不同油炸温度对猕猴桃脆片品质的影响

为优化猕猴桃脆片的低温真空油炸工艺,探究油炸猕猴桃脆片的最适温度,对70、80、90、100、110、120℃这6个油炸温度下猕猴桃脆片的水分含量、含油率、色泽、质构、挥发性成分进行测定和分析。结果表明:不同油炸温度对猕猴桃脆片的理化品质均具有显著影响(P 0.05),油炸温度为100℃时猕猴桃脆片的综合品质最优。     

基于主成分和聚类分析的不同品种猕猴桃鲜食品质评价

为评价陕西省中华和美味2种猕猴桃中主栽品种和新品种猕猴桃的鲜食品质,以红阳、脐红、金艳、翠香、徐香、海沃德6个主栽品种及农大金猕、农大郁香2个新品种为原料,对其可溶性固形物、干物质、可溶性糖、可滴定酸、蛋白质、氨基酸、VC、挥发性风味物质含量及果肉硬度、色泽等品质指标进行比较分析,并用主成分分析和聚类分析对8个品种猕猴...     

基于主成分分析的中早熟苹果脆片品质评价

为研究不同品种苹果脆片的品质差异,测定了15个中、早熟品种苹果脆片的16项品质指标。采用主成分分析方法对苹果脆片品质进行客观评价,得出苹果脆片品质的综合得分并排名。试验结果表明品质最好的苹果脆片品种是"伏红",其次为"I12-10"和"褐色凤梨",品质最差的品种为"未希生命"。     

不同品种软枣猕猴桃品质指标的主成分分析

通过测定不同品种软枣猕猴桃的外观品质、营养成分等指标,并对其进行对比与分析,为不同品种软枣猕猴桃的合理选择及加工利用提供研究基础。以辽宁省丹东市同一栽培地的8个主栽品种的软枣猕猴桃为研究对象,采用国标法分别测定不同品种果实的外观品质、营养成分等13项指标,利用主成分分析法对不同品种软枣猕猴桃的13项指标进行分析。结果表明:不同品种软枣猕猴桃之间存在着较为明显的差异,其中色度值、果型指数、可滴定酸、结合型总黄酮的变异系数较大。LD241的饱和度最大,色度值为4.724;大龙二的果型指数值最大,其数值为1.779;金香玉含有的可滴定酸最高,其数值为2.68 mg/100 g;野生果的结合型黄酮含量最高,其数值为85.01 mg/100 g。通过主成分分析法进行分析可得,第一主成分由DPPH自由基清除率、黄酮、维生素C等指标决定,表现出显著的抗氧化特性;第二主成分主要由可滴定酸决定,表现出独特的口味特性和加工特性;第三主成分主要由可溶性固形物决定,表现出独特的营养特性,第四主成分由色度值决定,表现出独特的外观品质。其累积方差贡献率的值可达91.962%。因此,主成分分析法可充分反应不同品种软枣猕猴桃的优质特性,可作为不同品种软枣猕猴桃果实品质特性的评价方法。     

不同品种猕猴桃果实品质比较与综合评价

为科学评价贵州省六盘水市猕猴桃果实品质,建立猕猴桃品质综合评价模型,以六盘水不同品种猕猴桃为试材,采用国标和农业标准对猕猴桃的外观品质和内在品质指标进行测定和比较,同时对品质指标进行聚类分析,并运用主成分分析法对其品质进行综合评价。结果表明,不同品种猕猴桃品质指标存在差异性和相关性,其中Fe差异最大,纵径差异最小。主成分分析表明,猕猴桃14个品质指标简化为3个主成分,累积方差贡献率为95.890%,可代表猕猴桃果实品质95.890%的信息量。根据聚类分析,14项猕猴桃品质指标可划分为4类,结合相关性和主成分分析结果,确定了糖酸比、可溶性固形物含量、Vc含量和Fe四项核心品质指标,可用来衡量猕猴桃品质的优劣。综合评价结果显示:红阳和东红品质较好,适合作为鲜食品种栽培;翠香和徐香品质较差,适合作为加工品种栽培。     

基于主成分分析法综合评价4 种干燥方式对山药脆片香气品质的影响

为研究干燥方式对山药脆片香气成分和含量的影响,采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对4?种不同干燥方式处理的山药脆片的香气成分进行测定与分析。从4?种干燥方法所得山药脆片样品共检测出33?种香气成分。其中冷冻干燥、膨化干燥、真空干燥、热风干燥所得山药脆片分别检测出13、15、11?种和14?种香气成分。主要分为醛类、腈类、酮类、烃类、醇类、酸类、酯类、其他类,对8?类香气成分进行主成分分析,建立香气品质评价模型,并通过主成分载荷图以及主成分得分图,得出冷冻干燥山药脆片的综合得分最高,其香气品质最佳,其次是膨化干燥、真空干燥均优于热风干燥。     

