桔皮苷对糖水桔子罐头工艺品质的影响  

Influence of hesperidin on quality of canned mandarin oranges in syrup

作　　者：白伟[1] 

机构地区：[1]青海大学农牧学院,青海西宁810016

出　　处：《青海大学学报（自然科学版）》2011年第5期35-38,共4页Journal of Qinghai University(Natural Science)

摘　　要：为了研究桔皮苷对糖水桔子罐头工艺品质的影响,以沙糖桔为主要原料,经去皮去络,酸碱处理,配糖水装罐,排气杀菌等工艺制成了糖水桔子罐头。采用L9(34)正交试验,确定了糖水桔子罐头的优化工艺条件,并分析了桔皮苷对糖水桔子罐头的品质影响。结果表明,在温度为43℃时,酸(HCl)液浓度为0.2%,处理45 min;碱(NaOH)液浓度为0.15%,处理15 min的情况下,去囊衣效果较好。且糖液浓度在20%,pH为3.7时,制品品质较佳。Peeled fresh sweet orange （Citrus reticulate） were used as the main materials to test the influence of hesperidin on quality of canned mandarin oranges in syrup. The orthogonal experiment design was applied to optimize technological process. The results showed that the optimal conditions were 0.2% HCl for 45 min, then 0.15% NaOH for 15min under 43 ℃ ,for decapsuling, and sugar concentration was 20% and pH 3.7.

关 键 词：桔皮苷 桔子罐头 正交试验 

分 类 号：S666.3[农业科学—果树学]