Hawthorn saj nyiam dab tsi? Ib Daim Ntawv Qhia Txog Kev Ntsuas Los Ntawm Daim Ntawv

hawthorn saj zoo li cas? Ib tug ripe edible hawthorn yog feem ntau distinctly tart, tsuas yog me ntsis qab zib, thiab feem ntau astringent txaus kom tawm qhuav los yog puckering hnov. Nws aroma tuaj yeem yog lub teeb thiab fruity es tsis txhob khaus tam sim ntawd. Nyob ntawm hom, cultivar thiab maturity, nqaij yuav hnov ​​​​zoo, ntom, floury los yog mealy es tsis txhob muaj kua li txiv hmab txiv ntoo. "Ib lub txiv qaub me me" yog qhov kev sib piv thawj zaug, tab sis nws tsis yog qhov tshwj xeeb: qee qhov ntau yog ntse dua, qee qhov yog rounder thiab fruitier, thiab qee qhov muaj qhov pom tseeb kom qhuav.

Daim ntawv khoom hloov pauv qhov kev paub dhau los. Cov txiv hmab txiv ntoo tshiab nthuav tawm cov tawv nqaij, nqaij thiab aroma ua ke. Qhuav tshem tawm cov dej thiab hloov cov kev ntxhib los mos thiab volatile profile, yog li ib tug ncaj tom thiab ib tug brewed hlais yog txawv kev ntsuam xyuas. Frozen txiv hmab txiv ntoo yog khov thaum khov, ces feem ntau softer thiab ntub dej tom qab tswj thawing. Purée, kua txiv hmab txiv ntoo, jam, khoom qab zib thiab txiv hmab txiv ntoo - tshuaj yej npaj yuav muaj dej, qab zib, lwm yam txiv hmab txiv ntoo los yog cov txheej txheem flavors uas hloov qhov nyiaj tshuav. Cov khoom qab zib hawthorn yog li tsis qhia koj li cas lub hauv paus tsis qab zib.

Rau kev sib piv muaj txiaj ntsig, cais tsib qhov kev xav ntawm lub cev -sourness, sweetness, astringency, aroma thiab texture-ces tuav cov qauv qauv, kev npaj, kub thiab dilution tas li. Ntsuas qib Brix, titratable acidity thiab pH thaum lawv pab piav qhia qhov tshwm sim, tab sis tsis txhob cia ib tus lej ntsuas sawv rau saj. Txoj cai hawthorn tsis yog qhov qab zib tshaj plaws lossis tsawg kawg acidic ntau. Nws yog qhov ntau uas nws qhov profile tseem haum rau cov dej haus, infusion, confectionery lossis filling tom qab cov txheej txheem npaj thiab daim ntawv qhia siv.

Piav Hawthorn ntawm Tsib Separate Sensory Axes

    Sourness feem ntau yog thawj qhov kev xav.Organic acids muab hawthorn nws ci, qee zaum ntse nkag. "Tart" tuaj yeem piav qhia txog kev txhawb nqa cov kua qaub, thaum "qaub" feem ntau qhia kev siv zog ntau dua; panels tseem yuav tsum tau txhais ib lub teev thiab siv nws tsis tu ncua. Sourness tsis yog qhov tsis xws luag ntawm nws tus kheej. Lub hauv paus dej haus yuav xav tau lub tswv yim tiag tiag ntawm cov kua qaub, thaum lub txiv hmab txiv ntoo tsim los rau kev noj ncaj qha yuav xav tau qhov sib npaug.

    Sweetness yog tam sim no tab sis tsis tshua muaj dominates dawb txiv hmab txiv ntoo.Ib qho piv txwv siav tuaj yeem muaj cov suab thaj txaus los puag ncig cov kua qaub tsis tasting zoo li cov txiv hmab txiv ntoo qab zib. Tsis txhob suav qhov qab zib los ntawm qib Brix ib leeg. Lub refractometer qhia txog cov khoom soluble nyob rau hauv txoj kev teev; qab zib pab txhawb hnyav, tab sis acids thiab lwm yam khoom siv soluble kuj pab. Ob qhov ntau nrog cov℃zoo sib xws Brix tuaj yeem saj txawv thaum lawv cov kua qaub, aroma thiab astringency txawv.

