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投稿时间：2015-04-23
投稿时间：2015-04-23
中文摘要: 以鲜榨番木瓜汁为研究对象，以番木瓜汁中糖、酸、醇、醛的变化量作为其品质的判定指标，研究不同果水比对番木瓜汁变质动力学的影响。结果表明，果水比越大，即果汁越浓，番木瓜汁糖分损失越快，变质越快。
Abstract:With fresh papaya juice as the research object，the effects of different the proportion of fruit and water on the balance of fresh carica papaya juice metamorphism dynamics were investigated，taking variations of sugar，acid，alcohol，and aldehyde in fresh papaya juice as the index to judge its quality.The results indicate that，over time，there are apparent quicker changes of the quality of papaya juice in higher of the proportion of fruit and water.
文章编号：201610016 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WANG Xue-yan，ZHANG Qin-fa*，HE Shu-hua，ZHANG Yi-ke | College of Food，South China Agricultural University，Guangzhou 510000，Guangdong，China |
引用文本：
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