龙安柚柚皮硬化工艺研究  

Research on Methods of Crispness-keeping for Long’an Pomelo Peel

作　　者：赵静 王春娇 杨小艳 周晓丽 ZHAO Jing;WANG Chunjiao;YANG Xiaoyan;ZHOU Xiaoli(Guang'an Vocational and Technical College,Guang'an,Sichuan 638000,China)

机构地区：[1]广安职业技术学院,四川广安638000

出　　处：《农产品加工》2022年第4期25-28,共4页Farm Products Processing

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC20Z08);2020年四川省大学生创新创业训练计划项目资助(S202013814009)。

摘　　要：为解决龙安柚柚子皮的浪费问题,提高柚果附加值,以四川广安产龙安柚果皮为原料,通过清洗、热烫、硬化等工艺,以硬化剂质量浓度、浸泡温度和浸泡时间作为试验因素,以柚子外表皮硬度和感官评分作为评价指标,采用多指标正交试验法确定龙安柚柚皮硬化的最佳工艺。结果表明,当氯化钙溶液添加量为1.5%,浸泡温度为60℃,浸泡时间为20 min时,龙安柚柚皮硬化效果最好。In order to improve utilization rate and added value of the Long’an pomelo,And solve the problem of brittleness reduction in processing,the effect of crisp-keeping agents concentration,blanching time and temperature was studied,And the processing parameters was optimized by using orthogonal experiments, The results showed that the optimum crispness-keeping conditions were as follows:the concentration of calcium chloride solution was 1.5%,blanching temperature was60 ℃,and blanching time was 20 min,which could significantly keep the best brittleness of Long’an pomelo peel.

关 键 词：硬化 龙安柚 多指标正交试验 柚皮 感官评价 

分 类 号：S666[农业科学—果树学]