浓缩蜜橘汁的工业化加工研究

Study on the Processing Industrialization for Concentrating Sweet Orange Juice

以湘西蜜橘为原料加工成浓缩蜜橘汁，研究了浓缩蜜橘汁的加工工艺，结果表明：蜜橘果实榨汁时，用0．4％果胶酶在45℃下酶解处理果浆90min，可提高出汁率15％。通过正交试验，确定了真空浓缩最佳工艺参数为：真空浓缩温度50～55℃、真空度（9．33～10．0）×10^4Pa、果汁流量6000～6500L／h、蒸汽压力7．5～8．0×10^4MPa；贮存温度≤-18℃下，产品pH值、总酸和Vc无影响，并制定了产品质量标准，为我国浓缩汁加工企业提供了有益的借鉴。

The processing techniques of concentrating sweet orange juice were studied by using Xiangxi sweet oranges as raw materials. The results showed that , the extracting rate increased by 20.4 % when using 0.4% pectinase treated for 90 min , The optimization of tecnic parameter values were obtained through orthogonal experiments： the temperature of concentration in vacuum was 50～55 ℃, the vacuum degree was 700 ～750 mmHg ,the syrup flux was 6000～6500 L/h ,the steam pressure was 750～800 MPa; The storage temperature≤-18℃, no effect on pH value ,total acid and Vc. The standards of product quality which providing beneficial references for processing industrialization of concentrating sweet orange juice in our country were set up.