    Astringency yog ib lub qhov ncauj, tsis yog lwm lo lus rau qaub.Sourness yog qhov kev xav ntawm saj. Astringency yog qhov ziab, roughening los yog puckering zoo nkaus li tsim raws li tannins thiab lwm yam phenolics cuam tshuam nrog salivary proteins thiab txo qhov ncauj lubrication.[6]Nws tuaj yeem tsim tom qab nqos, yog li qhov qhab nia tau tsuas yog thaum thawj tom yuav plam ib feem ntawm qhov tshwm sim. Cov ntaub ntawv pib, siv thiab persistence cais los ntawm acid saj.

    Aroma feem ntau subtler dua li cov xim qhia.Cov ntsiab lus nruab nrab muaj txiaj ntsig suav nrog cov txiv hmab txiv ntoo tshiab, txiv apples -zoo li, paj, ntsuab, siav, jam-zoo li los yog fermented, tab sis tsuas yog siv ib lo lus thaum cov qauv coded qhia tau tiag tiag. Cov lus piav qhia hauv online feem ntau hu rau txhua lub ntiaj teb hawthorn, paj lossis kua txiv -zoo li. Cov no tuaj yeem yog cov lus qhia rau kev sib tham, tsis yog qhov tseeb thoob ntiaj teb. Ib qho txawv txav fermented, stale los yog chemical note yog ib qho kev soj ntsuam uas xav tau kev tshawb nrhiav es tsis yog tus piav qhia txog kev nyiam romantic.

    Kev ntxhib los mos hloov qhov kev paub saj.Cov nqaij tshiab tuaj yeem yog ntom, ruaj, hmoov los yog plua plav. Cov txiv hmab txiv ntoo khov yog tawv thaum khov; Tom qab thawing, nws tuaj yeem poob ruaj khov raws li cov dej khov puas hloov pauv cov qauv ntawm tes, nrog rau cov khoom siv thiab khov -thaw tej yam kev mob.[5]Dried slices yuav ua chewy, leathery, crisp los yog brittle raws li raw khoom thiab qhuav txoj kev.[8]Hauv cov kua txiv hmab txiv ntoo lossis cov kua strained, qhov loj me, cov ntaub so ntswg thiab viscosity hloov tag nrho - txiv hmab txiv ntoo tom. Khaws kev ntxhib los mos ntawm daim ntawv qhab nia vim nws tuaj yeem hloov ntev npaum li cas acid thiab astringency nyob hauv lub qhov ncauj.

Ripeness hloov ntau dua Sweetness

Ripening tsis yog tsuas yog qab zib nce hauv txoj kab ncaj nraim thaum cov kua qaub poob. Kev tshawb fawb ntawm Suav hawthorn,Crataegus pinnatifida, thoob plaws txoj kev loj hlob qhia cov txiv hmab txiv ntoo xim hloov ntawm ntsuab mus rau liab, nce txiv hmab txiv ntoo loj thiab nqaij- mus rau - noob piv, nce suab thaj thiab pectin, thiab ib tug nonlinear hloov nyob rau hauv titratable acidity.[3]Cov txiaj ntsig tau txhawb nqa lub hauv paus ntsiab lus muaj txiaj ntsig- kev loj hlob hloov pauv ntau qhov kev xav ntawm kev tsav tsheb ua ke- yam tsis tau tsim ib daim ntawv qhia hnub, xim lossis cov lej kawg rau txhua qhov hawthorn.

