摘要
以工业生产中鲜榨柠檬原汁为试材,通过单因素试验和Box-Behnken响应面分析确定了鲜榨柠檬原汁的R6大孔树脂脱苦最优工艺条件。结果表明:大孔树脂添加量、作用时间和吸附温度对鲜榨柠檬原汁中柚皮苷和柠檬苦素的脱除具有重要影响。在树脂添加量4 g/100 g,作用时间47 min,吸附温度31℃,摇床转速120 r/min,p H值为柠檬汁自然p H条件下,柠檬原汁中柚皮苷和柠檬苦素实际脱除率分别达84.50%和40.62%,与模型预测值接近。脱苦条件优化后,鲜榨柠檬原汁中柚皮苷和柠檬苦素的含量均显著降低,口感上无明显苦味。
The optimal process conditions for R6 macroporous resin on industrial freshly squeezed lemon juice has been investigated,through onefactor-at-a-time tests and response surface analyasis based on Box-Behnken design. The results showed that all debitterizingconditions under investigation influenced seriously the naringin and limonin in lemon juice.Under the optimal debitterizing conditions,i. e. 4 g /100 g of resin,adsorption at 31 ℃ for 47 min,rotation at 120 r / min in juice p H 3. 0 ± 0. 5solutions,the actual debitterizing rate of naringin and limonin were 84.50% and 40. 62% respectively,and this was close to the predicted value. Naringin and limonin contents in lemon juice were significant reduced after the optimizated prosessing and it tasted no obvious bitter.
出处
《食品与机械》
CSCD
北大核心
2016年第7期191-195,共5页
Food and Machinery
基金
四川省财政基因工程专项(编号:2011JYGC12-033)
四川省科技计划项目(编号:2011HH0036)
关键词
柠檬汁
大孔树脂
脱苦
柚皮苷
柠檬苦素
lemon juice
macroporousresin
debitterizing
naringin
limonin
