赣南脐橙果汁脱苦工艺及对糖、VC和有机酸的影响

Effects of Different Debittering Technologies on the Contents of Sugar,Vitamin C and Organic Acids in Gannan Navel Juice

研究硅酸镁、大孔径树脂、β-环糊精对赣南脐橙果汁的脱苦工艺条件,并用国标法探讨各种脱苦条件对橙汁中糖、VC、有机酸的变化影响。结果表明,用硅酸镁脱苦时,其较佳的工艺条件为:活化温度120℃,吸附剂用量1.0%,吸附时间1h,吸附温度20℃,此时脱苦率可达64%,而橙汁中的糖、VC、有机酸损失率分别达到11%、4%、61%;用大孔径树脂脱苦时,较好的树脂型号是HP-20,它的较佳工艺条件为:树脂用量1.0%、吸附时间14h、吸附温度20℃时,脱苦率达73%,此时橙汁中的糖、VC、有机酸损失率分别为5%、1%、7%左右;用β-环糊精脱苦时,得到较佳的工艺条件为β-环糊精用量0.6%、包埋温度20℃、包埋时间60min,此时脱苦率达52%,而橙汁中的糖、VC、有机酸损失很少。可为赣南脐橙果汁生产和产品质量监控提供操作参考指导。

The debittering of Gannan navel juice with magnesium silicate,macroporous resin or β-cyclodextrin was studied with respect to the effects of major process parameters on the contents of sugar,vitamin C and organic acids.The optimum conditions for debittering Gannan navel juice with magnesium silicate were activation temperature 120 ℃,magnesium silicate addition 1.0%,and adsorption at 20 ℃ for 1 h,and under these conditions,the debittering rate and the loss rates of sugar,vitamin C and organic acids were 64%,11%,4% and 61%,respectively.Among 6 investigated types of macroporous resin,HP-20 was best for debittering Gannan navel juice,and its optimum adsorption conditions for debittering Gannan navel juice were 1.0% HP-20 addition,14 h adsorption time and 20 ℃ adsorption temperature,resulting in a debittering rate of 73% and respective loss rates of sugar,vitamin C and organic acids of 5%,1% and 7%.The optimum conditions for debittering Gannan navel juice with β-cyclodextrin were 0.6%,20 ℃ and 1 h for β-cyclodextrin addition,temperature and embedding time,respectively,and the resulting debettering rate was 52% and sugar,vitamin C and organic acids were little lost.