Ua haujlwm rauC. azarolusntawm tsis paub qab hau ntsuab, paub tab ntsuab- daj thiab dhau- cov theem daj uas paub tab kuj pom qhov qis qis thiab titratable acidity thiab siab dua pH thiab ester volatile abundance raws li maturity siab. Cov qauv paub tab thiab tshaj -cov qauv paub tab tau nyiam nyob rau hauv qhov kev ntsuam xyuas qhov xav tau.[4]Cov kev soj ntsuam no yog los ntawm hom npe thiab kev sim. Lawv yuav tsum tsis txhob hloov mus rau hauv txoj cai hais tias lub reddest los yog softest coj mus muag Suav hawthorn yog cia li zoo tshaj plaws.

Phenolic muaj pes tsawg leeg tuaj yeem txav nrog kev loj hlob. Kev tshawb fawb ntawm Suav hawthorn pom cov ntsiab lus siab procyanidin thaum ntxov hauv kev loj hlob txiv hmab txiv ntoo thiab qib qis ntawm kev loj hlob zoo.[7]Vim tias tannin - hom phenolics pab txhawb rau astringency,[6]ib tug tsis paub tab ntau yuav xav tias qhuav ntau txawm tias nws cov qhab nia sourness zoo sib xws. Kev ua lag luam yog los sib piv cov txiv hmab txiv ntoo sawv cev ntawm lub qhov rais kom loj hlob, tsis txhob siv cov xim ntawm daim tawv nqaij ua tiav qhov kev sim tso tawm.

    Piv txwv li: maturity comparison.Piv txwv li ib pab neeg R & D tau txais ob qho qauv txiv hmab txiv ntoo liab. Qauv A yog firmer, sharply qaub thiab tawm kom qhuav tiav rau 35 vib nas this; Qauv B yog softer, zoo ib yam li liab, me ntsis qaub thiab tawm kom qhuav tiav rau 15 vib nas this. Xim ib leeg yuav cais lawv ua ke. Ib tsib -axis cov ntaub ntawv qhia tias vim li cas lawv tsis hloov pauv tau: A tuaj yeem muab cov tshuaj muaj zog dua, thaum B yuav yooj yim dua los sib npaug hauv kev ncaj qha - noj mov. Cov sij hawm no yog ib qho kev soj ntsuam vaj huam sib luag, tsis yog kev txwv kev loj hlob thoob ntiaj teb.

Tshiab, qhuav, khov thiab Formulated Hawthorn yog cov qauv sib txawv

Daim ntawv khoom tsis tsuas yog tig tib lub saj nce lossis nqis. Nws hloov cov matrix uas lub sensory tebchaw tso tawm. Cov lus hauv qab no piav qhia txog cov lus qhia dav dav los tshawb xyuas, tsis tau lees paub qhov hloov pauv. Cov khoom siv raw, hlais thickness, ziab kub, cia, khov thiab thawing, ntxiv cov khoom xyaw thiab kev pabcuam tuaj yeem thim rov qab lossis tsis pom cov qauv dav dav.

Kev ziab yuav tsum tau ceev faj tshwj xeeb. Tshawb nrhiav ntawmC. tanacetifoliaqhia tau hais tias khov- ziab thiab qhov cub- ziab ua rau muaj kev cuam tshuam rau lub cev thiab qhov sib txawv ntawm qhov sib txawv.[8]Yog li ntawd nws tsis muaj kev nyab xeeb rau lub xeev tias tag nrho cov qhuav hawthorn yog sweeter, me me los yog ntau aromatic dua txiv hmab txiv ntoo tshiab. Kev tshem tawm dej tuaj yeem mloog cov khoom tsis muaj zog ntawm qhov hnyav, tsis tau cua sov thiab cia tuaj yeem hloov aroma. Ib daim brewed kuj dilutes cov khoom muab rho tawm rau hauv dej, yog li nws tsis tuaj yeem txiav txim siab los ntawm kev siv qhuav tom.

