不同青梅品种果汁加工品质比较研究

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基金项目:

福建省技术创新项目(2003-294);福建省重大科技攻关项目(2003S006)。

Processing juice quality characters of different Prunus mume varieties

1.
Institute of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
2.
Institute of Agricultural Product Quality, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

摘要: 以福建、广东、浙江、广西个青梅产区的7个青梅品种为原料,对其主要果汁加工品质进行分析与研究,结果表明:青梅含酸量高达2.4%~5.2%,在成熟过程中酸度呈下降趋势;PPO和POD是青梅果汁加工中褐变的主要影响因素;青梅中含有大量的高度酯化果胶,是造成青梅汁浑浊的主要原因.
- 青梅 /
- 果汁 /
- 加工品质
Abstract: The main processing juice quality characters of 7 different Prunus mume varieties from four provinces in China were determined. The results showed that the content of total acid was high, between 2.4% and 5.2%, decreasing with the duration of Prunus mume. ripeness. The main factors effecting browning were PPO and POD in the Prunus mume juice during processing. There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.
- Prunus mume /
- Juice /
- Processing quality

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