【摘要】 [目的]研究甘草沙田柚柚子皮加工工艺。[方法]通过采用不同浓度的NaCl、NaHCO₃溶液复水和盐水煮制的试验方案进行脱苦,以白砂糖、甘草、柠檬酸和食盐进行正交试验确定生产配方。[结果]以2%NaCl和0.3%NaHCO₃复合溶液浸泡复水沙田柚干皮1 d,漂洗脱水后用1.5%盐水煮制20 min,经冷却浸泡水1 d,漂洗脱水得到的沙田柚柚子皮脱苦效果最好;以300 g/kg白砂糖、40 g/kg甘草、10 g/kg柠檬酸和3 g/kg食盐的生产配方加工的产品,具有沙田柚柚子皮的清香,酸甜适口,风味佳。产品保质期在常温避光贮存条件下不低于12个月。[结论]该研究可为沙田柚的综合开发及加工增值提供参考途径。更多还原

【Abstract】 [Objective]To study the processing technology of licorice Shatian pomelo peel.[Method]Debittering technology was carried out by rehydration with different concentrations of NaCl and NaHCO₃ solution or boiled by salt water,the production formula was determined by orthogonal test with white sugar, licorice, citric acid and salt.[Result]The better experimental scheme was soaked the dried pomelo peel in compound solution containing 2% NaCl and 0.3% NaHCO₃ for 1 d,cooked it with 1.5% salt water for 20 mins after rinsing and dehydration,soaking them in cold water for 1 d,rinsing and dehydrating again.The pomelo peel obtained by the test above had the best effect of removing bitterness.The orthogonal test confirmed that the product processed with the formula of 300 g/kg sugar, 40 g/kg licorice,10 g/kg citric acid and 3 g/kg salt had the unique fragrance and great flavor of pomelo.The shelf life of the product was more than 12 months under normal temperature and dark storage conditions.[Conclusion]This study can provide a reference for the comprehensive development and processing value-added of Shatian pomelo.更多还原