浓缩橙汁脱苦技术的研究

目的]研究脱苦工艺对浓缩橙汁的脱苦效果以及对果汁品质的影响。方法]试验采用活性炭对浓缩橙汁进行脱苦,以橙汁中的柚皮苷(碱性二甘醇显色法)和柠檬苦素(对-二甲氨基苯甲醛显色法)的含量变化来表征浓缩橙汁的脱苦效果。结果]通过单因素试验结合感官评定,确定了较适于橙汁的脱苦工艺:脱苦条件为常温20℃,活性炭用量35 g/L浓缩果汁(可溶性固形物含量50.5%),搅拌时间20 min。采用最佳工艺处理,得到的浓缩果汁中柚皮苷和柠檬苦素的脱除率分别为49.5%和73.5%。结论]脱苦后浓缩橙汁苦味明显变淡,风味自然,口感适中。

On Debitterzing Technique of Concentrated Orange Juice

Objective] To study effects of debitterzing technique on concentrated orange juice debitterzing effect and juice quality.Method] Active carbon was used to conduct debitterzing.naringin and limonin in orange juice was showed effect of concentrated orange juice.Result] Through single-factor experiment and sensory assessment,the optimum debitterzing technique was identified at temperature 20 ℃,active carbon 35 g / L（soluble solids content 50.5%）,processing time 20 min.The concentrated juice naringin and limonin removal rates were 49.5% and 73.5% under the above conditions.Conclusion] After debitterzing,the concentrated juice is： gentle flavor,mild taste.