无油猕猴桃脆片的生产工艺

通过试验,对无油猕猴桃脆片的生产工艺和设备作了分析和研究,得到了能够保持鲜果原有色泽、风味和花纹,口感酥脆,酸甜可口,水分≤2%,含油量≤1%,Vc为533.27mg/100g的产品,为猕猴桃脆片或其它果蔬脆片的深加工提供技术参考。      

无油猕猴桃脆片的生产工艺

通过试验,对无油猕猴桃脆片的生产工艺和设备作了分析和研究,得到了能够保持鲜果原有色泽、风味和花纹,口感酥脆,酸甜可口,水分≤2%,含油量≤1%,Vc为533.27mg/100g的产品,为猕猴桃脆片或其它果蔬脆片的深加工提供技术参考。     

加工工艺对微波膨化芦笋重组脆片品质的影响

以芦笋为原料,添加猕猴桃、糯米粉等,利用微波膨化技术生产重组型芦笋猕猴桃复合果蔬脆片,研究糯米粉和猕猴桃浆的添加量、面团蒸制时间、压片厚度、预干燥条件、水分均衡时间以及微波功率与时间对脆片品质的影响。结果表明:最优工艺为糯米粉和猕猴桃浆的添加量分别为芦笋质量的90%、30%,将面团蒸制5 min,冷却后压成1.0 mm的面片,在70℃预干燥30 min、水分均衡4 h、以480 W间断式微波60 s,用此工艺制得的芦笋重组脆片口感酥脆、芦笋香味浓郁。     

不同套袋对红阳猕猴桃采后品质及贮藏品质的影响

以红阳猕猴桃为试材,研究不同套袋处理对果实单果重、腐烂率、硬度、可溶性固形物、可滴定酸、香气成分相对含量、多聚半乳糖醛酸酶(polygalacturonase,PG)酯氧合酶(lipoxygenase,LOX)活性、醇酰基转移酶(acyltransferase,AAT)活性等主要指标的变化规律,并对各项指标进行主成分分析。结果表明,双层袋处理能促进果实早熟,使得果实采摘品质较高,但耐贮性差;白色单层木浆纸处理的果实品质综合表现较好;黄色单层疏水纸袋处理的果实采摘品质较差,但耐贮性较好。主成分分析结果表明,总方差89. 09%的贡献率来自于前2个成分,其中决定第一主成分的大小主要是硬度、可滴定酸、淀粉、AAT、醛类香气成分和Vc,贡献率为78. 40%,决定第二主成分的大小主要是酯类香气成分,贡献率为10. 69%。研究结果显示,套袋技术在红阳猕猴桃产业的应用具有可行性。     

Actinidin in kiwifruit cultivars

Actinidin content was determined in four kiwifruit cultivars: Hayward, Abbot, Bruno and Monty, all grown in Spain. The flesh contains the highest actinidin activity, followed by the zones with seeds and core. Among the four cultivars assayed, Bruno and Hayward had the greatest activity of actinidin in the flesh (Zone A). The molecular weight determined by gel electrophoresis for actinidin was 28 kDa. Kiwifruit could be a good source of proteinases in countries which do not grow papaya and pineapple.

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Actinidin-Gehalt verschiedener Kiwi-Sorten

Zusammenfassung Die Aktinidin-Aktivität von vier Kiwivarietäten, nämlich Hayward, Abbot, Bruno und Monty, die in Nordspanien gezüchtet werden, wurde untersucht. Das Fruchtfleisch zeigte die größte Aktivität, nachfolgend die Samenzone und das Endokarp. Unter den vier untersuchten Sorten zeigten Hayward und Bruno die größte Aktivität. Man kann die Kiwi analog zu Ananas und Papaya zur Gewinnung von Proteinase benutzen.

