Optimization of Processing Technology for Canned Red Grapefruit Juice Sacs
LUO Xiaojie
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 grapefruitjuice sacscanprocessing technology
Publication Date：2025-06-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 38-42 )