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《Journal of Southwest Agricultural University》 1995-01
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Kan Jianquan; Wang Guangci; Chen Zongdao; Bao Xianjin (College of Food Science, South west Agricultural University chongqing 630716)  
A systematic study was made on the stable technology for yellow peach pulp milk. The best compund stablizer for it mined out ot be 0. 4%~0.5% basic compund stabilizer,added with 0. 1% ~0.15% emulsifier C and 0. 1%~0.15% sodium tripolyphosphate. The optimum homogenization conditions for it were pressure in the range of 18~30 MPa and temperature in the range of 50℃~ 70℃ .and the yellow peach pulp milk should be homogenized once before adding acid and yellow peach pulp and again after it. 65℃~70℃ and 30 min. appeared to be the appropriate temperature and time duration of sterilization.
【CateGory Index】: TS255.4
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