琯溪蜜柚去囊衣工艺研究  

Study on removing cyst membrane of Guanxi pomelo

作　　者：吴溁 王海鸥[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第4期336-338,342,共4页Science and Technology of Food Industry

摘　　要：研究碱法去除琯溪蜜柚囊衣的工艺。以囊衣去除率、囊瓣破碎率、果肉硬度、感官质量及营养成分作为评价指标,考察了碱液浓度、温度、去囊衣助剂对去囊衣效果的影响,并确定了囊瓣的最佳漂洗方式。结果表明:琯溪蜜柚去囊衣工艺的最佳条件为囊瓣在1.0%碱液于40℃下搅拌4～5min,最佳漂洗方式为三级逆流静态漂洗,时间分别为15、10、5min,平均耗水量为1.5L/kg果肉。Removal of cyst membrane of Guanxi pomelo by alkaline was investigated. Effects of alkaline concentration ,temperature, and additives on removal rate of cyst membrane, breakage rate of segments ,firmness of pulp, sensory quality and nutrients were evaluated.Also the best washing method of segments was determined. The optimal condition of removing cyst membrane was： alkaline solution 1%, temperature 40℃, stirring time 4-5min. The optimal rinsing method was three grade counter-current rinsing：15,10 and 5min, respectively, with a average water consumption of 1.5 liters per kilogram pulp.

关 键 词：琯溪蜜柚 囊衣去除率 囊瓣破碎率 碱液漂洗 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]