王兆豐 馬勇嘯 強(qiáng)睿斌 呼麗萍
摘要:大櫻桃是深受人們喜愛的水果,但貨架期較短,對(duì)其進(jìn)行深加工顯得尤為重要。我國(guó)大櫻桃深加工產(chǎn)品主要有罐頭、果脯、果醬、果汁、果酒、果醋等,這些產(chǎn)品中食品添加劑使用較為普遍。為了延長(zhǎng)大櫻桃產(chǎn)業(yè)鏈、提高產(chǎn)品附加值、促進(jìn)大櫻桃產(chǎn)業(yè)提質(zhì)增效,整理歸納了近年來大櫻桃深加工相關(guān)技術(shù)的研究文獻(xiàn),從果肉、果核和樹葉3個(gè)方面綜述了深加工開發(fā)利用研究進(jìn)展,果肉的深加工主要是制作罐頭、果醬、果凍、果汁及復(fù)合飲料、果脯、果酒、果醋和色素等,果核的深加工主要是提取大櫻桃仁油、黃酮、多糖、蛋白及抗氧化多肽,樹葉的深加工主要是提取黃酮和多糖;并針對(duì)櫻桃深加工中存在的問題提出了今后的主要研究方向。
關(guān)鍵詞:大櫻桃;深加工;開發(fā)利用
中圖分類號(hào):S662.5? ? ? ? ? ? ? ?文獻(xiàn)標(biāo)志碼:A? ? ? ? ? ? ? ?文章編號(hào):2097-2172(2023)10-0900-09
doi:10.3969/j.issn.2097-2172.2023.10.004
Review on the Development and Utilization Technologies of Sweet Cherry
Deep Processing in China
WANG Zhaofeng 1, 2, MA Yongxiao 1, 2, QIANG Ruibin 3, HU Liping 1, 2
(1. Tianshui Normal University, Tianshui Gansu 741001, China; 2. Sweet Cherry Technology Innovation Centre of Gansu Province,Tianshui Gansu 741001, China; 3. Northwest Normal University, Lanzhou Gansu 730070, China)
Abstract: Sweet cherry is a popular fruit with short shelf life, so it is particularly important to deeply process for extending the shelf life. The deep-processed products of sweet cherries in China mainly include canned food, preserved fruit, jam, fruit juice, fruit wine, fruit vinegar, etc., in which food additives are widely used. In order to extend the cherry industry chain, increase product added value, and promote quality and efficiency, the research literatures on the deep processing technology of sweet cherry in recent years are browsed and analyzed, and the related deep processing technologies are summarized from three aspects: fruit pulp, fruit core and leaves in this paper. The deep processing of fruit pulp is mainly to make canned food, jam, jelly, fruit juice and compound beverage, preserved fruit, fruit wine, fruit vinegar and pigment, etc. On the other hand, kernel oil, flavonoids, polysaccharides, proteins and antioxidant peptides can be extracted from fruit core, and flavonoids and polysaccharides can be obtained from leaves. Main research directions in the future are suggested based on the problems of deep processing of cherries.
Key words: Sweet cherry; Deep processing; Development and utilization.
大櫻桃(Prunus, avium L.)又名櫻桃、甜櫻桃、歐洲甜櫻桃、西洋櫻桃,為薔薇科李屬櫻桃亞屬植物,原產(chǎn)于歐洲和西亞,19 世紀(jì)末 20 世紀(jì)初引入我國(guó),現(xiàn)已在全世界范圍內(nèi)廣泛種植[1 - 2 ]。大櫻桃成熟期早,果實(shí)色澤鮮艷,柔軟多汁,口感香甜,富含蛋白質(zhì)、脂肪、氨基酸、維生素、多種礦物質(zhì)以及酚類和黃酮類化合物,具有抗氧化功效,能夠調(diào)中補(bǔ)氣、益脾活血、平肝去熱、預(yù)防心血管疾病、腫瘤及氧化應(yīng)激相關(guān)疾病,是營(yíng)養(yǎng)與風(fēng)味俱好、食藥與保健共存的佳果,有“早春第一果”和“果中珍品”的美譽(yù),深受國(guó)內(nèi)外消費(fèi)者的喜愛[3 - 4 ]。根據(jù)中國(guó)園藝學(xué)會(huì)櫻桃分會(huì)統(tǒng)計(jì)數(shù)據(jù),目前全國(guó)大櫻桃種植面積已經(jīng)達(dá)到20萬hm2以上,其中山東、陜西、遼寧、河南、甘肅等省份為主產(chǎn)區(qū),產(chǎn)量達(dá)到100萬多t[5 ]。