Evaluation Model Construction of Peak Sweet Processing Suitability of Different Varieties of Chestnut

[Objective]The aims was to construct peak sweet processing suitability evaluation model and determine the suitable varieties of peak sweet processing in chestnut.[Method]"Zaofeng","Yan Long"etc.15 chestnut varieties in Yan Shan area were taken as research objects and investigated the sensory,physicochemical nutrition and processing indexes.The correlation analysis,principal component analysis and cluster analysis were adopted to simplify and calculate the evaluation index,and set up the mathematical model.[Result]Obvious differences in different varieties of raw materials and products of each index and some indicators existed significant correlation relationship;principal component analysis determined the five principal components:hardness,b value,moisture content,total sugar,browning degree and edible rate or the core indicators of quality evaluation in peak sweet chestnut,and the establishment of products comprehensive value scoring model:Y=0.033 509 hardness+0.033 509b value+0.185 173 moisture content+0.208 983 total sugar+0.108 499 browning degree+0.430 327 ratio of feed,peak sweet chestnut quality and raw material associated model:Y=-1.109+0.015 ratio of good fruit-0.018 kernel hardness+0.008 starch.[Conclusion]Peak sweet chestnut processing suitability evaluation model can provide the basis for chestnut processing and the suitable processing of the chestnut breeding;"Yanguang","Yan Long","Yankui",are very suitable,and"Zibo","Yan Ping"are more appropriate for peak sweet processing.

超高压对峰甘板栗风味物质及理化性状的影响

目的研究超高压（UHP）处理对峰甘板栗风味成分及理化性状的影响,对其感官品质评价提供数据支撑。方法将峰甘板栗分别在200、300、400和500 MPa条件下16℃保压10 min,采用超临界CO2流体萃取（SCFE）技术对其进行提取,采用气相色谱-质谱方法（GC-MS）检测其风味成分的变化及测定各理化指标。结果在200-500 MPa条件下峰甘板栗风味物质分别保留了89.98%、36.86%、7.63%、40.38%;经过超高压处理,峰甘板栗中酯类、醇类物质的种类及含量均下降,而酮类和酸类化合物均有所增加。随着压力增加,峰甘板栗褐变度、硬度、可溶性总糖和水分含量都呈现不同程度的增长趋势。结论在峰甘板栗微生物数量不超过卫生安全限量前提下,300 MPa处理对峰甘板栗理化性状影响较小,风味保持较好,且新增加的风味物质对感官品尝具有积极作用,其感官质量评价较高。