摘要
试验旨在以猕猴桃、黄瓜和葡萄干为原料制备混合果蔬汁并分析不同浓度的果肉对混合果蔬汁理化指标和感官评价的影响。结果表明,总果肉浓度对混合果蔬汁的得率、可溶性固形物、总酸、pH、固酸比和外观色泽影响显著。数据分析表明:总果肉浓度30%时,制备的混合果蔬汁的固酸比最大,为26.03;感官评分值最高,为8.50(总分10分)。该试验结果对猕猴桃混合果汁的加工具有重要意义。
To prepare a mixed juice with kiwi,cucumber and raisins as raw materials,the effect of total pulp concentration on the physical and chemical indexes and sensory evaluation of the mixed juice was analyzed.The results showed that the total pulp concentration had a significant effect on the yield,soluble solids,total acid,pH,soluble solids to acidity ratio and the color value of the mixed juice.It had the largest value of the soluble solids to acidity ratio and the highest value of the sensory score in the mixed juice,when the total pulp concentration was 30%.The value of them were 26.03 and 8.50,separately.The result was great significant to the processing of mixed juice.
作者
范传会
陈学玲
何建军
林旭东
王琳蓉
黄文俊
FAN Chuanhui;CHEN Xueling;HE Jianjun;LIN Xudong;WANG Linrong;HUANG Wenjun(Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064;Ningbo Academy of Agricultural Sciences,Ningbo 315040;Huanggang Normal University,Huanggang 438000;Wuhan Botanical Garden,Chinese Academy of Sciences,Wuhan 430074)
出处
《食品工业》
CAS
2021年第12期120-124,共5页
The Food Industry
基金
宁波市公益类科技计划(2019C10104)
宁波市公益类科技计划项目(2019C10033)。
关键词
品质控制
混合果蔬汁
制备
quality control
fruit and vegetable mixed juice
preparation
