Bitterness removing method of citrus juice

A citrus juice and debittering technology, applied in food science and other directions, can solve the problems of low reuse rate, high cost, poor specificity, etc., and achieve the effects of high reuse rate, quality improvement, and strong adsorption specificity.

Inactive Publication Date: 2016-08-24
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, especially for the technical problems such as poor specific

Method used

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  • Bitterness removing method of citrus juice
  • Bitterness removing method of citrus juice
  • Bitterness removing method of citrus juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of debittering method of citrus juice of the present invention, technological process is as figure 1 Shown (omit sensory evaluation), comprise the following steps:

[0026] (1) Weighing: 0.1 g of graphene oxide powder (commercially available) was weighed, and 1 L of citrus juice was weighed, specifically, sweet orange juice.

[0027] (2) Oscillation: Add the graphene oxide powder in step (1) directly into the citrus juice, oscillate at a constant temperature at 20°C for 2 hours, and the oscillation frequency is 180r / min.

[0028] (3) Adsorption: After the oscillation, the oscillation liquid obtained in step (2) was placed in a refrigerator at 4° C. for 6.0 h to allow the graphene oxide to adsorb the bitter components in the citrus juice to obtain an adsorption liquid.

[0029] (4) Filtration: The adsorption liquid obtained in step (3) is subjected to refrigerated centrifugation and filtration, the centrifugal speed is 8000r / min, and the refrigerated centrifugati...

Embodiment 2

[0041] A method for debittering citrus juice of the present invention, comprising the following steps:

[0042] (1) Weighing: Weigh 0.1 g of graphene oxide powder, and weigh 1 L of citrus juice, specifically Newhall navel orange juice.

[0043] (2) Oscillation: Add the graphene oxide powder in step (1) directly into the citrus juice, oscillate at a constant temperature at 20°C for 2 hours, and the oscillation frequency is 180r / min.

[0044] (3) Adsorption: After the oscillation, the oscillation liquid obtained in step (2) was placed in a refrigerator at 4° C. for 6.0 h to obtain the absorption liquid.

[0045] (4) Filtration: The adsorption solution obtained in step (3) is subjected to refrigerated centrifugal filtration at a rotating speed of 8000r / min, and the refrigerated centrifugation time is 20min, so as to completely separate graphene oxide. After filtration, debittered citrus juice was obtained, and graphene oxide was recovered.

[0046] (5) For the citrus juice befo...

Embodiment 3

[0057] The debittering method of the citrus juice of the present embodiment is basically the same as that of Example 1, except that the ratio of the mass of graphene oxide to the volume of the citrus juice is 0.3g: 1L, and the selected citrus is sour orange. Under this condition, the main bitter substances and nutrients in lime juice and the conclusions of the debittering rate are as follows:

[0058] Table 7 Changes in content of main bitter substances in citrus juice before and after debittering and calculation of debittering rate

[0059]

[0060] Table 8 Changes in nutrient content of citrus juice before and after debittering and calculation of loss rate

[0061]

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Abstract

The invention discloses a method for debittering citrus juice. The debittering method is realized by graphene oxide absorbing bitter components in citrus juice, comprising (1) adding graphene oxide into citrus juice for oscillation; (2) ) Static adsorption of the oscillating liquid at low temperature; (3) Freezing and centrifugal filtration of the adsorption liquid to obtain debittered citrus juice. The method for debittering citrus juice of the present invention has high debittering rate, strong specificity, reusability and low cost.

Description

technical field [0001] The invention relates to a method for processing citrus juice, in particular to a method for debittering citrus juice. Background technique [0002] my country is rich in citrus resources, and its output and planting area rank among the top in the world. Citrus is also a very popular fruit in daily life, rich in citric acid, malic acid, carotenoids, vitamins, sugars and other nutrients. In the process of citrus juice processing, there will be obvious bitterness, so how to effectively remove the bitter substances in citrus is an important problem in the current production. The source of bitterness of citrus fruit juices is mainly composed of two types of substances: one is triterpenoid compounds represented by limonin, etc.; Flavanone glycosides. [0003] The debittering methods that have been reported so far include: adsorption method, adding bitterness inhibitor method, immobilized cell debittering method, supercritical CO 2 Debittering method, me...

Claims

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Application Information

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IPC IPC(8): A23L5/20
Inventor 单杨付复华李绮丽刘伟苏东林
Owner HUNAN AGRI PRODS PROCESSING INST
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