作　　者： ; ; ; ; ;

机构地区： 青岛农业大学食品科学与工程学院

出　　处： 《食品科技》 2011年第6期81-83,共3页

摘　　要： 以丰水、南水、华山、大果水晶、圆黄、黄金和新高梨为材料,对其果实出浆率、糖度、酸度及糖酸比进行了比较,并对所加工梨泥的感官评价及贮藏稳定性进行了研究。结果表明:圆黄梨出浆率和糖度较高,制出的梨泥为淡黄色,泥体细腻,涂性良好,风味典型性明显,为较适合制泥的品种。 Pear puree-making characteristics of seven pear varieties（Housui,Nansui,Sydney,Crystal,Yuanhuangli,Whangkeumbae and Bretschncideri） were investigated by means of evaluation of rate of puree yield,brix,acidity,sugar/acid ratio,physico-chemical analysis and sensory evaluation of puree brewed were carried out.Results indicated that the rate of puree yield and brix of yuanhuangli pear were high.The raw pear puree was faint yellow,saeqnaeh,the flavor characteristics of pear puree was obvious,and was more suitable variety for pear puree-making.

关 键 词： 梨 品种 制泥 适性

领　　域： [轻工技术与工程] [轻工技术与工程]