柚皮即食产品加工工艺的研究  

Development of Instant Pomelo Peel Products

作　　者：毛悦 黄德仙 黄翠翠 胥平美 任文彬[1] 汪薇[1] 白卫东[1] MAO Yue;HUANG Dexian;HUANG Cuicui;XU Pingmei;REN Wenbin;WANG Wei;BAI Weidong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Guangdong Shiji Group Co.,Ltd.,Guangzhou,Guangdong 510000,China)

机构地区：[1]仲恺农业工程学院,广东省岭南特色食品科学与技术重点实验室,广东广州510225 [2]广东十记集团有限公司,广东广州510000

出　　处：《农产品加工》2023年第6期49-55,共7页Farm Products Processing

基　　金：广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013)。

摘　　要：对柚皮果干、果脯等即食产品的加工工艺进行了研究。通过考查柚皮的脱苦条件,糖醇种类、糖醇的添加量、烘烤时间和烘烤温度对产品的质构和感官的影响,建立即食柚皮果干和果脯的最佳加工工艺。用质量分数6%的NaCl溶液和质量分数0.6%的NaHCO_(3)溶液混合脱苦剂对柚皮进行处理。用质量分数10%的麦芽糖醇对脱苦后的柚皮进行糖煮,于90℃条件下烘烤2 h所得到柚皮果干的感官评价得分最高;用质量分数15%的麦芽糖醇对脱苦后的柚皮进行糖煮,于65℃条件下烘烤4 h所得到柚皮果脯感官评价得分最高。新鲜柚皮经过加工后得到的柚皮果干具有柚子的清香、微甜,脆度适宜;柚皮果脯口感甘甜、软硬适中。研究为柚皮即食产品的研制提供了试验数据和参考思路。To investigate a production technology of instant pomelo.The optimum process for the processing of instant dried and preserved pomelo peel was established by examining the effects of the conditions include selection of debittering agent,sugar alcohol species,sugar alcohol concentration,baking time and baking temperature,on the texture and sensory properties of the product.The pomelo peel was treated with a mixture of 6%NaCl and 0.6%NaHCO_(3) as a bittering agent.The dried fruit was sweetened with 10%maltitol and baked at 90℃for 2 h to obtain the highest sensory evaluation score.The highest sensory evaluation score was obtained when the preserved fruit was baked at 65℃for 4 h.The pomelo peel dried fruit processed by fresh pomelo peel had the fragrance and sweet taste of grapefruit,and the crispness was suitable.Pomelo peel fruit proline mouthfeel sweet and soft and hard moderately.The results obtained in this research provide data and reference ideas for the processing of instant pomelo peel.

关 键 词：柚皮 果干 果脯 脱苦 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]