我国果汁啤酒生产现状及发展战略

面对品种单一、低端微利、产量巨大、原料依赖进口的中国啤酒,本文从中国啤酒工业形势、中国水果产业形势、果汁啤酒的发展状况、果汁啤酒发展的必要性、果汁啤酒发展中存在的问题和果汁啤酒技术研发等方面阐述了拥有花色繁多、营养丰富的果汁啤酒的未来市场潜力。啤酒和果汁富含多种营养物质,果汁啤酒的生产一般是以添加果汁或果味香精而酿造的,该产品不仅保持啤酒的风味特征,同时又赋予其水果的风味特征。中国是世界第一大啤酒生产国和最大的水果生产国,但国内果汁啤酒市场状况不如人意,果啤生产还存在许多问题,果汁啤酒的研究正是顺应这一市场要求。本文旨在探讨解决啤酒工业和水果产业的难题,提升我国啤酒行业,丰富啤酒市场,增加果农收入和产品的附加值。     

庄园型热带亚热带果汁加工技术与装备进展

我国具有丰富的热带亚热带水果资源，水果原汁、浓缩汁和果汁饮料是最有前景的产品之一，水果原汁也是开发果酒的主要原料，但由于存在水果产地气温高易腐败，前处理困难，加工过程中容易存在褐变味变等问题，许多大宗热带亚热带水果及一些优稀热带亚热带水果资源还未开发与利用，果汁加工比例很少，产品品质不高。根据国内外的一些研究进展，作者认为利用可移动式果汁生产线开发高品质庄园型果汁具有广阔的前景，本文综述了国内外一些庄园式果汁和可移动果汁加工设备的进展。     

荔枝果实加工新技术研究进展

荔枝是我国南方的一种特产名果,是我国在国际市场上最有竞争力的水果之一。本文综述了荔枝果实加工现状和新技术,展望了荔枝果实加工产品的发展前景,旨在为荔枝果实加工新产品的开发和荔枝加工业的发展提供参考。     

桑葚的营养及其原果汁的加工

桑葚是一种营养价值很高的水果原料 ,由于品种特异 ,其原果汁的加工工艺具有特殊性。本文主要介绍了桑葚的营养及原果汁的加工。     

桑葚的营养及其原果汁的加工

桑葚是一种营养价值很高的水果原料，由于品种特异，其原果汁的加工工艺具有特殊性。本文主要介绍了桑葚的营养及原果汁的加工。     

桑葚的营养及其原果汁的加工

桑葚是一种营养价值很高的水果原料，由于品种特异，其原果汁的加工工艺具有特殊性。本文主要介绍了桑葚的营养及原果汁的加工。     

荔枝、橙子、西柚、葡萄等多种水果果汁原料价格上涨

据了解 ,2 0 0 3年国内荔枝、橙子、西柚、葡萄等多种水果也将出现大幅度减产。以国内水果作原料的果汁生产商将面临生产成本提高的压力。果汁在国内市场的迅猛发展引发了原料供应的紧张。据悉 ,由于国际原料供不应求 ,进口果汁原料已开始上涨 ,并且涨幅高达 10 %。2 0 0 2年 ,由于果汁在国内的增长速度达到了 182 % ,广东更高出全国 12 % ,全国果汁原料需求大增。从天津海关一组统计数字显示 ,2 0 0 2年 1～ 5月份 ,天津口岸进口果汁 5 115t、货值 5 82万美元。据说 ,仅北京汇源食品饮料有限公司就进口果汁 2 2 96t。而苹果进口方面 ,广东…     

果肉果汁饮料研制的报告

一、研究目的 目前,世界上许多国家,如日本等经济发达的国家已逐渐改变传统水果饮料的消费,兴起研制和生产果肉果汁饮料。这种天然新型饮料以新鲜水果为原料,分别制取果肉与果汁,然后使果肉均匀地填充在果汁中,而不加色素、香精等有害化学成分。产品色、香、味、形俱全,所含的营养成份接近鲜果,既能解渴,又富含原水果特有的风味和营养,是果汁加工,消费的发展趋势。     

果汁浓缩中的节能问题

近年来,日本果汁工业得到迅速的发展。在果汁压榨工厂中,大量的果汁被浓缩。不用说,由于作为原料的水果其收获与贮藏的时问受到限定,而且这些工厂不能把全部的水果都加工成产品。因此,把榨出的果汁浓缩,以去除所含的水份至可复原状态,这对节约容器费、贮藏费、包装费、运输费等是有效的。而且,由于浓缩浓度的提高其保存能力与加工能力都得到提高。     

荔枝加工品质评价研究进展

本文阐述了荔枝加工制品的品质评价指标、加工特性与品质的相关性.针对不同的荔枝加工产品,对其加工适宜性的评价指标、影响因素进行了总结和分析;同时对加工品质评价技术和方法进行了探讨,以期为荔枝加工品质评价提供一套可行的参考方法,亦为荔枝加工产品原料的选择和品质评价提供理论指导依据.     