     

微波膨化猕猴桃脆片工艺的优化

以猕猴桃为原料,研究了微波膨化猕猴桃脆片的最佳工艺。通过单因素实验分别考察了水分含量、切片厚度以及微波时间等因素对膨化率的影响。在此基础上,以膨化率为指标,设计了响应面分析方案,通过数学推导及实验分析,得出微波膨化猕猴桃脆片的数学模型及相关参数。结果表明,微波膨化猕猴桃脆片的最佳工艺参数为:猕猴桃片的水分含量为20%、切片厚度4mm、微波时间62s,在此优化条件下得到的猕猴桃脆片膨化率为73.8%,与回归方程的预测值(73.1%)基本一致。膨化后猕猴桃脆片的水分含量为5.4%,因此会有较酥脆的口感和贮藏稳定性。VC含量在猕猴桃片干燥的过程中和膨化后都显著的减少了。      

Quality properties of wine from Korean kiwifruit new cultivars

Several domestic varieties of kiwifruit including Actinidia deliciosa cv. ‘Hayward’, ‘Daeheung’, ‘Monty’, ‘Arimold’, ‘Jinmi’, ‘Hyangrok’ and A. chinensis cv. ‘Haenam’ and ‘Golden King’ were utilized for the processing of wines. Kiwifruit wines were analyzed for sugar content, alcohol, acidity, pH, color, total phenols and antioxidant activity by radical scavenging assay ABTS. The soluble solid content of the kiwifruit must ranged between 22 and 25% and then was fermented at 14 °C during 4 months. The amount of alcohol productions differed especially during the first week of fermentation. Among cultivars, ‘Haenam’ and ‘Arimold’ were relatively slower than other wines with regard to alcohol production rate. The yield of wine production was increased from 63.35% to 66.19% in weight by using processing with pectinase.The ‘L’ values of wine made from ‘Hayward’ and ‘Monty’ were lower and darker than those of wines prepared from other cultivars. Wine made from ‘Daeheung’ had total phenols of 790 mg L⁻¹, which was the highest among wines, followed by ‘Haenam’ and ‘Golden King’. ‘Daeheung’ also showed the highest antioxidant activity (22.55 mM TE L⁻¹), while ‘Arimold’ showed the lowest one (10.91 mM TE L⁻¹). The mean overall acceptability scores among kiwifruit wines ranged between 3.8 and 4.5. The sensory evaluations were higher in ‘Golden King’, ‘Monty’, ‘Daeheung’, ‘Arimold’, and ‘Hayward’ than those of ‘Haenam’, ‘Jinmi’, and ‘Hyangrok’. However, for commercial kiwifruit wine production not only overall sensory acceptance, but also functional properties such as total phenols and antioxidant activity, and fruit cultivation volume should be concerned. Therefore, three of kiwifruit cultivars which are ‘Golden King’, ‘Daeheung’, and ‘Hayward’ had the most desirable characteristics suitable for kiwifruit wine production.     

6个芒果品种品质特性评价研究

对台农一号、紫花、桂七、凯特、马切苏和三年芒6个品种芒果原浆的色泽、口感滋味及物理特征进行了评价,分析了包括可溶性固形物、可滴定酸度、pH、总糖、胡萝卜素、抗坏血酸、黏度以及色泽等与芒果原浆品质特性相关的物理和生化指标。基于SPSS统计分析软件对测定指标进行了因子分析,比较了不同芒果品种品质特性的差异性,并与国外优良品种品质进行比较。结果表明,台农一号、凯特、马切苏口感品质较为适宜,马切苏和三年芒营养素含量最为丰富,凯特和紫花色泽品质较佳。中国芒果品种整体品质低于国外品种。     

不同酵母菌发酵对猕猴桃果酒品质的影响

该研究以四川省苍溪县地区所产的红心猕猴桃为原料,在同一实验条件（带皮破壁）下经7种不同酵母菌（AU、BA、BV、EC、FR、MA、RW）发酵得到不同猕猴桃果酒,利用色度仪、电子鼻、电子舌等对猕猴桃果酒的色泽、风味、滋味等进行分析;使用主成分分析法（PCA）和非加权组平均法（UPGMA）评价猕猴桃果酒的整体品质。结果表明,不同酵母菌发酵制得的猕猴桃果酒整体品质存在显著性差异（P＜0.05）。酵母菌AU、MA发酵的猕猴桃果酒具有良好的色泽,酵母菌BV发酵的猕猴桃果酒在气味和滋味上表现较为优异,可为猕猴桃果酒酵母菌的选择提供参考。     

Evaluation of the prebiotic potential of five kiwifruit cultivars after simulated gastrointestinal digestion and fermentation with human faecal bacteria

