不同品种菠萝原果汁品质分析及其加工适应性

以4个菠萝品种果实为材料,研究其原果汁品质及加工适应性、耐贮性的差异。结果表明,粤脆原果汁品质指标最优,其次是粤引澳卡,巴厘和无刺卡因品质相对较差;4个品种原果汁的色泽均为橙黄色至柠檬黄色;粤脆原果汁的总氨基酸含量最高,其次是巴厘和粤引澳卡,无刺卡因的最低。果汁均质处理对粤脆加工菠萝汁维生素C影响最大,其次是巴厘和无刺卡因,对粤引澳卡影响最小;热脱气对无刺卡因维生素C含量影响最大,其次是粤引澳卡和巴厘,对粤脆影响最小。在贮藏过程中4个品种的加工菠萝汁粘度、酸度变化小;但贮藏期间维生素C的变化有差异,第84天时,粤脆及巴厘2个品种的维生素C含量保持率在50%以上,而粤引澳卡及无刺卡因的趋于0;氨基酸态氮含量呈缓慢递减的趋势,保持率最高的是粤脆;L*值(亮度值)降低,a*值(红色源)升高,b*值(黄色源)降低,色泽均变浅,但粤脆变化最小,其次为巴厘和无刺卡因,粤引澳卡变化较大。

Quality Assay and Process Suitability of Pineapple Crude Juice from Different Cultivars

A comparative analysis of the quality and process suitability of pineapple crude juice from four cultivars, namely Yuecui, Bali, Yueyinaoka, and Smooth Cayenne, was conducted in the study. The results showed that the quality of crude juice from Yuecui was the best among the 4 cultivars, followed by Yueyinaoka, and the crude juice from Bali and Smooth Cayenne were relatively poor in quality. Color of the crude juice from the 4 cultivars was ranked from orange yellow to lemon yellow. Among the 4 cultivars, the total amino acid content in crude juice from Yuecui was the highest, followed by Bali and Yueyinaoka, and Smooth Cayenne was the lowest. The content of vitamin C of processed juice from Yuecui decreased most by homogenization, followed by Bali and Smooth Cayenne, and Yueyinaoka least. However, the content of vitamin C of processed juice from Smooth Cayenne was decreased most by hot-desaeration, followed by Yueyinaoka and Bali, and Yuecui least. There was little change in the viscosity and acidity of processed juice of the four cultivars during storage. But there were change in the content of vitamin C of processed juice during storage. The conservation rate of vitamin C of Yuecui and Bali was more than 50%, and that of Yueyinaoka and Smooth Cayenne was zero approximately. The content of amino-nitrogen of processed juice from the 4 cultivars decreased slowly, and the conservation rate of amino-nitrogen of Yuecui was the highest among the 4 cultivars. The color of juice from the 4 cultivars was diluted slowly, with L* (Brightness value)and b*(Yellow)decreased, and a*(Red)increased during storage. Yueyinaoka was the lightest, followed by Bali and Smooth Cayenne, and then Yuecui.