| Our country-China is the hometown of citrus, and it has many different species. It is widely cultivated in southern area, and is one of the most important fruit trees in economic status. Sweet orange accounts for the largest proportion, annual output accounts for about 2/3 of the total output of citrus. Sweet orange is sweet and sour moderate, fragrant and refreshing, it can be not only used as fresh food, can also be processed into a variety of beverage products, of it the granular orange drinks is a direct drinking with health care function. At present, orange beverage with complete citrus cyst is developing rapidly. The granular orange beverage on the market mainly used the tangerine as raw material of its production, the acid-base method is adopted to take off the capsule garment production, but the flavor of tangerine cysts is insipid, acid alkali method processing prone to heavy metal pollution; and the flavor of sweet orange cysts is strong, it has become a production of high quality with meat products preferred. It has become the first selection for the production of high quality with orange flesh. In recent years, researchers at home and abroad especially pay attention on biological enzymatic peeling in the application of citrus sacs gown. In the domestic, enzymatic peeling in can-ned citrus industry has been put into production, but because of low enzyme activity, high price factors, in the actual production of the citrus beverages products and didn’t get the promotion.The experiment uses oriental as raw material, through the pentosancomposite enzy-me peeling process conditions were optimized to get the best hydrolysis process; and comparing with the traditional acid and alkali method sac gown, to study their impact on the quality of orange cyst, and and using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS) studied on the changes of orange aroma components by different methods peeling.(1) Sac gown optimum technological research showed the more sugar content in the enzymolysis liquid, the higher the rate of whole sac gown rate; Primary and secon-dary order of test factors were enzyme concentration>temperature>enzymolysis time, enzymolysis time was significant factors, and enzyme concentration and the enzyme solution for extremely significant factors. The best combination of each factor was A3B3C2, the enzyme concentration was 0.35%, enzymolysis temperature to 50℃, enzy-molysis time reaches 40min, sac gown basic was removed and the orange was compa-ct integrity, the content of reducing sugar in the enzyme solution for 7.633g/100mL.(2) After different peeling sac gown approach showed compared with traditional alkali method, the sensory quality and main nutrients of juice sac gown by enzymatic method stored better, and the color of orange juice and the damage to antioxidants was smaller, the effect of scavenging free radicals was better.(3) Using the method of solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) to detect the aroma components of orange juice by different processing. The results showed that,3 kinds of orange juice samples were detected a total of 81 kinds of aroma components,35 kinds of were alkanes olefins,15 kinds of were alcohols,15 kinds of were esters,6 kinds of were aldehydes,5 kinds of were ketones,5 kinds of were other substances. The kinds and contents of aroma components of orange juice samples by three kinds of different processing methods were different, the freshly squeezed orange juice were identified 62 compounds by GC-MS analysis; the aroma components of juice by enzymatic sac gown processing were 57 species; the total composition of aroma of juice that sac gown peeling by acid and alkali method were 43 species. And these substances existed a lot of isomers, its molecular constitution mainly had C10, C11, C13, C15 that contained some hydrocarbons and carbon alcohols.(4) Three orange juice samples by different processing methods, alkanes olefin, aldehyde and ester content of relative difference were more apparent. The total contents change of alcohols and ketones was relatively small by different methods of sac gown peeling. Different methods of treatment of two kinds of method of peeling treatment changes after total contents of alcohols, ketones was relatively small; compared with freshly squeezed, hydrocarbon of orange juice sac gown by enzymatic method was slightly lower, but hydrocarbon of orange juice sac gown dealed with acid-base method was reduced more than 1 times; Aldehyde by enzymatic sac gown was increased by more than 6 times, and acid-base method sac gown fell by 47.79%; other esters by enzymatic sac gown treatment increased 1.62 times and 4.70 times respectively, but respectively increased by 34.38% and 1.91 times dealed with acid-base method. |
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