农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
10期
60-62
,共3页
蜜梨%营养成分%理化特性%榨汁特性
蜜梨%營養成分%理化特性%榨汁特性
밀리%영양성분%이화특성%자즙특성
pear%nutritional composition%physico-chemical properties%juicing characteristics
对蜜梨的基本营养成分、理化特性指标和榨汁性能进行分析和研究。结果表明,蜜梨水分含量84.6%,总糖7.68%,总酸0.17%,糖酸比45.2, VC含量6.23 mg/100 g,氨基态氮76.4 mg/100 g,出汁率70.7%,可溶性固形物含量12.3°Brix,浊度1586.4 NTU,色值(OD420 nm)0.13,总多酚类物质含量26.45 mg/100 g,多酚氧化酶(PPO)活性0.17 U/min。因此,蜜梨出汁率高,可溶性固形物含量高,适合进行果汁加工,但在加工过程中应有效抑制褐变反应。
對蜜梨的基本營養成分、理化特性指標和榨汁性能進行分析和研究。結果錶明,蜜梨水分含量84.6%,總糖7.68%,總痠0.17%,糖痠比45.2, VC含量6.23 mg/100 g,氨基態氮76.4 mg/100 g,齣汁率70.7%,可溶性固形物含量12.3°Brix,濁度1586.4 NTU,色值(OD420 nm)0.13,總多酚類物質含量26.45 mg/100 g,多酚氧化酶(PPO)活性0.17 U/min。因此,蜜梨齣汁率高,可溶性固形物含量高,適閤進行果汁加工,但在加工過程中應有效抑製褐變反應。
대밀리적기본영양성분、이화특성지표화자즙성능진행분석화연구。결과표명,밀리수분함량84.6%,총당7.68%,총산0.17%,당산비45.2, VC함량6.23 mg/100 g,안기태담76.4 mg/100 g,출즙솔70.7%,가용성고형물함량12.3°Brix,탁도1586.4 NTU,색치(OD420 nm)0.13,총다분류물질함량26.45 mg/100 g,다분양화매(PPO)활성0.17 U/min。인차,밀리출즙솔고,가용성고형물함량고,괄합진행과즙가공,단재가공과정중응유효억제갈변반응。
The nutritional composition and physico-chemical properties of fresh pear are analyzed. The results show that the moisture of fresh pear 84.6%, total sugar content 7.68%, total acid content 0.17%, sugar acid ratio 45.2, VC content 6.23 mg/100 g, amino nitrogen content 76.4 mg/100 g, juice yield 70.7%, soluble solids concentration (SSC) 12.3 °Brix, turbidity 1 586.4 NTU, color value (OD420 nm) 0.13, total polyphenol content 26.45 mg/100 g, and polyphenol oxidase activity 0.17 U/min. The juice yield and soluble solids concentration (SSC) of fresh pear are high. Consequently, fresh pear is suitable for juice-processing if the browning is effectively inhibited during processing.