云南葡萄柚果汁的加工工艺研究

Processing Technology of Yunnan Grapefruit Juice

利用已引种于云南省西双版纳普文林场的9个美国葡萄柚品种为原料,对其进行葡萄柚果汁的加工工艺研究.结果表明:不同品种的葡萄柚果实的平均出汁率在50%左右,采用0.1%～0.25%的β-环糊精包埋葡萄柚果汁中的苦味成分,在25MPa压力下均质,并在85℃杀菌15min,可获得较理想的效果.

Using as material 9 fresh grapefruit species introduced from U.S. to Puwen Forestry Farm in Xishuanbanna, this paper made a study of the processing technology for their juice. The resuhs show that the average juicing percentage of different types of grapefruit is about 50%, and the best effects of processing can be achieved after the juice is sterilized under the temperature of 85 ℃ for 15 minutes and homogenized under the pressure of 25 MPa. and its bitter component is encapsulated with 0. 1%-0. 25% β-cyehdextrin.