【摘要】 研究了均质、成熟度对桃带肉果汁理化特性的影响。结果表明，不同成熟度的桃带肉果汁其理化特性存在着一定的差异。这些差异可能导致桃汁粘度的差异。方差分析表明，可溶性固形物、酸度、果胶、粘度等指标或受成熟度、压力的单独影响，或受其协同作用。相关分析的结果是，滚动落球粘度计、涂４粘度计和Ｌ－９０流变仪所测的结果具有显著相关性，其中滚动落球粘度计和涂４粘度计的相关极显著。此外，随均质压力的增大，桃汁明度变好。更多还原

【Abstract】 Effects of homogenization and grades of maturity on physical and chemical properties of peach nectar were investigated. The results showed that significant difference was detected in some properties of the peach nectars with different grades of maturity.Variance analysis indicated that total solube solids,titrable acidity and pectin levels were significantly affected by grades of maturity and pressure of homogenization and their interaction.High and significant correlation existed between the viscosities obtained by fallingballviscometer,painting4 viscometer and L90rheologicalviscometr,and there was high correlation between the results of fallingballviscometer and painting4viscometer.In addition,the peach nectar got better brightness with the increase of homogenization pressure.更多还原