不同水蜜桃品种冻干粉品质评价  

Quality Evaluation of Freeze-dried Powder of Different Peach Varieties

作　　者：刘春菊[1,2] 李大婧 刘春泉[1,2] 张红琳 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]国家蔬菜加工技术研发专业分中心,江苏南京210014 [3]南京晓庄学院食品科学学院,江苏南京211171

出　　处：《南京晓庄学院学报》2017年第6期70-74,共5页Journal of Nanjing Xiaozhuang University

基　　金：江苏省现代农业研究开发示范类项目(BE2016363);公益性行业(农业)科研专项经费项目(201503142)

摘　　要：为了筛选适宜冻干加工的水蜜桃品种,本文选取6个水蜜桃品种,经真空冷冻干燥后制成冻干桃粉,分析不同品种冻干桃粉的营养成分和加工品质的差异.研究结果表明:不同品种水蜜桃冻干粉的营养及加工品质差异显著(P<0.05),晖雨露、大珍宝赤月、甘选2号和白丽的营养品质指标较高,但加工品质较低,适合选作鲜食水蜜桃品种,农林89和霞晖7号的加工品质指标较高,适宜作为加工品种.该研究为水蜜桃鲜食和加工品种的筛选奠定了理论基础,为促进水蜜桃加工产业的快速发展,也为水蜜桃种植和育种方向提供了一定的参考价值.For a suitable freeze-drying processing,six peach varieties were selected and freeze-dried to prepare peach powder. The differences of nutrient composition and processing quality were analyzed. The results showed that the nutrition and the processing quality of different varieties of peach freeze-dried powders were significantly different（ P〈0. 05）. The nutritional quality indexes of Huiyulu,Dazhenbaochiyue,Ganxuan 2 and Bai Li were higher than those of others,but the processing quality was lower. They were suitable for fresh peach varieties. The processing quality indexes of Nonglin 89 and Xiahui 7 were higher and they were suitable for processed peach varieties. This study laid a theoretical foundation for the selection of processed varieties of peach and promoted the rapid development of peach processing industry,thus providing some reference value for the cultivation and breeding direction of peaches.

关 键 词：水蜜桃 冻干粉 品种 品质评价 

分 类 号：TS201.7[轻工技术与工程—食品科学]