用搅拌器和冷压榨汁机榨出的巴氏苹果汁的理化和感官品质

IF 1 Q4 CHEMISTRY, MULTIDISCIPLINARY
C. Ghinea, A. Prisacaru, A. Leahu
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引用次数: 3

摘要

在世界范围内,苹果汁是消费量最大的果汁之一,由于其真实的味道,而且还由于其营养和健康益处,受到成人和儿童的喜爱。苹果汁含有糖、苹果酸、可溶性果胶、维生素C、植物化学物质和矿物质。生产过程影响果汁成分。天然浑浊苹果汁的市场在不断增长,尽管人们通常把果汁当作透明果汁来饮用。本研究的目的是通过搅拌器和冷压榨汁机提取混浊苹果汁,并评价其物理化学和感官品质。苹果汁样品取自三个不同的苹果品种:“Gala”、“Braeburn”和“Golden Delicious”。提取后的苹果汁样品进行巴氏灭菌和冷却。在本研究中,在加工后立即进行物理化学分析(如水分、水活度、pH、可滴定酸度、总可溶性固形物、电导率、颜色参数),并在室温下储存7、14、21天。结果表明,不同的苹果品种和加工方法对苹果汁样品的研究参数有不同的影响。感官分析表明,某些类型的苹果适合用搅拌器榨汁(“金冠”),而其他类型的苹果,如“嘎拉”苹果,可以用冷压来榨汁。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer
Abstract Worldwide, one of the most consumed fruit juices is apple juice, preferred by both adults and children due to its authentic taste, but also due to its nutritional and health benefits. Apple juice contains sugars, malic acid, soluble pectin, vitamin C, phytochemicals and minerals. The production process influences the juice composition. There is a growing market for natural cloudy apple juice, even though fruit juice is mostly consumed as clear juice. The aim of this study was to obtain cloudy apple juice by using a blender and a cold pressing juicer for extraction and to evaluate their physico-chemical and sensory qualities. The apple juice samples were obtained from three different apple cultivars: “Gala”, “Braeburn” and “Golden Delicious”. After extraction, apple juice samples were pasteurized and cooled. In this study, physico-chemical analyzes (like moisture, water activity, pH, titratable acidity, total soluble solids, electrical conductivity, color parameters) were performed immediately after processing and at 7, 14, 21 days of storage at room temperature. The results showed that the investigated parameters of the apple juice samples varied differently depending on both the apple cultivar and the processing method used. Sensory analysis showed that certain types of apples can be suitable for extracting juice using a blender (“Golden Delicious”), while others such as “Gala” apples can be used to obtain juice by cold pressing.
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来源期刊
Ovidius University Annals of Chemistry
Ovidius University Annals of Chemistry CHEMISTRY, MULTIDISCIPLINARY-
自引率
11.10%
发文量
20
审稿时长
5 weeks
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