| 7种梨果实制醋适性的研究 |
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| 引用本文： | 韩晓青,王然,杨绍兰,戴洪义,王成荣.7种梨果实制醋适性的研究[J].食品科学,2011,32(13):11-14. |
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| 作者姓名： | 韩晓青 王然 杨绍兰 戴洪义 王成荣 |
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| 作者单位： | 青岛农业大学食品科学与工程学院 |
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| 基金项目： | “十一五”国家科技支撑计划重点项目(2006BAD22B07); 国家现代农业(梨)产业技术体系建设专项(nycytx-29-06); 农业部“948”项目(2006-G27-7); 青岛市科技局梨种质资源创新与新品种选育项目(08-2-1-34-nsh) |
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| 摘 要： | 以圆黄梨、华山梨、丰水梨、水晶梨、黄金梨、新高梨和南水梨为材料，对7个品种梨的清汁、发酵梨酒和发酵果醋进行理化分析，并对梨醋进行感官评价。结果表明：水晶梨出汁率、酒精度和产酸率均比其他6个品种高，并且其发酵果醋色泽金黄、有光泽，香气悦怡，滋味酸甜柔和，风味典型性明显，是较为适合酿醋的梨品种。
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| 关 键 词： | 梨 品种 制醋 适性 |
Suitability of Seven Pear Cultivars for Making Fruit Vinegar |
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| HAN Xiao-qing,WANG Ran,YANG Shao-lan,DAI Hong-yi,WANG Cheng-rong.Suitability of Seven Pear Cultivars for Making Fruit Vinegar[J].Food Science,2011,32(13):11-14. |
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| Authors: | HAN Xiao-qing WANG Ran YANG Shao-lan DAI Hong-yi WANG Cheng-rong |
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| Affiliation: | College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China |
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| Abstract: | Fruit juice,wine and vinegar from seven pear cultivars,Yuanhuangli,Whasan,Housui,Crystal,Whangkeumbae,Niitaka and Nansui were physiochemically characterized.Meanwhile,sensory evaluation of seven varieties of pear vinegar was carried out.The cultivar Crystal showed higher juice yield,alcohol degree and acid production than the other six cultivars,and the pear vinegar fermented from it was evaluated to have golden yellow color,pleasant aroma,nice tart/sweet balance and typical pear flavor.Thus,we concluded th... |
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| Keywords: | pear variety vinegar making suitability |
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