Chinese watermelon
2.Traditional process of making Chinese watermelon Douchi in the west of Shandong province was summarized.
3.Traditional process of making Chinese watermelon Douchi in the west of Shandong province was summarized. The production process was introduced and the disadvantages of this traditional technique were also analyzed.
4.Four kinds of juices were extracted from lotus root, pear, Chinese watermelon and apple respectively, then mixed and optimized with D-Optimal mixture design. The organoleptic properties of the mixed juice with different proportion of the four kinds of juices were evaluated. The results showed that the optimum formula of the mixed juice was 49%lotus root juice, 21% pear juice, 10% Chinese watermelon juice and 20% apple juice.
