赣南脐橙果汁脱苦工艺及对糖vc和有机酸的影响.pdfVIP

24 2011, Vol. 32, No. 12 食品科学 ※工艺技术 王科军，吴笑臣，钟金莲，罗序中* (赣南师范学院化学与生命科学学院，江西 赣州 341000) 研究硅酸镁、大孔径树脂、 β- 环糊精对赣南脐橙果汁的脱苦工艺条件，并用国标法探讨各种脱苦条件 对橙汁中糖、VC 、有机酸的变化影响。结果表明，用硅酸镁脱苦时，其较佳的工艺条件为：活化温度 120 ℃， 吸附剂用量 1.0%，吸附时间 1h，吸附温度20 ℃，此时脱苦率可达64% ，而橙汁中的糖、VC 、有机酸损失率分 别达到 11% 、4% 、61% ；用大孔径树脂脱苦时，较好的树脂型号是HP-20 ，它的较佳工艺条件为：树脂用量 1.0%、吸附时间 14h、吸附温度20 ℃时，脱苦率达73% ，此时橙汁中的糖、VC 、有机酸损失率分别为5% 、1%、 7% 左右；用 β- 环糊精脱苦时，得到较佳的工艺条件为 β- 环糊精用量 0.6% 、包埋温度20 ℃、包埋时间60min ， 此时脱苦率达 52% ，而橙汁中的糖、VC 、有机酸损失很少。可为赣南脐橙果汁生产和产品质量监控提供操作参 考指导。 脐橙汁；脱苦技术；损失；糖；V C ；有机酸 Effects of Different Debittering Technologies on the Contents of Sugar, Vitamin C and Organic Acids in Gannan Navel Juice WANG Ke-jun ，WU Xiao-chen ，ZHONG Jin-lian ，LUO Xu-zhong* (College of Chemistry and Life Science, Gannan Normal University, Ganzhou 341000, China) Abstract ：The debittering of Gannan navel juice with magnesium silicate, macroporous resin or β-cyclodextrin was studied with respect to the effects of major process parameters on the contents of sugar, vitamin C and organic acids. The optimum conditions for debittering Gannan navel juice with magnesium silicate were activation temperature 120 ℃, magnesium silicate addition 1.0%, and adsorption at 20 ℃ for 1 h, and under these conditions, the debittering rate and the loss rates of sugar, vitamin C and organic acids were 64%, 11%, 4% and 61%, respectively. Among 6 investigated types of macroporous resin, HP-20 was best for debittering Gannan navel juice, and its optimum adsorption conditions for debittering Gannan navel juice were 1.0% HP- 20 addition , 14 h adsorption time and 20 ℃ adsorption temperature, resulting in a debittering rate of 73