摘要
为了制备高品质的苹果纯粉,给苹果制粉加工和新产品开发提供理论支持,以国家苹果种质资源圃中常见的5个加工兼鲜食苹果品种(长富2号、寒富、黄元帅、国光、秦冠)为原料,采用中短波红外干燥联合普通粉碎技术制备苹果微粉,对苹果微粉的理化指标及加工过程中的行为特征进行测定与分析,采用主成分分析法对苹果微粉的品质评价指标进行简化。结果显示,在理化指标方面,色泽上寒富苹果微粉的亮度显著高于其他品种苹果微粉,秦冠苹果微粉的亮度最小;长富2号微粉的总酚含量最高;富士系苹果微粉的总糖含量最高。在行为特征方面,长富2号和寒富在高应力条件下的黏结性较小且在输送过程中表现较好。对测定的20项指标依据主成分解释总变量和碎石图,从中提取了反映原来变量90.38%信息的3个主成分,综合各项指标得出富士系苹果是制备高品质苹果微粉的优选品种。
To select the appropriate cultivar for processing pure apple micropowder,physicochemical and behavior characteristics of different pure apple micropowder processed from five apple cultivars including Changfu No.2,Hanfu,Golden Delicious,Guoguang and Qinguan were evaluated.Apple micropowder was prepared by using short-and mediumwaveinfrared radiation drying combined with coarse grinding technology.All above parameters were further analyzed by principal component analysis(PCA).Among these cultivars,the lightness L value of Hanfu apple micropowder was the highest,whereas Qinguan apple micropowder presented the lowest L value.The contents of total phenol and total sugar in Fuji apple micropowder were the highest.The cohesiveness of Changfu No.2apple micropowder and Hanfu apple micropowder was lower than that of other cultivars under the condition of high stress.Furthermore,three principal factors were selected through PCA,which could account for90.38%of the total variability.In summary,Fuji apple is the most appropriate cultivar for processing apple micropowder.
作者
薛玉洁
陈芹芹
毕金峰
周沫
宁喜斌
王淑珍
XUE Yujie;CHEN Qinqin;BI Jinfeng;ZHOU Mo;NING Xibin;WANG Shuzhen(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences, Beijing 100193, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第7期109-114,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400704)
关键词
苹果
品种
微粉
品质
流动性
主成分分析
apple
cultivar
micropowder
quality
flowability
principal component analysis
