不同品种甜瓜-沙棘复合汁品质营养及风味的比较研究

Comparison of the quality, nutrition and flavor of different varieties of muskmelon - seabuckthorn compound juice

    摘要
  • 摘要:
    目的 筛选适宜的厚皮甜瓜品种，开发品质、营养和风味兼具的甜瓜-沙棘复合汁产品。
    方法 以‘白兰瓜’（BLG）、‘阳光86’（YG86）、‘金色年华’（JSNH）、‘西周密25号’（XZM25）、‘黄醉仙’（HZX）、‘西周密17号’（XZM17）、‘至爱’（ZA）7个品种厚皮甜瓜和沙棘（S）果实为研究对象，在预实验基础上，鲜榨复配后采用热杀菌工艺加工制成不同品种甜瓜-沙棘复合汁，比较分析不同品种甜瓜-沙棘复合汁品质、营养和风味等指标的差异。
    结果 ‘至爱’甜瓜-沙棘复合汁（ZA-S）感官评分最高，为89.0分，其产品色泽鲜亮，营养丰富，酸甜适口，甜瓜和沙棘香气协调，具有果香、爆米花香、梨香、覆盆子香、葡萄香、菠萝香、木香与朗姆酒香。
    结论 ‘至爱’甜瓜品种适于与沙棘进行复配制汁，该结果为新疆厚皮甜瓜与沙棘加工产品开发提供了新思路。

     

    Abstract:
    Objective To screen suitable muskmelon cultivars, and develop a new muskmelon-seabuckthorn compound juice product with quality, nutrition and flavor
    Methods Seven varieties muskmelons (BLG, YG86, JSNH, XZM25, HZX, XZM17, ZA) and seabuckthorn (S) were investigated, on a pre-test basis, the quality nutrition and flavor of different varieties muskmelon and seabuckthorn compound juice were compared and analyzed by hot sterilization technology after fresh pressing and compounding.
    Results The variety of ZA muskmelon-seabuckthorn compound juice harmonized in aroma of muskmelon and seabuckthorn was bright in color, rich in nutrition, good taste with sweetness and sourness, and had the aroma or the flavor of fruit, popcorn, pear and raspberry, grape, pineapple and wood, rum and other fruits, and the highest sensory score was 89.0 points.
    Conclusion The variety of ZA muskmelon is suitable for processing into muskmelon-seabuckthorn compound juice. The results provide a new idea for the processing product by the raw materials of muskmelon and seabuckthorn in Xinjiang.

     

    • HTML全文
    • 参考文献(27)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回