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桃加工现状与新兴加工技术应用前景

Peach Processing Status and Prospects for Application of Emerging Processing Technologies

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【作者】 张敏张仁堂孙欣姜齐永王宇晓

【Author】 ZHANG Min;ZHANG Rentang;SUN Xin;JIANG Qiyong;WANG Yuxiao;College of Food Science and Engineering,Shandong Agricultural University;

【通讯作者】 王宇晓;

【机构】 山东农业大学食品科学与工程学院

【摘要】 中国是全球桃种植与生产大国,桃消费以鲜食为主,桃加工产业面临原料利用率低和产品创新不足等问题。该文综述全球桃加工产品现状,分析桃汁、罐头、脱水制品、发酵制品等传统加工品的技术与创新,探讨超高压、等离子体、磁场3种新兴非热加工技术在桃加工中的应用前景,以期为桃加工产业的技术创新与可持续发展提供理论支撑,也为新兴加工技术的推广应用奠定科学基础。

【Abstract】 China is a major global country in peach cultivation and production. Although fresh peaches dominate consumption in China,the peach processing industry faces challenges such as a low raw material utilization rate and limited product innovation. This paper reviewed the current status of global peach processing products,analyzed the technologies and innovations in traditional processing products such as peach juice,canned peaches,dehydrated products,and fermented products,and explored the application prospects of three emerging non-thermal processing technologies in peach processing,including high pressure processing,plasma,and magnetic field. The study not only provides theoretical support for technological innovation and sustainable development in the peach processing industry but also lays a scientific foundation for the promotion and application of emerging processing technologies.

【基金】 “冲一流”建设专项经费(539504);泰山产业领军人才项目(TSCY20241184);山东省重点研发计划(2024TZXD064、2024TZXD015)
  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2025年21期
  • 【分类号】TS255.3
  • 【下载频次】75
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