Citation: | FENG Ying, ZHANG Pingping, ZHAO Cunchao, et al. Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(17): 275−282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120327. |
[1] |
李荣章, 向文能. 探析百香果功能研究及其开发进展[J]. 农民致富之友,2018(23):62. [LI Rongzhang, XIANG Wenneng. Research on the function of passion fruit and its development progress[J]. Friends of Farmers Get Rich,2018(23):62. doi: 10.3969/j.issn.1003-1650.2018.23.059
LI Rongzhang, XIANG Wenneng. Research on the function of passion fruit and its development progress[J]. Friends of Farmers Get Rich, 2018(23): 62. doi: 10.3969/j.issn.1003-1650.2018.23.059
|
[2] |
胡德辉, 赵莉娜, 谢文佩, 等. 百香果加工工艺研究进展[J]. 农产品加工,2018(11):65−67. [HU Dehui, ZHAO Lina, XIE Wenpei, et al. Research progress on processing technology of passion fruit[J]. Farm Products Processing,2018(11):65−67.
HU Dehui, ZHAO Lina, XIE Wenpei, et al. Research progress on processing technology of passion fruit[J]. Farm Products Processing, 2018, (11): 65-67.
|
[3] |
张丹, 田德雨, 郑晓楠, 等. 百香果枸杞复合饮料的研制[J]. 食品工程,2018(3):12−14, 21. [ZHANG Dan, TIAN Deyu, ZHENG Xiaonan, et al. Development of passion fruit and lycium barbarum compound beverage[J]. Food Engineering,2018(3):12−14, 21. doi: 10.3969/j.issn.1673-6044.2018.03.005
ZHANG Dan, TIAN Deyu, ZHENG Xiaonan, et al. Development of passion fruit and lycium barbarum compound beverage[J]. Food Engineering, 2018(3): 12-14, 21. doi: 10.3969/j.issn.1673-6044.2018.03.005
|
[4] |
LINGARAJU D P, SUDARSHANA M S, POORNACHANDRA R K, et al. Antibacterial evaluation and phytochemical screening of leaves and fruits of passiflora subpeltata ortega[J]. BMR Microbiology,2015,1:1−6.
|
[5] |
OTIFY A, GEORGE C, ELSAYED A, et al. Mechanistic evidence of passiflora edulis (Passifloraceae) anxiolytic activity in relation to its metabolite fingerprint as revealed via LC-MS and chemometrics[J]. Food & Function,2015,6(12):3807−3817.
|
[6] |
CAZARIN C B B, RODRIGUEZ-NOGALES A, ALGIERI F, et al. Intestinal anti-inflammatory effects of passiflora edulis peel in the dextran sodium sulphate model of mouse colitis[J]. Journal of Function Foods,2016,26:565−576. doi: 10.1016/j.jff.2016.08.020
|
[7] |
成文韬, 袁启凤, 肖图舰, 等. 西番莲果实生物活性成分及生理功能研究进展[J]. 食品工业科技,2018,39(16):346−351. [CHENG Wentao, YUAN Qifeng, XIAO Tujian, et al. Research progress on bioactive components and physiological functions of passionflower fruit[J]. Science and Technology of Food Industry,2018,39(16):346−351. doi: 10.13386/j.issn1002-0306.2018.16.062
CHENG Wentao, YUAN Qifeng, XIAO Tujian, et al. Research progress on bioactive components and physiological functions of passionflower fruit[J]. Science and Technology of Food Industry, 2018, 39(16): 346-351. doi: 10.13386/j.issn1002-0306.2018.16.062
|
[8] |
陈美花, 熊拯, 庞庭才. 气调包装对百香果贮藏品质的影响[J]. 食品科学,2016,37(20):287−292. [CHEN Meihua, XIONG Zheng, PANG Tingcai, et al. Effects of modified atmosphere packaging on storage quality of passion fruit[J]. Food Science,2016,37(20):287−292. doi: 10.7506/spkx1002-6630-201620048
