摘要
本试验研究了无核白与烟73葡萄不同配比对葡萄汁品质的影响,对基本理化指标和感官评价进行综合分析,确定不同配比制备的葡萄汁差异性,为复合型葡萄汁的生产提供依据。结果表明,当无核白与烟73葡萄配比为2∶1时,制备的葡萄汁品质最优,为后续批量生产复合型葡萄汁提供了理论依据。
This experiment studied the effects of different proportions of Seedless white and Yan 73 grapes on the quality of grape juice,comprehensively analyzed the basic physical and chemical indexes and sensory evaluation,and determined the differences of grape juice prepared with different proportions,so as to provide a basis for the production of compound grape juice.The results showed that when the ratio of Seedless white to Yan 73 grape was 2∶1,the quality of the prepared grape juice was the best,which provided a theoretical basis for the subsequent batch production of compound grape juice.
作者
洪梅玲
布威艾洁尔古丽·阿卜力米提
吴建宏
唐朋
HONG Meiling;BUweiaijieerguli·Abulimiti;WU Jianhong;TANG Peng(Xinjiang Changji Hui Autonomous Prefecture Product Quality Inspection Institute,Changji 831100,China;Xinjiang Changji Hui Autonomous Prefecture Special Equipment Inspection Institute,Changji 831100,China)
出处
《食品安全导刊》
2022年第23期143-145,共3页
China Food Safety Magazine
关键词
无核白葡萄
烟73葡萄
葡萄汁
理化指标
感官评价
Seedless white grape
Yan 73 grape
grape juice
physicochemical index
sensory evaluation
