【作者】 高海生； 董存田； 项殿芳； 齐永顺； 宋金耀； 刘金； 张朵；

【Author】 Gao Haisheng, Dong Cuntian, Xiang Dianfang, Qi Yongshun, Song Jinyao (Hebei Agrotechnical Teachers College, Changli, Hebei, 066600), Liu Jing & Zhang Duo (QinglongScience and Technology Committe, Qinylong, Hebei, 066500)

【机构】 河北农业技术师范学院； 河北青友县科学技术委员会；

【摘要】 1987年开始进行安梨(Pyrus ussuriensis maxim)加工品的开发研究,主要产品有安梨酒、复合果冻和果乳。1、安梨酒:酒质清亮透明,黄色或棕黄色;纯正柔和,绵软爽口,无异味,具有安梨独特的果香和清雅的酒香;酒度14-16°(V％),总糖12-14％,总酸0．4-0．6％,SO2≤100mg ·L-1。在榨汁环节上,加入0.1-0.3％果胶酶制剂,解决了出汁率低、汁液浑浊、粘稠的问题,以 0．2％效果最好,提高出汁率20％。通过几种发酵方法的对比研究,结果以纯汁发酵酒质最好。通过对发酵温度(15-30℃)的研究,低温发酵能较好地保持安梨风味,建议采用20℃的温度发酵。在发酵及贮藏过程中,应尽量避光,以免酒色变暗,维生素C含量降低。2、复合果冻:复合果冻是用安梨汁和苹果汁(1:0．5)混合煮制而成,冻体透明有光泽,浅黄色;软硬适宜,切块完整;酸甜适口,具安梨、苹果特有的复合芳香气味;总糖55％以上,总酸0．8-1．2％,水分不超过40％。3、安梨果乳:安梨果乳为我们开发的全新产品,是浅白色、半流质食品,适与直接食用、面包夹馅或凉菜浇汁等。工艺路线为果实与等量20-25％糖液顶煮20分钟,然后榨汁加入适量增稠剂调配, 趁热包装密封,放置冷却。0．2-0．4％的琼脂、0．3%CMC-Na或0．15％CMC-Na配以0．15％的琼脂作为增稠剂效果均好。更多还原

【Abstract】 Exploitation of Anli pear(Pyrus ussuriensis Maxim) fruit products had been processed since 1987. The main products were Anli wine, complex jelly, and emulsion. 1. Anli wine:The wine was a yellow or brown -yellow transparent liquid, pure and soft, tasty and refreshing, and had the special flavour of Anli pear fruit. The alcohol degree was 14-16 (V% ), the total sugar content 12-14 %, the total acids 0. 4-0. 6% , and SO2≤100 mg/L. The tests proved that adding 0. 1-0. 3% pectase could increase the juice pressing rate by 20% , and make the juice clear. Compared five fermentmethods, it was resulted that the pure juice ferment was best. The recommended ferment temperature was 20℃. In the ferment and storage, the light should be avoided to prevent the wine from getting dark and the vitamin C from losing. 2. Complex jelly: The jelly was made of Anli pear juice and apple juice(1 :0. 5) by boiling. The jelly was light-yellow, transparent, moderately soft, both acidic and sweet, and had the fragrant odour of pear and apple. The total sugar content was above 55%, total acids 0. 8- 1. 2% , moisture content≤40%. 3. Anli pear emulsion: The emulsion was a product that was developed recently. It was white, semiliquid diet The technological process included: boiling the fruits in 20-25% sugar solution for 20 min, press juice, add thickener, and finally packing and scaling when it was hot. It was recommended that 0. 15% CMC-Na and 0.15% agar be mixed to act as a thickener.更多还原