【作者】 邢建荣； 夏其乐； 程绍南； 叶兴乾； 邵敏； 张俊； 陆胜民；

【Author】 Xing Jianrong~1 Xia Qile~1 Cheng Shaonan~1 Ye Xingqian~2 Shao Min~1 Zhang Jun~1 Lu Shengmin~(1*) 1 Institute of Food Processing,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China; 2 College of Bio-system Engineering & Food Science,Zhejiang University,Hangzhou 310029,China

【机构】 浙江省农业科学院食品加工研究所； 浙江大学生物系统工程与食品科学学院；

【摘要】 以浙江特色杂柑胡柚为研究对象,榨汁后采用树脂吸附法对果汁进行脱苦,通过测定柚皮甙、柠檬苦素和诺米林含量的变化,以及感官评价确定最佳的脱苦工艺。结果表明胡柚汁脱苦的最佳工艺是：树脂用量为果汁质量的10%,40℃处理2．5min,对比脱苦前后胡柚汁理化指标发现营养成分损失很小。更多还原

【Abstract】 Huyou citrus of Zhejiang characteristic was Chosen as study materials to debitter the juice by mean of resin.The best debitter technique was determined through measuring the change of naringin,limonin and nomilin in juice,as well as sensory evaluation.The results indicated that the ideal effects were achieved when added 10% resin to juice(w/w)at 40℃ for 2.5min.The nutritional ingredients of Huyou juice were almost remained through debittering.更多还原