摘要
山楂果是一种药食两用的水果,其高总黄酮含量(花色素)、高果胶含量会影响山楂汁加工和理化成分的测定。通过山楂汁加工实验让学生掌握现代酶技术在山楂汁加工工艺中的应用;而山楂汁理化指标测定实验中的原则性和灵活性分析,能使学生学会特色水果汁的总黄酮对总酸和还原糖测定的影响和果胶对总黄酮测定的影响及解决方法,达到综合提高学生在从事果蔬汁行业工作中分析和解决问题的能力。
Hawthorn fruit is a kind of fruit for both medicine and food,but its high content of total flavonoids(anthocyanins)and pectin affect the processing of hawthorn fruit juice and the determination of physicochemical components.Through the experiment of hawthorn juice processing,students can master the application of modern enzyme technology in hawthorn juice processing technology.The principle and flexibility analysis in the experiment of hawthorn juice physicochemical index determination could enable students to learn the influence of total flavonoids in characteristic fruit juice on the determination of total acids and reducing sugars,the influence of pectin on the determination of total flavonoids,and how to solve the problem.This experiment could comprehensively improve students'ability to analyze and solve problems in fruit and vegetable juice industry.
作者
张舒凡
姚圣圣
冯磊
孙雅慧
姚露
刘晓露
毕芸杰
赵玉平
ZHANG Shufan;YAO Shengsheng;FENG Lei;SUN Yahui;YAO Lu;LIU Xiaolu;BI Yunjie;ZHAO Yuping(College of Life Science,Yantai University,Yantai,Shandong 264005,China)
出处
《农产品加工》
2022年第2期91-93,共3页
Farm Products Processing
基金
2019年烟台大学“课程思政”教学改革研究项目专项项目“‘葡萄酒的那些事儿’课程中专业知识与思政育人深度融合研究”资助(2019年)。
关键词
本科生
综合实验
山楂汁
加工
分析
undergraduate
comprehensive experiment
hawthorn fruit juice
processing
analysis
作者简介
张舒凡(1998-),男,本科,研究方向为葡萄酒稳定性;通讯作者:赵玉平(1964-),男,博士,教授,研究方向为食品风味。
