Shao Xian, Chen Hong, Pan Haibing, Ritenour Mark A, Hu Cuifeng, Xu Qinchao, Bao Xiulan
College of Engineering, Huazhong Agricultural University, No 1, Shizishan Street, Wuhan, 430070 Hubei China.
University of Florida Indian River Research and Education Center, Ft. Pierce, FL 34945-3138 USA.
J Food Sci Technol. 2021 Oct;58(10):3790-3797. doi: 10.1007/s13197-020-04839-y. Epub 2020 Oct 22.
Peeling of citrus fruits is the key procedure in the production of citrus products such as canned citrus and citrus vinegar. In order to facilitate this peeling process, Blanco is usually heated. The treatments of steam blanching and air cooling were carried out in the citrus peeling experiment. The anatomical details of citrus peel were also observed after steam blanching. The results indicated that the duration of steam blanching had a significant influence on peelability of Blanco ( < 0.01). With the proceeding of steam blanching, the maximum stripping force and the maximum stripping length of the citrus peel decreased. Two minutes after steam blanching, parenchyma cell structure and vascular elements were destroyed. The duration of cooling treatment has no significant impact on the peelability of the citrus ( > 0.05). The content of titratable acid, total soluble solid and vitamin C were considerably influenced by steam blanching. When steam blanching duration was within 2 min, the color change ∆E was less than 3.0, indicating no significant color change. This study determined 2 min to be the optimal steam blanching duration for achieving the best peelability and quality of peeled citrus, and 5 min or less to be optimal cooling duration. Overall, this study provides a theoretical guideline for the application of the steam blanching treatment in the citrus production.
柑橘类水果的去皮是柑橘罐头和柑橘醋等柑橘产品生产中的关键工序。为了便于去皮过程，通常对布兰科柑橘进行加热。在柑橘去皮实验中进行了蒸汽热烫和空气冷却处理。蒸汽热烫后还观察了柑橘皮的解剖细节。结果表明，蒸汽热烫时间对布兰科柑橘的去皮性有显著影响（<0.01）。随着蒸汽热烫的进行，柑橘皮的最大剥离力和最大剥离长度降低。蒸汽热烫两分钟后，薄壁细胞结构和维管束被破坏。冷却处理时间对柑橘的去皮性没有显著影响（>0.05）。可滴定酸、总可溶性固形物和维生素C的含量受蒸汽热烫的影响较大。当蒸汽热烫时间在2分钟以内时，颜色变化∆E小于3.0，表明颜色变化不显著。本研究确定2分钟为实现最佳去皮性和去皮柑橘品质的最佳蒸汽热烫时间，5分钟或更短为最佳冷却时间。总体而言，本研究为蒸汽热烫处理在柑橘生产中的应用提供了理论指导。
