果汁加工研究进展
摘要：水果制汁后，比鲜果更加利于贮藏，发展果汁加工则可以减少水果原料的损失且可以增加水果本身的价值。目前，我国的果汁加工技术取得了一定的成果，并且预计能够凭借加工技术使果汁加工业取得更好成果。综述了果汁饮料加工的技术、行业现状和果汁加工行业的前景。
关键词：果汁加工;加工技术;发展现状;展望
中图分类号：TS255.44 文献标志码：A doi：10.16693/j.cnki.1671-9646（X）.2019.01.057
Research Progress of Fruit Juice Processing
ZHANG Hongkang，LI Xiaoyan，WU Geyi，LIU Xiu
（College of Light Industry and Food，Zhongkai University of Agriculture and Engineering，
Guangzhou，Guangdong 510225，China）
Abstract：Compared with fruit juice，fruit juice is more conducive to storage after fruit juice processing. Developing fruit juice processing can reduce the loss of fruit material and increase the value of fruit itself. For now，China"s fruit juice processing technology has achieved some results，and is expected to be able to rely on processing technology to make fruit juice processing industry to achieve better results. This article summarized the processing technology of fruit juice drinks，current status of the industry and prospects of the fruit juice processing industry.
Key words：fruit juice processing;processing technology;development status;prospect
《GB/T 31121”2014 果蔬汁類及其饮料》中标明，果蔬汁即用水果和（或）蔬菜（包括可食的根、茎、叶、花、果实）等为原料，经加工制成的饮料。按照国际分类惯例主要分为三大类：浓缩果蔬汁（浆）、果蔬汁（浆）、果蔬汁（浆）类饮料;按照我国饮料分类标准则分为9类：果蔬汁（浆）、浓缩果蔬汁（浆）、果蔬汁饮料、果蔬汁饮料浓浆、复合果蔬汁（浆）及饮料、果肉饮料、发酵...
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