北方23个梨品种鲜榨梨汁的理化特性分析和感官评价  

Analysis of physical and chemical features and sensory evaluation of fresh pear juice from twenty-three cultivars in north China

作　　者：李丽梅[1] 李雪梅[2] 关军锋[1] 何近刚[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051 [2]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《食品与机械》2013年第2期44-48,53,共6页Food and Machinery

基　　金：国家现代农业产业技术体系(编号:CARS-29-20);河北省农林科学院基金(编号:A2012110302)

摘　　要：以北方主要栽培品种、正在推广品种和新引进品种梨为试材,测定不同品种梨的出汁率、鲜榨梨汁的可溶性固形物(SSC)、可滴定酸(TA)、pH和420 nm下的吸光值(OD420)等理化特性,计算可溶性固形物和可滴定酸的比值(SSC/TA)。同时对梨汁进行感官评定、量化评分。结果表明:黄金、鸭梨和丰水是理想的制汁品种。雪梨则由于褐变严重且酸度低,不适宜制汁。五九香、秋黄、早酥等品种香气浓郁、酸度较高,清爽可口,可用于果汁调配。大多数日韩梨品种由于褐变较轻,甜度较高,可以制汁,但需要调配来提高酸度,更便于为消费者接受。Juice yield, soluble solids content （SSC）, titratable acidity （TA）, pH, 420 nm absorbanee （OD4z,） and SSC/TA were determined of different cuhivar pears in north China. At the same time, sensory eval- uation was carried out after the pear juice being tasted, and was scored for them. The results showed that ＇Hwangkumbae＇, ＇Yali＇ and ＇Hosui＇ pear were suitable for juicing; whereas snow pear was not suitable due to its browning and low acidity. Wujiuxiang, Akihuang Ri and Zaosu Pear could be used to mix with other cuhivar pear juice due to their aroma, high acidity and refreshing effect. Most cuhivars from Japan and Korea were suitable for juicing due to low browning and high sweetness,but the juice need to be mixed to increase acidity in order to be more acceptable by consumers.

关 键 词：北方 鲜榨梨汁 理化特性 感官评价 

分 类 号：S661.2[农业科学—果树学]