| In recent years, the citrus juice sacs’ drinks are more and more popular in the domestic market and the development of this market has great potential. In order to make full use of the citrus fruit resources, the processing quality of the citrus juice sacs had been studied in this paper. This research was to investigate the method of establishing the sensory quality evaluation system of citrus juice sacs, establish the sensory evaluation system and select the appropriate citrus varieties according to the sensory evaluation and physico-chemical analysis. And also the key processing technology of citrus juice sacs and the effects of the technology on juice sacs quality were studied, which provided the theoretical reference to processing technology, facility selection and sensory evaluation. The main results were indicated as follows:1The establishment of sensory evaluation system for citrus juice sacs quality were studied. Based on the fuzzy binary contrast a special expertise investigation was done and selected out8items of sensory quality parameter for evaluating the quality of citrus juice sacs. And then by means of the statistics methods, Scoring criteria of sensory quality index was established. Furthermore, the quality evaluation system was established for citrus juice sacs. And the correlation between physicochemical indexes and sensory evaluation were studied. Sensory score and soluble solid were significant positive correlation. Sensory score and chromaticity a*were highly positive correlation. Sensory score and rigidity were moderate positive correlation. The juice sacs product had better quality when its’ soluble solid, chromaticity a*, rigidity were higher in a certain range. Through the analysis of sensory evaluation and physicochemical indexes, xiangxi ponkan was selected as the processing variety.2Taking xiangxi ponkan as the research object, the method and condition of membrane peeling、separation and hardening processing technology were studied. Through single factor and orthogonal test to obtain the best membrane peeling technology of acid enzymatic conditions were0.4%of acid concentration,1%of pectinase concentration,45℃, pH3.5. Through single factor and orthogonal test to get the best conditions of separation process were0.4%of acid concentration,30℃of acid treatment temperature,30min of acid treatment time,120ml/s of water momentum and120s of shower time. Through single factor and orthogonal test to get the optimum hardening conditions were0.3%of calcium chloride concentration,30min,40℃.3The effect of the key processing technology on juice sacs quality. By the comparison of three processing technology, the effect of separasion process was more important to the content of soluble solid and Vitamin C, and the effect of hardening process was more important to rigidity. The sensory quality of juice sacs was decreased after membrane peeling and separation process, while the sensory quality of juice sacs was increased after hardening process. In the membrane peeling and separation process, the brightness, red and yellow value of the juice sacs were decreased, while the brightness were slightly increased in the hardening process. The effect of key processing technology on aroma components of juice sacs was also studied.24aroma components in unprocessed juice sacs was indentified and analyzed.6aroma components in juice sacs under each process was indentified and analyzed, they were Myrcene、D-Limonene、Limonene、γ-Terpinene、 trans-Limoneneoxide and Ethyl Acetate. The key processing technology had an important influence on aroma components of the juice sacs, and the loss of aroma components in each process was very large. The loss rates of hydrocarbons and esters were around80%in processing, except for hydrocarbons in hardening process which is31.52%. The loss rate of hydrocarbons was higher in membrane peeling and separation process, but lower in hardening process; the loss rate of esters was higher in hardening process. |
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