The Study Of The Debittering Technology In Citrus Juice

Citrus fruits, including lemon, navel orange, tangerine, pomelo, grapefruit,mandarin orange, red orange, kumquat and so on, is one of the world's major subtropicalfruit. With improvement of China's economy and the people's living, China's demand forcitrus juice has doubled, according to the Ministry of Agriculture citrus industrydevelopment program, China's demand for orange juice more than 180 million tons in2010. So far, citrus products has been involved in the development and utilization of thejuice cans possession, wine, and candied aromatic oil, Pectin extracted and so on. Butmany citrus fruits have bitterness, which manufactures turned into a serious problem tolimit the citrus industry. Of course, it is essential to have the unique flavor with orangejuice products containing a certain bitterness, but bitterness too strong to impactingmarketing and quality. So, citrus juice must debitter.Therefore, through this test, it is selected a design and optimization of citrus juicedebittering process and determined the optimal parameters. Determining the bittercomponent of citrus juice for the study of citrus juice debittering laid a solid foundation.Through various debittering technology options, which make sure the processingparameters of debittering technology of citrus juice finally.This experiment has mainly studied the basic research of the citrus juice bitter(bitter substances, the types of content, etc.); Bitter substances are controlled in theproduction process; Debittering Technology and comprehensive evaluation; Debitteringmethod influence the juice quality.When naringinase used in citrus juice, through the orthogonal test, the optimumchoice of naringinase treatment is pH is 4, the enzyme amount used is 1.0g/L,temperature is 40℃, enzyme action time is 70min in orange juice. The optimum choiceof naringinase treatment is 4, the enzyme amount used is 0.8g/L, temperature is 40℃,enzyme action time is 70min in lemon juice. In this way, about 50% of the naringin in orange juice can be degraded and about 20% of naringin in lemon juice can be degraded.But mainly bitter in citrus juice is limonin.Through active magnesium silicate debittering of orange juice and lemon juice inthe trial, The best way is activated magnesium silicate activation 3h in 650℃; orangejuice and lemon juice join in 1.5% and 2.0% respectively the debittering rate could reachmore than 95%; only adding 1%, 650℃of activated magnesium silicate in orange juice,and the frequency of 150r/min shaking, temperature of 10℃oscillation, the oscillation1.5h, the debittering rate will reach 84.3%. When centrifugal separation, centrifugalspeed is an important factor. After sensory tests, found the quality of juice not changebeside bitterness.The orange optimal processing is storage for eight days in 15℃, soaking for 50minutes in 0.8g/L of ethephon. The optimum processing is storage for eight days in 15℃,soaking for 50 minutes in 1.7g/L of ethephon. After processing, the limonin of the orangeand lemon degrade about 30% and 40% respectively. Furthermore the physical andchemical indicators of orange and lemon affect little.When adding more than 0.6%β-CD in juice, the limonin of the citrus juice can bebetter entraped, and little impact on the physical-chemical parameters of citrus juice.