柑桔类果汁脱苦法

柑桔类(Citrus)水果包括柠檬、脐橙、酸橙、甜橙、蜜柑、柚、葡萄柚、红桔、金桔等,一般中晚熟柑桔在鲜食时无苦味。但当它们经过榨汁、过滤以及杀菌处理等加工成果汁后,都带有一种令人讨厌的苦味,从而限制了果汁在食品工业中的普遍应用。柑桔类果汁之所以有苦味,主要是由于外皮、内膜、筋     

柑桔类果汁脱苦法

柑桔类水果包括柠檬、脐橙、酸橙、甜橙、蜜柑、柚、葡萄柚、红桔、金桔等,一般中晚熟柑桔在鲜食时无苦味,但当它们经过榨汁、过滤以及杀菌处理等加工成果汁后,都带有一种令人讨厌的苦味,从而限制了果汁在食品工业中的普遍应用。柑桔类果汁之所以有苦味,主要是由于外皮、内膜、筋络、种籽中含有的两类苦味化合物而造成。一类是黄酮类化合物,其苦味主要是柚苷;另一类是柠檬苦素类化合物,其苦味代表物是柠碱和诺米林,因此,为了去除苦味,扩大果汁的应用,我们有必要对柑桔类果汁的脱苦法作一介绍,以供生产厂家和同行参考。     

柑桔类果汁的脱苦技术

本文简要介绍了脱除柑桔类果汁苦味的一些技术,这些技术包括:代谢脱苦法、屏蔽脱苦法、吸附脱苦法、酶法脱苦、固定化细胞脱苦、超临界CO2脱苦、超临界CO2脱苦法、膜技术脱苦、基因工程脱苦。     

柑橘类果汁脱苦技术研究进展

柚皮苷和类柠檬苦素是柑橘类果汁的主要苦味物质,其存在明显影响了柑橘类果汁的品质。介绍了脱除柑橘类果汁苦味的一些技术：代谢脱苦、吸附脱苦、酶法脱苦、屏蔽法脱苦、分离技术脱苦和基因脱苦等。     

柑桔类果汁的脱苦

介绍柑桔类果汁脱苦的几种主要方法：生物技术法、吸附法、屏蔽法、代谢法和膜分离法、超临界萃取法。     

柑桔类果汁苦味物质的脱除研究

柠碱和柚苷是柑桔汁和柑桔其他制品中的主要苦味成分,采用吸附脱苦法、酶脱苦法、β-环糊精脱苦法、乙烯利代谢脱苦法及其他脱苦法可将它们除去,文中还提出了采用综合脱苦法应用于生产实际的观点。     

柑桔类果汁苦味物质的脱除研究

柠碱和柚苷是柑桔汁和柑桔其他制品中的主要苦味成分,采用吸附脱苦法、酶脱苦法、β-环糊精脱苦法、乙烯利代谢脱苦法及其他脱苦法可将它们除去,文中还提出了采用综合脱苦法应用于生产实际的观点。      

柑桔汁脱苦方法研究进展

对柑桔汁形成苦味的原因及目前柑桔汁脱苦方法的研究进展进行了综述,并提出了今后的研究方向。     

新型柑桔酒的开发与研究

采用柑桔为原料,生物酶法处理果汁、脱苦,纯种酵母生产新型柑桔果酒。为推动柑桔加工,解决果农卖果难,带动区域经济的发展寻求新路子。     

Total and Thermostable Pectinesterases in Citrus Juices

Grapefruits, tangerines and several orange cultivars were evaluated for total and thermostable pectinesterase (TS-PE) activity. Juices were extracted with a Fresh'n Squeeze^TM Multi Fruit Juicer. Variation in total pectinesterase (PE) and TS-PE was not significantly different between cultivars. No significant contribution by traditional quality control parameters (%pulp, °Brix, % acid, pH), to total PE or TS-PE was observed. Positive correlations were observed between TS-PE and total PE, when expressed on a pulp (0.669) or soluble solids (0.624) basis.     

