七大名梨果实品质比较分析  

Comparative Analysis of Seven Famous Pears Quality

作　　者：黄莹萍 熊桔 罗玫 金花 罗建平 HUANG Ying-ping;XIONG Ju;LUO Mei;JIN hua;LUO Jian-ping(Uni-president Enterprises(China)Investment Co.,Ltd.,Kunshan 215300,China;Hefei University of Technology,Hefei 230002,China)

机构地区：[1]统一企业(中国)投资有限公司,江苏昆山215300 [2]合肥工业大学,安徽合肥230002

出　　处：《饮料工业》2019年第5期1-4,共4页Beverage Industry

摘　　要：该文选择七大名梨成熟期果实为试材,从果实的主要感官特性及营养成分两方面进行测定和比较分析,感官特性指标包括果皮颜色、单果重、果实香气、果肉粗细度、果汁含量、果肉甜度等,营养成分指标包括钾、磷、总糖、总酸、总氨基态氮、熊果苷等。结果表明,不同品种的梨果实在外观、口感、香气及营养成分上有显著区别,可选择不同品种梨果进行梨汁加工,以满足不同饮料产品需求。Choosing the ripening fruits of seven famous pears as test materials,the main sensory characteristics and nutritional components of the fruits were determined and compared.The sensory characteristics included peel color,single fruit weight,fruit aroma,pulp coarseness,juice content and pulp sweetness.The nutrient components included potassium,phosphorus,total sugar and total acid,amino nitrogen,arbutin,etc.The results showed that there were significant differences in appearance,taste,aroma and nutrient composition among different pear varieties.Different kinds of pear fruit can be selected for processing pear juice according to the demand of different beverage products.

关 键 词：库尔勒香梨 砀山酥梨 陕西酥梨 河北鸭梨 丰水梨 安梨 莱阳梨 口感 熊果苷 

分 类 号：TS202.1[轻工技术与工程—食品科学]