椪柑汁胞硬化工艺的研究

Study on the hardening technology of Ponkan juice sacs

摘要: 以湘西椪柑果实为材料,通过单因素实验研究氯化钙浓度、温度、时间对柑橘汁胞的硬度与感官品质的影响,再通过正交实验得到硬化的最佳工艺。实验结果表明:在单因素实验研究中,汁胞的硬度随着氯化钙浓度和处理时间的增加而增大,感官分数随着氯化钙浓度和时间的增加均先增大后减小。汁胞硬度和感官分数随温度的升高先增大后减小,当温度为40℃时最大。正交实验表明,氯化钙浓度为0.3%、时间30 min、温度为40℃时硬度和感官品质最佳。

Abstract: The effect of calcium chloride ( Ca Cl2) concentration, temperature and time on the hardness and sensory quality of Xiangxi ponkan juice sacs were studied using single factor experiment and orthogonal test. The results showed that the hardness of the juice sacs increased with the increasing of Ca Cl2 concentration and treatment time.While the sensory scores increased first then decreased with the increasing of Ca Cl2 concentration and treatment time.The hardness and sensory scores first increased and then decreased with the increasing of the temperature, and the highest level was obtained when the temperature reached to 40 ℃. Orthogonal experiments showed that the optimum hardening technology was the concentration of 0.3% Ca Cl2, 30 min and 40 ℃.