摘要
本试验着重研究西瓜中酶的特性。以钝化最耐热的过氧化物酶为指标,确定了最佳的杀菌条件,同时,对改善西瓜汁的风味也进行了研究。
The thermostability of enzymes in watermelon is Studied. With the inactivating of the most thermostable peroxides as indicator, the optimal sterilization conditions are determined and to study the improvement of juice flavor of watermelon
关键词
西瓜汁
过氧化物酶
杀菌
watermelon juice
peroxidase
sterilization
