椪柑果汁脱苦工艺研究

Study on the Debitterizing Techniques of Ponkan Juice

研究吸附结合包埋法脱除椪柑果汁中苦味物质?峁砻鳎夯钚蕴慷詶崭坦芽嘈Ч庞?β-环糊精、硅藻土。通过单因素和正交试验优化活性炭脱苦最佳工艺条件:活性炭添加量0.85%,40℃搅拌脱苦70min,再添加0.08%β-环糊精进行包络脱苦。脱苦率高达68.3%,且能较好地保持果汁原有风味与营养。

This research focuses on using the method of adsorption combining with embedment to debitterize Ponkan juice. The result shows that,using active carbon has better effect than using β-cyclodextrin and diatomite filter. The best technique condition for debittering through single-factor and orthogonal experiment to optimize active carbon is as follow：adding 0.85% active carbon,stirring for 70 min at 40℃ ,and then debitterizing by adding 0.08% β-cyclodextrin. By using this technique,the debitterizing rate runs up to 68.3%,and the original flavor and nutrition of Ponkan juice is well retained.