柑桔囊衣脱除技术进展  

Progress on technology of citrous membrane segment peeling

作　　者：张俊[1] 程绍南[1] 夏其乐[1] 陆胜民[1] 邵敏[1] 

机构地区：[1]浙江省农科院食品加工研究所,国家柑桔加工技术研发专业分中心,杭州310021

出　　处：《食品科技》2008年第9期42-43,47,共3页Food Science and Technology

基　　金：现代农业产业体系专项经费(MATS);浙江省科技计划项目(2006C12078)

摘　　要：我国是柑桔的主要种植国家,桔瓣罐头的产量达到世界年产量的70%以上。脱囊衣是桔瓣罐头生产中的关键技术,随着技术的发展,脱囊衣装备由单批的静止槽发展成为连续自动的流槽;由于传统酸碱脱囊衣技术耗水量较大,废水COD含量较高,且桔瓣有可能存在化学污染;目前酶解脱囊衣正成为桔瓣罐头生产中研究较为热门的课题。China is one of the leading citrous producing country, whose annual output of citrous segment can is over 70% of the world production. Citrous segment membrane peeling is the key technology in the can production, which has been developed from single batch stationary pond to continuous automatic launder with technology development. Acid-bases citrous peeling the traditionary method discharge a large amount of water with high COD and citrous segment can may be contaminated by chemical substance. Enzymatic citrous peeling method replacement acid-bases method becomes the hot subject right now.

关 键 词：柑桔 罐藏 囊衣 酶法 酸碱 

分 类 号：TS255.35[轻工技术与工程—农产品加工及贮藏工程]