微生物法去除柚子皮苦味的工艺研究  

Study on Bitter Removal of Grapefruit Peel by Microbial Method

作　　者：戚启琼 韦倩妮 唐秋霞 莫培铭 张美林 QI Qiqiong;WEI Qianni;TANG Qiuxia;MO Peiming;ZHANG Meilin(Beihai Vocational College,Beihai 536100,China)

机构地区：[1]北海职业学院,广西北海536100

出　　处：《食品安全导刊》2022年第22期136-138,共3页China Food Safety Magazine

基　　金：2021年度广西高校中青年教师科研基础能力提升项目(2021KY1441)。

摘　　要：本研究以柚皮干为原料,用乳杆菌作为发酵菌种,以柚子皮中的主要苦味物质柚皮苷为标准物制作标准曲线,通过单因素试验得到去除柚子皮苦味的最佳条件为乳杆菌添加量5%、柚皮浆添加量40%、培养温度35℃以及培养时间48 h,柚皮苷苦味降低率最大。In this study,dried grapefruit peel was used as raw material,Lactobacillus was used as fermentation strain,and naringin,the main bitter substance in grapefruit peel,was used as the standard material to make the standard curve.Through single factor test,it was found that the best conditions to remove the bitter taste of grapefruit peel were the addition of Lactobacillus 5%,the addition of grapefruit pulp 40%,the culture temperature 35℃and the culture time 48 h,the bitterness reduction rate of naringin was the largest.

关 键 词：乳杆菌 柚皮苷 柚子皮 发酵 去苦 

分 类 号：TS209[轻工技术与工程—食品科学]