CAJ | 학술논문

柚汁中含有柚皮苷和柠檬苦素，这些苦味物质降低柚汁的口感和品质。本文采用酶法对柚汁进行脱苦研究。以柚汁的脱苦率为指标，在单因素实验的基础上，采用响应曲面法优化柚苷酶对柚子汁的脱苦工艺。结果表明，酶法对柚汁脱苦的最佳工艺为：柚苷酶的添加量为0.5 g/L，酶解温度为53℃，酶解时间为142 min，柚汁的pH为4，在此条件下脱苦率达到51.5%。
유즙중함유유피감화저몽고소，저사고미물질강저유즙적구감화품질。본문채용매법대유즙진행탈고연구。이유즙적탈고솔위지표，재단인소실험적기출상，채용향응곡면법우화유감매대유자즙적탈고공예。결과표명，매법대유즙탈고적최가공예위：유감매적첨가량위0.5 g/L，매해온도위53℃，매해시간위142 min，유즙적pH위4，재차조건하탈고솔체도51.5%。
The taste and quality of the citrus juice was reduced because of the juice containing Naringin and Limonin. The enzymatic method was involved to remove bitter in citrus juice. The debittering rate as indicators , citrus juice was debiterized by naringinas enzyme. The response surface method was used for optimizing the conditions of debitterzing based on single-factor experiment.The results showed that the optimum conditions were as follow:enzyme dosage was 0.5 g/L, enzyme reaction temperature was 53℃, enzyme reaction time was 142 min, juice pH was 4, Under this condition, the debitterzing rate of citrus juice reached 51.5%.