梅州蜜柚汁脱苦方法的比较  

Comparative on Debittering Methods of Meizhou Honey Pomelo Juice

作　　者：高苏娟[1] 黄钿 李南薇[1] 白卫东[1] 刘功良[1] 傅曼琼 GAO Sujuan;HUANG Tian;LI Nanwei;BAI Weidong;LIU Gongliang;FU Manqiong(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225;Dapu County Tongmei Industrial Co.,Ltd.,Meizhou 514299)

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]大埔县通美实业有限公司,梅州514299

出　　处：《食品工业》2020年第9期38-41,共4页The Food Industry

基　　金：广东省2019年省级农业科技创新及推广项目“农产品初级加工装备共性关键技术研发创新团队”(2019KJ101);广东省省级农业科技特派员项目“岭南特色水果加工关键技术研究及示范”(粤科函社农字[2018]2136号);大埔县通美实业有限公司蜜柚深加工项目(2018-441422-13-03-831228)。

摘　　要：以鲜榨梅州蜜柚汁为原料,采用β-环糊精包埋法、柚苷酶法和树脂吸附法3种方法进行脱苦研究。结果表明:树脂吸附法的脱苦效果最好,当树脂添加量为2.2%、吸附温度为45℃、吸附时间为15 min时,柚皮苷和柠檬苦素脱除率分别为74.52%和47.04%。β-环糊精包埋法的脱苦效果较树脂法差,而柚苷酶法只能脱除柚皮苷,不能脱除柠檬苦素,苦味较明显。Using freshly squeezed Meizhou honey pomelo juice as raw material,the debittering technique was studied byβ-cyclodextrin embedding method,naringin enzyme method and resin adsorption method.The experiments indicated that the best means of debittering was resin adsorption.The optimum combinations for the technology were 2.2%of resin dosage,45℃of debittering temperature,and 15 min of debittering time,respectively,under which naringin of 74.52%and limonin of 47.04%were removed.The debittering effect ofβ-cyclodextrin embedding method was worse than that of the resin adsorption method,the naringin enzyme method could only remove naringin,and the bitterness was obvious.

关 键 词：蜜柚汁 脱苦 β-环糊精包埋法 柚苷酶法 树脂吸附法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]