无籽梨与雪花梨果汁加工性能的比较

The Study of Seedless Pear Juice Processing Properties

以雪花梨作为对照,主要从抗褐变能力、出汁率、澄清效果等方面研究无籽梨的果汁加工性能。结果表明,无籽梨和雪花梨切块护色时加入抗坏血酸,其最佳的质量浓度分别为0.6 g/L和0.8 g/L;最高出汁率酶解条件分别为:酶的质量浓度均为0.1 g/L,酶解温度为40℃,酶解时间为2.5 h与2 h,出汁率分别为85.2%和87.5%;无籽梨与雪花梨均以冷冻澄清效果最好。成品无籽梨果汁外观呈黄白色乳浊液,无沉淀,无变色现象;成品雪花梨果汁呈金黄色,清晰透明、晶亮、无混浊和沉淀。无籽梨果汁的出汁率比雪花梨低,并且不易澄清,所以并不是很适合加工澄清果汁,可以考虑加工成浑浊果汁或者带肉果汁。

Snowflake pear and the seedless pear were studied to compare the juice processing performance. An- ti-browning capability, the rate of juice and clarification effect of pear juice etc. were evaluated. Results showed that for seedless pear juice,the best concentration of ascorbic acid for protecting color was 0.6 g/L when cut- ting into chunks;the enzymolysis conditions for the highest juice rate of the enzyme concentration was 0.1 g/ L,under 40 ℃ for 2.5 and 2 hours,with the rate of juice 85.2 percent. What＇ s more,frnzen to clarify was the best clarified method. At last, the juice we got was yellow-white emulsion with no sediment, no discoloration. For Snowflake pear juice, the homologous parameters were ascorbic acid 0.8 g/L, enzyme concentration 0.1 g/ L,40℃ for 2.5 hours,with juice rate of 87.5 percent. Frozen to clarify was also the best clarified method. And we got a golden yellow, clear, and transparent bright juice with no turbidity and sedimentation. Compared to Snowflake Pear, century seedless pear juice has lower juice rate and is not easily clarified, thus it has poor juice processing performance.