Full
Outline
To investigate the effects of different processing techniques on the antioxidant activity and soluble solids content of Lanzhou Pyrus ussuriensis Ruan’er pear paste, and determine its optimal processing conditions.
Fresh Lanzhou Pyrus ussuriensis Ruan’er were used as the raw material. A combination of single-factor experiments and an orthogonal test design was employed. The study examined the effects of post-ripening duration, concentration time, concentration temperature, amount of water added and the dosage of D-sodium erythorbate on key indicators, including soluble solids content, total flavonoids content, total phenols content and sensory evaluation scores of the prepared pear paste. The influence hierarchy of these factors on the evaluation indicators was analyzed to identify the optimal preparation parameters.
The processing factors mentioned above significantly affected the total phenols and total flavonoids content in the pear paste. The optimized preparation conditions were determined as follows: A post-ripening time of 30 d, a concentration time of 35 min, a concentration temperature of 65 ℃, a water addition level of 20%, and a D-sodium erythorbate addition amount of 0.70%. Verification tests confirmed that the pear paste produced under these optimal conditions achieved a soluble solids content of 87%, with total flavonoids and total phenols content reaching 682.00 mg/kg and 484.67 mg/kg,respectively. This demonstrated effective retention of bioactive compounds and significant antioxidant properties.Average sensory quality score was 81.5 points.
This study successfully optimizes the preparation process for Lanzhou Pyrus ussuriensis Ruan’er pear paste. The optimized process effectively retains active components such as total flavonoids and total phenols, significantly enhances soluble solids content and sensory quality, thereby providing a reliable theoretical foundation and practical reference for the standardized industrial production of Lanzhou Pyrus ussuriensis Ruan’er pear paste.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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