柑橘属果汁脱苦方法的研究进展  

Research Progress on Debittering Methods of Citrus Juice

作　　者：杨红叶 YANG Hongye(Wulatezhognqi Market Supervision Administration,Bayan Nur 015300,China)

机构地区：[1]乌拉特中旗市场监督管理局,内蒙古巴彦淖尔015300

出　　处：《现代食品》2021年第24期72-74,共3页Modern Food

摘　　要：目前影响柑橘属果汁口味的重要物质主要是柚皮苷和柠檬苦素,其也是影响柑橘工业化生产的因素之一。目前脱苦方法比较多,去除苦味的原理和操作不尽相同。本文就各种脱苦方法进行对比,以期为柑橘产业化发展提供依据。Naringin and limonin,the main bitter substances in citrus,are important factors that affect the taste of citrus juice,and one of the factors that affect the industrial production of citrus.At present,there are many debittering methods,and the principles and operations of debittering are not all the same.This article compares various debittering methods in order to provide a basis for the development of citrus industrialization.

关 键 词：苦味物质 脱苦方法 应用前景 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]