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| 沙棘饮料的化学成分和最优口感的研究 | |
| 引用本文： | Shipra Saklani,H.R.Sharma,Virendra Singh,杨唐英,温秀凤.沙棘饮料的化学成分和最优口感的研究[J].国际沙棘研究与开发,2008,6(1):40-44. |
| 作者姓名： | Shipra Saklani H.R.Sharma Virendra Singh 杨唐英 温秀凤 |
| 作者单位： | 1. College of Home Science, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya Palampur, India 176 062 2. CSKHPKV山地农业推广中心, Bajaura, Kullu 175 125 (India) 3. 北京林业大学水土保持学院,北京,100083 4. 水利部沙棘开发管理中心,北京,100038 |
| 摘 要： | 沙棘（Hippophae rhamnoids L．），属于胡颓子属，在印度喜马偕尔邦地区称作“Chharma and Surch”，沙棘能够在这种非常恶劣的气候条件下自然生长。本文介绍了制作沙棘饮料的一系列程序和如何储存饮料120d而不使其变质的方法。沙棘果实采自印度喜马偕尔邦河谷。用碎浆机提取沙棘汁，制作沙棘饮料要准备好合适比例的沙棘汁和制作饮料所需的糖。随着果浆比例的升高，维生素C的含量明显增加（P≤0．05），随着贮藏时间的延长，维生素C的含量明显降低。而随着糖和果浆的增加以及储存期的延长，还原性糖呈上升趋势。当饮料中果浆和糖的比例分别为10％和13％、12．5％和13％、15％和15％时，饮料最为宜口，给于较高的评价。在喜马偕尔邦，人们一直认为沙棘具有商业价值，但是其价值在此前一直没有得到足够的重视。 |
| 关 键 词： | 沙棘 化学成分 感官 RTS饮料 |
| 文章编号： | 1672-4683(2008)01-0040-05 |
| 修稿时间： | 2005年8月10日 |
Chemical Constituents and Sensory Acceptability of Ready to Serve Seabuckthorn Beverage |
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| Authors: | Shipra Saklani HRSharma Virendra Singh Yang Tangying Wen Xiufeng |
| Institution: | Shipra Saklani , H.R. Sharma , Virendra Singh(1. College of Home Science, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya Palampur India 176 062; 2. CSKHPKV Hill Agriculture Research and Extension Centre, Bajaura, Kullu India 175 125) |
| Abstract: | Seabuckthorn （Hippophae rhamnoids L. ）, locally known as ＂Charma and Surch＂ in Himachal Pradesh, India, belongs to the Elaeagnaceae family, grow naturally under quite adverse climatic conditions prevailing at upper reaches of Himachal Pradesh. The present paper describes the processing of seabuckthorn fruit juice into ready-to-serve beverage and changes in keeping quality of the beverage upon storage for 120 days. Seabuckthorn berries were procured from Lahaul valley of Himachal Pradesh. Pulp was extracted from the berries with the help of fruit pulper. Ready to serve beverage was prepared using variable proportions of pulp and sugar in the beverage formulations. The ascorbic acid content increased significantly （P≤0.05） with the increase in the proportion of pulp and decreased with the enhancement of storage period. Whereas increasing trend was observed in reducing sugars with the increasing pulp and sugar content as well as storage duration. Beverage formulation containing 10 and 13 per cent, 12.5 and 13 per cent and 15 and 15 per cent pulp and sugar were rated most acceptable by a panel of judges on a nine point hedonic scale. It was concluded that value addition to seabuckthorn can promote commercial market for this wild fruit which has remained neglected and underutilized in Himachal Pradesh. |
| Keywords: | seabuckthorn chemical constituents sensory RTS beverage |
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