We studied the in vitro prebiotic potential of five different cultivars of kiwifruit including the green‐fleshed ‘Hayward’ and ‘Zesh004’ and the gold‐fleshed ‘Hort16A’, ‘Zesy002’ and ‘Zesy003’. The kiwifruit (25 g fresh weight equivalent) were subjected to simulated gastrointestinal digestion before fermentation for 16 h with faecal microbiota from ten individual donors. Microbial metabolites including lactate were quantified while changes in microbiome composition were determined by 16S rRNA sequencing. Lactate concentrations were highest with ‘Hayward’ (P = 0.01) and correlated with the amount of the kiwifruit fibre and polyphenols, chlorogenic acid and cryptochlorogenic acid. All the kiwifruit behaved similar to inulin in increasing the relative abundance of Bifidobacterium (P < 0.001), but unlike inulin, significantly (P < 0.001) increased the abundances of Ruminococcaceae and decreased Bacteroides. In comparison with inulin, the green‐fleshed kiwifruit selectively increased Lachnospira (P = 0.008) while the gold‐fleshed kiwi fruit increased Akkermansia (P < 0.001). These data suggest that the fibre and polyphenol content of the kiwifruit play a role in modulating gut microbial metabolism. Further clinical studies with these kiwifruit cultivars are required to confirm the potential prebiotic benefits that may be achieved by normal dietary intervention.     

Technological evaluation of new cultivars for potato chips manufacturing

Potato tubers of cvs. Condor, Diamont, Baraka, Mondial and Draga were used to produce chips of 1.0 mm slice thickness using an industrial slicer. Half of the slices quantity was immediately blanched in water at 100°C for approximately 5 min. Frying was carried out at 165–170°C in cotton seed oil. Both cvs. Diamont and Condor were the best varieties in the nutritional composition, since they contained the highest content of total solids (24.2 and 22.8%), crude protein (10.9 and 10.2%), total free amino acids (270 and 246 μmol/g DM), ascorbic acid (1.5 and 1.4 mg/100 g DM) and digested protein (49.8 and 49.6% for pepsin enzyme as well as 76.0 and 78.3% for trypsin enzyme). In contrast, they contained the lowest level of reducing sugars i.e. 0.8 and 0.9%, respectively. The same both varieties produced the maximum final yield of chips from both unblanched and blanched slices (50.0 and 47.4% as well as 48.9 and 45.8%, respectively) with the lowest final oil content i.e. <42%. Slightly differences in the final moisture content of chips were noticed. Blanching before frying led to a decrease in the final oil content of chips produced from all potato varieties. Sensory evaluation of the produced chips revealed that the favourable chips with the best quality attributes i.e. lighter and uniform in colour, lower final oil content, natural odour, more crisp and better in taste can be produced by using slices from cvs. Condor and Diamont. Furthermore, blanching before frying reduced significantly the oil content of chips and improved both colour and texture (more crispness) of the produced chips.     

不同产地苹果脆片品质的灰色关联度分析

以中国9个产地的苹果脆片为研究对象,采用灰色关联度分析法,对苹果脆片的品质进行综合评价。结果表明:在供试的9个品种中,与理想品种性状的关联度次序依次为山西>山东>河北>河南>陕西>甘肃>江苏>新疆>辽宁,此结果与感官评价基本一致,说明灰色关联分析法对综合分析苹果脆片品质较合理,对苹果脆片品质评价研究具有指导作用。     

不同品种马铃薯全粉蛋白质营养品质评价

本研究选取11个品种马铃薯作为原料在相同条件下加工全粉,通过测定成分、碘蓝值、色度、持水性、持油性、冻融稳定性等指标,研究不同品种马铃薯制得的雪花全粉品质的差异,以明确不同品种马铃薯对其全粉品质的影响。结果表明,龙薯6号持水性（9.84 g/g）、持油性（1.63 g/g）与凝沉性最强,衰减值（315.2 RVU）显著高于其他几个品种（P<0.05）;龙薯15号的水分含量（9.20%）最高;龙薯9号粘度（589.4 RVU）最大,抗剪切能力最强,但回生值高达33.9 RVU,凝胶性强,易老化;龙薯18号蛋白质含量（12.29 g/100 g）最高,但淀粉含量少（46.24 g/100 g）,吸水率（0.55%）最高,抗冻能力最差,不适宜加工需要冷冻贮存的制品;大西洋还原糖含量（0.24 g/100 g）显著低于其他品种（P<0.05）,碘蓝值（26.28）最高,游离淀粉最多;龙薯15号的L^*值（91.49）最大,b^*值（14.96）较小,颜色明亮,外观更迎合市场。本研究通过比较马铃薯全粉品质与品种的关系,为选择优势马铃薯品种进行全粉的开发提供数据支持。