摘要
为了解决柚子精深加工技术瓶颈,以‘琯溪蜜柚’为试验原料,采用吸附剂脱苦的方式,系统地研究了利用树脂吸附脱除柚汁中苦味物质的工艺。单因素试验显示应采用LSA-900B型树脂,吸附温度5℃左右。通过正交试验方法研究吸附剂用量、吸附时间、震荡频率对脱苦效果的影响。结果显示:树脂用量7.5 mg/mL,吸附时间2.0 h,震荡频率150 r/min,在此条件下柚汁脱苦率达49.9%,可获得风味良好的柚子汁。
In order to solve the deep-processing technology bottleneck of shaddock,Guanxi shaddock was chosen as the experimental raw material and the technology of bitter desorption by resin was studied systematically in this paper. The single-factor experiment indicated that the optimal technological condition was LSA-900B resin kept at 5℃. Then the orthogonal test was designed to study the complex effect of debitterizing by different adsorbent amount,absorb time,frequency of vibration,and the results showed that the optimal technological condition was: adsorption time 2.0 hours,resin amount 7.5 mg/mL,the frequency of vibration 150 r/rain. Under the condition,the debitterizing rate was up to 49.9%, and a good flavor shaddock juice colud be produced.
出处
《热带作物学报》
CSCD
北大核心
2012年第3期562-566,共5页
Chinese Journal of Tropical Crops
基金
福建省教育厅科技项目"福建名优柚子主要品质的研究与加工技术的开发"(No.JB07100)
关键词
柚汁
树脂
吸附
脱苦
Shaddock Juice
Resin
Adsorb
Debitterize