柚汁树脂脱苦工艺的研究

为了解决柚子精深加工技术瓶颈,以‘琯溪蜜柚’为试验原料,采用吸附剂脱苦的方式,系统地研究了利用树脂吸附脱除柚汁中苦味物质的工艺。单因素试验显示应采用LSA-900B型树脂,吸附温度5 ℃左右。通过正交试验方法研究吸附剂用量、吸附时间、震荡频率对脱苦效果的影响。结果显示：树脂用量7.5 mg/mL,吸附时间2.0 h,震荡频率150 r/min,在此条件下柚汁脱苦率达49.9％,可获得风味良好的柚子汁。

Resin Debitterizing Process of Shaddock Juice

In order to solve the deep-processing technology bottleneck of shaddock,Guanxi shaddock was chosen as the experimental raw material and the technology of bitter desorption by resin was studied systematically in this paper.The single-factor experiment indicated that the optimal technological condition was LSA-900B resin kept at 5℃.Then the orthogonal test was designed to study the complex effect of debitterizing by different adsorbent amount,absorb time,frequency of vibration,and the results showed that the optimal technological condition was: adsorption time 2.0 hours,resin amount 7.5 mg/mL,the frequency of vibration 150 r/min.Under the condition,the debitterizing rate was up to 49.9%,and a good flavor shaddock juice colud be produced.