PHYSICAL-CHEMICAL CHARACTERISTICS OF PARTIALLY CLARIFIED GUAVA JUICE AND CONCENTRATE

被引：2

作者：

HODGSON, AS

CHAN, HT

CAVALETTO, CG

PERERA, CO

机构：

[1] UNIV HAWAII, DEPT HORT, HONOLULU, HI 96822 USA

[2] USDA ARS, TROP FRUIT & VEGETABLE RES LAB, HILO, HI 96720 USA

[3] DSIR, DIV HORT & PROC, AUCKLAND, NEW ZEALAND

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03621.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Partially clarified guava juice concentrate was prepared from single strength guava puree (5.5°Brix) by treatment with pectinase (2 hr at 50°C), extraction of juice with a rack‐and‐cloth press, and vacuum concentration to 23°Brix. The concentrate had the following characteristics: density, 1.10; pH, 3.16; total acids, 4.67%; ash, 1.51%; moisture, 72.4%; ascorbic acid, 867 mg%; viscosity, 4.4 cp; and CIE L* 39.2, CIE a* 10.33, CIE b* 27.11. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1757 / +

共 12 条

[1]

BOYLE FD, 1957, B HAWAII AGR EXPT ST, V111

[2] VISCOMETRIC BEHAVIOR OF GUAVA PUREES AND CONCENTRATES [J].