坚果不同部位的精深加工利用及产品开发进行分析和讨论,探讨制约澳洲坚果精深加工发展的因素,以期为澳洲坚果的精深加工技术的提升与产业发展提供理论支撑。

Macadamia ternifolia have high nutritional value and aunique flavor.They have higher economic value than other tree nuts and are widely planted in our country.They also have a relatively broad international market and development potential.In the total amount of M.ternifolia processed products,the primary processed products are more than 95%,and the further processed products account for less.With the steady increase of the output of M.ternifolia in our country,the further processing of M.ternifolia and its by-products has become an urgent problem that needs to be solved in the development of the industry.The further processing of M.ternifolia mainly focuses on macadamia kernel and macadamia shell,while the other parts of M.ternifolia are less developed and need to be further developed and utilized.It is of great significance to protect the environment and promote the transformation and upgrading of rural industries.In this paper,the further processing and utilization of different parts of M.ternifolia in recent years were analyzed and discussed,and the influence factors restricting the development of M.ternifolia further processing industry were discussed.It provides theoretical support for the upgrading of macadamia nut processing technology and the development of M.ternifolia nut industry.