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本研究对三个白桃和十个黄桃品种加工带肉果汁的适性进行了研究.软熟期较硬熟期果浆的活率高.烫漂处理后抗坏血酸和总酸、可溶性固形物都有所下降,平均相差分别为2.96mg/100g、0.19%、2.08~0Brix.不同品种抑制褐变所需的热源温度不同,溶度离核品种较不溶度粘核品种的烫漂损失高,分别为16.55%和7.43%.溶度离核品种更适合加工带肉果汁.经贮存5个月后8个黄桃带肉果汁中的抗环血酸和类胡萝卜至少的平均含量分别为4.56mg/100g、727.50mg/100g.经感官鉴定黄桃的综合指标较白桃好,Loring和Reteran最好,白桃中大久保和岗山白较津艳的光泽好.
In this study, the adaptability of flesh juice processed with three white peach and ten peach cultivars was studied.The activity of fruit puree in the soft-maturing period was higher than that in the mature stage.Ascorbic acid, total acid and soluble solids With the average difference being 2.96mg / 100g, 0.19% and 2.08 ~ 0Brix respectively.The heat source temperature required for inhibiting browning of different varieties is different, 16.55% and 7.43%, respectively.It is more suitable for the processing of flesh juice with soluble nucleus.After stored for 5 months, the average contents of ascorbic acid and carrot in 8 yellow peach flesh juice were 4.56mg / 100g, 727.50mg / 100g. Sensory identification of peach better than white peach indicators, Loring and Reteran best, white peach Okubo and Okazaki white than Jin Yan luster good.