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《Journal of Southwest Agricultural University》 1995-01
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STUDIES ON THE STABLE TECHNOLOGY OF YELLOW PEACH PULP MILK

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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【Co-citations】
Chinese Journal Full-text Database 10 Hits
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3 WANG Wen-ping(Department of Light Industry,Guizhou University of Technology,Guiyang,Guizhou 550003,China);A Study on the Processing Technique of Fruit Juice Yoghurt Beverage[J];LIQUOR-MAKING SCIENCE & TECHNOLOGY;1999-03
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6 ZHOU Chun ming,XU Juan (College of Food Science, Southwest Agricultural University, Chongqing 400716, China);Development of curd-type Rosa roxburghii yoghurt[J];The Beverage Industry;2002-02
7 Zhou Chun -ming et. al;Preparation of stiffen stirred style Rosa roxburghii yogurt[J];The Food Industry;2002-01
8 ;Technology of compound beverage of orange juice and peanut peptide[J];FOOD AND MACHINERY;2000-02
9 DU Bing1,2 CHENG Yan-feng1 LI Jia-hui1 YANG Gong-ming1(1.College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510640,China;2.Food Department,Zhongkai University of Agriculture and Technology,Guangzhou,Guangdong 510225,China);Study on preparation of solidified banana yogurt[J];Food & Machinery;2008-02
10 Xu Guomin(50);Study on the effects of XGM on the stability of yogurt drink[J];Science and Technology of Food Industry;2001-01
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