摘要
"全食"概念日渐为消费者青睐的情况下,柑桔全果制汁是柑桔精深加工的重要方向之一,有效的脱苦降酸工艺对促进柑桔汁生产有重要意义。本文对柑桔汁脱苦的9种方法及降酸的6种方法进行了综述。
The high acidity of citrus juice limits its addition in food consumption ,and juice products from whole citrus contains more bitter substances （e.g.limonin and naringin）, which brings about bitter or astringent tastes that tend to be rejected by the consumer. This review discusses different methods for debittering and deacidification of citrus juice.
出处
《食品研究与开发》
CAS
北大核心
2015年第13期127-133,共7页
Food Research and Development
基金
"十二五"湖南省科技重大专项(2011FJ1047)
