大樱桃是深受人们喜爱的水果，但货架期较短，对其进行深加工显得尤为重要。我国大樱桃深加工产品主要有罐头、果脯、果酱、果汁、果酒、果醋等，这些产品中食品添加剂使用较为普遍。为了延长大樱桃产业链、提高产品附加值、促进大樱桃产业提质增效，整理归纳了近年来大樱桃深加工相关技术的研究文献，从果肉、果核和树叶3个方面综述了深加工开发利用研究进展，果肉的深加工主要是制作罐头、果酱、果冻、果汁及复合饮料、果脯、果酒、果醋和色素等，果核的深加工主要是提取大樱桃仁油、黄酮、多糖、蛋白及抗氧化多肽，树叶的深加工主要是提取黄酮和多糖；并针对樱桃深加工中存在的问题提出了今后的主要研究方向。

Sweet cherry is a popular fruit with short shelf life, so it is particularly important to deeply process for extending the shelf life. The deep-processed products of sweet cherries in China mainly include canned food, preserved fruit, jam, fruit juice, fruit wine, fruit vinegar, etc., in which food additives are widely used. In order to extend the cherry industry chain, increase product added value, and promote quality and efficiency, the research literatures on the deep processing technology of sweet cherry in recent years are browsed and analyzed, and the related deep processing technologies are summarized from three aspects: fruit pulp, fruit core and leaves in this paper. The deep processing of fruit pulp is mainly to make canned food, jam, jelly, fruit juice and compound beverage, preserved fruit, fruit wine, fruit vinegar and pigment, etc. On the other hand, kernel oil, flavonoids, polysaccharides, proteins and antioxidant peptides can be extracted from fruit core, and flavonoids and polysaccharides can be obtained from leaves. Main research directions in the future are suggested based on the problems of deep processing of cherries.

S662.5

天水市秦州区科技支撑计划项目(2022-NCKJG-7435)；甘肃省教育厅产业支撑计划项目(2021CYZC-16)。