柑橘汁

本文研究了加工关键单元操作对柑橘汁理化指标及香气成分变化的影响。

This paper introduces the species , properties , influential factors of pigments inducing to the citrus juice color .

柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致，其含量的测定可用于控制柑橘类果汁的质量。

Bitterness in citrus juice is primarily due to the presence of both limonin and naringin , and determination of them is a standard in controlling the quality of juice .

利用柑橘汁调节发酵初始酸度应控制柑橘汁在20%以下，发酵原液的pH值调节在4.0左右，此时酒精产率高。

Besides , the use level of orange juice should be controlled below 20 % during the regulation of initial acidity and pH value of fermenting solution controlled at about 4.0 , which could produce high alcohol yield .

研究了柑橘汁中糖组成的高效液相色谱测定方法。

Determination of methidathion residue in orange juice by gas chromatography ;

黄金梨汁和柑橘汁混合发酵干型酒的初步研究

Preliminary Study on Dry Fruit Wine by Mixed Fermentation of Gold Pear Juice and Orange Juice

结果表明：完熟采收可使柑橘汁囊中葡萄糖、果糖、蔗糖含量明显提高。

The results showed the contents of glucose , fructose and sucrose were increased by delayed harvest .

结果表明柑橘汁中柠檬苦素含量在两种加工方式的均质和灭菌操作及工厂线浓缩操作之后明显增加。

The results show that after the homogeneity and sterilization by two processing ways and concentration operation by the production line in the factory , the content of limonin increases obviously .

利用柑橘汁和梨汁混合发酵酿制果酒，柑橘汁起到调酸和原料的双重作用。

Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production ( acid content adjustment and as raw materials ) .

下次你把西红柿、黄瓜多汁多籽儿的瓤挖出来的时候，就存着吧。加点橄榄油、醋、柠檬或者柑橘汁儿，这样的油醋汁别有一番清新爽口的味道。

The next time you scrape out the juicy ， seedy insides of tomatoes and cucumbers ， save them.Then mix with a little olive oil ， vinegar ， and citrus juice for a refreshing take on vinaigrette 。

实验结果表明，利用果汁混合发酵，柑橘汁的量小于20%时，能增加原酒的果香味和风味，使酒体更加饱满；果酒的香气来源于原料中的香气物质和发酵过程中产生的香气；

The experimental results suggested that orange juice ( use level less than 20 % ) could increase wine aroma and improve wine taste and perfect wine body , and the aroma of fruit wine came from raw materials and fermentation process .

如何减少柑橘汁芳香物质和营养物质的损失、如何减少柑橘汁中苦味物质的生成是柑橘汁产业调整和工艺优化需要考虑的关键问题。

How to reduce the loss of aromatic substance and nutrient substance and to prevent producing the bitter substance in the citrus juice are the key points that should be concerned when adjusting and optimizing the technological operation in the citrus juice processing .