| 赵静.四川龙安柚柚皮脱苦除涩工艺研究[J].中国南方果树,2018,47(4): |
| 四川龙安柚柚皮脱苦除涩工艺研究 |
| Research on debitterizing the Long'an Pomelo Peel |
| 投稿时间：2018-02-26 修订日期：2018-03-13 |
| DOI：10.13938/j.issn.1007-1431.20180100 |
| 中文关键词: β-环状糊精 龙安柚柚皮 脱苦 |
| 英文关键词:β-cyclodextrin Long'an pomelo peel debitter |
| 基金项目:基金项目：广安职业技术学院校级科研项目（GAZYKY-2017A01）, |
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| 中文摘要: |
| 摘要：为提高龙安柚柚果利用率，增加其附加值，本文以四川广安龙安柚为原料，研究β-环状糊精对去除龙安柚柚皮苦涩味的影响。通过热烫、浸泡、清洗等工艺，分别将β-环状糊精溶液浓度、浸泡温度和浸泡时间作为试验因素，以感官评分作为评价指标，采用正交试验法确定龙安柚柚皮脱苦去涩最佳工艺，结果表明当β-环状糊精质量浓度为2%，浸泡温度为45℃，浸泡时间为100分钟时感官评分最高，脱苦除涩效果最好。 |
| 英文摘要: |
| Abstract: In order to improve utilization rate and added value of the Long'an pomelo, taking the Long'an pomelos as main materials, this paper studied on the effect of β-cyclodextrin on debitterizing the Long'an pomelo peels and finded the best processing technology by orthogonal experiments, The optimum debittering conditions were as follows: the concentration of β- cyclodextrin solution was 2.0%,bath time 100 min, and bath temperature 45 ℃, which could significantly keep their unique flavor of the pomelo peels. |
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