Study On Processing Technology Of Kumquat Juice

Kumquat is rich in nutritional, It treats mainly with processing because fresh fruit is in short shelf life and less edible amount; However, It processes single species mainly with sweetmeats,which don't meet demands of the masses of consumers; Therefore, It becomes the emphases of processing kumquat juice drink. This paper chose Kumquat cv.Youxi as the experiment materials, to optimize the process of kumquat juice drink.The rusults were as follows:(1)To optimize the enzymatic hydrolysis technological parameters, the pectinase powders(enzyme activitiy was 30,000 U/g) and L9(34) orthogonal experimental design were used to treat the cumquat pulp. The results showed that the optimal technological parameters combination were as following: the pH value was 4.0, the temperature was 40℃, the pectinase dosage was 0.04 %,the treating time was 4 h. Under these conditions, it could get a higher juice yield to 83.2 %.(2)Usingβ-cyclodextrin embedded the bitter substance of naringin. The result showed that the amount ofβ-cyclodextrin was 0.6g/100 mL, the temperature was 40℃, the treating time was 45 min can get the most debittering to 34.23% with the best sensory quality.(3)Using HACCP principle, to construct a perfect standard processing and ensure the safety of kumquat juice drink.In addition, the nutritive and healthy cumquat juice drink was achieved by the treatment of the following process.