红西柚囊胞罐头加工工艺优化研究

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中图分类号：S666.3 文献标志码：A 文章编号：1008-1038（2025）06-0038-05

DOI： 10.19590/j.cnki.1008-1038.2025.06.007

Optimization of Processing Technology for Canned Red Grapefruit Juice Sacs

LUO Xiaojie

（Guangxi Subtropical Crops Research Institute，Nanning 53ooO1， China）

Abstract： The canned grapefruit juice sacs were processed using red grapefruit as raw material，and the sensory score was used as indicators to analyze the effects of calcium lactate，sucrose，citric acid and β -cyclodextrin addition on the sensory quality of grapefruit cyst juice cans，and the canning process was optimized through orthogonal experiments.The results showed that the optimal processing technology for canned red grapefruit juice sacs was： calcium lactate hardener added at 0.50% ， sucrose added at 28% ， citric acid degree regulator added at 0.10% ，and β -cyclodextrin added at 0.50% . The canned grapefruit produced by this process had plump juice sacs，clear and transparent syrup，a sweet and sour taste，a strong and fragrant aroma，and the highest sensory score（89.6）.After testing，the canned grapefruit juice sacs met the hygiene requirements of GB 7098—2015.

Keywords： Red grapefruit; juice sacs; can; processing technology

近年来，我国一直是世界上最大的罐头生产国和出口国，罐头产品年出口量约占全世界的1/4，出口近200个国家和地区，主要出口美国、加拿大、澳大利亚、欧盟、日本、韩国和东盟等国家和地区。（剩余6028字）