Research On Processing Key Technology Of Citrus Changshanhuyou Fruit Drinks

The Citrus paradisi cv. Changshanhuyou, one of citrus variety of local characteristic andadvantages in Zhejiang Province and eligible for the national geographical indication protection of fruit,has a unique biological activity and flavor, and is a precious resource of citrus variety in China. Thefruit is mainly cosumed in fresh with a few of processed products, including huyou juice sac drinks,canned syrup huyou, huyou cystic canned, huyou peel preserves. The fruit contains ingredients rich inflavonoids and owns a unique rich aroma and edible peel rich in pectin and cellulose, thus has a greatpotential of developing healthy foods.In this paper, the processing technology of Changshanhuyou whole fruit drinks was studied. Thehigh concentration viscous huyou fruit drinks was made by peel slicing and debittering, juice debittering,honey addition and other ingredients adjustment, hot and cold impregnated exchange deployment,filling, sterilization and other processes. The main findings are as follows:The optimum debittering conditions for Huyou juice were adding resin into juice in an amount of10%of juice weight at40℃for2.5min. The removal rates of naringin and limonin in juice were64.6%and76.7%, respectively. The physicochemical parameters detected in Huyou juice before andafter debittering treatment indicated less loss of nutritious components in the treated juice.Debittering study for Huyou peel indicated that imported naringin debittering enzyme, domesticdebittering enzyme and the brine had some effect with the imported naringin debittering enzyme thebest, following the domestic debittering enzyme and saline. To achieve the expected moderatedebittering requirements and take into account the cost of production and other factors, we adoptedsaline debittering technology in the production of honey huyou tea. The optimal debittering conditionfor Huyou peel was soaking the peel into10%saline solution at80℃for10min according the result oforthogonal experiment.The formulation for honey huyou fruit drink was determined using the orthogonal experiment as10%honey,0.2%thickener,45%huyou, and40%white sugar in the weight ratio.In the process formulation, the addition of10%of pure honey and0.1%vitamin C had goodanti-browning effect on the honey huyou whole fruit drink. The storage tests at40℃showed that theproduct packed in PET bottle lost the characteristic of color, while the degree of discoloration in thosein glass bottles and EVOH barrier multilayer flexible packaging did not reduced the appearance qualityof the merchandise after storage for100days. This indicated the honey huyou whole fruit drink issuitable to be filled in glass bottle or EVOH barrier multilayer flexible container but not in PET bottle.The overall sensory score was2.95in the huyou fruit drink filled in glass bottle stored at40℃/75%(RH) conditions for120days, belonging unacceptable range, but the score vale was3.5afterstorage for100days and the product was acceptable. Microbial test results also indicated that, after120days at40℃, the total number of bacteria (a/g) was less than10and coliform counts (MNP/100g)less than30, which were fit with the relevant enterprise standard and no bulging cans phenomenon was found. Therefore, the commercial storage period can be more than18months for the productmanufactured following the best process conditions and the shelf life on the package can be marked for18months.