猕猴桃品种对猕猴桃脆片品质影响的评价

Evaluation of the effect of kiwifruit cultivars on the quality of kiwifruit chips

目的:以6个品种的猕猴桃为原料,筛选出最适合加工成脆片的品种。方法:采用真空冷冻干燥的方法制备猕猴桃脆片,测定猕猴桃脆片的得率、脆片中水溶性果胶含量、酸溶性果胶含量、可溶性糖含量、总酸含量、糖酸比、抗坏血酸含量及脆片的硬度和脆度等9个指标,并对猕猴桃脆片进行感官评价。结果:不同品种猕猴桃脆片的得率、营养物质含量和感官指标不同。其中金艳猕猴桃脆片的得率、水溶性果胶含量、可溶性糖含量和硬度较高,总酸含量和脆度较低;金梅猕猴桃脆片的得率、水溶性果胶含量、可溶性糖含量和抗坏血酸含量较高,总酸含量、硬度和脆度较低;金圆猕猴桃脆片的水溶性果胶、酸溶性果胶、结合果胶、可溶性糖、总酸和抗坏血酸含量较高,脆片的硬度和脆度较低;金桃猕猴桃脆片的得率、糖酸比、抗坏血酸等含量及脆片的硬度和脆度较高,脆片的水溶性果胶和总酸含量较低;翠玉猕猴桃脆片的得率、糖酸比和脆度较高,脆片的酸溶性果胶含量、结合态果胶含量、可溶性糖含量、总酸含量和脆片的硬度较低;东红猕猴桃脆片的得率、酸溶性果胶含量、结合态果胶含量、可溶性糖含量、糖酸比和脆片的硬度较高,脆片中水溶性果胶含量、总酸含量和脆片的脆度较低。结论:品种对猕猴桃脆片的得率、营养物质含量及感官指标影响极显著。采用真空冷冻干燥法制备猕猴桃脆片的最佳品种是东红猕猴桃。

Objective:The aim of this study was to analysis the effect of cultivars on the adaptability of kiwifruit processing to chips while six cultivars of kiwifruit were used as the raw material.Methods:Kiwifruit chips were prepared by the method of vacuum freeze-dried.Sensory evaluation and nine indexes such as the yield of kiwifruit chips,water-soluble pectin,acid-soluble pectin,soluble sugar,total acid content,sugar-acid ratio.ascorbic acid content,hardness and crispness of kiwifruit chips were analyzed.Results:There were significantly differences among yield,nutrient content and sensory indicators in kiwifruit chips while the kiwifruit chips were prepared with different cultivars.Kiwifruit chips with cultivar name"Jinyan"were higher in yield,water-soluble pectin,soluble sugar and hardness of kiwifruit chips,but were lower in total acid content and crispness of kiwifruit chips.Kiwifruit chips with cultivar name"Jinmei"were higher in yield,water-soluble pectin,soluble sugar and ascorbic acid,and were lower in total acid,hardness and crispness of kiwi fruit chips.Kiwifruit chips with cultivar name"Jinyuan"were higher in water-soluble pectin,acid-soluble pectin,bound-pectin,soluble sugar,total acid and ascorbic acid,and were lower in hardness and crispness of kiwi fruit chips.Kiwifruit chips with cultivar name"Jintao"were higher in yield,sugar-acid ratio,ascorbic acid,hardness and crispness of the chips,and were lower in water-soluble pectin and total acid in kiwifruit chips.Kiwifruit chips with cultivar name"Cuiyu"were higher in yield,sugar-acid ratio,crispness of kiwifruit chips,and were lower in acid-soluble pectin,bound-pectin,soluble sugar,total acid and hardness of chips.Kiwifruit chips with cultivar name"Donghong"were higher in yield of kiwifruit chips,acid-soluble pectin,bound-pectin,soluble sugar,sugar-acid ratio and hardness of chips,and were lower in water-soluble pectin,total acid and crispness of chips.Conclusion:The cultivars of kiwifruit had extremely effect on the yield,nutrient content and sensory indicators of kiwifruit chips.Kiwifruit named"Donghong"was considered as the optimal cultivar to be prepared kiwifruit chips by vacuum freeze-drying method.