摘要
文中对澳洲青苹的主要加工特性进行了研究,并与其他苹果加工品种的同类指标作了比较。结果表明,澳洲青苹的硬度为8.106kg/cm2,出汁率75.702%,固形物含量13.62%,有机酸含量0.655%,Vc含量87.2mg/kg,而引起果汁酶促褐变的主要底物-多酚类物质(以绿原酸为主)为61.82mg/L。与常用加工品种相比,澳洲青苹是目前最适合加工浓缩果汁的品种之一。
In this paper, the main factors of Granny Smith in processing,and comparison with the other breeds were studied. The results showed that the reigidity in Granny Smith is 8.106kg/cm^2,the juice extrading rate during the processing is 75 . 702% ,and the content of soluble solids is 13.62% ,the organic acid is 0.655% ,Vc is 87. 2mg/kg,and phenolic compounds （counted as chlorogenic acid）,which may cause the juice enzymatic browning,is 61.82mg/L. Compared with other breeds, Granny Smith is much suitable for industrial processmg.It is researched that Granny Smith is one of the most suitable breeds for making concentrated apple juice.
出处
《四川食品与发酵》
2007年第2期60-62,共3页
Sichuan Food and Fermentation
关键词
澳洲青苹
可溶性固形物
有机酸
多酚类物质
绿原酸
Granny Smith
Soluble solids
Organic acid
Phenolic compound
Chlorogenic acid
