Study On The Effect Of Three Kinds Of Methods Of Lemon Juice Debittering

Lemon is classified as Citrus Limon (L.) Burm.f. Lemon is the third most important Citrusspecies after orange and mandarin. In our country, the lemons produced mainly from South-western areas, with currently China’s largest concentration of lemon fruit producing areas-anyue County, Sichuan, which accounted for lemon80%percent of total production.Lemon is loved by the peoplefor its rich in nutrients and unique flavor, while both edible and medicinal value.Thelemon fruit acidity is so high that haslimited its fresh appetit to a certain extent. Therefore, Carrying out lemon fresh fruit processing to solve the small fruit sales and increasing added value of products are the key to extend the lemon industry chain.At present, lemon fresh fruit processing is mainly primarily for producing the lemon dry plate and fruit punch manufacture. The drink manufacture is also the world main direction on citrus fruits processing. But because fresh peel, seed and fruit pulp in the lemon include massive naringin and limonin analogues which canproduce "bitter aftertaste" phenomenon after pressing out the juice, sterilization, storage and other in the processing processes,has seriously restricted the development of lemon fruit punch processing industry. Therefore, With lemon as raw material in this study, through the enzyme, bata cyclodextrin embedding method, resin adsorption method ofthree kinds methods for parameters of best lemon juice debittering technology of selection under the condition of industrial production, compared with the different effect of methods in fruit juice quality change on the lemon juice processing process, and compared the advantages and disadvantages of different methods from the angle of production, aimed at to provide the theoretical foundation for the lemon fruit punch processing production.The paper’s main conclusions are as follows:(1) With lemon as test materials, using naringin enzyme to study on debittering technology of the lemon juice, investigatednaringin enzyme dosage, temperature and enzymatic hydrolysis time for the effect of naringin debitterizing in lemon juice by single factor and orthogonal experiments.It has concluded the best process conditions of naringinenzyme debittering for the lemon juice:naringin enzyme for2g/L with lemon juice, enzymatic hydrolysis temperature of50℃, enzymatic hydrolysis for60min.Under these conditions, lemon juice of naringin removal rate was more than23%.(2) With lemon as test materials, systematically studing the method of optimal debitterizing process of freshly squeezed lemon juiceby adding the bata cyclodextrin embedding, takes debitterizing rate of bitter substances and loss rate of Vc as index,respectively investigates the addition amount of the bata cyclodextrin, temperature and acting time of lemon juice debitterzing effect, based on the single factor experement, by orthogonal test that freshly squeezed lemon juice of bata cyclodextrin debittering optimal process is:The amount of bata cyclodextrin for5g/L juice, reaction temperature for40℃, reaction time for90min, the removal rate of naringin and limonin reach20.16%、66.74%, the loss rate of Vc is5.33%, debittering effect is good.(3) Lemon juice for testing raw materials, with the method of adsorption debitterizing, Study the static adsorption debitterizing screening of resin and the use of resin removal bitter substances in lemon juice and dynamic adsorption process.Through the static adsorption coarse sieve experiment, from8kinds of macroporous adsorption resin and5kinds of ion exchange resin in optimizing the R1and R3, R5, R6four of naringin and limonin has good adsorption effect and resin of juice less nutrient loss, Through static kinetic curve of the four kinds of resin, found that R1and R6resin for lemon juice of naringin and limonin adsorption is better. Through static adsorption isotherm of Rl and R6, found the R6resin for adsorption isotherm of naringin and limonin respectively with Langmuir equation and the Freundlich equation fitting degree is best,So R6resin has a good static adsorption performance for naringin and limonin in lemon juice.Through the dynamic adsorption process research, R6optimum technological parameters of dynamic adsorption resins were identified as follows:at room temperature under15～20℃, column operation flow velocity5BV/h, height-diameter ratio of10:1,Resin dynamic debitterizing effect is better.(4) Taking the debitterizing effect and debitterizing cost as investigation index, uses the naringin enzyme, beta cyclodextrin embedding and macroporous resin adsorption of three debitterizing methods for best debitterizing process comparison experiment on lemon juice. The results showed that the macroporous resin adsorption method is the best debitterizing effect and the lowest cost on debitterizing, it is beneficial to industrialized production; Beta cyclodextrin embedding method is second; Enzymatic debitterizing effect is the worst and debitterizing cost is highest.