Frozen khoom xav tau kev tsim nyog zoo sib xws. Ib qho kev sim tsis ntev los no tau siv Jinxing hawthorn pulp thiab ib ntu ntawm kev khov ntawm −18℃rau 24 teev tom qab los ntawm thawing raws li cov xwm txheej. Rov ua dua khov kho-thaw kev kho mob txo qis kev ntsuas firmness, viscosity, qaub thiab astringency thaum nce cov kua txiv hmab txiv ntoo thiab cov suab thaj qhia tawm -acid ratio.[5]Qhov kev tshawb pom no piav qhia tias yog vim li cas keeb kwm ntawm lub cev tuaj yeem tseem ceeb; nws tsis ua pov thawj tias txhua qhov kev tswj hwm IQF ntau yuav saj tsawg dua qaub. Hom, khoom daim ntawv, lub voj voog suav thiab thaw tej yam kev mob yuav tsum mus nrog qhov tshwm sim.

Yog tias cov khoom npaj tau khov lawm, tshuaj xyuas qhov tam sim noXMSD khov hawthorn nthuav qhiaua piv txwv pib taw tes. Rau cov lus nug txog seb hawthorn puas tuaj yeem noj tau, cov noob thiab cov zaub mov ib txwm muaj -siv ciam teb, siv qhov sib caishawthorn edibility phau ntawv qhia. Kev ntsuas saj yuav tsum tsis txhob poob rau hauv kev kho mob lossis kev thov ntxiv.

degree Brix, Titratable Acidity thiab pH Ua Haujlwm txawv

Lub refractometer tshwm sim nyob rau hauv℃Brix yog soluble - cov khoom nyeem nyeem hais txog sucrose nyob rau hauv lub ntsuas thiab cov txheej txheem. Nws feem ntau yog ib qho txiaj ntsig zoo rau kev soj ntsuam cov txiv hmab txiv ntoo, tab sis nws tsis yog cov qhab nia ntawm qhov qab zib thiab nws tsis paub tias cov piam thaj twg los yog lwm yam tshuaj muaj nyob. Sau seb tus qauv yog cov kua txiv hmab txiv ntoo tshiab, thawed cov ntaub so ntswg, qhia cov kua, purée los yog lim dilution. Muab piv cov qhuav hlais extract nrog thaw drip nyob rau hauv ib kem "Brix" yuav tsim tsis tseeb precision.

Titratable acidity (TA) ntsuas cov kua qaub nruab nrab mus rau qhov kawg taw qhia thiab feem ntau tshaj tawm raws li lub npe, xws li feem pua ​​malic acid sib npaug. Nws muab kev pom txawv ntawm pH, uas qhia txog kev ua haujlwm ntawm hydrogen-ion. pH yog qhov tseem ceeb hauv ntau cov txheej txheem thiab kev txiav txim siab txog kev nyab xeeb, tab sis qis dua - pH qauv tsis tau txais qhov ib lub vaj huam sib luag yuav ntsuas qhov qaub tshaj plaws. Buffering, acid hom, qab zib, kub thiab matrix cuam tshuam rau kev nkag siab.

Tshaj tawm hawthorn qhov tseem ceeb qhia txog kev hloov pauv tsis yog muab lub hom phiaj thoob ntiaj teb. Kaum tsib Iranian hawthorn kuaj hla ntau hom pom qhov sib txawv ntawm pH, titratable acidity thiab tag nrho cov soluble solids; Nyob rau hauv cov ntaub ntawv no, pH nyob ntawm 3.03 mus rau 4.35, TA los ntawm 0.75% mus rau 1.17% raws li malic acid, thiab TSS los ntawm 14.99 mus 23.43℃Brix.[1]Ib qho kev tshawb fawb cais ntawm 11 hom tsiaj Turkish hawthorn pom muaj cov khoom soluble ntawm 2.35% txog 20.00% thiab acidity ncav cuag 5.99% hauv nws cov ntaub ntawv thiab cov txheej txheem.[2]Qhov dav ceeb toom txwv tsis pub luam ib tus lej hauv internet rau hauv Suav teb khov - hawthorn daim ntawv cog lus.

