柚子粉的研制  

STUDY ON PROCESSING SHADDOCK POWDER

作　　者：贝惠玲[1] 莫慧平[1] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300

出　　处：《食品研究与开发》2007年第2期98-101,共4页Food Research and Development

基　　金：星火计划项目(2005EA780008)

摘　　要：对利用柚皮及柚子汁加工柚子粉的工艺进行了研究,试验结果表明:在浆料中使用果胶酶及纤维素酶可有效降低浆料粘度,利于均质、喷雾干燥等后加工;经过盐水热烫及清水漂洗后的柚子皮可去除苦涩味;添加纽甜及β-环糊精,可掩盖果汁的苦涩味,使产品具有良好的口味。The technology was studied in the paper to produce shaddock powder with shaddock peel ＆ shaddock pulp. The experiment results showed that the viscosity of the pulp material could be reduced by using pectinase ＆ cellulase, it is helpful to the following procedures such as homogenization ＆ spray drying. Scalding the shaddock peel with salt water ＆ rinsing could reduce bitter ＆ astringent taste. Adding Neotame ＆ β-annular dextrin could improve the taste of the product.

关 键 词：柚子 柚子粉 加工工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]