打浆时间对枇杷果浆品质的影响  

Effect of Mashing Time on the Quality of Loquat Fruit Pulps

作　　者：陈贤爽 王锦涛[1] 鲁周民[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨陵712100

出　　处：《西北林学院学报》2015年第5期157-160,共4页Journal of Northwest Forestry University

基　　金：财政部"以大学为依托的农业科技推广模式建设"(XTG2014-15)

摘　　要：为了研究打浆时间对枇杷果浆品质的影响，以“大五星”枇杷果为原料，按照设定的时间梯度（5～30S）对枇杷进行打浆处理。测定样品的色泽、出汁率、可溶性固形物、可溶性糖、可溶性蛋白质和维生素C的含量，并采用ABTS法评价样品的总抗氧化能力。结果表明，随着打浆时间的延长，果浆颜色逐渐变深变暗，出汁率和可溶性固形物逐渐增加，并分别在25S和20S后趋于稳定；可溶性糖和可溶性蛋白质含量呈先升高后降低的趋势，在打浆15～20S时达到最高峰；Vc含量和对ABTS＋·的清除率呈逐渐下降趋势，在打浆20S后趋于稳定。试验表明，在枇杷产品加工中的打浆环节，打浆时间控制在20～25S较为理想。In order to examine the effects of mashing time of loquat fruit on the quality of its pulp, the fruit of cultivar ＂Dawuxing＂ was used as material to be mashed at different time durations （5 to 30 s）. Indices of the resultant pulps were measured, such as color, juice yield, content of soluble solid, soluble sugar, soluble protein, vitamin C, and the antioxidant capacity （ABTs method）. It was found that that with the increase of mashing time, the color darkened while the juice yield and soluble solid increased first, followed by being steady after 25 s and 20 s, respectively. Contents of sugar and protein exhibited an initial increase and a final decrease, peaking at the time of 15 to 20 s. Contents of Vc and scavenging capacity on ABTS＋ · reduced gradually, and tended to be steady after pulping 20 s, indicating that 20 to 25 s was the suitable mashing time in the loquat fruit product processing.

关 键 词：枇杷 打浆时间 果浆品质 

分 类 号：S667.3[农业科学—果树学]