“贝达”葡萄清汁配方及理化性质的研究  

Study on formula and physicochemical properties of Beta grape clear juice

作　　者：朱磊[1] 郭志龙[2] 陈辉 魏文毅[1] 关琛[1] 魏春红[1] 裴孟宇 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学工程学院,黑龙江大庆163319 [3]齐齐哈尔市园艺研究所,黑龙江齐齐哈尔161005

出　　处：《中国酿造》2016年第3期108-110,共3页China Brewing

基　　金：黑龙江省教育厅科学技术研究项目(12541579)

摘　　要：为了合理利用本地"贝达"葡萄资源,针对"贝达"果实糖度低、酸度高的特点,以感官品质为评判标准,通过正交试验确定葡萄清汁最优配方为"贝达"葡萄原汁添加量40%、白砂糖添加量8.25%、柠檬酸添加量0.030%,在此条件下制备葡萄清汁酸甜适中,具有典型的葡萄色泽、香气和风味。该葡萄清汁中总糖、总酸、总酚含量均较高,产品感官品质佳、具有一定营养价值,更具有市场潜力。In order to utilize the local Beta grape resource reasonably, aiming at the characteristics of low sugar and high acidity in Beta grape, using the sensory quality as the evaluation standard, the optimum formulas of grape clear juice were determined as Beta grape juice 40%, sugar 8.25% and citric acid 0.030%. Under these conditions, the grape clear juice had moderate sour and sweet, and typical grape color, aroma and flavor. The content of total sugar, total acid and total phenol in grape clear juice were higher than commercial grape juice, the product had great sensory quality and a certain nutritional value. As a result, the Beta grape clear juice would have market potential.

关 键 词：葡萄清汁 配方 理化指标 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]