我国柿子加工产业的现状与对策

刘滔; 朱维; 李春美

doi:10.13386/j.issn1002-0306.2016.24.064

我国柿子加工产业的现状与对策

刘滔¹,
朱维¹,
李春美^1,2

1. 华中农业大学食品科技学院
2. 华中农业大学教育部环境食品学重点实验室

基金项目:

公益性行业(农业)科研专项项目(201203047)；

详细信息

作者简介:
刘滔(1991-),男,硕士研究生,研究方向:食品科学,E-mail:otaoliu@126.com。;

李春美(1973-),女,博士,教授,研究方向:植物多酚化学,E-mail:lichmyl@126.com。;

中图分类号: TS255.3
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出版历程
- 收稿日期: 2016-06-29

Present situation and countermeasures of persimmon processing industry in China

College of Food Science and Technology,Huazhong Agricultural University
Key Laboratory of Environment Correlative Food Science (Huazhong Agricultural University) ,Ministry of Education Wuhan

摘要

摘要: 本文总结了目前国内外在柿子保鲜,脱涩方面的研究进展,分析了传统柿子加工产品:柿饼、柿子酒、柿子醋,柿子酱的研究概况及存在的问题。针对柿子加工的难题,提出柿子产品应向便携化、健康化、多元化方向发展;指出柿饼、柿果全粉、柿子酱、发酵柿子汁、柿单宁功能产品的开发以及生产技术革新是解决柿子深加工产业难题的关键。本文对我国柿子加工的现状和存在的问题进行了分析,并对未来的发展方向进行了思考,以期为将我国柿子资源优势转化为经济优势提供参考。
- 柿深加工 /
- 加工现状 /
- 加工难题 /
- 产业思路 /
- 加工对策
Abstract: This paper summarized the currently research progresses of persimmon preservation and deastringency,and analyzed the situation and problems of the traditional persimmon processing product including dried persimmon,persimmon wine,persimmon vinegar and persimmon jam at home and abroad. The processing trendency of the persimmon products should to be portabe,healthy and diversified in the future. In order to solve the problem of persimmon processing,the development and technological innovation of dired persimmon,whole persimmon powder,persimmon jam,fermented persimmon juice,functional persimmon tannin products might be very important.This paper generalized the advance and problems of Chinese persimmon processing industry,and put forward some thoughts on the future development of persimmon processing,which might be helpful for the transformation of Chinese persimmon resource advantage into economic advantage.
- persimmon deep processing /
- current situation /
- processing problem /
- industry thoughts /
- processing strategy

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