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《Journal of Fuqing Branch of Fujian Normal University》 2014-05
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Study on Debittering of Red Flesh Pomelo Peel by Enzyme and Process of Preserved Pomelo Peel

CHEN Xuemei;ZHANG Yingbin;CAO Shishi;College of Life Science, Longyan University;Minxi Food Research Institute, Longyan University;  
The debittering of red flesh pomelo peel by enzyme and the harding and candied technique of processing preserved pomelo peel were discussed. The results showed that when red flesh pomelo peel was debittering on these conditions as 0.3% naringinase, 60。C, pH4.0 for 60 min, the removing of naringin was 79.5%. Using the debittering red flesh pomelo peel as materials, when they were steeping in 0.3% calcium chloride for 1h, the harding result was better. Among five candied methods, candied in vacuum was better. The final product was good in color, flavor, taste and appearance.
【Fund】: 龙岩学院校立服务海西项目(JB12200)
【CateGory Index】: TS255.44
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