CAJ | 학술논문

选择树脂的添加量、作用时间、温度、PH 以及转速等因素进行单因素和正交实验，对国内优质D101大孔树脂脱除梅州蜜柚柚汁中柚皮苷的工艺进行研究.实验结果表明：D101大孔树脂脱除蜜柚柚汁中柚皮苷的最佳工艺条件为树脂用量2.2%，作用时间18 min ，温度30℃，转速100 r/min ，PH3.5.在此条件下进行验证实验，得出柚汁实际脱苦率为51.44%，脱苦后调整柚汁的可溶性固形物并进行感官评价，得加糖量为6%时，柚汁的可溶性固形物为13.9%，此时柚汁感官评分可以达87分，且无明显苦味，受到消费者喜好.
선택수지적첨가량、작용시간、온도、PH 이급전속등인소진행단인소화정교실험，대국내우질D101대공수지탈제매주밀유유즙중유피감적공예진행연구.실험결과표명：D101대공수지탈제밀유유즙중유피감적최가공예조건위수지용량2.2%，작용시간18 min ，온도30℃，전속100 r/min ，PH3.5.재차조건하진행험증실험，득출유즙실제탈고솔위51.44%，탈고후조정유즙적가용성고형물병진행감관평개，득가당량위6%시，유즙적가용성고형물위13.9%，차시유즙감관평분가이체87분，차무명현고미，수도소비자희호.
This article studies on debittering of the naringin of Honey pomelo juice by the domestic high-quality D101 mocroporous resin. The single-factor experiments and orthogonal experiments were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value, rotational Speedand so on. The results of best debitterize show that the resin usage was 2.2%, debittering time was 18min, debittering temperature was 30℃, rotational speed was 100r/min and juice’s PH was 3.5. Under these conditions. the actual debitterizing rate was 51.44%. It adjusted Honey Pomelo Juice’s solubility solid and then evaluated them by sensory. The results were as follows：the sensory evaluation of juice was 87 points when the added sugar was 6%, Honey Pomelo Juice’s solubility solid was 13.9%,which was not bitter and attracted consumers.