低溫滅菌、果膠分解酵素與吸附性樹(shù)脂處理對(duì)金柑全果系果汁品質(zhì)之影響
低溫滅菌、果膠分解酵素與吸附性樹(shù)脂處理對(duì)金柑全果系果汁品質(zhì)之影響
| 刊 名 | 臺(tái)灣園藝 |
| 卷期／出版年月 | 52卷4期 (2006/12) |
| 頁(yè)次 | 457-466 |
| 資料語(yǔ)文 | 中文 |
| 摘要 | 黃熟之長(zhǎng)實(shí)金柑經(jīng)研磨榨汁後，經(jīng)90℃加熱30秒滅菌，造成果汁之水溶性果膠增加、螯合性果膠及鹼溶性果膠減少、類(lèi)胡蘿蔔素含量減少、混濁度增加、黏度增加、色澤等品質(zhì)因子顯著之改變。將鮮榨金柑果汁500mL分別添加PectinexUltra SP-L和CitrozymCloudy-L酵素液各0.1%處理後，顯示果膠酵素處理可以增加果汁中的可溶性固形物及總不溶性固形物含量、黏度降低、水溶性蛋白質(zhì)含量明顯減少、及色澤改變等。金柑果清，分別加入不同量(1g、2g、3g，乾重)之AmberliteXAD-16樹(shù)脂及AmberliteXAD-7HP樹(shù)脂，以分析兩種樹(shù)脂對(duì)去除金柑果汁內(nèi)苦味物質(zhì)之能力及對(duì)果汁品質(zhì)之影響，分別以3g/100gXAD-16樹(shù)脂及XAD-7HP樹(shù)脂處理含檸檬苦素16.6mg/L之金柑果清60min，約可去除80-90%之檸檬苦素，且仍保有果汁相似之品質(zhì)。 Quality characteristics of comminuted kumquat(Fortunella margarita Swingle) juice were analyzed both before andafter Pasteurization. Heat treatment resulted in significantdifferences on some of the physical or chemical properties ofkumquat juice. Two pectinases were added into the juice fordecrease the viscosity? however, it also made juice quality changedat the same time. The major bitter material in kumquat juice islimonin. The bitter taste plays one of the most important roles onthe acceptability of kumquat juice. For the purpose of decrease thecontent of limonin in juice, adsorbant resins were used to descendthe limonin content below the threshold as well as kept a relativegood quality of juice. |
