| 椰子水贮藏保鲜和加工技术研究进展 |
| |
| 引用本文： | 邓福明,赵瑞洁,王媛媛,宋 菲,沈晓君.椰子水贮藏保鲜和加工技术研究进展[J].热带作物学报,2018,39(10):2101-2111. |
| |
| 作者姓名： | 邓福明 赵瑞洁 王媛媛 宋 菲 沈晓君 |
| |
| 作者单位： | 1. 中国热带农业科学院椰子研究所，海南文昌 571339；
2. 海南省椰子深加工工程技术研究中心，海南文昌 571339；
3. 国 家重要热带作物工程技术研究中心椰子分中心，海南文昌 571339 |
| |
| 摘 要： | 椰子水是一种古老的热带饮料，以其天然、纯净、营养和健康的特性受到越来越多的消费者喜爱，并引起了 众多饮料生产商们的注意。由于椰子一旦被打开裸露接触到空气中时，椰子水的化学成分和风味会发生很大变化，造 成了收集、贮藏和加工困难。因此，多年来限制了其向商业化应用。研究表明，对采后椰子水进行适当处理，可以有 效改善成品椰子水的货架期。目前，对于椰子水加工，热处理联合化学添加技术已经成熟并应用在工业生产上，但一 些新技术如膜过滤技术、超高压技术和高密度二氧化碳技术等还没有被大规模应用。无论哪一种加工技术，都不可避 免的改变椰子水的口感、风味和色泽，寻找和掌握一种既能保持天然的口感、风味和色泽，又能有较为理想货架期的 椰子水工业化生产技术是当务之急。然而，全球对椰子水方面的研究仍然比较少，主要集中在对整个椰子鲜果的保鲜 和椰子水的加工研究上。本文将主要综述至今文献报道相关椰子水贮藏保鲜和加工技术方面的研究情况。
|
| 关 键 词： | 椰子水 贮藏 保鲜 加工 |
Study Advancement on Coconut Water Preservation and Processing Technology |
| |
| DENG Fuming ZHAO Ruijie WANG Yuanyuan,SONG Fei,SHEN Xiaojun.Study Advancement on Coconut Water Preservation and Processing Technology[J].Chinese Journal of Tropical Crops,2018,39(10):2101-2111. |
| |
| Authors: | DENG Fuming ZHAO Ruijie WANG Yuanyuan SONG Fei SHEN Xiaojun |
| |
| Institution: | 1. Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan 571339, China;
2. Hainan Coconut Deep Processing and Engineering Technology Research Center, Wenchang, Hainan 571339, China;
3. Coconut Division, National Key Tropical Crop Engineering Technology Research Center, Wenchang, Hainan 571339, China |
| |
| Abstract: | Coconut water is an ancient tropical beverage, which is popular with more and more consumers due to its natural, pure, nutritious and healthy characteristics, and has attracted the attention of many beverage manufacturers. As soon as the coconut is opened and exposed to the air, the chemical composition and flavor of coconut water would change greatly, causing difficulties in collecting, storing and processing. As a result, its commercial application has been restricted for many years. The research shows that the shelf life of coconut water can be improved effectively by proper treatment of coconut water after harvesting. At present, heat treatment combined chemical addition technology has matured and applied in industrial production. But some new technologies such as membrane filtration technology, high density of ultra-high pressure technology, and carbon dioxide technology has not been large-scale applications. Whatever the process, changes in the flavor, taste, and color of coconut water are inevitable. New technology which both can keep the natural flavor, taste, color, and also can have the ideal of long shelf life of coconut water are priority. However, there are still few studies on coconut water around the world, mainly focusing on the preservation of whole coconut fresh fruit and the processing of coconut water. In this paper, the research on the storage, preservation and the processing technology of coconut water were reviewed. |
| |
| Keywords: | coconut water storage preservation processing |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《热带作物学报》浏览原始摘要信息 |
| 点击此处可从《热带作物学报》下载免费的PDF全文 |
|
