洋葱品种制调味汁的适宜性评价  

Evaluation on the Suitability of Onion Varieties for Making Sauce

作　　者：刘梓建 袁先铃 张镨予 张乐 LIU Zi-jian;YUAN Xian-ling;ZHANG Pu-yu;ZHANG Le(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《中国调味品》2022年第1期46-51,共6页China Condiment

基　　金：四川省科技计划项目(2020YFN151);四川轻化工大学大学生创新创业项目(cx2020105)。

摘　　要：基于基本理化成分、营养活性成分、抗氧化能力与感官分析等多项指标的综合分析,评价黄皮洋葱、白皮洋葱和紫皮洋葱3种品种制调味汁的适宜性,以筛选出最优的加工品种。结果表明,黄皮洋葱制汁后理化指标为出汁率68.53%、pH 5.70、总酸1.03%、总糖5.69%、固形物含量7.60°Brix、糖酸比7.37,其抗氧化能力最强,总酚与维生素C含量最高,感官评价与挥发性成分较为协调。综合分析得出黄皮洋葱制汁的适宜性最优。Based on the comprehensive analysis of basic physical and chemical components,nutritional active components,antioxidant capacity and sensory analysis,the suitability of yellow peel onion,white peel onion and purple peel onion for making sauce is evaluated to select the best processing varieties.The physicochemical indexes of yellow peel onion are juice yield of 68.53%,pH of 5.70,total acid of 1.03%,total sugar of 5.69%and solid content of 7.60°Brix,the ratio of sugar to acid of 7.37,which has the strongest antioxidant capacity,contains the highest total phenol and vitamin C content,the sensory evaluation and volatile components are more harmonious.The comprehensive analysis shows that yellow peel onion is more suitable for making sauce than the other two varieties.

关 键 词：洋葱 制调味汁 品种 适宜性 评价 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]