食品工业科技2025，Vol.46Issue(13)：413-420,8.DOI:10.13386/j.issn1002-0306.2024070143
我国青花椒保鲜及加工技术研究现状
Research Status of Preservation and Processing Technology of Zanthoxylum schinifolium in China
摘要
Abstract
Zanthoxylum schinifolium(Z.schinifolium)is a traditional Chinese medicinal and edible plant resource that not only imparts special fragrance and numbness to food,but also has antibacterial,anti-inflammatory,and analgesic biological activities.Currently,the Z.schinifolium market mainly consists of fresh Z.schinifolium and dried Z.schinifolium and other primary processed products,with low processing depth and few product varieties,which are difficult to meet the diversified market needs.In order to deeply develop and utilize the Sichuan pepper resources,this article reviews the current research status of Z.schinifolium preservation,drying,and deep processing technologies,compares and analyzes the advantages and disadvantages of different technologies,in order to provide direction for improving the quality of existing Z.schinifolium products and promoting the development of Z.schinifolium deep processing.关键词
青花椒/保鲜技术/干制技术/提取技术Key words
Zanthoxylum schinifolium(Z.schinifolium)/preservation technology/drying technology/extraction technology分类
轻工纺织引用本文复制引用
卓凯丽,董丽,李道通,陈芳..我国青花椒保鲜及加工技术研究现状[J].食品工业科技,2025,46(13):413-420,8.基金项目
十四五国家重点研发项目(2023YFF1104002). （2023YFF1104002）