Ib qho soluble-solids-rau-TA ratio tuaj yeem yog qhov sib piv ntau heev-kev sib piv pab thaum ob qho txiaj ntsig siv cov kev npaj sib xws thiab cov units. Qhov sib piv ntau dua feem ntau qhia txog cov khoom sib tov ntau dua li cov kua qaub, tab sis nws tseem tsis tau ntes astringency, aroma lossis kev ntxhib los mos. Khaws ob qhov kev ntsuas thawj ntawm ib sab ntawm qhov piv. Ob khub tuaj yeem ua rau tib lub quotient thaum lub meej acid thiab cov khoom khib nyiab-thiab yog li qhov cuam tshuam ntawm kev hnov ​​​​mob hauv cov dej haus diluted - tseem txawv.

Kub, Thaw Drip thiab Dilution tuaj yeem txav qhov tshwm sim

Kub hloov pauv kev ntxhib los mos thiab aroma tso tawm, thiab nws tuaj yeem hloov qhov pom kev siv thiab sib npaug ntawm saj. Ib qho dej khov hawthorn yog ib qho nyuaj rau kev txiav txim siab zoo nkauj thiab yuav zoo li tsis tshua muaj ntxhiab dua li cov txiv hmab txiv ntoo tom qab sib npaug. Ib lub purée sov tuaj yeem tso tawm aroma txawv ntawm cov dej haus txias. "Tasted tom qab thawing" yog ua tsis tiav tshwj tsis yog cov txheej txheem npe thaw kawg thiab ua haujlwm kub.

Thaw kua yog ib feem ntawm lub hauv paus sensory. Yog tias qhov kawg siv tau noj cov txiv hmab txiv ntoo thiab tso kua ua ke, rov ua dua thiab homogenize lawv ua ntej noj qhov ntsuas. Yog hais tias ib tug txheej txheem ntws cov txiv hmab txiv ntoo, sau lub drained loj, ntws lub sij hawm thiab tshuaj ntsuam los yog lim. Nyob ntsiag to pov tseg los ntawm ib qho qauv tab sis tsis yog lwm tus tuaj yeem hloov cov khoom pov thawj, acidity, juiciness thiab tawm los.

Dilution yog sib npaug zog. Dej haus concentrates, purées thiab qhuav infusions tsis tuaj yeem muab piv ncaj ncees ntawm qhov ua tau zoo. Covkhov-cov txiv hmab txiv ntoo daim ntawv qhia rau kev tsim dej hauspiav qhia tias vim li cas daim ntawv yuav tsum phim cov txheej txheem hauv qab. Rau kev xav xaiv, kho cov khoom xyaw, dej, rho tawm lossis sib tov lub sijhawm, kub thiab qab zib ua ntej qhib cov qauv coded.

    Piv txwv li: qhuav infusion.Ib qho tshuaj ntsuam R&D piv ob qho tsis muaj qab zib qhuav -sliced ​​ntau siv 10.0 g slices nrog 200 g dej ntawm 90℃rau rau feeb, ua raws li zoo tib yam pom thiab txias rau 20℃. Lot A yog ci dua thiab muaj ntxhiab ntau dua tab sis ziab ntau dua; Lot B yog rounder thiab tsis tu ncua. Cov xwm txheej no yog lub vijtsam pob tshab hypothetical, tsis yog daim ntawv qhia pom zoo. Yog tias cov dej haus tiav lawm siv 4% hlais, yim -feeb rho tawm thiab ntxiv kua txiv apple, rov ua qhov kev txiav txim siab hauv cov mis tiag tiag.

Tsim kom rov ua dua Hawthorn Tasting Session

Lub vaj huam sib luag me me tuaj yeem tshuaj xyuas cov khoom xa tuaj lossis cov qauv tsim kho thaum cov txheej txheem raug kho. Nws tsis yog tus neeg siv khoom- txoj kev kawm nyiam thiab nws tsis tuaj yeem ua pov thawj tias lub khw hauv tebchaws yuav nyiam cov khoom. Nws lub hom phiaj yog nqaim dua: txheeb xyuas qhov sib txawv ntawm qhov sib txawv, txuas lawv mus rau kev ntsuas, thiab txiav txim siab seb ntau npaum li cas tsim nyog rau kev sim ua ntawv thov.

