Limiting Factors Of Guanxi Honey Pomelo Juice And Control Points

Guanxi honey pomelo from Pinghe of Fujian has rich nutrition, but the deep processingamount to less than1%of production is not conducive to facilitate the development of it. In thisstudy, the Guanxi honey pomelo is as raw material. According to the currently domesticbeverage market trend, study of Guanxi honey pomelo fruit-based juice, not only provides aneffective solution to the utilization of pomelo,but also can be the prosperity of the market, hasbecome a new economic growth point. By comparison of several common stabilizers onsuspension stability of fruit to choose some suitable ones in the study.And in the experiment,fruithardening treatment, screening of stabilizer of juice, sugar acid ratio and the deployment ofdebittering treatment were studied. The results show that: the best hardening conditions of fruitfor under38℃, with0.4%of the calcium chloride solution for30min; using0.3%pectin+0.08%agar+0.45%CMC can make juice with better suspension effect; the optimal allocationscheme of water juice respectively sugar acid ratio28.6:1and15%juice sugar acid ratio40:1obtains good taste; in water fruit juice drinks the best bitter condition for juice pH value is4,naringin enzyme dosage is5mg.mL^-1, enzymolysis temperature of60℃, enzymolysis time80min;while in15%fruit juice drinks the best bitter condition for juice pH value is4, naringinenzyme dosage is5mg.mL^-1, enzymolysis temperature of60℃, enzymolysis time60min.