CHEN Meihua, XIONG Zheng, PANG Tingcai, et al. Effects of modified atmosphere packaging on storage quality of passion fruit[J]. Food Science, 2016, 37(20): 287-292. doi: 10.7506/spkx1002-6630-201620048
|
[9] |
潘建江, 陈雪梅. 百香果果汁果冻的工艺及配方优化[J]. 饮料工业,2015,18(3):13−17. [PAN Jianjiang, CHEN Xuemei. Technology and formulation optimization of passion fruit juice jelly[J]. Beverage Industry,2015,18(3):13−17. doi: 10.3969/j.issn.1007-7871.2015.03.004
PAN Jianjiang, CHEN Xuemei. Technology and formulation optimization of passion fruit juice jelly[J]. Beverage Industry, 2015, 18(3): 13-17. doi: 10.3969/j.issn.1007-7871.2015.03.004
|
[10] |
郭正忠, 黄星源, 蔡冠英. 西番莲果酒的发酵工艺研究[J]. 酿酒,2017,44(4):96−98. [GUO Zhengzhong, HUANG Xingyuan, CAI Guanying. Research on fermentation technology of passion fruit wine[J]. Liquor Making,2017,44(4):96−98. doi: 10.3969/j.issn.1002-8110.2017.04.028
GUO Zhengzhong, HUANG Xingyuan, CAI Guanying. Research on fermentation technology of passion fruit wine[J]. Liquor Making, 2017, 44(4): 96-98. doi: 10.3969/j.issn.1002-8110.2017.04.028
|
[11] |
付满, 宁桂圆, 薛海媚, 等. 一种用于果酱的百香果果皮浆制备工艺[J]. 食品工业,2019,40(4):86−91. [FU Man, NING Guiyuan, XUE Haimei, et al. A kind of preparation technology of passion fruit peel pulp for jam[J]. The Food Industry,2019,40(4):86−91.
FU Man, NING Guiyuan, XUE Haimei, et al. A kind of preparation technology of passion fruit peel pulp for jam[J]. The Food Industry, 2019, 40(4): 86-91.
|
[12] |
罗文珊, 吴佩佩, 谭强, 等. 百香果深加工技术研究进展[J]. 农产品加工,2018(7):69−74. [LUO Wenshan, WU Peipei, TAN Qiang, et al. Research progress on deep processing technology of passion fruit[J]. Farm Products Processing,2018(7):69−74.
LUO Wenshan, WU Peipei, TAN Qiang, et al. Research progress on deep processing technology of passion fruit[J]. Farm Products Processing, 2018(7): 69-74
|
[13] |
戴钰洁. 百香果深加工工艺研究进展[J]. 漳州职业技术学院学报,2020,22(4):93−98. [DAI Yujie. Research progress on deep processing technology of passion fruit[J]. Journal of Zhangzhou Institute of Technology,2020,22(4):93−98. doi: 10.13908/j.cnki.issn1673-1417.2020.04.0017
DAI Yujie. Research progress on deep processing technology of passion fruit[J]. Journal of Zhangzhou Institute of Technology, 2020, 22(4): 93-98. doi: 10.13908/j.cnki.issn1673-1417.2020.04.0017
|
[14] |
赵叶, 陈艳芳, 赵存朝, 等. 百香果泡芙配方优化[J]. 食品工业科技,2021,42(8):172−178. [ZHAO Ye, CHEN Yanfang, ZHAO Chunchao, et al. Recipe optimization of passion fruit puffs[J]. Science and Technology of Food Industry,2021,42(8):172−178. doi: 10.13386/j.issn1002-0306.2020060187
ZHAO Ye, CHEN Yanfang, ZHAO Chunchao, et al. Recipe optimization of passion fruit puffs[J]. Science and Technology of Food Industry, 2021, 42(8): 172-178. doi: 10.13386/j.issn1002-0306.2020060187
|
[15] |
胡敏, 欧阳军, 胡蓉, 等. 紫果百香果外果皮中花青素的提取工艺及稳定性研究[J]. 江西农业大学学报,2018,40(4):825−834. [HU Min, OU Yangjun, HU Rong, et al. Study on the extraction process and stability of anthocyanins from the exocarp of passion fruit[J]. Acta Agriculturae Universitatis Jiangxiensis,2018,40(4):825−834.
