不同品种橄榄汁理化性质与制汁特性的研究

Study on Physic-chemical Characteristics of Fruit Juice and Suitability of Chinese Olive Cultivars for Juice Processing

通过对我国橄榄主产区福建主栽的5个橄榄品种的果汁理化性质进行测定、分析,结果表明:惠圆橄榄出汁率最高,果汁褐变度轻、色泽鲜亮、感官品质良好,适合作为澄清型果汁的加工原料;长营橄榄的果汁糖酸含量最高,色泽鲜艳,适合加工成浑浊型果汁,但是其果汁褐变速率最快,耐贮性较差,因此加工过程应注意护色;檀香橄榄汁的可溶性糖含量最高、褐变程度轻、出汁率较高,且酚糖比最低、果汁风味好,是制汁与鲜食兼用的良好品种。因此,所研究的5个品种中,惠圆、长营及檀香橄榄具有较好的制汁特性,而自来圆和诏安橄榄两个品种各项制汁指标均没有显著的优势。试验结果为果农和橄榄汁生产者选择适宜的橄榄品种提供了科学参考。

The physic/chemical characteristics of processed juice from 5 Chinese olive cultivars in Fujian province were studied, and their suitability for juice processing was evaluated. The results showed that the cultivars of Huiyuan were suitable for clear juice processing because of their light brown-becoming degree, moderate sugar/acid ratio, good sensory quality, highest yield and good storability. The cultivars of Changying were suitable for cloudy juice processing because of their highest sugar and acid content and the best color among the tested 5 cultivars, but their juice color were quite prone to browning which need a high effect color retention method during juice processing. The Tanxiang was a good cultivar for both juice processing and fresh-eating due to its light brown-becoming degree, highest soluble sugar and high yield, good flavor and storability, and lowest polyphenol/sugar ratio. Therefore, Huiyuan,Changying and Tanxiang have the better adaptability for juice processing,characteristics of the other two cultivars showed they were not suitable for juice processing.The test results provide a scientific reference for growers and producers of Chinese olive juiceprocessingto choose suitable olive varieties.