冷凍濃縮與柑橘全果系果汁之調配

Freeze-Concentration and Preparation of Comminuted Citrus Fruit Juice

方祖達(Tzuu-Tar Fang) ； 黃永傳(Yung-Chuan Huang) ； 蔡平里(Ping-Li Tsai) ； 區少梅(Andi O. Chen)

《中國園藝》 24卷1期 (1978/01) Pp. 11-19

https://doi.org/10.6964/JCSHS.197801.0011

摘要

近年來臺灣果汁之內外銷數量劇增，由於原料水果之供應豐富，而柑橘之全果系果汁將更可適合國外市場之需求。爲了確保柑橘果汁之更佳品質與風味起見，冷凍濃縮法包括凍結、搔面式熟交換及冰晶之分離系統被應用，再將果粕或果皮經膠磨機三成微粒化後混入濃縮汁中，則可達到製造柑橘全果系濃縮果汁之目的了。
達到此原果汁濃度三倍之濃縮果汁，可依所設定冷凍濃縮條件之冷凍濃縮機中經三次或三階段之凍結和冰晶之分離而得之。由試驗之結果指出其品質與主要果汁成分均能均佳，卽表示此濃縮汁經加冷水稀釋到原果汁之濃縮度後品評結果均令人滿意。本研究提供一良好之濃縮全果系果汁之混合本文是用桶柑汁一份，晚侖西亞橙汁二份及其皮泥或果粕泥一份混合而成。

並列摘要

Fruit juices have been increasingly exported and local comsumption here in Taiwan in the recent years. With the abundant raw citrus fruit supplying, the more comminuted citrus fruit juices will be met the foreign market requirement, In order to keep the better quality and aroma of citrus juice, a freezing concentration method with a modified freezing, scraping, and ice separation system, and to grind the fruit pulp or peel with a Fryma corundum stone mill, the comminuted citrus juice in concentrated form was successfully established by this study.
The concentrate, about three times from the original juice, which was Prepared by the freeze-concentration method under its operating condition with the ice crystal separation by centrifuging through three concentration stages, showed its quality and main components can maintain well as shown by this experiment. The concentrated juices of Valencia range, Tankan and Shueh-kan oranges had shown their good organoleptic evaluation scores in their diluted juices with two times of cold water before panel test, The best mixed formula for the concentrated juice was blended with one part of concentrated Tankan or Shueh-kan juice, two parts of concentrated juice and one part of peel or pulp puree of Valencia orange is strongly suggested by this study