Study On Processing Technology Of Compound And Clarified Juice Of Honey Pomelo And Ponkan

Guanxi pomelo originated in Pinghe County in Zhangzhou City and Yonchun pokanoriginated in Yonchun County in Quanzhou City in Fujian Province are two kinds of mainlyeconomic plants of the rutaceae citrus, which are widely planted area and high harvest, Withbetter nutrition and health care function, the applications of juice beverage processing have ahuge space. The work of this experiment studied the formula of the beverage which mixedclarification of Guanxi pomelo and Yonchun Ponkan, aims to develope the citrus industry inFujian province and to provide a new guidance and research ideas of the development of localeconomy.The main reseach results are follows:1) The experiment of the screening clarify methods of Guanxi pomelo. The following sixkinds of clarification methods were used: The transmittance was87.0%when juice wascentrifuged for25minutes at4000r/min; The transmittance was48.4%when standing on atroom temperature for1hours; When clarified juice was heated, the transmittance was71.4%;When juice was freezed4hours, the transmittance was78.4%; When0.08g/L chitosan wasadded and standing about51min at49°C, the transmittance was97.2%; When0.04%pectinenzyme was added in the juice and standing on40min at49°C, the transmittance was97.5%;The transmittance of juice was achieved more than95%by two methods are clarification ofchitosan and pectin enzyme.Comparison of various indicators of Guanxi pomelo juice under the optimum processconditions of clarification method indicated that the influenced factors pectin、total phenols、protein decrease from545.98±7.30μg/mL、77.02±1.68μg/mL、463.32±6.42μg/mL to168.42±4.23μg/mL、138.80±5.58μg/mL；18.71±0.35μg/mL、11.02±0.64μg/mL；303.92±4.64μg/mL、419.68±7.07μg/mL, respectively. However, the enzymetical clarificationhave a higher level preserved rate on another kinds of biochemical parameters such as titratableacidity、soluble solids、total flavone and so on than clarification with chitosan.2) The experiment of the screening clarify methods of Yonchun ponkan. The following sixkinds of clarification methods were used: The transmittance was50.2%when juice wascentrifuged for35minutes at4000r/min; The transmittance was36.8%when standing on atroom temperature for8hours; When clarified juice was heated, the transmittance was36.3%; When juice was freezed4hours, the transmittance was39.9%; When0.8g/L chitosan was addedand standing about65min at55°C, the transmittance was97.8%; When0.18%pectin enzymewas added in the juice and standing on4h at50°C, the transmittance was98.6%; Thetransmittance of juice was achieved more than95%by two methods are clarification of chitosanand pectin enzyme.Comparison of various indicators of Yonchun ponkan juice under the optimum processconditions of clarification method indicated the influenced factors pectin、total phenols、proteindecrease from366.00±4.70μg/m;595.53±20.62μg/mL;990.30±8.02μg/mL to186.24±44.32μg/mL,120.13±7.68μg/mL;26.42±0.30μg/mL,5.52±1.47μg/mL;557.87±4.67μg/mL,772.12±3.03μg/mL, respectively. However, the enzyme-tical clarification have a higher levelpreserved rate on another kinds of biochemical parameters such as titratable acidity、solublesolids、total flavone and so on than clarification with chitosan.3) The transmittance and VC content as the index,changing the temperature,researching thepomelo juice and ponkan juice.The results show that under the condition of preserving21days at4°C,the transmittance of pectinase clarification pomelo juice and chitosan clarification pomelojuice has decreased2.4%and0.8%, respectively; the transmittance of petinase clarificationponkan juice and chitosan clarification pokan juice have decreased1.1%and1.8%,respectively;While, at25°C the transmittance has deceased more.Under the condition of preserving27days at4°C, the VC content of petinase clarification pomelo juice and chitosan clarification pomelojuice has decreased46.1%and41.6%, respectively; the VC content of petinase clarificationpokan juice and chitosan clarification ponkan juice have decreased53.3%and41.7%,respectively; While, at25°C the VC content has deceased more. The chitosan treatment have amore stability of transmittance and the content of VC than pectinase enzymatic treatment. What’smore, pectinase clarified juice have heavy smell sensory evaluation (cooking flavor). Chitosancan improve the shortcomings of easy oxidation of fruit juice, have a clear role on the juice ofthe free radicals, and chitosan has a certain antibacterial character, therefore,it is not easy toproduce secondary precipitation in the process of fruit juice storage.4) Complex program of Guanxi pomelo juice and Yonchun ponkan juice. Two clarifiedjuice were used as raw materials and a variety of accessories were added in the experiment todesign an orthogonal experiment. The juice was scored according to color, smell and taste of thejuice. The results showed that Guanxi pomelo juice15%, Yonchun ponkan juice15%, sucrose8%, citric acid0.08%were the best parameters. The best sterilization conditions of compoundjuice was temperature95°C, time5min.