澳洲青苹加工品质测定及感官评价  

Processing quality determination and sensory evaluation of Granny Smith

作　　者：陈颖[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《饮料工业》2010年第7期30-31,共2页Beverage Industry

摘　　要：对澳洲青苹的加工品质进行了测定,结果表明:澳洲青苹的硬度为8.18kg/cm2时,出汁率为75.92%,可溶性固形物含量为13.1°Bx,可滴定酸含量为0.8%,VC含量为87mg/kg。通过打分的方法对澳洲青苹进行了感官评价,综合各因素得出结论,澳洲青苹更适合加工浓缩苹果汁。The processing quality of Granny Smith was determined. The results showed that when the rigidity in Granny Smith was 8.18 kg/cm2, the juice extraction rate during processing was 75.92%, the content of soluble solids was 13.1°Brix, the titratable acidity in juice was 0.8%, and VC was 87 mg/kg. Through sensory evaluation with rating, it was concluded that Granny Smith is more suitable for use to make apple juice concentrate.

关 键 词：澳洲青苹 加工品质 感官评价 

分 类 号：S661.1[农业科学—果树学]