食品与发酵工业 >

2020 , Vol. 46 >Issue 13: 310 - 314

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023877

综述与专题评论

杏果酒加工技术及品质分析研究进展

  • 马倩 ,
  • 徐佳 ,
  • 左勇 ,
  • 许努谦 ,
  • 胡琨
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  • 1(四川师范大学 生命科学学院,四川 成都,610101)
    2(成都裕智果业有限公司,四川 成都,610307)
    3(四川轻化工大学 生物工程学院,四川 宜宾,644000)
硕士研究生(左勇教授为通讯作者,E-mail:sgzuoyong@tom.com)

收稿日期: 2020-03-06

  网络出版日期: 2020-08-04

基金资助

成都市重点研发支撑计划项目(2019-YF05-00362-SN)

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Research progress on processing technology and quality analysis ofapricot fruit wine

  • MA Qian ,
  • XU Jia ,
  • ZUO Yong ,
  • XU Nuqian ,
  • HU Kun
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  • 1(College of Life Science, Sichuan Normal University, Chengdu 610101, China)
    2(Chengdu Yuzhi Fruit Industry Co., Ltd., Chengdu 610307, China)
    3(School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China)

Received date: 2020-03-06

  Online published: 2020-08-04

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摘要

杏果酒是以杏子为原料酿制而成的低酒精度饮料,保有杏子的营养成分和特有风味。文中基于杏果酒产品开发及品质研究现状,从杏果酒的发酵工艺条件优化、菌种选育、品质优化、稳定性以及成分分析等方面对其研究进展进行了归纳,分析目前杏果酒开发及品质研究尚存的不足之处,并在此基础上对杏果酒未来研究方向及发展前景作出展望,为杏果酒的产品开发及产业化提供理论参考。

关键词： 杏子; 果酒; 生产技术; 品质; 研究进展; 展望

本文引用格式

马倩 , 徐佳 , 左勇 , 许努谦 , 胡琨 . 杏果酒加工技术及品质分析研究进展[J]. 食品与发酵工业, 2020 , 46(13) : 310 -314 . DOI: 10.13995/j.cnki.11-1802/ts.023877

Abstract

In recent years, apricot is widely concerned because of its rich nutritional content, and the variety of related products is gradually increasing. Apricot fruit wine is a kind of low-alcohol beverage made from apricot. It retains most of the nutrients and unique flavor components of apricots. According to domestic and foreign research, the product development and quality research status of apricot fruit wine from the aspects of optimization of fermentation conditions, breeding of strains, quality optimization, stability control, nutritional and flavor components analysis were summarized in this review. The shortcomings of the existing studies on apricot fruit wine, such as the lack of research on browning mechanism and control measures, reduction of acidity, stability control, flavor composition analysis, establishment of relevant standards, etc., were also pointed out. In addition, the future research direction and development prospect were also discussed to provide theoretical reference for the product development and industrialization of apricot fruit wine.

Key words： apricot; fruit wine; production technology; character; research progress; prospect

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