1. Txhais lub hauv paus qauv.Sau hom lossis kev lag luam tus kheej thaum paub, ntau, daim ntawv, ntxiv cov khoom xyaw, khaws cia keeb kwm, thaw los yog brewing txoj kev, dilution thiab lub hom phiaj daim ntawv thov.
2. Npaj qhov sib npaug.Siv tib lub edible lossis homogenized loj, tib lub thawv thiab tib qhov kev pab kub. Khaws thaw kua raws li cov ntaub ntawv siv.
3. Code thiab randomize.Siv nruab nrab peb -cov lej lej thiab hloov kev txiav txim kom thawj tus qauv tsis yog tib tus neeg xa khoom lossis ntau ntau. Nkaum cov ntawv ua lag luam los ntawm lub vaj huam sib luag.
4. Cov qhab nia sib cais.Ib qho yooj yim 0-5 nplai tuaj yeem npog cov qaub, qab zib, astringency, aroma siv, cov yam ntxwv ntawm cov txiv hmab txiv ntoo, firmness los yog lub cev thiab tawm - ceeb toom siv. Txhais txhua qhov kawg ua ntej tasting.
5. Tswj nqa nqa.Cia lub sij hawm kom qhuav qhov kev xav kom ploj mus, siv qhov nruab nrab palate yaug, thiab tsis txhob overload ib zaug nrog cov qauv acidic heev. Sau ntawv persistence tom qab nqos.
6. Rov ua dua thiab txuas.Saj yam tsawg kawg yog ib qho coded duplicate los xyuas lub vaj huam sib luag zoo sib xws, tom qab ntawd sib piv cov txiaj ntsig kev xav nrog qib Brix, TA, pH thiab cov ntawv thov tiag tiag. Tshawb nrhiav kev tsis pom zoo tsis yog qhov nruab nrab ntawm nws mus.

Kev cob qhia - vaj huam sib luag kawm txog kev lag luam hawthorn wines tsim cov khoom lag luam - cov lus piav qhia tshwj xeeb thiab siv cov lus piav qhia ntau yam kom paub qhov txawv ntawm 13 cov khoom.[9]Wine descriptors yuav tsum tsis txhob muab luam rau hauv cov txiv hmab txiv ntoo tshiab los yog khov, tsis tau cov txheej txheem kev hloov pauv cov lus qhia: pom zoo rau cov ntsiab lus, qhia tawm tsam cov neeg siv, tswj cov kev pabcuam thiab cov khoom lag luam zoo. Ib daim ntawv tsis meej xws li "zoo hawthorn tsw" yog qhov ua tau tsawg dua li "siab qaub, nruab nrab astringency, qis tus yam ntxwv aroma, tsis muaj fermented ntawv."

Piv txwv ua haujlwm: Siv cov txiaj ntsig ntawm cov cuab yeej los piav qhia, tsis dhau, lub vaj huam sib luag

Ib tus neeg tsim dej haus hypothetical piv piv thawed, homogenized kuaj los ntawm Batch A thiab Batch B. Ob leeg tau txais kev pab ntawm 10℃. Tsib tus kws ntsuam xyuas tau kawm saj txhua tus lej ob zaug, muab 10 kev soj ntsuam ib pawg ntawm 0-5 teev. Cov cuab yeej siv los ntawm tib cov qauv homogenized siv los ntawm lub vaj huam sib luag.

Batch A ntsuas 11.6℃Brix thiab 1.60% TA ntawm lub chaw soj ntsuam cov kua qaub- sib npaug. Nws soluble-solids-rau-TA ratio yog 11.6 ÷ 1.60 =7.25. Batch B ntsuas 11.0℃Brix thiab 1.10% TA, muab 11.0 ÷ 1.10 =10.0. Batch B yog li ntawd muaj ntau dua soluble solids txheeb ze rau titratable acid txawm tias nws cov℃Brix qis dua me ntsis.

