【作者】 吴逗逗； 张越怡； 王芳平； 曹雪慧； 朱丹实；

【Author】 Wu Doudou;Zhang Yueyi;Wang Fangping;Cao Xuehui;Zhu Danshi;College of Food Science and Technology,Bohai University;

【机构】 渤海大学食品科学与工程学院；

【摘要】 皇冠梨为中早熟品种,其果实产量高、品质好,并具有很高的营养价值,除了鲜食以外,也可榨汁后进行发酵。自然发酵是果汁的众多发酵方法之一,利用环境微生物的协同作用,给发酵果汁产品带来具有特色的复杂风味,使发酵产品具有鲜明地域特色。本研究将皇冠梨榨汁后进行自然发酵并研究其发酵过程中pH值、可滴定酸含量、还原糖含量、可溶性固形物含量、色差以及挥发性风味物质含量的变化情况。结果表明,皇冠梨汁在整个自然发酵期间pH值整体呈下降趋势,总酸含量前期迅速升高,后逐渐趋于平缓,可溶性固形物含量一直处于下降的趋势。还原糖含量先略微上升后迅速下降,在发酵的第5天后,还原糖含量变化不大,但都在30 mg/mL附近波动。在自然发酵的过程中果汁颜色发生了一定变化,在发酵的第3～13天时,颜色变化较小。电子鼻分析表明,在第7天时挥发性风味发生了较为明显的变化。本研究可为皇冠梨汁发酵产品开发提供一定的理论参考。更多还原

【Abstract】 Pyrus bretschneideri Rehd is a medium and early maturing variety.Its fruit has high yield,good quality and high nutritional value.It can be fermented after expreseed juice.Natural fermentation is the method of fruit juice fermentation.The use of environmental microorganisms in natural fermentation will bring characteristic complex flavor to the fermented fruit juice products,which will make the fermented fruit products have distinct regional characteristics.In this study,the quality indicators,such as,pH value,titratable acid content,reducing sugar content,soluble solids content,color difference and volatile flavor substance content of crown pear juice were measured during natural fermentation.The results showed that,the pH value of crown pear juice decreased during the whole fermentation period,the total acid content increased rapidly in the early stage and then gradually leveled off,and the soluble solid content showed a decreasing trend.The reducing sugar content increased slightly at first and then decreased rapidly.After the 5 th day of fermentation,the reducing sugar content had little change,but almost fluctuated around 30 mg/mL.In the process of natural fermentation,the color of the fruit juice changed to a certain extent,and the color changed little during the 3-13 d of fermentation.By electronic nose analysis,it was found that the content of volatile flavor compounds changed significantly at the 7 th day.This study could provide some theoretical reference for the development of crown pear juice fermentation products.更多还原