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value‐added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.     

陈皮酵素发酵工艺优化

以陈皮、浓缩梨汁为原料,通过单因素试验和正交试验研制陈皮酵素的发酵工艺。研究表明,陈皮、浓缩梨汁、水的质量比为7∶20∶73,植物乳杆菌添加量为3%,发酵周期为5d。在此条件下,所制产品酸甜谐和、爽口,桔香自然。     

4种柑桔汁的缓冲能力与氮及灰分的二元线性回归关系

果汁含量是果汁的一项重要指标,但目前果汁含量检测方法还不完善,即使有一些检测方法,检测手段也比较繁琐、费时,同时费用较高。对于同一种果汁而言,果汁缓冲能力与果汁的含量呈线性相关关系,但同一类水果不同品种之间缓冲能力是否存在差异以及缓冲能力与水果的那些内在指标密切相关还不清楚。作者选择了南丰蜜桔,砂糖橘、皇帝柑和平远脐橙4种柑桔类水果,制备了相应的柑桔汁,并分别采用检测添加柠檬酸后H+浓度变化的方法检测了其果汁的缓冲系数,采用凯氏定氮法检测了其果汁中氮含量,采用灰化法检测了其灰分质量分数,结果显示这4种柑桔汁缓冲系数与氮含量和灰分呈二元线性相关,回归方程的建立能为利用缓冲能力检测果汁含量的方法提供理论依据。     

粒状活性炭固定床用于柑橘汁的脱苦

粒状活性炭用于柑橘汁脱苦具有简化生产工艺的优点 ,研究了用粒状活性炭固定床脱苦的效果 ,在固定床高度为 70cm ,流量为 0 6mL/min逆流操作时 ,柚皮苷和柠檬苦素的脱除率分别为 75 5 8%和 76 0 0 % ,为进一步研究粒粉活性炭的脱苦提供了依据。     

渗透蒸馏在果汁浓缩中的应用

渗透蒸馏又称为等温膜蒸馏,是一种新型的膜分离技术,一般在常压、室温下进行操作,它能生产出既保持原有芳香成分而又高度浓缩的果汁产品,该文对渗透蒸馏过程、特点,及其在果汁浓缩中的应用作了综述。     

Formation of α-terpineol in Citrus Juices, Model and Buffer Solutions

The formation of α-terpineol from its putative precursors in citrus juice (d-limonene and linalool) was investigated in juice, buffers and model solutions. α-Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. Its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 °C. During storage of homogenized model solutions fortified with d-limonene or linalool, α-terpineol was simultaneously formed and degraded, especially at 45 °C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for α-terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, a-terpineol appeared to have been formed to about the same extent from both precursors.     

超高压(UHP)技术在果汁灭菌中的应用

超高压处理技术被认为食品非热杀菌技术中最有潜力和发展前途的一种处理技术。我国的食品工业发展计划中超高压杀菌技术已经被列为重点开发的技术之一,超高压前几年一直处在小型试验研究阶段,如李里特与日本国际农林水产业研究中心的辰巳英三合作,对超高压下生产的豆腐凝胶进行了多方面的研究。     

柱前衍生- 气相色谱法同时测定不同柑橘汁中的糖和肌醇

为建立柱前衍生-气相色谱技术同时测定不同柑橘汁(宽皮柑橘、甜橙、柚子、柠檬和金柑)中3种肌醇(肌肌醇、鲨肌醇、手性肌醇)和3种可溶性糖(果糖、葡萄糖、蔗糖)的方法,以内标物(甲基-α-D-葡萄糖苷)定量,标准物质的保留时间定性。结果表明：在两个添加水平下,6种成分的平均回收率为98.1%～106.9%,相对标准偏差为0.6%～6.1%,检测限在0.29×10-3～0.41×10-3μg/L(RSN＝3)。本方法简便快速,结果准确可靠。