HU Ming, OU Yangjun, HU Rong, et al. Study on the extraction process and stability of anthocyanins from the exocarp of passion fruit[J]. Acta Agriculturae Universitatis Jiangxiensis, 2018, 40(4): 825-834
|
[16] |
刘纯友, 殷朝敏, 黄永春, 等. 百香果皮多糖的分离纯化、结构特性及生物活性研究进展[J]. 食品工业科技,2018,39(8):35−34. [LIU Chunyou, YIN Chaomin, HUANG Yongchun, et al. Research progress on separation, purification, structural properties and biological activity of passion fruit peel polysaccharides[J]. Science and Technology of Food Industry,2018,39(8):35−34. doi: 10.13386/j.issn1002-0306.2018.08.060
LIU Chunyou, YING Chaoming, HUANG Yongchun, et al. Research progress on separation, purification, structural properties and biological activity of passion fruit peel polysaccharides[J]. Science and Technology of Food Industry, 2018, 39(8): 35-34. doi: 10.13386/j.issn1002-0306.2018.08.060
|
[17] |
黄桂涛, 肖嘉琪, 余元善, 等. 百香果果脯工艺研究及品质测定[J]. 食品研究与开发,2019,40(20):53−58. [HUANG Guitao, XIAO Jiaqi, YU Yuansh doi: 10.12161/j.issn.1005-6521.2019.20.010
an, et al. Research and quality determination of preserved passion fruit[J]. Food Research and Development,2019,40(20):53−58. doi: 10.12161/j.issn.1005-6521.2019.20.010
|
[18] |
孙健, 马欢, 陈旭成, 等. 不同总糖测定方法在含寡糖肥料检测中的应用对比[J]. 磷肥与复合化肥,2018,33(7):43−45. [SUN Jian, MA Huan, CHEN Xucheng, et al. Application comparison of different total sugar determination methods in the detection of oligosaccharide-containing fertilizers[J]. Phosphate & Compound Fertilizer,2018,33(7):43−45.
SHUN Jian, MA Huan, CHEN Xucheng, et al. Application comparison of different total sugar determination methods in the detection of oligosaccharide-containing fertilizers[J]. Phosphate & Compound Fertilizer, 2018, 33(7): 43-45.
|
[19] |
喻忠刚. 百香果果脯加工工艺[J]. 农村百事通,2017(14):21−22. [YU Zhonggang. Processing technology of preserved passion fruit[J]. Rural Know-How,2017(14):21−22. doi: 10.3969/j.issn.1006-9119.2017.14.015
YU Zhonggang. Processing technology of preserved passion fruit[J]. Rural Know-How, 2017(14): 21-22. doi: 10.3969/j.issn.1006-9119.2017.14.015
|
[20] |
冯媛媛, 李雪丹, 桑亚新, 等. 微波渗糖技术加工低糖欧李果脯[J]. 食品科技,2015,40(7):103−109. [FENG Yuanyuan, LI Xuedan, SANG Yaxin, et al. Processing of low-sugar preserved plums by microwave infiltration technology[J]. Food Science and Technology,2015,40(7):103−109. doi: 10.13684/j.cnki.spkj.2015.07.025
FENG Yuanyuan, LI Xuedan, SANG Yaxing, et al. Processing of low-sugar preserved plums by microwave infiltration technology[J]. Food Science and Technology, 2015, 40(7): 103-109. doi: 10.13684/j.cnki.spkj.2015.07.025
|
[21] |
PRECIADO-IÑIGA G E, AMADOR-ESPEJO G G, BÁRCENAS M E. Blanching and antimicrobial mixture (potassium sorbate-sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology[J]. J Food Sci Technol,2018,55(2):740−748. doi: 10.1007/s13197-017-2985-x
