摘要
以华北地区常见的6个品种苹果为研究材料,分析研究其加工过程中果皮和果肉颜色、物性、褐变率、糖酸比等的差异,选取果皮、肉颜色、物性、褐变速率、糖酸比、出汁率等为指标,评价不同苹果品种加工适宜性。结果显示,不同品种苹果果肉颜色存在显著性差异,短枝红星的果肉黄值显著高于其他品种,达到15.14±2.84;不同品种苹果的果形指数差异不显著,但果肉物性存在显著性差异,王林的硬度最大,富士的可咀嚼性最大,达(0.75±0.06)MJ;不同品种苹果理化指标存在显著性差异,富士苹果的总酸与Vc含量均最高,分别为0.45±0.03(苹果酸%)和(5.80±0.05)mg/100 g;富士苹果褐变速率最快,但短枝红星的糖酸比最高。富士苹果的加工品质最好,适合加工果汁、苹果酒、醋与罐头。试验结果为果农和苹果汁生产者选择适宜的苹果品种提供科学依据。
Six varieties of apples in North China were chosen as raw materials, the color of peel and pulp, physical properties and brown rate of the pulp, sugar-acid ratio of fruit on different apple varieties were analyzed. The color, physical properties and brown rate of the pulp, the contents of sugar-acid ratio and juice yield in fruit were selected as indicators to evaluate the processing adaptability of different apple varieties. Results showed there were significant differences among different apple varieties in pulp color, textural properties, physical and chemical properties, sugar-acid ratio, except for fruit shape index. Yellow value （b^＊） of Duan Zhi Hong Xing was significantly higher than those of the rest, up to 15.14±2.84. Wang Lin had the highest hardness, while Fuji had the largest chewiness, the highest total acid and Vc content, up to （0.75±0.06） m J, 0.45±0.03 （malic acid percent） and （5.80±0.05） mg/100 g, respectively. In terms of browning rate, the browning rate of Fuji occurred at first. In terms of sugar-acid ratio, Duan Zhi Hong Xing had the highest value. Judging from the physicochemical quality, Fuji has relatively good quality, and suitable for processing fresh juice, canned foods, apple cider and apple cider vinegar. This experiment aimed to provide scientific basis for farmers and producers of apple products in choosing suitable apple varieties.
出处
《食品科技》
CAS
北大核心
2014年第9期66-71,共6页
Food Science and Technology
基金
河北省科技支撑计划项目(11221004D)
保定市科技支撑计划项目(09N03)
关键词
苹果品种
品质
加工适宜性
apple variety
property
processing suitability
作者简介
白凤岐（1986-），男，硕士研究生，研究方向为农产品加工与贮藏。
通讯作者
