锦橙、冰糖橙和大红甜橙制汁适应性及其果汁调配研究

Study on Suitability for Juicing and Blending of Juices of Jincheng,Dahongcheng and Bingtangcheng Orange Fruits

对锦橙、冰糖橙和大红甜橙的制汁加工适应性进行了评价,对评价方法和指标进行了探讨,提出果实出汁率、果汁的可溶性固形物、固酸比、色泽和外观、风味、缺陷和维生素C是主要评价指标。锦橙和大红甜橙果汁偏酸,其他性状良好;冰糖橙果汁酸度太低,其他性状良好。本研究将高酸的锦橙和大红甜橙汁分别与低酸的冰糖橙汁按1∶1的体积比混合,调配出符合NFC(非浓缩橙汁,又名鲜冷橙汁)标准的高品质橙汁。

The juicing suitability of the fruits of 3 sweet orarige cultivars Jincheng, Dahongtiancheng and Bingtangcheng was assessed. The assessment criteria and methodology were also discussed. It was concluded that the primary evaluation criteria for juicing varieties were their fruit juice content, and the TSS, BAR, appearance, color, flavor, defects, and Vc content of the juice. Juices of Jincheng and Dahongtiancheng were sour while their other quality indicators were well acceptable. Bingtangcheng juice contained too low acid although the rests of the quality indicators were good. Good quality orange juices meeting NFC orange juice standard were obtained by blending juice of Bingtangcheng with either juice of Jincheng and Dahongtiancheng at 1 ： 1 （V/V）.