全果柑橘汁的研制

论文编号:SW213  论文字数:13532,页数:20

摘要：由于柑橘类果汁具有适口的甜、酸、微苦的综合性风味，气味芬芳，色泽柔和，并且含有多种人体所必需要的维生素和矿物质，使其成为深受人们欢迎的果汁之一。本实验以芦柑为原料，采用全果榨汁（即保留芦柑的外果皮），对全果柑橘汁的生产工艺、柑橘汁的脱苦试验及果胶酶对柑橘汁澄清作用的最佳参数进行了研究。实验结果表明：往柑橘汁中添加0.5％的β－环糊精，能较好地除去柑橘汁产生的苦味，同时通过对柑橘汁糖酸比的调整，使成品具有良好的口感；通过单因素实验和正交试验，得到了果胶酶作用的最佳参数：果胶酶液浓度9％、果胶酶液添加量0.02％、果胶酶作用时间2.5小时。
关键词：全果柑橘汁；果胶酶；β－环糊精；脱苦

Abstract：Because the entire citrus juice has the integration taste of sweet , sour and slightly bitter , it also has aroma odor and soft colour , and contains a variety of essential vitamins and minerals of human beings , so that the citrus juice becomes one of the most popular juice . The entire fruit to squeeze juice from it (namely doesn’t remove the pericarp of the citrus) , and researches of the processing methodology and the debittering experiment of the entire citrus juice , and the best parameter of pectase was studied in this paper. The results of this experiment showed that  adding 0.5%β－cyclodextrin to the juice can preferably remove the bitterness of the citrus juice , meanwhile , through the adjustment of the sugar-acid ratio of the citrus juice , so that the finished product has good taste ; through the single factor experiment and orthogonal test , obtains the best parameter of the pectase : the concentration of pectase is 9% , the addition of the pectase is 0.02% , the response time is 2.5 hours .
Key words：entire citrus juice; β－cyclodextrin; pectase; debittering