柚皮β-环糊精脱苦及其蜜饯加工技术研究  

Study on Debitterizing Effect of Pomelo Peel Using β-cyclodextrin and Processing Technology of Candied Pomelo Peel

作　　者：李琪[1] 刘璐[1] 李瑶瑶[1] 刘海东 周延清 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津农科食品生物科技有限公司,天津300457 [3]霞浦县新世纪农业科技开发有限公司,宁德355100

出　　处：《食品工业》2013年第11期119-122,共4页The Food Industry

基　　金：福建618海峡两岸合作(编号20120725)

摘　　要：为充分开发柚子副产品,提高柚果利用率,以福建蜜柚为主要试材,研究β-环状糊精对柚皮脱苦除涩效果及柚皮蜜饯的加工工艺。通过正交试验,得到柚皮最佳脱苦除涩条件为:β-环状糊精质量浓度0.6 g/100 mL,水浴时间60 min,水浴温度45℃,得到独特风味的脱苦柚皮,脱苦率可达50.6%。柚皮蜜饯最佳加工工艺为:白砂糖添加量50%,柠檬酸添加量0.1%,食盐添加量0.7%,浸糖时间为60 min。在此条件下得到的柚皮蜜饯无苦涩味,光泽度好,形态饱满,风味浓郁。In order to develop by-product of pomelo and improve utilization rate of pomelo, taking the Fujian pomelos as main materials, this paper studied on the effect of using β-cyclodextrin on debitterizing of pomelo peels and finding the best processing technology for them. Through orthogonal experiments, optimum debitterized conditions were β-cyclodextrin 0.6 g/100 mL, bath time 60 min, and bath temperature 45℃, which could significantly keep their unique flavor of the pomelo peels. Debitterizing rate is 50.6%. Furthermore, under the best debitterized conditions, orthogonal test was used to study the best processing technology of candied pomelo peels. And optimum processing technology were sugar 50%, citric acid 0.1%, salt 0.7% and sugar soaking time 60 min. Candied pomelo peels made by this method had good gloss, full form and special pomelo flavor.

关 键 词：柚皮 Β-环状糊精 脱苦 柚皮蜜钱 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]