荔枝汁结冰-解冻浓缩过程中品质的变化规律

以灭菌后的荔枝汁为原料,采用结冰-解冻浓缩工艺将其浓缩,研究了浓缩过程对荔枝汁的可溶性固形物含量、褐变度和可滴定酸度的影响,并运用气相色谱-质谱联用法对浓缩过程中的荔枝汁的挥发性风味物质进行测定,探讨其品质的变化规律。结果表明:荔枝汁中可溶性固形物的含量和褐变度随解冻所得的荔枝汁总体积的增加而逐渐降低;浓缩过程中,挥发性风味物质的相对含量的变化趋势因物质类型不同而不尽相同。综合考虑理化指标与风味物质的变化规律,可将解冻过程中荔枝汁总体积的40%(v/v)处选定为浓缩汁与剩余液的分界点,得到的浓缩汁中风味较高。     

不同产地妃子笑荔枝果汁的氨基酸组分

为评价荔枝的营养价值,采用全自动氨基酸分析仪测定广东、广西、海南和福建4个产区共5个妃子笑荔枝果汁样品的氨基酸组分。结果表明:妃子笑荔枝果汁富含氨基酸组分,不同产区样品的氨基酸组分总量介于341.51～455.42mg/100mL之间,其中广西钦州产区样本的氨基酸组分含量最高为455.42mg/100mL,广东阳西产区样本的氨基酸组分含量最低为341.51mg/100mL;5个样品妃子笑荔枝果汁的氨基酸组分总量平均为396.38mg/100mL;其中γ-氨基丁酸为妃子笑荔枝果汁中的主要氨基酸,其平均含量为104.69mg/100mL,占氨基酸组分总量的26.57%;其次为丙氨酸,平均为67.37mg/100mL,占16.87%。基于对荔枝果汁中氨基酸组分的初步评价,认为荔枝是一种具有富含γ-氨基丁酸的潜在功能性食品资源。     

荔枝果酒产业与技术研究进展

荔枝具有独特的果香,酸度糖度适中,果汁丰富,富含多种营养物质,极具保健功能,非常适合酿酒,酿酒是一条解决荔枝产期集中、不耐藏、鲜销困难等产业问题的重要途径。文章从荔枝果酒的产业意义、产业概况、酿造工艺、香气成分、荔枝品种酿酒适性等方面对近年来荔枝果酒产业与技术的研究进展进行综述,并提出建议。     

荔枝加工副产物研究进展

荔枝加工副产物主要包括荔枝壳和荔枝核。荔枝壳含有较高的花青素和其它多酚类物质,具有抗氧化、抗肿瘤、降血脂等功能,可用于开发功能食品和食用色素。荔枝核含有皂苷、多酚、脂肪酸等功能成分,具有降血糖、降血脂、抗病毒、护肝等功效,可用于开发功能食品和药品;此外,荔枝核还含有丰富的淀粉,可用于生产淀粉和酒精。多层次分级综合利用是将来荔枝副产物开发利用的发展方向。     

荔枝茶多酚保健饮料的研制

以茶提取物茶多酚、澄清荔枝汁等为主要成分研制出具有保健功能的饮料,通过正交试验得到最佳配方,并且对澄清工艺进行研究。实验结果表明:荔枝汁、茶多酚的添加量分别为40%、0.8g/1000mL;澄清工艺中壳聚糖的添加量为0.2～0.3g/L,室温静置4h,即可得到透光率97%以上、清澈透明且对热稳定的荔枝果汁。本品不但具有抗疲劳和抗氧化作用,并具有一定的延缓衰老作用。     

Aroma components at various stages of litchi juice processing

BACKGROUND: Considering the importance of flavour on the quality of litchi juice, a study was conducted on how processing and operating stages influence the aroma components of clear litchi juice during processing. RESULTS: The aroma fractions isolated by solid‐phase micro‐extraction were analysed by capillary gas chromatography–mass spectrometry. According to statistical analyses, the amount of total and seven characteristic aroma compounds (geraniol, citronellol, phenylethyl alcohol, D ‐limonene, nonanal, geranial and linalool) increased significantly after enzyme hydrolysis, but decreased significantly during the process of enzyme inactivation, ultra‐filtration and sterilisation. CONCLUSION: The aromatic fraction of litchi juice decreased greatly during processing. The major losses in aromatic composition of clear litchi juice were related to the ultra‐filtration and sterilisation processes. With regard to the retention of aroma, an ultra‐filtration membrane with a larger pore size is better than a membrane with a smaller pore size, and a high‐voltage pulsed electric field was better than thermal sterilisation. Copyright © 2009 Society of Chemical Industry     

Diffusivity,shrinkage and simulated drying of litchi fruit (Litchi Chinensis Sonn.)

