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LIU Xun, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety ofAgro-products, Hangzhou, Zhejiang 310021 , China ；Provincial Key Laboratory of Fruit andVegetable Preservation and Processing Technology, Hangzhou, Zhejiang 310021 , China ；Instituteof Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021 , China ；School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022 , China
WANG Yang-guang, School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022 , China
XIA Qi-le, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety ofAgro-products, Hangzhou, Zhejiang 310021 , China ；Provincial Key Laboratory of Fruit andVegetable Preservation and Processing Technology, Hangzhou, Zhejiang 310021 , China ；Instituteof Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021 , China
JIN Yi-feng, Wenzhou Fenggan Ecological Agriculture Technology Co., Ltd., Wenzhou, Zhejiang 325000 , China
LU Sheng-min, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety ofAgro-products, Hangzhou, Zhejiang 310021 , China ；Provincial Key Laboratory of Fruit andVegetable Preservation and Processing Technology, Hangzhou, Zhejiang 310021 , China ；Instituteof Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021 , China ；School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022 , China

Abstract

Ougan(Citrus Suavissima Hort.ex Tanaka) as a long history of edible and medicinal fruit, has a unique taste, and can clear heat, detoxify, eliminate phlegm and relieve cough. However, because of its slight bitterness, it has a strong regional consumption and is not widely accepted. This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange, summarizes the research and development status of the processing products of ou orange, such as traditional "Gan er wen" and tangerine peel, as well as new Ougan enzyme, fruit vinegar and fruit wine, and points out the future research direction in the field of deep processing of ou orange.

Publication Date

12-28-2022

First Page

226

Last Page

231

DOI

10.13652/j.spjx.1003.5788.2022.80768

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