摘要
西瓜是一种常见的季节性水果,产量巨大,西瓜汁在热杀菌时会产生特殊气味,杀菌后静止过程中会产生沉淀,番茄红色素随着细胞壁的沉淀而沉淀,导致西瓜汁色泽发生变化,由淡红色变为乳白色,此为目前纯天然西瓜汁生产尚未解决的关键性问题.对目前西瓜汁生产中的工艺进行分析,从而为纯天然西瓜汁的研究寻找一条更为有效的生产工艺途径.
Watermelon is a kind of common seasonal fruit which has large output. Watermelon juice can produce special smell under high temperature disinfecting. Precipitate will be produced during static course after disinfecting. Lycopene will be precipitated with sediment of the cell wall, which causes the beverage color of watermelon juice to be changed, turn from light red into the milky white. This is the key problem that has not been solved yet in producing pure natural watermelon juice. This paper analyses the craft of watermelon juice production in order to look for a more effective production technology for the research of the pure natural watermelon juice beverage.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2005年第4期467-469,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
哈尔滨市科委青年基金项目(2003AFQXJ018).
关键词
天然西瓜汁
杀菌
气味
沉淀
工艺
natural watermelon juice
sterilization
smell
deposition
technology
