华南特色柚子果汁饮料加工影响因素研究  

Process Influence Factor of Characteristic Grapefruit Juice in South of China

作　　者：杨敏[1] 于立梅[1] 李丽新[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《现代农业科技》2010年第23期322-323,共2页Modern Agricultural Science and Technology

基　　金：仲恺农业工程学院科研项目(D1091407)

摘　　要：通过对华南地区柚子果汁饮料生产工艺影响因素进行分析，结合酶学和悬浮稳定理论，探讨了柚子果汁饮料生产中的原料选择、果肉预煮协同β-环糊精包埋联合脱苦工艺、果汁酸甜口感及其悬浮稳定性等问题。结果表明：沙田柚更适合作为果汁饮料的生产原料，果肉预煮可钝化酶活性、护色、调和甘醇风味及部分脱苦；果肉预煮协同β-环糊精包埋联合工艺可以很好地掩盖柚子果汁饮料的苦味：用CMC（羧甲基纤维素钠）可解决柚子果汁饮料悬浮稳定性的问题；柚子果汁饮料中糖的适宜用量为6％～10％；糖酸比例26．7：1．0时风味最佳。The influence factors of production technology of grapefruit juice were analyzed. Base on enzyme and suspension stability theory, the choice of raw materials, debittering technology by precook and β-cyclodextrin ,juice taste, as well as the suspension stability issues were discassed. The results showed that ShaTian-Grapefruit was the most suitable for production materials of fruit juice. Precook could inact enzyme activity, protect color, mediate ethylene alycol flavor and significantly debitterizing. The use of precook and β-cyclodextrin （IS-CD） could decrease the bitter taste of grapefruit juice. Use of CMC （Carboxyl methyl Cellulose） sodium carboxymethyl cellulose might resolve the issue of suspension stability of grapefruit juice, The appropriate amount of sugar in grapefruit juice is about 6%-10%. The appropriate sugar acid ratio was 26.7：1.0.

关 键 词：柚子果汁饮料 加工 影响因素 华南地区 

分 类 号：S666.3[农业科学—果树学] TS255.44[农业科学—园艺学]