摘要
餐用油橄榄果是广受欢迎的健康食品,近年来国外的研究方兴未艾,取得了一系列的研究成果,使得这一传统食品焕发出新的活力,但是,东西方饮食文化的差异,使得地中海口味的餐用油橄榄果很难登上中国人的餐桌。为了给油橄榄新产品的开发应用提供参考依据,从脱苦、脱涩、发酵、贮葳等工艺方面对国内外餐用油橄榄果加工工艺的主要研究成果和研究进展进行了综述,总结了国外餐用油橄榄果工艺研究的方向和新方法,分析了国内餐用油橄榄果加工工艺研究方面存在的局限性,文中指出,随着我国油橄榄种植区域增加、面积扩大和鲜果产量的快速增长,在国内餐用油橄榄果市场亟待开发的条件下,应立足国内市场开展"中式"餐用油橄榄果加工工艺研究,以研制出适合国人口味的餐用油橄榄果产品,这种产品具有广阔的市场前景。
Table olive is a kind of healthy food being popular in western countries. In recent years, there were so many researchers made their hard work and got great progress in this field, which gave the traditional food some more attraction. However, the differences between Eastern and Western food cultures make it difficult for the Mediterranean- style table olives to enter into the Chinese daily menu. In order to provide some references for development of the olive new products, the main research results and advances on the processing technology for table olives were reviewed, including de-astringent methods, fermentation technology and storing program, and the development direction and new technology of the table olive processing technology are summarized. The paper puts forwards the problems and limitations in the research on domestic table olive processing technology. The conclusion was drawn that the research on processing technology of ＂Chinese style＂ table olive based on domestic market, which has a broad prospect, should be carried out at first and developed according to the tastes of Chinese, under the condition that the Chinese table olive market needs to be developed urgently, and the rapid-growth of acreage and fresh fruit yields of olive in China.
作者
邓煜
刘婷
DENG Yu;LIU Ting(Institute of Olive,Longnan Academy of Economic Forestry,Longnan 746000,Gansu,China)
出处
《经济林研究》
北大核心
2018年第3期5-11,共7页
Non-wood Forest Research
基金
甘肃省科技支撑计划项目(农业类)"餐用油橄榄品种选育及餐用橄榄罐头创制"(1604NKCK057)
关键词
餐用油橄榄果
加工工艺
研究进展
table olive
processing technology
research progress
