摘要
以鲜榨梅州蜜柚汁为原料,采用β-环糊精包埋法、柚苷酶法和树脂吸附法3种方法进行脱苦研究。结果表明:树脂吸附法的脱苦效果最好,当树脂添加量为2.2%、吸附温度为45℃、吸附时间为15 min时,柚皮苷和柠檬苦素脱除率分别为74.52%和47.04%。β-环糊精包埋法的脱苦效果较树脂法差,而柚苷酶法只能脱除柚皮苷,不能脱除柠檬苦素,苦味较明显。
Using freshly squeezed Meizhou honey pomelo juice as raw material,the debittering technique was studied byβ-cyclodextrin embedding method,naringin enzyme method and resin adsorption method.The experiments indicated that the best means of debittering was resin adsorption.The optimum combinations for the technology were 2.2%of resin dosage,45℃of debittering temperature,and 15 min of debittering time,respectively,under which naringin of 74.52%and limonin of 47.04%were removed.The debittering effect ofβ-cyclodextrin embedding method was worse than that of the resin adsorption method,the naringin enzyme method could only remove naringin,and the bitterness was obvious.
作者
高苏娟
黄钿
李南薇
白卫东
刘功良
傅曼琼
GAO Sujuan;HUANG Tian;LI Nanwei;BAI Weidong;LIU Gongliang;FU Manqiong(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Dapu County Tongmei Industrial Co.,Ltd.,Meizhou 514299)
出处
《食品工业》
CAS
北大核心
2020年第9期38-41,共4页
The Food Industry
基金
广东省2019年省级农业科技创新及推广项目“农产品初级加工装备共性关键技术研发创新团队”(2019KJ101)
广东省省级农业科技特派员项目“岭南特色水果加工关键技术研究及示范”(粤科函社农字[2018]2136号)
大埔县通美实业有限公司蜜柚深加工项目(2018-441422-13-03-831228)。
关键词
蜜柚汁
脱苦
β-环糊精包埋法
柚苷酶法
树脂吸附法
honey pomelo juice
debittering technology
β-cyclodextrin embedding method
naringin enzyme method
resin adsorption method
