西瓜汁濃縮加工之研究

Studies on the Processing of Concentrated Watermelon Juice

史宏財(Horng-Tsair Shih)

《桃園區農業改良場研究彙報》 46期 (2001/09) Pp. 16-22

https://doi.org/10.29567/ZHWHGX.200109.0003

摘要

為製成高品質的西瓜濃縮汁，本研究進行三批西瓜汁的減壓濃縮試驗，得到全可溶性固形物分別為37.5、45.4、60.0 °Brix、體積濃縮倍率分別為4.26、5.04、7.40的濃縮西瓜汁，其中濃縮倍率為5.04之濃縮西瓜汁外觀良好，無汁液過於濃稠、流動性低及局部焦化等之缺點，是一個良好的濃縮操作條件。濃縮西瓜汁的濁度與濃縮時間呈線性反比關係，顯示濃縮的熱處理可以改善西瓜汁的混濁分層現象。

關鍵字

西瓜 ； 濃縮 ； 加工 ； 品質

並列摘要

In order to produce high quality concentrated watermelon juice, three batches of concentrated watermelon juice were obtained from the vacuum concentration. The results indicated that the total soluble solid contents of three concentrates were 37.5, 45.4 and 60.0 °Brix, respectively. The volume concentration ratio (VCR) are 4.26, 5.04 and 7.40, respectively. The concentrated watermelon juice, which has the VCR equal to 5.04, showed the best concentrated operation among those three batches of concentrated watermelon juice, which has the finest outlook, low viscosity, easy to flow, no local scorching characteristics. The turbidity of the concentrated watermelon juice shows a linear inverse ratio relationship with the time of concentration, it indicates that the heating in the concentration procedure can improve the layer separation of watermelon juice.

並列關鍵字

watermelon ； concentration ； processing ； quality