桔皮粉的研制  

Study on the technology of citrus peel powder

作　　者：董绍华[1] 苏平[1] 叶兴乾[1] 陈健初[1] 贾日生[1] 

机构地区：[1]浙江农业大学食品科技系

出　　处：《浙江农业大学学报》1997年第2期133-136,共4页

基　　金：农业部"八五"重点课题

摘　　要：研究了柑桔皮制取桔皮粉的工艺，探讨了桔皮粉加工过程中使用不同有机溶剂对脱油率和色泽的影响；采用正交试验法确定了桔皮粉脱色、脱油的较佳工艺．结果表明，干桔皮浸泡复水后，用１％浓度的食盐水煮沸２０～２５ｍｉｎ，再冷水漂洗２ｈ，经干燥、粉碎、过筛，用配比为１∶１（ｖ／ｖ）的石油醚与乙醇的混合溶剂，使桔皮粉与混合溶剂的配比为１∶１５（ｗ／ｖ），在４０℃温度下处理３０ｍｉｎ，经回收有机溶剂，可获得无苦味。The processing technology of citrus peel powder was studied with orthogonal test design. The effect of different organic solvent on the deoiling rate of peel and the color of powder of citrus were evaluated. The results showed that citrus peel powder without bitter taste and astringent taste could be obtained by boiling peel in 1% NaCl solution for 20～25 min, then rinsing with cooled water for 2 h, drying, grinding, screening, treating with mixed solvent of both petroleum ether and alcohol (1∶1) at 40 ℃ for 30 min.

关 键 词：混合溶剂 桔皮粉 加工工艺 

分 类 号：S666.209.9[农业科学—果树学] TS209[农业科学—园艺学]