柑橘类果汁脱苦技术研究进展  

Progress in research on technologies for debittering citrus juices

作　　者：许少丹[1] 谢婧[1] 

机构地区：[1]广东科贸职业学院,广东广州510430

出　　处：《饮料工业》2012年第6期15-19,共5页Beverage Industry

摘　　要：柚皮苷和类柠檬苦素是柑橘类果汁的主要苦味物质,其存在明显影响了柑橘类果汁的品质。介绍了脱除柑橘类果汁苦味的一些技术:代谢脱苦、吸附脱苦、酶法脱苦、屏蔽法脱苦、分离技术脱苦和基因脱苦等。Naringin and limonoids are major bitter compounds in citrus juices, the existence of which greatly impacts the quality of the juices. Several technologies for debittering citrus juices were introduced, including metabolic debittering, adsorption debittering, enzymatic debittering, shielding debittering, separation debittering and genetic debittering.

关 键 词：柑橘类果汁 柚皮苷 类柠檬苦素 脱苦 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]