胡柚汁脱苦工艺的研究  

Study on the Technology of debitterize for Huyou Juice

作　　者：邢建荣[1] 夏其乐[1] 程绍南[1] 叶兴乾[2] 邵敏[1] 张俊[1] 陆胜民[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,杭州310021 [2]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《中国食品学报》2009年第4期130-136,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大招标项目(021102532)

摘　　要：为使胡柚汁的苦味达到消费者可接受的程度,采用树脂吸附法对胡柚汁进行脱苦。通过测定柚皮甙、柠檬苦素和诺米林含量的变化以及感官评价确定最佳的脱苦工艺。结果表明,胡柚汁脱苦的最佳工艺是:树脂用量为果汁质量的10%,40℃处理2.5min,柚皮甙和柠檬苦素的脱除率分别达64.6%和76.7%。对比脱苦前、后胡柚汁的理化指标,结果发现其营养成分损失很小。In order to achieve the acceptance of Huyou juice bitter by consumers, Resin adsorption method was used to remove bitter in the Huyou juice. The best technique of debitterize was determined through measuring the changes of naringin, limonin and nomilin in juice, as well as sensory evaluation. The results indicated that the ideal ef- fects were achieved when 10% resin was added to juice （W/W） at 40℃ for 2.5 min. The removal ratio of naringin and limonin in the juice was 64.6% and 76.7%, respectively. Comparison result of physical and chemical indices of Huyou juice after and before debitter showed that the nutritional ingredients of Huyou juice were almost remained during the treatment.

关 键 词：胡柚汁 脱苦 树脂吸附法 HPLC 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]