不同梨品种品质评价及温度对梨浓缩汁指标影响研究

Evaluation of the quality of different varieties of pears and effect of temperature on pear concentrated juice

摘要: 为筛选制备浓缩梨汁的加工品种,探究温度对梨浓缩汁品质的影响,以具有代表性的玉露香、酥梨、河北雪花梨、山东莱阳梨和高平大黄梨五种梨果为原料,通过测定出汁率、可溶性固形物、总可滴定酸、还原糖和多酚等七个品质评价指标,结合感官差异,完成并探究了不同梨品种的品质评价及温度对梨浓缩汁指标的影响。结果表明:高平大黄梨虽然鲜食口感略差,但主要营养素含量较高,是制备浓缩汁的理想原料,且在制备的过程中,浓缩温度是浓缩汁指标差异的重要因素。

Abstract: To screen suitable processing varieties for preparing pear concentrated juice and probe the effect of temperature on the quality of the concentrated juice. Five kinds of typical pears- Yuluxiang,Su pear,Hebei snowflake,Laiyang pear and Gaoping yellow pear were chosen as studying materials. The juice yield,soluble solids,total titratable acidity,reducing sugar and polyphenols were investigated in this paper,and sensory differences between the different pears were analyzed. The results showed that Gaoping yellow pear had higher nutrient content than other varieties although tasted slightly worse. It was the ideal material for the preparation of concentrated juice and the concentration temperature was an important factor in the course of preparation.