加工工艺对柠檬浓缩汁品质的影响

Effects of Processing Technology on the Quality of Concentrated Lemon Juice

[目的]探讨柠檬浓缩汁生产中几个关键工序对其品质的影响。[方法]以柠檬汁中的VC含量、总酸含量和总酚含量为主要指标,探讨加工过程中的过滤、离心、浓缩、杀菌4个关键工序对三者含量变化的影响。[结果]试验表明,过滤工序对果汁VC、总酸、总酚和总糖含量的影响均较小;离心工序对VC和总酚含量影响较大;浓缩工序对果汁中VC和总酚含量的影响相对较小,对总糖含量的影响则较大;而杀菌工序则对果汁VC、总酸、总酚和总糖含量影响都较大。[结论]为优化柠檬浓缩汁的实际生产工艺参数提供参考依据。

[Objective] To discuss the effects of key processes of concentrated lemon juice on its quality.[Method] Taking VC content, total acid content and total phenols content of lemon juice as the main indexes, we discussed the influence of the four key working procedures inclu-ding filtration, centrifugation, concentration and sterilization on the change of three indexes.[ Result] The filtration process and small influ-ence on content of VC , total acid, total phenol and total sugar.Centrifugal process had great influence on the contents of VC and total phenol on which the influence of concentration process was relatively smaller and concentration process had great influence on the content of total sug-ar, while the sterilization process had great influence on contents of VC, total acid, total phenol and total sugar.[Conclusion] This research provides references for the optimization of actual production process of concentrated lemon juice.