無核白與煙73葡萄不同配比對葡萄汁品質(zhì)的影響

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摘 要：本試驗(yàn)研究了無核白與煙73葡萄不同配比對葡萄汁品質(zhì)的影響，對基本理化指標(biāo)和感官評價(jià)進(jìn)行綜合分析，確定不同配比制備的葡萄汁差異性，為復(fù)合型葡萄汁的生產(chǎn)提供依據(jù)。結(jié)果表明，當(dāng)無核白與煙73葡萄配比為2∶1時(shí)，制備的葡萄汁品質(zhì)最優(yōu)，為后續(xù)批量生產(chǎn)復(fù)合型葡萄汁提供了理論依據(jù)。

關(guān)鍵詞：無核白葡萄;煙73葡萄;葡萄汁;理化指標(biāo);感官評價(jià)

Effects of Different Ratios of Seedless White and Yan 73 Grapes on the Quality of Grape Juice

HONG Meiling1， BUweiaijieerguli·Abulimiti1， WU Jianhong2， TANG Peng2

（1.Xinjiang Changji Hui Autonomous Prefecture Product Quality Inspection Institute， Changji 831100， China; 2.Xinjiang Changji Hui Autonomous Prefecture Special Equipment Inspection Institute，

Changji 831100， China）

Abstract： 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.

Keywords： Seedless white grape; Yan 73 grape; grape juice; physicochemical index; sensory evaluation

無核白葡萄皮薄、肉嫩、味美且營養(yǎng)豐富，含糖量高，富含酒石酸、蘋果酸、檸檬酸等24種有機(jī)酸，還含有多種礦物質(zhì)元素、維生素、氨基酸等營養(yǎng)成分[1-2]。（剩余2913字）