2020-2021年新疆NFC复合苹果汁品质保持技术数据库

对NFC复合苹果汁的复合比例及复合方式进行研究，对不同加工条件下的果汁进行可溶性固形物、可滴定酸、固酸比、浊度、亮度值、色度值、色泽的检测，并对果汁的色泽、香气、口感、浑浊度进行感官评价，从而研发新型NFC复合果汁产品。This study examines the compounding ratio and compounding approach of NFC compound apple juice. Juice samples under various processing conditions were analyzed for total soluble solids, titratable acidity, soluble solids-to-titratable acidity ratio, turbidity, lightness value, chromaticity values and color properties. Additionally, sensory evaluation was conducted on the juice's color, aroma, taste and turbidity, aiming to develop novel NFC compound apple juice products.

搜集汇总

背景与挑战

背景概述

该数据集聚焦2020-2021年新疆NFC复合苹果汁的品质保持技术研究，通过分析不同复合比例、加工条件下的理化指标和感官评价数据，旨在优化果汁品质并开发新型产品，为果汁加工技术提供数据支持。