Method for removing bitter taste of lemon juice with macroporous resin

Abstract

The invention discloses a method for removing the bitter taste of lemon juice with a macroporous resin, belonging to the technical field of drink preparation. The method comprises the following steps: selecting ripe and undamaged fresh lemons and washing, peeling and juicing the fresh lemons and filtering the juice to obtain the lemon juice; deactivating the enzyme of the lemon juice at 85-95 DEG C for 8-15 minutes and cooling the lemon juice; soaking the macroporous resin LS-803C in absolute ethyl alcohol, washing the macroporous resin LS-803C with an acid and an alkali and removing the impurities and then packing a column with the macroporous resin LS-803C; and passing the treated lemon juice through a resin column with height-diameter ratio of (5:1)-(20:1) at a flow rate of 2-11BV / h at a room temperature of 20 DEG C, thus obtaining the debitterized lemon juice. The method has the beneficial effects that the rates of removal of bitter substances in the lemon juice, especially naringin and limonin are respectively higher than 90% and 60%; the used resin can be reused, so that the processing cost is relatively low and the method is convenient to operate; the two bitter substances, namely naringin and limonin adsorbed by the resin can be further separated, purified and recycled.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a method for removing the bitterness of lemon juice by using a macroporous resin. Background technique [0002] Lemon (Citrus Limon, Bum F), the fruit of the small evergreen tree fruit tree of the Rutaceae Citrus genus, is the third largest citrus species after orange and tangerine. At present, the processing of fresh lemon fruit mainly focuses on the production of dried lemon slices and fruit juice beverages, and beverage manufacturing is also the main direction of citrus fruit processing in the world. But because all contain a large amount of bitter substances such as naringin and limonin analogue in fresh lemon peel, seed, pulp, produce " back bitterness " phenomenon in the processing process such as juicing, sterilization, storage, have seriously restricted lemon juice. The development of fruit juice beverage processing industry. [0003] Domestic l...

AI Technical Summary

Problems solved by technology

Enzymatic debittering has the advantages of strong specificity, mild reaction conditions, and no damage to the nutritional components of fruit juice. However, there is no efficient specific limonin debittering enzyme for sale in the market. The activated carbon adsorption debittering method is easy to operate. However, it has a certain adsorption effect on nutrients such as organic acids in lemon juice, which leads to an increase in the pH of the juice in the subsequent processing process, resulting in a sulfide odor, which seriously affects the quality of processed products; Pigment and aroma components also have a certain adsorption effect, reducing product quality; debittering by embedding method has the advantages of specific embedding and non-toxicity of bitter components in fruit juice, but it cannot effectively utilize bitter substances while encapsulating and debittering

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