Cov txiaj ntsig ntawm vaj huam sib luag zoo ib yam nrog Batch A qhov ntsuas ntau dua acid load, tab sis nws ntxiv cov ntaub ntawv qhov piv txwv tsis muaj: A kuj tseem ziab thiab muaj ntxhiab ntau dua. Batch B tuaj yeem xav tau cov suab thaj tsawg dua kom ncav cuag cov dej haus me me, thaum Batch A tuaj yeem khaws cov cim hawthorn kom pom tseeb tom qab dilution. Tsis yog batch "yeej" kom txog rau thaum pab neeg khiav lub hom phiaj npaj. Cov lej no txhob txwm tshaj tawm kev xav thiab qhia txog kev suav; lawv tsis yog XMSD cov ntaub ntawv ntau, qhov kev xav paub tshwj xeeb lossis kev ua lag luam - qhov pib txais.

Rau txhua qhov kev sim ua lag luam, khaws cov qhab nia nyoos es tsis yog qhov nruab nrab xwb. Yog tias cov kws ntsuam xyuas tsis pom zoo dav lossis cov lej sib npaug ntawm qhov sib txawv, lub vaj huam sib luag yuav xav tau cov ntaub ntawv qhia meej dua lossis cov qauv yuav yog qhov sib txawv. Rov ua qhov kev npaj ua ntej yuav cem cov qoob loo. Yog hais tias cov mis npaj ntxiv qab zib los yog lwm yam txiv hmab txiv ntoo, sau nws qhov kev koom tes es tsis txhob piav qhia txog qhov qab zib tiav raws li cov cuab yeej ntawm hawthorn dawb.

Txhais cov saj rau cov khoom tiag

    Dej thiab infusion:txiav txim qhov tseeb dilution los yog extraction. Ci ntsa iab acidity tuaj yeem txheeb xyuas tau tom qab dej thiab cov khoom qab zib ntxiv, thaum lub siab astringency yuav ua rau nkees nyob rau hauv ib qho kev pab loj. Sau cov tshuaj tsw qab tom qab sib tov vim tias ntau qhov tsw tsw zoo li cov txiv hmab txiv ntoo thawed yuav ua rau qaug zog ntawm kev siv. Lo lus nug dhau/tsis yog "Puas yog qaub?" tab sis "Puas yog lub hom phiaj koob tshuaj xa qhov xav tau qaub- txiv hmab txiv ntoo tsis muaj qhov tsis tuaj yeem ua tiav?"

    Jam, filling thiab sauce:saj ob qho tib si ua ntej thiab tom qab kev npaj thermal. Thaum tshav kub kub, concentration, qab zib, hmoov txhuv nplej siab thiab lwm yam txiv hmab txiv ntoo tuaj yeem hloov tau qhov sib npaug thiab kev ntxhib los mos. Ib qho khoom siv tawv tawv yuav muaj txiaj ntsig zoo thaum lub mis yuav tsum muaj sia nyob dilution lossis sweetening; lub siab pib aroma tsis lav tuav tom qab ua noj. Khaws ib daim ntawv tswj kev pom zoo kom txhua tus neeg sib tw nkag mus rau tib txoj kev.

    Khoom txom ncauj los yog pom txiv hmab txiv ntoo piece:kev ntxhib los mos thiab aftertaste nqa hnyav dua. Ib qho piv txwv tuaj yeem muaj cov khoom qab zib txaus nyiam - qaub nkag tab sis ua tsis tiav vim tias cov nqaij tawv tawv heev, hmoov los yog pheej qhuav. Conversely, ib qho softer thawed daim yuav haum ib tug filling tab sis saib tsis muaj zog nyob rau hauv ib tug khw muag khoom noj khoom haus nthuav qhia. Score cov khoom nyob rau hauv nws ib txwm ua hauj lwm lub xeev, tsis tsuas yog raws li ib tug kuaj purée.

