Preparation method of bitter removed ponkan juice

Abstract

The invention discloses a preparation method of bitter removed ponkan juice. The preparation method comprises the operation steps of selection and pretreatment of a raw material, preparation of pulp, enzyme adding treatment, ultra-filtration, warehousing and frozen storage and the like, namely ponkan without obvious adverse change is used as the raw material, peels and membranes are removed after ripening treatment, the pulp is prepared by using a spiral juicer, a proper amount of beta-cyclodextrin is added after enzyme adding liquefaction, enzyme adding bitter removal and ultra-filtration treatment, and warehousing and frozen storage are performed. The method is convenient for operation and low in cost, and can adapt to industrialized large-scale production; the bitter removed effect of the ponkan juice produced by using the method is remarkable; and the natural flavor of the ponkan can be well reserved.

Description

technical field

[0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a preparation method of debittered ponkan juice. Background technique

[0002] Ponkan, also known as tangerine and white orange, is one of the varieties of citrus fruits and is widely planted in central and southern my country, especially in Hunan, Sichuan, Fujian and other places. Ponkan fruit has a high nutritional value. Ponkan juice is rich in minerals and vitamins, especially potassium, carotenoids, and vitamin C. It plays an important role in preventing certain diseases, maintaining myocardial function, and lowering blood pressure. Mid-to-late ripening ponkans are harmless, sweet and delicious when eaten fresh, and are very popular among consumers. However, after series processing into fruit juice, they produce a bitter taste that is unacceptable to consumers, which seriously hinders the deep processing of ponkans and poses a threat to the further dev...