王绪模¹，沈秋霞²，朱克永²，陈一萌³

（1.四川省轻工业研究设计院有限公司，四川成都 610081；

2.四川工商职业技术学院，四川都江堰 611830；

3.四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：以天宝蜜柚为原料，采用碳酸氢钠溶液进行浸泡后，用热水漂烫，再用柠檬酸溶液浸泡处理对蜜柚果皮和果肉进行脱苦。为了达到更好的脱苦效果，本试验以柚皮苷脱除率为评价指标，通过单因素试验探究碳酸氢钠溶液浓度、碱液浸泡温度和碱液浸泡时间对柚皮苷脱除效果的影响，并结合正交试验优化得出碱液浸泡处理的最佳工艺参数为碳酸氢钠溶液浓度0.4%，碱液浸泡温度30 ℃，碱液浸泡时间3 min，在此条件下蜜柚果皮中柚皮苷脱除率为90.19%，果肉中柚皮苷脱除率为92.02%，脱苦后的果皮略带苦味，果肉基本不具有苦味。

关键词：蜜柚；脱苦工艺；柚皮苷

中图分类号：TS255.36 文献标识码：A 文章编号：1674-506X（2022）02-0107-0004

Study on the Removal Technology of Bitter Substances in Honey Pomelo

WANG Xumo¹，SHEN Qiuxia²，ZHU Keyong²，CHEN Yimeng³

（1.Sichuan Light Industry Research and Design Institute Co., Ltd., Chengdu Sichuan 610081, China;

2.Sichuan Technology and Business College, Dujiangyan 611830, China;

3.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：Taking Tianbao honey pomelo as raw material, the peel and flesh of honey pomelo were soaked with sodium bicarbonate solution, blanched with hot water, and then soaked with citric acid solution to remove bitterness. In order to achieve better debitterness effect, the removal rate of naringin was used as evaluation index,  and the effects of sodium bicarbonate solution concentration, alkali soaking temperature and alkali soaking time on the debitterness effect were explored through single factor test. Combined with orthogonal test, the optimal process parameters of alkaline soaking treatment were optimized as follows: the concentration of sodium bicarbonate solution was 0.4%, the soaking temperature was 30 ℃, and the soaking time was 3 min. Under these conditions, the removal rate of naringin in pomelo peel and pulp was 90.19% and 92.02%, respectively. The peel had a slightly bitter taste, and the pulp basically had no bitter taste.

Keywords：honey pomelo; debitterize technology; naringin

doi：10.3969/j.issn.1674-506X.2022.02-016

收稿日期：2021-11-10

基金项目：四川省科技厅重点研发项目（2020YFN0149）

作者简介：王绪模（1963-），男，高级工程师。研究方向：方便食品。

引用格式：王绪模,沈秋霞,朱克永,等.蜜柚中苦味类物质脱除工艺研究[J].食品与发酵科技,2022,58(2):107-110.