Rau industrial tej yaam num, lubXMSD zaub mov- txoj kev ua haujlwmpab thav duab tiag tiag thiab cov txheej txheem nkag. Qhov puvFrozen hawthorn daim ntawv qhia kev yuav khoomnpog hom kev paub txog tus kheej, daim ntawv, kev tswj lub qhov, tawm los, ntim thiab kev lag luam ntau tsim nyog. Cov kev tswj dav dav yuav tsum ua raws li kev xav haum; lawv tsis rov hais dua no.

Kev Txiav Txim Siab Zoo

Hawthorn feem ntau yog tart rau qaub, me ntsis qab zib thiab qee zaum astringent, nrog lub teeb txiv hmab txiv ntoo aroma thiab ruaj khov - rau -mealy tshiab zoo nkauj. Qhov ntawd yog kev taw qhia, tsis yog lus cog tseg txog txhua hom, hom qoob loo, kev loj hlob lossis cov khoom lag luam. Txiv hmab txiv ntoo tshiab, qhuav slices, thawed khov txiv hmab txiv ntoo, purée thiab sweetened npaj yuav tsum tau kho raws li txawv qauv.

Ua qhov kev txiav txim raws li kev npaj sau. Cais saj los ntawm astringent mouthfeel thiab kev ntxhib los mos. Siv℃Brix, titratable acidity thiab pH los tshawb xyuas qhov sib txawv, khaws lawv cov qauv thiab cov qauv hauv paus pom, thiab xyuas qhov tshwm sim hauv daim ntawv qhia npaj. Qhov zoo tshaj plaws yog ib qho uas pheej muab qhov xav tau qhov sib npaug ntawm qhov kev siv tiag tiag - tsis yog cov txiv hmab txiv ntoo reddest, qib siab tshaj plaws Brix lossis cov kua qaub qis tshaj plaws.

Cov ntaub ntawv

• Physicochemical Characterization, Antioxidant Activity, thiab Phenolic Compounds ntawm Hawthorn (Crateegusspp.) Txiv hmab txiv ntoo hom rau muaj peev xwm siv nyob rau hauv daim ntawv thov zaub mov
• Organic Acids, Qab Zib, Cov ntsiab lus vitamin C thiab qee yam Pomological yam ntxwv ntawm kaum ib hom Hawthorn (Crateegusspp.) los ntawm Turkey
• Kev hloov pauv hauv Physicochemical Cov yam ntxwv thiab Dawb Amino Acids ntawm Hawthorn (Crataegus pinnatifida) Txiv hmab txiv ntoo thaum Maturation
• Cov txiaj ntsig ntawm Kev Tshaj Lij Tshaj Lij Tshaj Lij Tshaj Lij Tshaj Lij Tshaj Lij Tshaj Lij thiab Kev Noj Qab Haus Huv Zoo ntawmCrateegus azarolusTxiv hmab txiv ntoo
• Txhim kho Hawthorn Txiv Hmab Txiv Ntoo Pulp Ua thiab Ua Tau Zoo los ntawm Kev Txhim Kho Kho Kom Zoo -Thaw Cycles
• Molecular Progress hauv Kev Tshawb Fawb Txog Txiv Hmab Txiv Ntoo Astringency
• Polyphenolic Profile thiab Biological Activity ntawm Suav Hawthorn (Crataegus pinnatifidaBUNGE) Txiv hmab txiv ntoo
• Qhov cuam tshuam ntawm khov-Kev ziab thiab qhov cub-Kev ziab ntawm qhov hluav taws xob, Bioactive thiab cov yam ntxwv ntawm Hawthorn (Crataegus tanacetifolia) Txiv hmab txiv ntoo
• Kev Tshawb Fawb Kev Tshawb Fawb thiab Kev Tshawb Fawb Txog Kev Tshawb Fawb ntawm Hawthorn Wines los ntawm Tuam Tshoj