作　　者： ; ;

机构地区： 湖北农学院农学系农业工程系

出　　处： 《湖北农学院学报》 1997年第3期200-203,共4页

摘　　要： 采用正交设计方法，通过不同成分配比和工艺参数的试验与比较，对厚皮甜瓜带肉果汁稳定性进行了研究，统计分析结果表明：当果肉含量为０．１ｋｇ／ｋｇ，复合稳定剂含量为１５ｇ／ｋｇ，均质压力为３０ＭＰａ和均质温度为４５℃时，试验制品具有良好的稳定性。 A study on the stability for muskmelon nectar suspension was performed by means of orthogonal design. Various ingredients and technological conditions were tested and compared. The statistical analysis showed that the sample product was satisfactory when the flesh content was 0.1 kg/kg, mixed thinckening agent concentration was 1.5 g/kg, homogenization pressure was 30 MPa and homogenization temperature was 45 ℃.

关 键 词： 厚皮甜瓜 带肉果汁 悬浮 稳定性 甜瓜

领　　域： [农业科学] [农业科学]