对甜包瓜酱腌过程的探讨

Pickle processing of sweet melon

阐述了甜包瓜在酱腌过程中瓜和甜面酱内部各种营养物质的生物化学变化,食盐、pH值对酶活性的影响以及各种酶的活性对酱瓜色、香、味、体的影响。并提出了在加工腌制中防止甜包瓜产生酸败现象的方法。

The biochemical changes of nutriments during pickle of sweet melon were introduced, as well as the effects of NaCl content and pH on enzyme activity. The effects of different enzyme activities on the color, smell, taste and shape of produced pickle sweet melon were also discussed to raise the methods to avoid acid spoilage during production.