柑橘脱囊衣方法及囊衣检测技术研究进展  

Research Progress of Citrus Stripping Methods and its Detection Technology

作　　者：白雪 李晓贺 郭明媚 于文斐 于梅芝 于敏艳 贡汉生[1] BAI Xue;LI Xiao-he;GUO Ming-mei;YU Wen-fei;YU Mei-zhi;YU Min-yan;GONG Han-sheng(Food Technology College,Ludong University,Yantai 264000,China;Shandong Luhai Foods Company Limited,Yantai 265200,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264000 [2]山东鲁海食品有限公司,山东烟台265200

出　　处：《中国果菜》2021年第9期59-64,共6页China Fruit & Vegetable

基　　金：国家自然科学基金青年科学基金项目(31901738);2020年度山东省重点扶持区域引进急需紧缺人才项目;烟台市科技发展计划项目(2021XDHZ086)。

摘　　要：柑橘年产量很高,但是鲜果贮藏期短,易腐烂,可将其做成营养丰富的柑橘果肉饮品。柑橘果肉饮品生产工艺中脱囊衣环节是技术难题,制约着柑橘产业的发展。本文结合国内外柑橘脱囊衣技术的研究进展,综述了碱法脱囊衣、EDTA辅助碱法脱囊衣、磷酸盐-碱法脱囊衣、酸碱二次处理法及酶法脱囊衣等方法,并总结了柑橘囊衣的检测方法,旨在为柑橘果肉饮料的发展提供参考。Citrus annual yield is very high,but fresh fruit storage period is short,easy to rot,it can be made into rich nutrition citrus pulp drink.Segment membrane removing is a technical difficulty in the production process of citrus pulp drinks,which restricts the development of citrus industry.In this paper,the removing segment membrane of citrus by alkaline peeling,EDTA auxiliary alkaline peeling,phosphate-alkaline peeling,acid and alkali treatment peeling and enzymatic peeling were reviewed,the detection method of citrus sacs were summarized,which provided reference for the development of citrus pulp beverage.

关 键 词：柑橘 柑橘果肉饮料 脱囊衣 检测方法 

分 类 号：TS201[轻工技术与工程—食品科学]