|
[22] |
陈柳米, 夏启雄, 薛梅, 等. 百香果果酱的制作工艺研究[J]. 农业研究与应用,2021,34(2):58−62. [CHEN Liumi, XIA Qixiong, XUE Mei, et al. Research on the production technology of passion fruit jam[J]. Agricultural Research and Application,2021,34(2):58−62. doi: 10.3969/j.issn.2095-0764.2021.02.010
CHEN Liumi, XIA Qixiong, XUE Mei, et al. Research on the production technology of passion fruit jam[J]. Agricultural Research and Application, 2021, 34 (2): 58-62. doi: 10.3969/j.issn.2095-0764.2021.02.010
|
[23] |
张洁, 韩苗苗, 史少华, 等. 荸荠蜜饯加工及保藏工艺优化[J]. 武汉轻工大学学报,2016,35(3):94−97. [ZHANG Jie, HAN Miaomiao, SHI Shaohua, et al. Optimization of processing and preservation technology of water chestnut preserves[J]. Journal of Wuhan Polytechnic University,2016,35(3):94−97. doi: 10.3969/j.issn.2095-7386.2016.03.019
ZHANG Jie, HAN Miaomiao, SHI Shaohua, et al. Optimization of processing and preservation technology of water chestnut preserves[J]. Journal of Wuhan Polytechnic University, 2016, 35(3): 94-97. doi: 10.3969/j.issn.2095-7386.2016.03.019
|
[24] |
韩苗苗, 胡晓潇, 吴文钦, 等. 莲藕蜜饯加工及保藏工艺优化[J]. 食品科技,2016,41(8):89−93. [HAN Miaomiao, HU Xiaoxiao, WU Wenqin, et al. Optimization of processing and preservation technology of candied lotus root[J]. Food Science and Technology,2016,41(8):89−93. doi: 10.13684/j.cnki.spkj.2016.08.024
HAN Miaomiao, HU Xiaoxiao, WU Wenqin, et al. Optimization of processing and preservation technology of candied lotus root[J]. Food Science and Technology, 2016, 41(8): 89-93. doi: 10.13684/j.cnki.spkj.2016.08.024
|
[25] |
何文兵, 刘雪莲, 李娜. 集安白桃果脯加工工艺[J]. 林业科技通讯,2015(3):67−69. [HE Wenbing, LIU Xuelian, LI Na. Ji'an white peach preserved fruit processing technology[J]. Forest Science and Technology,2015(3):67−69. doi: 10.13456/j.cnki.lykt.2015.03.022
HE Wenbing, LIU Xuelian, LI Na. Ji'an white peach preserved fruit processing technology[J]. Forest Science and Technology, 2015(3): 67-69. doi: 10.13456/j.cnki.lykt.2015.03.022
|
[26] |
诸梦洁, 刘哲, 陆胜民. 百香果果酱加工工艺[J]. 浙江农业科学,2018,59(5):751−752, 756. [ZHU Mengjie, LIU Zhe, LU Shengmin. Passion fruit jam processing technology[J]. Journal of Zhejiang Agricultural Sciences,2018,59(5):751−752, 756. doi: 10.16178/j.issn.0528-9017.20180523
ZHU Mengjie, LIU Zhei, LU Shengming. Passion fruit jam processing technology[J]. Journal of Zhejiang Agricultural Sciences, 2018, 59(5): 751-752, 756. doi: 10.16178/j.issn.0528-9017.20180523
|
[1] | BAI Xixi, HAN Chenggang, XU Ying, HAN Jingsong, CAO Chongjiang, CHENG Shujie. Research Progress of Dietary Intervention Strategies for Irritable Bowel Syndrome[J]. Science and Technology of Food Industry, 2022, 43(16): 421-431. DOI: 10.13386/j.issn1002-0306.2021080007 |
