Preface

China is a big country producing fruit and vegetable, and its output ranks first in the world. The fruit and vegetable processing industry has become an important part of the scale of fruit and vegetable planting. With the development of the economy and the improvement of people's living standards, people are paying more and more attention to food nutrition and their health. Fruit and vegetable juice beverages are rich in carbohydrate, amino acid, vitamins and mineral substance and other nutrients that are easily absorbed by the body, which can meet people's daily physiological need. Similarly, with the continuous advancement of science and technology, the freezing and refrigeration technology of food is getting more and more popular. The low-cost, long-term and high-quality preservation of food can be achieved by freezing and refrigerating food, which is the most commonly used method of food storage. By inhibiting the activities of microorganisms and enzymes and reducing the activity of food substrates, food spoilage can be prevented and the freshness and nutritional value of food can be maintained. At present, most places of freezing and refrigerating food in the market are large-scale refrigerators and freezers; and most households are generally refrigerators. The efficient and high-quality connection between the market and users depends on the construction of the refrigeration chain.

Through a brief introduction, this book will discuss the postharvest physiology, harvesting and commercial processing of fruit and vegetable products, fruit and vegetable storage, canned fruit and vegetable, quick-frozen fruit and vegetable, fruit and vegetable juice-making, fruit and vegetable sugar-making, fruit and vegetable pickling, fruit wine brewing, fresh-cut fruits and vegetable processing, and comprehensive utilization of raw fruit and vegetable.

前言

我国是水果和蔬菜生产大国，产量均居世界第一位，果蔬加工业已成为果蔬种植业规模化的重要环节。随着经济的发展和人们生活水平的提高，人们越来越重视食品营养与自身健康。果蔬汁饮料含有丰富的碳水化合物、氨基酸、维生素和矿物质等多种易被人体吸收的营养物质，能够满足人们日常的机体生理需要。同样，随着科学技术的不断进步，食品的冷冻冷藏技术越来越得到大家的喜爱，而且对食品的冷冻冷藏可实现食品的低成本、长时间、高品质的保存，是目前最普遍采用的食品贮藏方法。通过抑制微生物及酶类的活动和降低食品基质中的活性，来防止食品腐败变质，保持食品的新鲜度和营养价值。目前对市场食品冷冻冷藏的场所多为大型冷藏库、冷冻库，一般家用多为冰箱，实现市场与用户的高效、高品质的联系有赖于冷藏链的建设。

本书将通过简单的介绍，对果蔬产品采后生理、采收与商品化处理、果蔬贮藏、果蔬罐藏、果蔬速冻、果蔬制汁、果蔬糖制、果蔬腌制、果酒酿造、鲜切果蔬加工、果蔬原料的综合利用等方面加以论述。