在均质情况下提高浓缩杏酱黏度方法的研究

The research on the method of enhances the concentration apricot sauce viscosity in the homogeneous situation

在均质条件下,探讨均质压力、灭酶温度、灭酶时间对杏酱黏度的影响,在均质压力、灭酶温度、灭酶时间单因素实验基础之上进行正交实验。结果表明,均质压力为16MPa,灭酶温度90℃,灭酶时间30s,杏酱黏度最高,产品组织形态符合质量要求。

Homogeneous pressure, enzyme inactivation temperature and time to the impact of apricot paste viscosity were vestigated through orthogonal experiment. The results showed that the homogeneous pressure of 16 MPa, temperature of enzyme inactivation 90 ℃. and destroying three-time 30 apricot paste viscosity maximum, Morphology products meet quality requirements.