贝达葡萄原汁配方的研制及品质评价  

Formula Determination and Quality Evaluation of Beta Grape Juice

作　　者：孙明杨 韩雨茜 李涵 赵清 刘云清 徐艺铭 刘诗琳 朱磊[1] SUN Mingyang;HAN Yuxi;U Han;ZHAO Qing;UU Yunqing;XU Yiming;UU Shilin;ZHU Lei(College of Food Science and Technology,Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319,China;School of Food Science,Northeast Agricultural University, Harbin,Heilongjiang 150030,China)

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]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2018年第2期33-35,38,共4页Farm Products Processing

基　　金：黑龙江省大学生创业训练计划项目(201710223074);大庆市指导性科技计划项目(ZD-2016-108);国家自然科学基金青年科学基金项目(3101828);黑龙江省青年科学基金项目(QC2017024)

摘　　要：以贝达葡萄果实为原料,研制葡萄原汁的配方,并对其品质指标进行了测定。贝达葡萄原汁的最佳配方为羧甲基纤维素钠0.100 g/100 m L,黄原胶0.130 g/100 m L,蔗糖添加量9%。该配方下的葡萄原汁的总糖含量17.59 g/L,总酸含量15.71 g/L,总酚含量1 080.12 mg/L,类黄酮含量32.12 mg/L,黄烷-3-醇含量43.78 mg/L,花色苷含量19.88 mg/L。研制的贝达葡萄原汁不但风味突出,而且含有丰富的酚类物质,营养价值较高。Beda grape were applied to research the formula and quality measurements of Beda grape juice. The best formula Beda grape juice was sodium carboxymethyl cellulose 0.100 g/100 mL, xanthan gum 0.130 g/100 mL and addition amount 9% of sugar. The juice had total sugar content 17.59 g/L,total acidity content 15.71 g /L, total phenol content 1 080.12 mg/L, flavonoid content 32.12 mg/L, flavan-3-ol content 43.78 mg/L and anthocyanins content 19.88 mg/L. The Beda grape juice had outstanding flavor, and also had abundant phenolic compounds and high nutritional value.

关 键 词：贝达 葡萄原汁 配方 品质评价 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]