学术论文

      绿芦笋制汁适应性研究

      Adaptability Study on Juice Processing of Green Asparagus

      摘要:
      以5个绿芦笋品种(“Grande”、“Altas”、“UC157”、“UC800”和“UC301”)为试材,通过测定出汁率、可溶性固形物质量分数及其芦笋汁在贮藏期间的色泽稳定性和沉淀量的变化,确定出“Grande”绿芦笋的可溶性固形物质量分数和出汁率居5种绿芦笋之首,其芦笋汁在贮藏期间呈现出良好的色泽稳定性,仅产生少量的沉淀,是适宜制作芦笋汁的品种。在此基础上,对4、5、6、7月份采收的“Grande”绿芦笋进行制汁适应性研究,结果表明5月份采收的“Grande”绿芦笋所制汁在贮藏期间呈现出最佳的色泽稳定性,产生的沉淀量最少,适宜用来制作芦笋汁。
      Abstract:
      Five green asparagus varieties ("Grande","Altas","UC157","UC800"and"UC301")were used as test materials to determine the contents of soluble solids and color stability and precipitating con-tents of their j uices during storage.The results showed that among the five green asparagus,the content of soluble solids and the j uice yield of"Grande"green asparagus were highest and color stability of its j uice was best and precipitating contents was lowest during storage.Therefore,it was most suitable for j uice processing.Based on the results,the"Grande"green asparagus collected in April,May,June and July were collected to study their j uice processing adaptability.The results showed that the"Grande"green asparagus j uice harvested in May presented the best color stability during storage and produced the least amount of precipitation,and thus it was suitable for making asparagus j uice.
      Author: CHEN Xuehong SONG Hui DAI Xiaojuan
      作者单位: 徐州工程学院,江苏 徐州,221018
      年,卷(期): 2016, 31(4)
      分类号: Q949.9
      在线出版日期: 2017年1月15日
      基金项目: 国家自然科学基金项目