贡水白柚产品的研究进展
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摘要
贡水白柚含有的生物活性成分非常丰富,具有抗氧化、抗肿瘤、降血脂和抑菌等多种功效。主要对贡水白柚在原料处理过程中存在的主要问题(出汁率低、柚汁褐变、柚汁脱苦)及其解决方案进行阐述,介绍了几种柚子产品并对其生产工艺进行总结,以期为贡水白柚的产品研究与发展奠定基础。
Gongshui white grapefruit contains a wide range of bioactive ingredients,which have many effects such as anti-oxidation,anti-tumor,hypolipidemic and antibacterial. This paper mainly describes the main problems in the processing of raw materials of Gongshui white grapefruit(low juice yield,browning of grapefruit juice,detoxification of grapefruit juice) and its solutions. It introduces several grapefruit products and their production process. To summarize,in order to lay the foundation for the research and development of Gongshui white pomelo products.
Gongshui white grapefruit contains a wide range of bioactive ingredients,which have many effects such as anti-oxidation,anti-tumor,hypolipidemic and antibacterial. This paper mainly describes the main problems in the processing of raw materials of Gongshui white grapefruit(low juice yield,browning of grapefruit juice,detoxification of grapefruit juice) and its solutions. It introduces several grapefruit products and their production process. To summarize,in order to lay the foundation for the research and development of Gongshui white pomelo products.
引文
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[22]郭志惠.一种柚子酒的酿制方法:CN103103050A[P].2013-05-15.
[23]谭晓辉.一种复合型果酒的酿造方法:CN103589558A[P].2014-02-19.
[24]孙维.一种简单的柚子果酒的制作方法:CN104651174A[P].2015-05-27
[25]黄雪松.一种无苦味柚子果酒及其生产方法:CN104745429A[P].2015-07-01.
[26]卫高利,武春联,刘芳芳.一种柚子酒的制备方法:CN 104450411A[P].2015-03-25.
[27]陈孝强,冉隆昌.制备柚子酒的方法:CN 103060148 A[P].2013-04-24.
[28]许火金.一种蜂蜜柚子茶的制作方法:CN103652187A[P].2014-03-26.
[29]冯印,夏宇豪,魏麟苏,等.柠檬蜂蜜柚子茶的研制[J].现代食品,2017,6(11):71-75.
[30]刘欣,郭梅,蔡联男,等.带果皮和果粒蜂蜜柚子茶饮料的研制[J].食品研究与开发,2016,37(23):86-89.
[31]王月囡,张吉斯.营养保健型柚子果冻的工艺研究[J].Agricultural Science&Technology,2016,17(10):2406-2409.
[32]于辉,邓丽欢.柚子皮保健果冻的研制[J].农产品加工(学刊),2010(8):97-98.
[33]郭烨.柚子籽油营养分析及其微胶囊制备[D].南昌大学,2012.
[34]李安,肖小年,郭烨,等.柚子籽油-β-环糊精微胶囊制备工艺的优化[J].中国油脂,2013,38(10):45-47.
[2]李玉明.柚子果肉中维生素C的超声波提取及高效液相色谱分析[J].计算机与应用化学,2011,28(5):580-582.
[3]孙倩茹.柚子汁、柠檬汁在加工关键单元操作及贮藏过程中香气物质变化的研究[D].华中农业大学,2011.
[4]顾珊珊.贡水白柚加工品质及抗褐变的研究[D].华中农业大学,2012.
[5]梁晓翠.本草纲目[M].呼和浩特:内蒙古人民出版社,2006.07:280.
[6]陈传平,张庭廷,曹承和,等.柚肉多糖的提取及其降血脂作用研究[J].中国实验方剂学杂志,2007,13(1):29-31.
[7]戴玉锦,冯玲,卢明.柚皮提取物的抗氧化性及抑菌作用研究[J].江苏农业科学,2007(1):178-180.
[8]黄波,卢婉容,熊周婷,等.柚皮中黄酮类化合物研究进展[J].科技视界,2015(31):188-189.
[9]何霞,杨瑞金,王璋.酶法洗渣提高橙汁得率[J].食品工业科技,2004(3):103-104.
[10]李海萍.益生菌发酵蜜柚饮料工艺技术研究[D].南昌大学,2015.
[11]PERSCI M,MIKULIC-PETKOVSEK M,SLATNAR A,et al.Chemical composition of apple fruit,juice and pomace and the correlation between phenolic content,enzymatic activity and browning[J].LWT-Food Science and Technology,2017,82:23-31.
[12]HEMACHANDRAN H,ANANTHARAMAN A,MOHAN S,et al.Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples[J].Food Chemistry,2017,227:102-110.
[13]Ali H M,El-GIZAWY A M,El-BASSIOUNY R E,et al.Browning inhibition mechanisms by cysteine,ascorbic acid and citric acid,and identifying PPO-catechol-cysteine reaction products[J].Journal of Food Science&Technology,2015,52(6):3651-3659.
[14]G,S,F.Immobilization and characterization of naringinase for the hydrolysis of naringin[J].European Food Research&Technology,2006,224(1):55-60.
[15]Soares N F F,Hotchkiss J H.Bitterness reduction in grapefruit juice through active packaging[J].Packaging Technology&Science,2015,11(1):9-18.
[16]王贝妮,王海鸥.β-环糊精对柚汁脱苦工艺的改进研究[J].食品工业科技,2008(7):192-193.
[17]罗兴武,周毅峰.柚子饮料的研制[J].食品工业科技,2008(2):177-179.
[18]麻成金,黄群,阳乐,等.沙田柚果汁饮料生产工艺及其稳定性研究[J].食品工业科技,2007(1):137-139.
[19]王圣开,董全.国内外果酒生产工艺的研究进展[J].中国食物与营养,2008(1):37-39.
[20]游见明.桔子果酒酵母的分离筛选[J].中国酿造,2009,28(4):55-57.
[21]吴均,谢青松,熊虎,等.响应面实验优化红肉蜜柚果酒发酵工艺[J].食品工业科技,2017,38(3):238-243.
[22]郭志惠.一种柚子酒的酿制方法:CN103103050A[P].2013-05-15.
[23]谭晓辉.一种复合型果酒的酿造方法:CN103589558A[P].2014-02-19.
[24]孙维.一种简单的柚子果酒的制作方法:CN104651174A[P].2015-05-27
[25]黄雪松.一种无苦味柚子果酒及其生产方法:CN104745429A[P].2015-07-01.
[26]卫高利,武春联,刘芳芳.一种柚子酒的制备方法:CN 104450411A[P].2015-03-25.
[27]陈孝强,冉隆昌.制备柚子酒的方法:CN 103060148 A[P].2013-04-24.
[28]许火金.一种蜂蜜柚子茶的制作方法:CN103652187A[P].2014-03-26.
[29]冯印,夏宇豪,魏麟苏,等.柠檬蜂蜜柚子茶的研制[J].现代食品,2017,6(11):71-75.
[30]刘欣,郭梅,蔡联男,等.带果皮和果粒蜂蜜柚子茶饮料的研制[J].食品研究与开发,2016,37(23):86-89.
[31]王月囡,张吉斯.营养保健型柚子果冻的工艺研究[J].Agricultural Science&Technology,2016,17(10):2406-2409.
[32]于辉,邓丽欢.柚子皮保健果冻的研制[J].农产品加工(学刊),2010(8):97-98.
[33]郭烨.柚子籽油营养分析及其微胶囊制备[D].南昌大学,2012.
[34]李安,肖小年,郭烨,等.柚子籽油-β-环糊精微胶囊制备工艺的优化[J].中国油脂,2013,38(10):45-47.