四种杂柑全果饮品的加工适应性与贮藏特性

为比较胡柚、瓯柑、高橙和甜橘柚等4种杂柑制成全果饮品的加工适应性与贮藏特性,筛选适合全果饮品加工的杂柑品种,将4种杂柑按课题组前期工艺加工成全果饮品,于40 ℃避光保存,每隔20 d取样用于抗坏血酸、总酸、总酚含量、抗氧化能力、色泽和黏度等指标检测,并对前3次的样品进行感官评价。贮藏期间,各品种的抗坏血酸含量下降,总酸含量基本保持不变,黏度、总酚含量和抗氧化能力先升后降,色泽均加深且色差趋于相近。高橙的抗坏血酸、总酸和总酚含量比其他品种高。不同品种杂柑的全果饮品各有利弊:甜橘柚适用于开发年轻化产品;胡柚和高橙含有较高的活性成分,适用于功能饮品开发,适当贮藏后口感得到提升;瓯柑适用于开发成老幼皆宜的产品。

Processing adaptability and storage characteristics of four whole fruit drinks of hybrid citrus

In order to compare the processing adaptabilities and storage properties of four whole fruit drinks prepared by four hybrid citrus (Citrus Changshanensis, Huyou; Citrus Suavissima, Ougan; Citrus wenlinggaochengensis, Gaocheng; and sweet orange pomelo, Tianjuyou), according to the previous formula, four kinds of whole fruit drinks were processed and stored in dark at 40 ℃. The samples were selected to analyze ascorbic acid, total acid, total phenols, anti-oxidative ability, colour and viscosity every 20 days, and sensory evaluation was carried for those samples of 0, 20 and 40 d. During the storage period, ascorbic acid contents of four whole fruit drinks declined, total acid content remained unchanged, the viscosity rose firstly and then declined, as well as the total phenols content and anti-oxidative ability. The colour of four varieties was deep and tended to be consistent. Gaocheng whole fruit drink contained the highest contents of ascorbic acid, total acid and total phenols. There were both advantages and disadvantages for whole fruit drinks produced from different hybrid citrus varieties. Tianjuyou was suitable for exploration as young style products. Huyou and Gaocheng contained high content of active constitutes and were suitable for functional products, and their taste would be better after being stored for a period. Ougan was suitable to be explored into products for people of all ages.