机构地区: 仲恺农业工程学院轻工食品学院
出 处: 《食品与机械》 2009年第1期124-126,共3页
摘 要: 用戴维斯(Davis)法测定柚皮苷的含量,研究β-环糊精(β-cyclodextrin,β-CD)、温度和作用时间对新会柑果汁的脱苦效果的影响。结果表明:β-CD的添加量为0.8%,在45~50℃之间作用时间45min柚皮苷的脱苦效果最好。 Studied the effect of β - cyclodextrin, temperature and action time on the debittering of citrus juice, and the naringin content was determined with Davis. The result showed that it is the best for naringin debittering with the amount of β - CD 0. 8%, processing temperature 45-50 ℃ and processing time 45 min.