安徽农业科学2019，Vol.47Issue(2)：169-171,3.DOI:10.3969/j.issn.0517-6611.2019.02.052
甘草沙田柚柚子皮加工工艺
Processing Technology for Licorice Shatian Pomelo Peel
摘要
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.关键词
沙田柚/柚子干皮/脱苦/休闲食品/配方Key words
Shatian pomelo/Dry pomelo peel/Removal of bitterness/Snack food/Formula分类
轻工纺织引用本文复制引用
苏艳兰,刘功德,艾静汶,任二芳,韦茂新,程三红..甘草沙田柚柚子皮加工工艺[J].安徽农业科学,2019,47(2):169-171,3.基金项目
广西科技基地和人才专项(桂科AD16380157) （桂科AD16380157）
广西工程技术研究中心组建计划项目(2015GCZX13) （2015GCZX13）
