柑橘汁胞生产过程中脱囊衣技术的研究进展  

Research review on citrus segment membrane removing technology in citrus juice production

作　　者：李杰[1,2] 马亚琴[2] 王华[1,2] 魏炜[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中国农业科学院柑橘研究所,重庆400712

出　　处：《食品与发酵工业》2013年第4期157-160,共4页Food and Fermentation Industries

基　　金：甜橙饮料基质加工关键技术研究与产业化示范(2012BAD31B00);国家现代农业柑橘技术产业体系(CARS-27-0513)

摘　　要：脱囊衣是柑橘罐头和橙汁生产过程中的关键环节,在柑橘汁胞分离过程中同样需要进行脱囊衣处理,文中概述了几种柑橘脱囊衣的方法,主要介绍了酶法脱囊衣,并对其发展和应用前景进行了展望。Citrus segment membrane removing is a key procedure in canned citrus and orange juice. Meantime, it is also critical in citrus juice sacs extracting. Several methods were reviewed, especially enzymatic hydrolysis method. The development and application of the techniques were also discussed.

关 键 词：柑橘 汁胞 脱囊衣 方法 

分 类 号：S666[农业科学—果树学]