【摘要】 目的采用微切变-助剂互作技术研究柑橘皮苦味成分柚皮苷的脱苦工艺。方法以β-环状糊精(β-CD)为助剂,雪峰蜜橘为主要原料,柚皮苷脱除率和感官评分为评价标准,研究β-CD添加量、研磨时间、脱苦温度和脱苦时间4个因素对柑橘皮脱苦效果的影响,优化柑橘皮脱苦的最佳工艺。结果正交试验优化出各因素对柚皮苷脱除率的影响顺序为:β-CD助剂添加量>脱苦时间>脱苦温度>研磨时间。最佳工艺条件为:β-CD助剂添加量为0.6%(m:m),研磨时间为30 min,脱苦温度为40℃,脱苦时间为60 min,此条件下柚皮苷脱除率为82.93%。结论以β-环状糊精为助剂的微切变-助剂互作技术为柑橘皮脱苦处理提供了一种高效率、低成本的环保方法。更多还原

【Abstract】 Objective To investigate the optimum technological conditions for naringin removal from citrus peel by press-shear assisted interaction(PAI) technology. Method The naringin removal rate and sensory score were detected using Xuefeng citrus peel as main materials and β-cyclodextrin as additive. The optimum parameters of removing bitterness from citrus peel were investigated using the β-cyclodextrin dosage, milling time, debitterizing temperature and debitterizing time in single-factor test and orthogonal test. Result The results showed that the highest removal rate of naringin was up to 82.93% when the β-cyclodextrin dosage was 0.6%(m:m), milling time was 30 min, debitterizing temperature was 40 ℃ and debitterizing time was 60 min. Under the optimum conditions, the order of effect on naringin removal rate was β-cyclodextrin dosage>debitterizing time>debitterizing temperature>milling time. Conclusion The present results suggest that PAI technology is a high efficiency and low cost environmental protection method for naringin removal from Xuefeng citrus peel.更多还原