Litchi (Litchi Chinensis Sonn.) is an important commercial fruit in Thailand and Vietnam. Litchi fruit is consumed both as fresh and dried products. Also most of the export of litchi is in the form of dried whole litchi fruit. Thermo-physical properties and drying model of litchi fruit is important for optimum design of litchi dryer. This paper presents moisture diffusivity, shrinkage and finite element simulated drying of litchi fruit. The moisture diffusivities of litchi were determined by minimizing the sum of square of deviations between the predicted and experimental values of moisture content of thin layer drying under controlled conditions of air temperature and relative humidity. The components in the form of cylinder for seed and seed stalk and slab for seed coat, shell and flesh were dried in thin layers at the air temperatures of 50, 60, 70 and 80 °C and relative humidity in the range of 10–25%. The mean diffusivity of flesh, seed and shell of litchi fruit increased with temperature and was expressed by the Arrhenius-type equation, but the diffusivities of seed coat and seed stalk were independent of temperature. The moisture diffusivities of seed coat and seed stalk were much lower than those of the other parts of the litchi. The shrinkage of litchi fruit has also been determined experimentally and it was expressed as a function of moisture reduction. A two-dimensional finite element model has been developed to simulate moisture diffusion in litchi fruit during drying. Shrinkage of the flesh and different component diffusivities of litchi during drying were also taken into account. The finite element model was programmed in Compaq Visual FORTRAN version 6.5. This finite element model satisfactorily predicts the moisture diffusion during drying. Moisture contents in the different components in the litchi fruit during drying were also simulated. This study provides an understanding of the transport processes in the different components of the litchi fruit.     

基于GC-IMS和GC-MS分析不同杀菌处理荔枝果汁及其发酵汁挥发性物质的特征

采用气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Spectrometry,GC-IMS）和气相色谱-质谱联用（Gas Chromatography-Mass Spectrometry,GC-MS）分析了热杀菌和超高压前处理对荔枝汁及其乳酸菌发酵汁挥发性物质的影响。结果表明,GC-IMS共检出70种挥发性化合物,以酮类、醇类、酯类、醛类和萜类为主,热杀菌导致新鲜荔枝汁中的丙酸乙酯、2-甲基丙酸甲酯、苯甲醇和1-辛烯-3-醇等成分损失严重,经发酵后其中的丙酸丁酯、三甲基吡嗪、5-壬酮和2,5-二甲基噻吩等成分含量更丰富。而超高压前处理荔枝汁与新鲜荔枝汁组分相似,经发酵后其中的芳樟醇、2,6-二甲基吡嗪、顺式玫瑰醚、苯甲醛等成分含量更丰富;GC-MS共鉴定出51种挥发性化合物,以萜类、醇类为主,热杀菌导致荔枝汁中萜类和醇类含量分别降低了37.05%和31.61%,超高压前处理荔枝汁中萜类和醇类含量则较鲜汁分别增加了33.57%和80.07%,而热杀菌和超高压前处理发酵荔枝汁挥发性化合物总量较发酵前分别增加了46.93%和46.19%,且超高压前处理发酵荔枝汁是热杀菌发酵荔枝汁的2.11倍,更富有愉悦性香气。两种技术相结合,表明了超高压前处理能有效改善荔枝汁及其发酵汁的香气品质,为提升荔枝发酵汁的品质提供了参考价值。     

Nutrient components,health benefits,and safety of litchi (Litchi chinensis Sonn.): A review

Litchi (Litchi chinensis Sonn.) is a tropical to subtropical fruit that is widely cultivated in more than 20 countries worldwide. It is normally consumed as fresh or processed and has become one of the most popular fruits because it has a delicious flavor, attractive color, and high nutritive value. Whole litchi fruits have been used not only as a food source but also for medicinal purposes. As a traditional Chinese medicine, litchi has been used for centuries to treat stomach ulcers, diabetes, cough, diarrhea, and dyspepsia, as well as to kill intestinal worms. Both in vitro and in vivo studies have indicated that whole litchi fruits exhibit antioxidant, hypoglycemic, hepatoprotective, hypolipidemic, and antiobesity activities and show anticancer, antiatherosclerotic, hypotensive, neuroprotective, and immunomodulatory activities. The health benefits of litchi have been attributed to its wide range of nutritional components, among which polysaccharides and polyphenols have been proven to possess various beneficial properties. The diversity and composition of litchi polysaccharides and polyphenols have vital influences on their biological activities. In addition, consuming fresh litchi and its products could lead to some adverse reactions for some people such as pruritus, urticaria, swelling of the lips, swelling of the throat, dyspnea, or diarrhea. These safety problems are probably caused by the soluble protein in litchi that could cause anaphylactic and inflammatory reactions. To achieve reasonable applications of litchi in the food, medical and cosmetics industries, this review focuses on recent findings related to the nutrient components, health benefits, and safety of litchi.