| 西瓜汁品质及风味研究进展 |
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| 引用本文： | 刘野,宋焕禄,张雨,邹婷婷,王丽金,杨潇. 西瓜汁品质及风味研究进展[J]. 北京工商大学学报(自然科学版), 2017, 35(6): 10-16 |
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| 作者姓名： | 刘野 宋焕禄 张雨 邹婷婷 王丽金 杨潇 |
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| 作者单位： | 北京工商大学 食品学院/北京市食品添加剂工程技术研究中心, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心, 北京 100048,北京工商大学 食品学院/北京市食品添加剂工程技术研究中心, 北京 100048 |
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| 基金项目： | 国家重点研发计划项目(2016YFD0401104)；国家自然科学基金资助项目(31201400)。 |
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| 摘 要： | 中国的西瓜种植面积和产量均为世界第一。2014年,我国西瓜种植面积185.2万hm2、产量7484.3万t,分别占世界总种植面积的53.3%、总产量的67.4%。西瓜生产的季节性较强,上市主要集中在6～8月,为避免西瓜产期集中造成的浪费,西瓜深加工产品应运而生,其中西瓜汁是最为适合的一种深加工产品。由于存在较多热敏性成分,加工过程使西瓜汁的营养物质受到极大损失,严重影响西瓜汁的风味。综述了西瓜汁风味形成途径、关键香气成分,以及国内外采用传统热加工和现代非热加工方式处理对西瓜汁营养品质、感官品质和风味的影响。提出了今后加工过程中西瓜汁品质和风味的保持措施的研究方向。
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| 关 键 词： | 西瓜汁 品质 风味 加工 |
| 收稿时间： | 2017-09-26 |
Advances in Research on Quality and Flavor of Watermelon Juice |
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| LIU Ye,SONG Huanlu,ZHANG Yu,ZOU Tingting,WANG Lijin and YANG Xiao. Advances in Research on Quality and Flavor of Watermelon Juice[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2017, 35(6): 10-16 |
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| Authors: | LIU Ye SONG Huanlu ZHANG Yu ZOU Tingting WANG Lijin YANG Xiao |
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| Affiliation: | School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China and School of Food and Chemical Engineering/Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | China is the country with the largest planting area and yield of watermelon in the world.In 2014, planting area and yield of watermelon was 1.852×106hm2 and 7.4843×107t, accounting for 53.3% and 67.4% of the data around the world. The harvest period of watermelon is short, mainly between June to August. In order to avoid wasting, the watermelon deep processing products are developed, and watermelon juice is one of the most suitable one.Because of the presence of sensitive components, nutrients and flavor of watermelon juice were impacted greatly during processing. In this paper, aroma formation pathway of watermelon juice, key aroma compounds, and the effects of different processing methods (thermal and non-thermal processing) on the nutrition, sensory quality and flavor of watermelon juice were reviewed. The research direction was proposed about how to maintain the quality and flavor of watermelon juice during processing in the future. |
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| Keywords: | watermelon juice quality flavor processing |
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