[2] | ZHAO Tong, WANG Xuan, WU Liming, YAN Sha, LU Huanxian, ZHAO Hongmu, XUE Xiaofeng. Research Progress of Fermented Bee-products[J]. Science and Technology of Food Industry, 2022, 43(14): 461-466. DOI: 10.13386/j.issn1002-0306.2021070251 |
[3] | WU Hong-yan, PENG Cheng-jun, DENG Hou-qin. Research Progress on Chemical Component of Eucommia Folium[J]. Science and Technology of Food Industry, 2019, 40(17): 360-364. DOI: 10.13386/j.issn1002-0306.2019.17.059 |
[4] | WANG Zi-xuan, XIE Jing, XUE Bin, SHAO Ze-huai, GAN Jian-hong, SUN Tao. Research Progress of Chitosan Food Packaging Film[J]. Science and Technology of Food Industry, 2019, 40(6): 303-307,311. DOI: 10.13386/j.issn1002-0306.2019.06.052 |
[5] | FANG Fang, WANG Feng-zhong. Research progress on the detection methods of flavonols in plants[J]. Science and Technology of Food Industry, 2018, 39(11): 327-332. DOI: 10.13386/j.issn1002-0306.2018.11.056 |
[6] | ZHAO Jing, GANG Jie. Research progress in bioaccumulation of trace elements in edible fungus[J]. Science and Technology of Food Industry, 2015, (17): 396-399. DOI: 10.13386/j.issn1002-0306.2015.17.074 |
[7] | ZHANG Ming- liang, JIANG Xian- zhang, WANG Can, HUANG Jian- zhong. Research progress in DHA production by microbes[J]. Science and Technology of Food Industry, 2014, (21): 395-400. DOI: 10.13386/j.issn1002-0306.2014.21.077 |
[8] | GAO Jian, MA Lu-shan, HU Jian-jun, FAN Tie-zhen, LIU Guo-ji. Research progress in the extraction method of pectin[J]. Science and Technology of Food Industry, 2014, (06): 368-372. DOI: 10.13386/j.issn1002-0306.2014.06.062 |
[9] | ZHANG Ke-ping, JIA Juan-juan, WU Jin-feng. Research progress in the mechanical properties of cereal[J]. Science and Technology of Food Industry, 2014, (02): 369-374. DOI: 10.13386/j.issn1002-0306.2014.02.066 |
[10] | YANG Ying, HUANG Li-jie. Research progress in preparation and application of modified starch[J]. Science and Technology of Food Industry, 2013, (20): 381-385. DOI: 10.13386/j.issn1002-0306.2013.20.086 |
1. |
周新雨,王子欢,杨小平,王志新,贾利蓉,段飞霞. 天然着色剂与抗氧化剂对~(60)Co-γ射线辐照辣椒红油的协同护色作用研究. 中国调味品. 2025(01): 68-77 .
![]() | |
2. |
陈宇佳,邓朝军,张婷婷,王秀平,陈秀萍,赵加宁,马翠兰,蒋际谋. 基于图像识别的枇杷资源果肉褐变鉴定方法研究与应用. 果树学报. 2025(02): 288-299 .
![]() | |
3. |
张康逸,温青玉,刘燕,耿宁宁,张嫚,何梦影. 一种植物蛋白复合肽盐的工艺研究. 中国调味品. 2024(03): 137-144 .
![]() | |
4. |
张洪交,张存喜,王瑞,王可,乔倩. 基于图像处理和改进DenseNet网络的小黄鱼新鲜度识别. 南方水产科学. 2024(03): 133-142 .
![]() | |
5. |
唐一诺,章肖肖,宋文文,宋盈萱,高露,陈晓乐,郑振佳. 胭脂虫红色素口红制备工艺优化及品质分析. 中国食品添加剂. 2024(08): 139-147 .
![]() | |
6. |
刘恒言,陈秀金,臧鹏,董海胜,孙京超,赵伟,白玉冰,徐楠,张龙振,王雪晴,杜秉健,王耀,李兆周. 面包的品质变化及改良的研究进展. 食品与发酵工业. 2024(17): 394-404 .
![]() | |
7. |
骆冬莹,孙蕾,孙金威,梁文星,王苏宁,赵广生. 纳滤与闪蒸技术对新鲜牛乳浓缩效果的影响. 中国乳品工业. 2024(09): 75-80 .
