衢州地区柑橘品种罐头加工适应性初探

摘要

柑橘罐头大部分采用温州蜜柑为原料,品种较为单一.试验选取9个柑橘主栽品种,从解剖性状(剥皮难易、分瓣难易、可食率、平均种子数、畸形瓣率、囊衣硬度)、理化性质(可溶性固形物、总糖、总酸、维生素C、总黄酮、类胡萝卜素等)、制罐后感官评价(汤汁透明度、囊瓣整齐度、囊瓣质地、风味、苦味)等方面,研究这些品种的罐头加工适应性.结果表明,满头红、南香、山下红、无籽山下红、丽椪2号、尾张的解剖性状较适合进行柑橘罐头加工;无籽山下红、尾张、南香、丽椪2号、山下红制罐后感官评分较高,表明除温州蜜柑品系外,椪柑(丽椪2号)和杂柑(南香)也适合加工成柑橘罐头.%Nowadays, Satsuma oranges were the main raw materials for the canned mandarins.In this work, nine citrus varieties mainly cultivated in Quzhou area of Zhejiang Province were selected to investigate their canning processing adaptability by comparative analysis on their anatomical characters (the difficulty of peeling, the difficulty of splitting, the edible ratio, the average seed number, the distortion ratio of slice and hardness of membrane), physicochemical properties (soluble solid, total sugar, total acid, vitamin C, total flavonoid, carotenoid and so on), and sensory evaluation after canning (juice transparency, slice uniformity, slice texture, and bitterness).The results indicated that the anatomical traits of Mantouhong, Nanxiang, Shanxiahong, seedless Shanxiahong Lipeng No.2 and Weizhang were suitable for canning, the canned seedless Shanxiahong, Weizhang, Nanxiang, Lipeng No.2, Shanxiahong had the higher sensory score, indicating that in addition to the Satsuma orange strain, Ponkan (Lipeng No.2) and citrus hybrid (Nanxiang) are also suitable for processing into canned mandarin.