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采集了地理标志保护产品深圳“南山荔枝”糯米糍样品,对其22项外观、味感指标进行分析,同时与惠阳、增城两地同一品系的非地理标志保护糯米糍进行比较。3个产地糯米糍荔枝蔗糖含量均占总糖的50%以上,是构成糯米糍荔枝甜味的主要因素;有机酸主要为酒石酸和苹果酸,是构成酸味的主要因素。通过主成分分析法对3个产地荔枝样品进行分类,3个产地的样品得到合理分类,其中单果质量、果肉质量、果汁质量、果皮厚度、还原糖、总糖、酒石酸等7个指标是决定样品分类的关键因素,也是地理标志保护产品“南山荔枝”糯米糍外观与味感的特色因子。
A sample of geographical indications protection product Shenzhen “Nanshan lychee ” glutinous rice cake was collected, and its 22 appearance and taste indices were analyzed. At the same time, comparison was made with non-geographical indications of glutinous rice 同 of the same line in Huiyang and Zengcheng. Sucrose content of the three producing glutinous rice 糍 litchi accounted for more than 50% of the total sugar, is the main factor that constitutes the sweet taste of glutinous rice 糍 litchi; organic acids are mainly tartaric acid and malic acid, is the main factor that constitutes acidity. Three samples of litchi from the three producing areas were classified by principal component analysis, and the samples of three producing areas were classified reasonably. Among them, seven indicators of single fruit quality, pulp quality, fruit juice quality, pericarp thickness, reducing sugar, total sugar and tartaric acid were determined samples Classification of the key factors, but also the geographical indications protection products “Nanshan lychee ” glutinous rice cake appearance and taste characteristics of the factor.