热带作物学报2011，Vol.32Issue(3)：564-567,4.DOI:10.3969/j.issn.1000-2561.2011.03.040
金柑果汁加工中的脱苦工艺研究
Study on Debittering Technology for Kumquat Juice during Processing
摘要
Abstract
The debittering technology of kumquat juice by using β-eyclodextrin embedding method was studied in this paper. The results showed that the removal rate of naringin of kumquat juice could reach 87.21％ using the debittering condition with 0.6％ β-cyelodextrin at 40 ℃ for 60 min. The contributing factors listed from the more to the less was the dosage of β-eyelodextrin, temperature and action time.关键词
金柑/果汁加工/脱苦工艺/β-环状糊精/柚皮苷Key words
Kumquat/ Juice processing/ Debittering technology/ β-eyelodextrin/ Naringin分类
轻工纺织引用本文复制引用
陈艺晖,林河通,郑俊峰,孔祥佳,苏健涵..金柑果汁加工中的脱苦工艺研究[J].热带作物学报,2011,32(3):564-567,4.基金项目
福建省教育厅科技项目(No.JB06117)、福建省高等学校新世纪优秀人才支持计划[No.闽教科[2007]20号). （No.JB06117）
