蟠桃品种用于加工鲜榨汁的适宜性评价.PDFVIP

※基础研究 食品科学 2015, Vol.36, No.01 41 蟠桃品种用于加工鲜榨汁的适宜性评价 * 焦 艺，刘 璇，毕金峰 ，吴昕烨，周 沫，曾目成 （中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193 ） 摘  要：为研究不同蟠桃品种的鲜榨汁加工适宜性，本实验对北京平谷地区的7 个蟠桃品种的理化与营养指标（pH 值、总酚含量、抗坏血酸含量、蛋白质含量、可滴定酸含量、可溶性固形物含量（soluble solids content，SSC ）、 L a b 固酸比、果胶含量）和加工品质指标（单果质量、 *、 *、 *值、褐变度、出汁率、黏度）进行了测定，并从色 泽、气味和风味三方面进行感官评价。通过相关性分析、主成分分析和聚类分析法筛选出了SSC、出汁率、果胶含 a 量、 *值和蛋白质含量5 个核心品质评价指标。通过层次分析法得出：SSC和出汁率的权重值为0.32 ，果胶的权重 a 值为0.18 ， *值和蛋白质的权重值分别为0.11和0.07 。对7 个蟠桃品种的鲜榨汁品质综合评价表明：瑞蟠21 的鲜榨汁 品质最好，其次为瑞蟠20、瑞蟠4和瑞蟠19，而巨蟠、瑞蟠2和瑞蟠3的鲜榨汁品质较差。 关键词：蟠桃果汁；品质评价；评价因子；层次分析法 Suitability Evaluation of Flat Peach Cultivars for Fresh Juice Processing * JIAO Yi, LIU Xuan, BI Jinfeng , WU Xinye, ZHOU Mo, ZENG Mucheng (Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193) Abstract: In order to evaluate the suitability of fresh juice from different flat peach cultivars, physicochemical and nutritional indicators including pH, total phenolics, ascorbic acid, proteins, titratable acidity (TA), soluble sugar content (SSC), soluble sugar content, titratable acidity, SSC/TA ratio, and pectin were determined, as well as processing quality indicators including fruit weight, CIE L *, a*, b*, browning index, juice yield, and viscosity. Sensory evaluation was mainly carried out in terms of color, aroma and taste. SSC, juice yield, pectin, a* value and protein were identified as the core quality indicators by co