| 加工苹果——澳洲青苹品质的测定研究 |
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| 引用本文： | 赵青华,王淑欣.加工苹果——澳洲青苹品质的测定研究[J].四川食品与发酵,2007,43(2):60-62. |
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| 作者姓名： | 赵青华 王淑欣 |
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| 作者单位： | 滨州职业学院生物工程系,山东滨州,256603 |
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| 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／cm^2，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一多酚类物质（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。
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| 关 键 词： | 澳洲青苹 可溶性固形物 有机酸 多酚类物质 绿原酸 |
| 文章编号： | 1671-6892(2007)02-0060-0003 |
| 修稿时间： | 2007年3月6日 |
Determining the Main Contents of Granny Smith for Apple Juice Processing |
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| ZHAO Qing-hua,Wang Shu-xin.Determining the Main Contents of Granny Smith for Apple Juice Processing[J].Sichuan Food and Fermentation,2007,43(2):60-62. |
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| Authors: | ZHAO Qing-hua Wang Shu-xin |
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| Abstract: | 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/cm2,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 enzy-matic 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. |
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| Keywords: | Granny Smith Soluble solids Organic acid Phenolic compound Chlorogenic acid |
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