摘要
对湘西椪柑加工制汁适应性进行了初步研究,结果表明,相对于贮藏前的湘西椪柑而言,贮藏后的更适于加工制汁;椪柑不同部位的苦味物质含量不同,依次为种子>果皮>囊瓣>果汁;在加热时间为20min的条件下,加热温度为60℃时,手榨果汁中苦味物质含量达到最大值;手榨果汁在加热温度为60℃的条件下,加热时间为15min时柠檬苦素含量最高,时间为20min时诺米林含量最高。
The adjustability of juice processing of Xiangxi Ponkan was studied preliminarily. The results showed that in comparison of fresh Xiangxi Ponkan, the stored Xiangxi Ponkan is more suitable for juice processing; the contents of bitter substance in different parts of Ponkan were different, which in order of seeds〉 peel 〉capsule flap〉juice; when heating juice at 60℃ for 20 min, the contents of bitter substance and nomilin were the maximum; when heating juice at 60℃ for 15 min, the content of limonin was the maximum.
出处
《湖南农业科学》
2010年第7期114-116,共3页
Hunan Agricultural Sciences
关键词
湘西椪柑
制汁
苦味物质
柠檬苦素
诺米林
Xiangxi Ponkan
juice processing
bitter substance
limonin
nomilin.
