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Method for debitterizing lemon juice

A lemon juice, debittering technology, applied in the direction of food science, can solve the problems of the physical and chemical index description of bitter substances, the score is greatly affected by human objective factors, and has no theoretical basis, and achieves low cost, convenient processing, and debittering. high bitterness effect

Inactive Publication Date: 2013-08-14
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Only the amount of β-CD added is investigated; it is only through human sensory evaluation, without specific physical and chemical indicators of bitter substances, without theoretical basis, and the score is greatly affected by human and objective factors

Method used

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  • Method for debitterizing lemon juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Select uninjured lemon fruit, clean it, peel it, squeeze the juice, filter and centrifuge to get lemon juice;

[0035] 2) Put the lemon juice in a 90°C water bath to inactivate the enzyme for 10 minutes, then cool down;

[0036] 3) Determination of bitter substance content and Vc content of lemon juice;

[0037] 4) Add β-cyclodextrin in the amount of 0.5g β-cyclodextrin per 100mL lemon juice to the lemon juice after deenzyme, mix it and put it in a water bath, and treat it at 40°C for 90 minutes;

[0038] 5) It was determined that the debitterness rate of the bitter substances limonin and naringin in lemon juice reached 66.74%, 20.16%, respectively, and the loss rate of Vc was 5.33%.

Embodiment 2

[0040] 1) Select uninjured lemon fruit, clean it, peel it, squeeze the juice, filter and centrifuge to get lemon juice;

[0041] 2) Put the lemon juice in a 90°C water bath to inactivate the enzyme for 10 minutes, then cool down;

[0042] 3) Determination of bitter substance content and Vc content of lemon juice;

[0043] 4) Add β-cyclodextrin in the amount of 0.5g β-cyclodextrin per 100mL lemon juice to the lemon juice after deenzyme, mix it and put it in a water bath, and treat it at 40°C for 60 minutes;

[0044] 5) It was determined that the debitterness rate of the bitter substances limonin and naringin in lemon juice reached 61.17%, 19.53%, respectively, and the loss rate of Vc was 5.55%.

Embodiment 3

[0046] 1) Select uninjured lemon fruit, clean it, peel it, squeeze the juice, filter and centrifuge to get lemon juice;

[0047] 2) Put the lemon juice in a 90°C water bath to inactivate the enzyme for 10 minutes, then cool down;

[0048] 3) Determination of bitter substance content and Vc content of lemon juice;

[0049] 4) Add β-cyclodextrin in the amount of 0.5g β-cyclodextrin per 100mL lemon juice to the lemon juice after deenzyme, mix it and put it in a water bath, and treat it at 30°C for 90 minutes;

[0050] 5) It was determined that the debittering rates of the bitter substances limonin and naringin in lemon juice reached 60.39% and 19.29%, respectively, and the loss rate of Vc was 4.40%.

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Abstract

The invention discloses a method for debitterizing lemon juice, belonging to the technical field of beverage preparation. The method comprises the steps as follows: firstly, selecting an undamaged lemon, cleaning, peeling, juicing, filtering and centrifuging to obtain the lemon juice; secondly, putting the lemon juice into a water bath kettle being 85-95 DEG C, deactivating enzyme for 8-15min, and cooling; thirdly, measuring the bitter substance content and the Vc content of the lemon juice; fourthly, adding 0.3-0.7g of beta-cyclodextrin into every 100mL of the lemon juice subjected to enzyme deactivation, uniformly mixing, putting a mixture into the water bath kettle, and processing for 60-120min at the temperature of 30-50 DEG C; and lastly, measuring the bitter substance content and the Vc content of the debitterized lemon juice, and calculating the debitterizing rate and the loss rate of the lemon juice. According to the method provided by the invention, the removal rate of bitter substances-limonin and naringin in the lemon juice is high, the loss rate of Vc is low, and the lemon juice with good flavor can be obtained; and meanwhile, the cost is low, the required equipment is simple and the processing operation is convenient.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, in particular to a method for debittering lemon juice. Background technique [0002] Lemon (Limon), also known as foreign lemon, is the fruit of the small evergreen tree fruit tree of the Rutaceae citrus genus. It is the third largest citrus species after orange and tangerine. Countries such as the country and the United States all have contained training. In my country, lemons are mainly produced in the southwestern region, among which Anyue County in Sichuan is the most, and its output accounts for more than 80% of the total lemon output in the country. Lemon is rich in Vc, sugars, citric acid, malic acid, niacin, quinic acid, hesperidin, naringin, Ca, P, Fe, VB l , VB 2 , coumarin and minerals and other essential nutrients for the human body; therefore, the processed lemon juice has strong anti-corruption, anti-oxidation, anti-aging, anti-coagulation and certain anti-cancer eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70A23L2/52
Inventor 高佳贺红宇朱永清罗芳耀李华佳袁怀瑜黄驰刘海霞
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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