| 柑桔类果汁脱苦技术 |
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| 引用本文： | 励建荣,梁新乐,王向阳,蒋志刚,于平,Joyce D. C.柑桔类果汁脱苦技术[J].食品与发酵工业,2000,26(1):55-58. |
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| 作者姓名： | 励建荣 梁新乐 王向阳 蒋志刚 于平 Joyce D. C |
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| 作者单位： | 1. 杭州商学院食品科学与工程系,杭州,310035
2. Post-harvest Technology Group,Cranfield Univershy,Silsoe,Bedfofd,MK45 4DT,United Kingdom |
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| 基金项目： | 系英国文化委员会资助国际合作研究项目 |
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| 摘 要： | 柑桔类果汁中苦味物质主要由柠檬苦素 ,柚皮苷等组成。用吸附法、固定化酶法及其它方法可以将它们除去。
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| 关 键 词： | 柑桔类果汁 脱苦 吸附 固定化酶 |
| 修稿时间： | 1999-05-17 |
The Debitter Technologies of Citrus Juices |
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| Li Jianrong,Liang Xinle,Wang Xiangyang,Jiang Zhigang,Yu Ping,Joyce D. C.The Debitter Technologies of Citrus Juices[J].Food and Fermentation Industries,2000,26(1):55-58. |
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| Authors: | Li Jianrong Liang Xinle Wang Xiangyang Jiang Zhigang Yu Ping Joyce D C |
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| Affiliation: | Li Jianrong
,Liang Xinle
,Wang Xiangyang
,Jiang Zhigang
,Yu Ping
;(Department of Food Science and Engineering, Hangzhou Institute of Commerce, Hangzhou, 310035);Joyce D. C.
;(Post-harvest Technology Group, Cranfield University, Silsoe, Bedford, MK45 4DT, United Kingdom) |
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| Abstract: | The bitter compounds, limomin and naringin in citrus juices, can be removed by the ways of absorption, immobilized enzyme and the other methods. |
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| Keywords: | citrus juices debitter absorption immobilized enzyme |
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