新梨7号⁃南果梨混合梨汁的配比优化  

Optimization of Blend Ratio of Xinli 7‐Nanguo Pear Mixed Pear Juice

作　　者：李明初 陈志周 刘文慧 季佳琪 李冬霞 谭雅宁 王颉[1] 牟建楼[1] LI Mingchu;CHEN Zhizhou;LIU Wenhui;JI Jiaqi;LI Dongxia;TAN Yaning;WANG Jie;MU Jianlou(School of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;School of Mechanical and Electrical Engineering,Hebei Agricultural University,Baoding 071000,Hebei,China;Beijing Huiyuan Food and Beverage Co.,Ltd.,Beijing 100000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学机电工程学院,河北保定071000 [3]北京汇源食品饮料有限公司,北京100000

出　　处：《食品研究与开发》2024年第8期30-37,共8页Food Research and Development

基　　金：2020年河北省重点研发计划项目(20327110D)。

摘　　要：该研究以新梨7号梨汁为主要原料,添加不同体积比的南果梨汁制作混合梨汁。对混合梨汁的基本理化指标、总酚、总黄酮含量及抗氧化性进行测定,采用顶空⁃气相色谱⁃离子迁移谱(headspace⁃gas chromatography⁃ion migration spectroscopy,HS⁃GC⁃IMS)分析挥发性成分,并结合模糊数学感官评定方法,确定适宜的原料配比。结果表明,新梨7号梨汁与南果梨汁体积比为7∶3时,感官评价最优,综合评价总分为6.28,总酚含量、总黄酮含量较高,DPPH自由基清除率、ABTS+自由基清除率较强,且挥发性物质的种类及含量较多。因此,确定新梨7号梨汁与南果梨汁以体积比7∶3进行混合梨汁加工。This study mainly focused on the production of mixed pear juice by adding different proportions(volume ratios)of Nanguo pear juice to Xinli 7 pear juice.The basic physical and chemical indicators,total phenolic content,total flavonoid content,and antioxidant activity of mixed pear juice were determined.The volatile components were analyzed using headspace⁃gas chromatography⁃ion mobility spectroscopy(HS⁃GC⁃IMS),and the appropriate raw material ratio was determined using a fuzzy mathematical sensory evaluation method.The results showed that when the ratio of Xinli 7 pear juice to Nanguo pear juice was 7∶3(volume ra⁃tio),the sensory evaluation was the best,with a comprehensive evaluation score of 6.28.The contents of total phenols and total flavonoids were relatively high,and the DPPH free radical scavenging rate and ABTS+free radical scavenging rate were high,and there were many types and contents of volatile substances.Therefore,the study recommended the production of mixed pear juice with a 7∶3(volume ratio)ratio of Xinli 7 pear juice and Nanguo pear juice.

关 键 词：混合梨汁 理化指标 挥发性成分 感官评价 原料配比 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]