8个梨品种非浓缩还原汁的特性分析  

Study on Character of Not From Concentrate Juice in 8 Pear Varieties

作　　者：曹雪慧 赵宇婷 王甄妮 赵东宇 朱丹实 吕长鑫 CAO Xue-hui;ZHAO Yu-ting;WANG Zhen-ni;ZHAO Dong-yu;ZHU Dan-shi;LÜChang-xin(College of Food Science and Engineering,Bohai University,Jinzhou 121000,Liaoning,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121000

出　　处：《食品研究与开发》2020年第12期26-29,共4页Food Research and Development

基　　金：国家十三五重点研发计划项目(2017YFD0400704);国家自然科学基金项目(31701618)。

摘　　要：为筛选制备非浓缩还原梨汁的加工品种,以辽西的花盖梨、绥中白梨、晶白梨、锦丰梨、皇冠梨、水晶梨、雪花梨、酥梨8种品种为原料,通过测定梨汁的理化特性、褐变程度、稳定性等指标探究不同梨品种对梨汁品质的影响。结果表明:锦丰梨的出汁率高达85.39%,显著高于其他品种(P<0.05);皇冠梨和雪花梨汁的褐变程度较小,而花盖梨和酥梨汁的褐变度显著高于其他品种(P<0.05);晶白梨、锦丰梨汁的可溶性固形物含量显著高于其他梨汁(P<0.05);不同品种梨汁的浊度在75.7 NTU^858.2 NTU之间,存在显著性差异(P<0.05);各品种梨汁之间的pH值均在4.05~4.98之间。在稳定性方面,花盖梨显著低于其他品种梨汁(P<0.05)。锦丰梨的出汁率和可溶性固形物含量高,果汁的酸度适中,褐变程度相对较轻,且外观无明显颜色变化,能较好的保持果汁的原有风味和营养成分,是较为理想的制汁材料。In order to select the processed varieties of not from concentrate pear juice,eight common pear varieties of Huagai pear,Suizhongbai pear,Jingbai pear,Jinfeng pear,Huangguan pear,Shuijing pear,Xuehua pear and Su pear in western Liaoning were used as raw materials.The effects of different pear cultivars on the quality of pear juice were investigated by measuring the physical and chemical properties,browning degree and stability of pear juice.The results showed that the juice yield of Jinfeng pear was 85.39%,which was the highest in 8 cultivars(P<0.05).The browning degree of Huangguan and Xuehua pear juice were lower,but Huagai and Su pear juice were significantly higher than other(P<0.05).The content of total soluble solids in Jingbai and Jinfeng pear juice was significantly higher than other juices(P<0.05).The turbidity of 8 pear juices were between 75.7 NTU and 858.2 NTU,and there were significant differences among different pear juices(P<0.05).The pH of pear juice was between 4.05 and 4.98.In terms of stability,Huagai pear juice significant lower than other(P<0.05).So Jinfeng pear had the highest juice yield and total soluble solid content,moderate acidity,relatively light browning of juice and no obvious color change in appearance.And,it had better stability and could maintain the original flavor and nutrient composition.Jinfeng pear was one of the best materials.

关 键 词：梨汁 品质 特性 制汁性能 非浓缩还原汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]