酸橙(Citrus aurantium)在复合果蔬汁和果酱生产中的应用——湖南省园艺研究所中国——欧共体水果加工项目

The production of blended fruit-vegetable juice and marmalade using sourorange

本文对酸橙和温州蜜桔的果汁和果皮营养成分和感官品质进行了比较,结果表明,虽然酸橙存在着一些营养成分偏低,颜色偏淡,酸味过浓的缺陷,但通过采用适当的加工工艺和与胡萝卜进行调配,同样可以生产出营养丰富品质优良的复合果蔬汁和果酱。

The comparison of nutrition and sensory quality was carried out between juice and peel from sour orange and satsuma. From the results, the conclusion can be made out that the sour orange may be utilized as a good raw material for production of blended fruit——vegetable juice and marmalade after blending with carrots and processing by suitable techniques.