| 刺葡萄的品质分析及加工性能研究 |
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| 引用本文： | 秦丹,熊兴耀,石雪晖,胡亚平.刺葡萄的品质分析及加工性能研究[J].农产品加工．学刊,2006(1):8-10. |
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| 作者姓名： | 秦丹 熊兴耀 石雪晖 胡亚平 |
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| 作者单位： | 1. 湖南农业大学,食品科学技术学院,长沙,410128
2. 湖南农业大学,园艺园林学院,长沙,410128 |
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| 摘 要： | 选取湖南省几个有代表性产地所生产的刺葡萄进行了品质分析,对其加工特性进行了讨论。结果表明,刺葡萄主要成分的平均含量为:总糖13.21%,总酸0.35%,糖酸比37.8,抗坏血酸21.92m g/100g,单宁0.04%,蛋白质0.88%,果胶0.81%和纤维素0.23%。从加工性能分析,刺葡萄是制造果汁的优良原料。
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| 关 键 词： | 刺葡萄 品质 加工性能 果汁 |
| 文章编号： | 1671-9646（2006）01-0008-03 |
| 收稿时间： | 2005-12-09 |
| 修稿时间： | 2005年12月9日 |
The Study on the Quality Analysis and the Processing Characteristic of Brier Grape |
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| Qin Dan,Xiong Xingyao,Shi Xuehui,Hu Yaping.The Study on the Quality Analysis and the Processing Characteristic of Brier Grape[J].Nongchanpin Jlagong.Xuekan,2006(1):8-10. |
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| Authors: | Qin Dan Xiong Xingyao Shi Xuehui Hu Yaping |
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| Abstract: | In this paper,several kinds of Hunan brier grape was used as material on the study of quality analysis and processing characteristic. The results are as follows:the average content of the mostly composition were as follows:sugar13.2%;acid 0.35%;the ratio of sugar and acid 37.8%;VC 21.92 mg/100 g;vegetable tannin 0.04%;protein 0.88%;pectin 0.81%;cellulose 0.23%. And brier grape was the excellent material in syrup producing. |
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| Keywords: | brier grape quality analysis processing characteristic fuit juice |
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