三种脱苦方法脱除柑桔汁苦味的研究

Studies on Bitterness Reduction of Citrus Juice with Three Methods

柠碱和柚苷是柑桔汁及柑桔其它制品中主要苦味成份。本文着重研究了酶法脱苦、β—环糊糟脱苦和乙烯利代谢脱苦三种方法脱除柑桔汁内苦味的效果和工艺实施。进行了黑曲霉(Aspergillus niger.)不同菌株产酶筛选试验,对由黑曲霉诱导产生的柚苷酶及其固定化柚苷酶的一些基本酶学特性进行了探索性研究,对β—环糊精脱苦的机制、工艺及效果也进行了研究,并提出了采用综合脱苦的方法应用于生产实际的措施。

Limonin and Naringin are the main bitter substances of citrus juice and other citrus's products. The efficiency and technical practise of three methods of debittering i. e. , enzymatic debittering, ethylene metabolic debittering and β-cyclodextrin debittering was studied. Productions of the enzyme by various strains of As-pergillus niger, were tested , and some basic enzymatic characteristics of natural immobilized naringinase induced by Aspergillusniger. were exploratively studied. Also, the mechanism, technique and efficiency of β-cyclodextrin debittering were discussed, the measures of comprehensive debittering suited to practical production were put forward in this article.