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投稿时间：2016-03-03
投稿时间：2016-03-03
中文摘要: 试验以京香西瓜皮为试材，采用盐渍等方法，对西瓜皮盐分，糖分、水分等特性处理，重点研究西瓜皮辣酱制 作工艺的关键点控制技术，结果表明：通过西瓜皮盐分的处理、干腌的最佳盐用量为 8 %，湿腌的最佳盐用量为 10 %。颗 粒大小为 1 cm，西瓜皮量 ∶ 辣椒量（质量比）为 7 ∶ 3，干燥时间为 5 h 时，西瓜皮辣酱的口感最佳。突破了西瓜皮精深加 工产业的难题，填补了空白，开发出色香味俱全的全风味系列西瓜皮新产品，实现了西瓜皮渣的高效利用。
Abstract:The Jingxiang watermelon peel as the materials was studied in the text by salt， etc，the watermelon skin was deal with salt， sugar and water ，which studied the key control technology in the process of watermelon skin. The result showed that keeping the watermelon salt processing， best salt dosage of dry salting was 8 %，the best dosage of wet salt was 10 %.The size of particle was 1 cm， watermelon skin ∶ pepper was 7 ∶ 3， the best drying time was 5 h， the taste of watermelon skin sauce was best.When It broke through the problem of water－ melon skin in deep processing industry，and filled in the blank. It developed series of new products of full flavor， and realized the efficient utilization of watermelon skin residue.
keywords: watermelon peel chili sauce quality analysis
文章编号：201701010 中图分类号： 文献标志码：A
基金项目:国家科技支撑计划课题（2015BAD16B00）
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