Establishment of Debittering Technique in Concentrated Orange Juice  

浓缩橙汁脱苦技术的研究(英文)

作　　者：徐国良 秦云 

机构地区：[1]保山学院资源环境学院,云南保山678000

出　　处：《Agricultural Science & Technology》2014年第2期300-303,共4页农业科学与技术（英文版）

摘　　要：[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.[目的]研究脱苦工艺对浓缩橙汁的脱苦效果以及对果汁品质的影响。[方法]试验采用活性炭对浓缩橙汁进行脱苦,以橙汁中的柚皮苷(碱性二甘醇显色法)和柠檬苦素(对-二甲氨基苯甲醛显色法)的含量变化来表征浓缩橙汁的脱苦效果。[结果]通过单因素试验结合感官评定,确定了较适于橙汁的脱苦工艺:脱苦条件为常温20℃,活性炭用量35 g/L浓缩果汁(可溶性固形物含量50.5%),搅拌时间20 min采用最佳工艺处理,得到的浓缩果汁中柚皮苷和柠檬苦素的脱除率分别为49.5%和73.5%。[结论]脱苦后浓缩橙汁苦味明显变淡,风味自然,口感适中。

关 键 词：Concentrated orange juice DEBITTERING Active carbon NARINGIN LIMONIN 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]