大孔树脂对长坝柚汁脱苦工艺的研究

Study on the technology of debittering of Changba pommelo juice by macroporous resin

利用国产优质大孔树脂对长坝沙田柚汁进行脱苦工艺的研究。选择树脂添加量、树脂保留时间、吸附温度以及pH等因素研究非极性D101树脂对长坝沙田柚汁脱苦的最佳工艺。在单因素实验的基础上,通过响应面优化树脂对长坝沙田柚汁脱苦的工艺。结果表明,D101树脂脱苦最佳工艺条件为树脂添加量6.04%,树脂保留时间15min,吸附温度44.4℃,摇床转速200r/min,柚汁pH5.0,在此条件下,实际测出的脱苦率96.31%,与模型预测值96.80%基本一致,且柚汁的柚皮苷与柠檬苦素含量均显著下降,接近阈值。柚汁感官评价分值较高,达4.6分,无明显感官苦味。

The technology of debittering of Changba Shatianyu juice was studied by the domestic high-quality macroporous resins.The effects of debitter of the juice were studied with various factors,including different amount of resin, debittering temperature, debittering time, pH value and so on.Based on the results of single factor tests, the optimum conditions for the debittering of Changba Shatianyu juice using resin were investigated by response surface optimization. The results of best debitterize conditions were as follows： the resin usage was 6.04%, adsorption time was ]Smin,adsorption temperature was 44.4℃, rotation speed was 200r/min and juice＇ s pH was 5.0.Under these conditions, the experimental delittering rate of polyphenols was 96.31%, which was close to the predicted value of 96.80% ,and the contents of naringin and limonlids from citrus juice were both decreased to the threshold.The sensory evaluation of citrus juice was 4.d points,which was not bitterness.