![]() | |
8. |
杨芳,王逊城,贾洪锋,许程剑,袁海彬. 基于GC-IMS结合多元统计方法对不同品种植物油制备的辣椒油风味品质的比较. 现代食品科技. 2024(10): 338-350 .
![]() | |
9. |
鲍雨婷,陈琪,王灼琛. 低温油炸黄茶风味小麦脆片加工工艺优化及品质分析. 中国食品学报. 2024(11): 254-268 .
![]() | |
10. |
张莉,季国志,母智深. 不同豆类蛋白粉的属性和营养消化特性研究. 粮食与饲料工业. 2024(06): 19-23 .
![]() | |
11. |
董阳阳,阿衣古丽·阿力木,阿依古扎尔·木合塔尔江,冯作山. 响应面优化真空包装羊肉块加工工艺. 中国调味品. 2023(01): 128-133 .
![]() | |
12. |
冯子健,陈南,高浩祥,何强,曾维才. 茶多酚对酸奶发酵品质及抗氧化活性的影响. 食品工业科技. 2023(02): 143-151 .
![]() | |
13. |
邬帅帆. 食品镀铝包装的阻光性能评价. 现代食品. 2023(05): 189-192 .
![]() | |
14. |
罗丽,付院生,陈万林,聂益晗,赵亚茹,王顺民. 鲜切莲藕超声-热处理护色工艺优化. 中国果菜. 2023(05): 17-21+28 .
![]() | |
15. |
黄昊,林韡,杨强,童国强,胡志平,陈双,徐岩. 陈酿白酒中黄色呈色强度快速表征方法的研究. 食品与发酵工业. 2023(10): 245-250 .
![]() | |
16. |
周弦,许蓉蓉,庄全典,高梦祥,江洪波. 生姜柠檬软糖的工艺优化. 食品工业. 2023(05): 91-95 .
![]() | |
17. |
唐悦,杨旭. 食品的视觉效果对消费者感知及购买行为影响研究. 现代商业. 2023(10): 3-6 .
![]() | |
18. |
孙雯,阎佳楠,来斌,王策,吴海涛. 负载褪黑素和枸杞粉的凝胶糖果的研制及特性研究. 食品工业科技. 2023(22): 201-209 .
![]() | |
19. |
王博,胡晓妍,于芳珠,刘登勇. 基于机器视觉技术制作烤羊肉比色卡. 食品工业科技. 2022(03): 10-17 .
![]() | |
20. |
巩雪. 超高压作用下扇贝闭壳肌色差变化探析. 包装学报. 2022(01): 70-80 .
![]() | |
21. |
魏甜甜,魏勃,王承,李凯,谢彩锋,杭方学. 黄冰糖低温浸渍茉莉花制备风味糖浆工艺优化. 食品工业科技. 2022(12): 181-187 .
![]() | |
22. |
郭超男,年国芳,徐建宗,周建中. 25种新疆主栽辣椒品种品质分析. 食品安全质量检测学报. 2022(12): 4051-4058 .
![]() | |
23. |
邓家棋,陈嘉澍,黄桂颖,冯卫华,雷梦琳,白卫东,安可靖,余元善,王辉,戴卓文,杨启财,杨婉媛. 基于感官喜爱度排序的广式佛手柑凉果的品质分析. 农产品加工. 2022(12): 82-87 .
![]() | |
24. |
陈茜,张雪春,王振兴,何雪梅,孙健. 不同加工方式对香蕉片品质的影响. 南方农业学报. 2022(05): 1305-1315 .
![]() | |
25. |
吴昕怡,田浩,牛之瑞,桂敏,潘俊,王瀚墨,周继伟,朱志妍,刘秀嶶. 基于熵权的TOPSIS和聚类分析评价方法的发酵辣椒品种适用性研究. 食品安全质量检测学报. 2022(22): 7314-7322 .
![]() | |
26. |
张衍旭,邱智东,高英鑫,王野谌,董雪莲. 基于色差原理及指纹图谱对淡竹叶药材质量评价研究. 时珍国医国药. 2022(12): 3057-3061 .
![]() |