摘要
以砀山酥梨、鸭梨、雪梨、莱阳茌梨、黄金梨、新世纪梨、秋水梨、巴梨为原料,通过比较其产品的理化和感官指标,研究了其制汁、酿酒和制醋的特性。结果表明:供试的8个梨品种中,黄金梨出汁率高达75.27%,果汁的可溶性固形物和总酸含量分别达到13.6%和1.602 g/L,果汁色泽、风味好,果香浓,是制汁优选品种。莱阳茌梨酿得酒样酒度较高,为10.23%,残糖量低,为0.119 g/L,酒味柔和,酸甜适口,且具有浓郁果酒清香和梨特有香气,酒质清亮透明,色泽较好且有光泽,较适于酿酒。秋水梨和鸭梨所制梨醋总酸含量较高,分别达46.7mg/mL和38.6 mg/mL,酸味柔和纯正,且有其特有的梨果味、香气和色泽特征,体态澄清透明有光泽,较适于制醋。
In this paper, physical and chemical indicators, and sensory indicators were compared. Dangshan pear, Ya pear, Sydney, Chiping Laiyang pear, Hwangkumbae, the new century pear, Qiushui pear, Bartlett were used as raw materials to make the pear juice, Wine-processing and Vinegar-processing. The results showed that： among the eight pear varieties on test, Hwangkumbae had a higher juice yield; pear juice＇s soluble solids and titratable acidity content, as well as better color and flavor . Hwangkumbae was the best for Juice-processing. Chiping laiyong pear was good for wind making with a sweet and sour taste, a rich wine aroma and an unique pear fragrance; the wine was clean and transparent, the color was shiny; Qiushui pear and Ya pear＂ vinegar had a high titratable acidity content, a soft and pure sour taste; they also had a marked pear fragrance and color, clean and transparent;therefore, they were suitable for Vinegar-processing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第2期141-144,共4页
Food and Fermentation Industries
基金
公益性行业(农业)科研专项经费项目(nyhyzx07-026)资助
关键词
梨
品种
梨汁
梨酒
梨醋
pear, variety, pear Juice, pear wine, pear vinegar
