摘要
研究了影响浓缩哈密瓜粒品质的几个工艺参数,实验表明,当真空度为73.3～86.7kPa,浓缩时间为15～45min,用柠檬酸调节酸度至pH5.5～6.5时,采用真空闪蒸浓缩的方法,可以有效地提高浓缩哈密瓜粒的品质,产品具有良好的色、香、味和典型的风格。
In this paper the optimum conditions for improvement of the condensed Hami melon grain were studied. The results showed that the optimum conditions were as follows: concentrating melon grain by vacuum flashing at 73.3～86.7kPa for 15～45min, adjusting the acidity to pH 5.5～6.5 by citric acid. Thus the quality of the condensed melon particles was greatly improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期109-110,共2页
Science and Technology of Food Industry
关键词
哈密瓜粒
浓缩
真空闪蒸
condensed Hami melon grain
concentration
vacuum flashing
