行政院農業委員會台南區農業改良場  研究彙報第11號

洋香瓜品種罐頭加工技術之試驗研究

黃賢良

摘  要

1.洋香瓜製罐,以香蘭及台南試交2號兩品種較適宜,成品果肉組織具堅靭靭靭靭性,可保持果肉完及原有風味。

2.製罐方法以製成球型瓜球最佳,其次為塊狀,果汁製罐因具腥味,尚在研究改進中。

3.洋香瓜瓜球罐頭製罐步留為38.34-43.08公斤/標準箱。(2)。

4.製罐填充液,以調配蘋果酸80%加Vit.C 20%之糖液,能保持溶液清澈、乾淨,如摻加果囊及碎肉榨成之果汁為填充液,雖較能保持原有風味,但液面混濁。

5.本試驗成品曾送至國外歐洲展示,甚獲好評。


Studies on the Canning Processing Techniques of Muskmelon Varieties

S. L. Hwang

Summary

1.Among the muskmelon varieties, there two varieties Sunrise and TN hybrid No. 2 were suitable for canning processing, because their flesh tissue were firm and the products prepared the complete figure of flesh and flavor.

2.The ball shape of the products was the best, and the chuck was the next, the canning juice always had fishiness, so its processing measures were under improvement.

3.The successful canning percentage was 38.34~43.08 kg/standard box.

4.Using 80% malic acid and 20% vitamin C sugar solution for canning complementary solution was better then using the juice of seed-Sac (aril) and crashing meat, the former always kept the solution neat and clean, the later one, which might keep the flavor but the solution was always dim.

5.The products had been sent to Europe for exhibition and got high appreciation. 



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