-stablishment of Debittering Technique in 3oncentrated Orange Juice

Objective]To explore the debittering technique for concentrated orange juice. Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.