| 澳洲青苹加工品质测定及感官评价 |
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| 引用本文： | 陈颖. 澳洲青苹加工品质测定及感官评价[J]. 饮料工业, 2010, 13(7): 30-31. DOI: 10.3969/j.issn.1007-7871.2010.07.007 |
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| 作者姓名： | 陈颖 |
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| 作者单位： | 河南工业大学粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 对澳洲青苹的加工品质进行了测定,结果表明：澳洲青苹的硬度为8.18kg/cm2时,出汁率为75.92%,可溶性固形物含量为13.1°Bx,可滴定酸含量为0.8%,VC含量为87mg/kg。通过打分的方法对澳洲青苹进行了感官评价,综合各因素得出结论,澳洲青苹更适合加工浓缩苹果汁。
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| 关 键 词： | 澳洲青苹 加工品质 感官评价 |
Processing quality determination and sensory evaluation of Granny Smith |
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| CHEN Ying. Processing quality determination and sensory evaluation of Granny Smith[J]. Beverage Industry, 2010, 13(7): 30-31. DOI: 10.3969/j.issn.1007-7871.2010.07.007 |
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| Authors: | CHEN Ying |
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| Affiliation: | CHEN Ying (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, Henan, China) |
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| Abstract: | The processing quality of Granny Smith was determined. The results showed that when the rigidity in Granny Smith was 8.18 kg/cm2, the juice extraction rate during processing was 75.92%, the content of soluble solids was 13.1°Brix, the titratable acidity in juice was 0.8%, and VC was 87 mg/kg. Through sensory evaluation with rating, it was concluded that Granny Smith is more suitable for use to make apple juice concentrate. |
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| Keywords: | Granny Smith processing quality sensory evaluation |
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