柚汁树脂脱苦工艺的研究

Resin Debitterizing Process of Shaddock Juice

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.