漂烫对宽皮橘去皮性能及橘皮微观结构影响的研究

Effect of Blanching on Citrus Peeling Performance and Citrus Peel Microstructure

摘要:

以宽皮柑橘为原料，漂烫不同的温度和时间，以柑橘整果刺穿力和橘皮拉伸性能等力学性质，橘皮蜡质、白皮层的微观结构等研究漂烫对柑橘去皮性能的影响；以去皮柑橘感官评价（果香、口感及白皮覆盖率）和理化性质（固形物含量、还原糖含量、可滴定酸含量及Vc含量）为评价指标定量柑橘最佳漂烫方式。结果表明，不同的漂烫条件导致橘皮力学性质不同，适当的漂烫能降低柑橘整果的刺穿力，增强橘皮抗拉强度，这是通过改变柑橘外果皮蜡质层的组织形态和白皮层中纤维素-果胶的经纬结构实现的。85 ℃下漂烫70 s柑橘整果刺穿力较小（8.68±0.04 N），但橘皮抗拉强度增加（0.18±0.05 MPa），且柑橘果香和口感增强，去皮后白皮覆盖率显著降低，从而增强了去皮效果。因此，漂烫能通过影响橘皮力学性质和微观结构增强去皮性能。

Abstract:

Citrus reticulata was used as the raw material to investigate the effects of different blanching temperatures and times on peeling performance by measuring mechanical properties, including whole fruit puncture force and tensile strength, and the microstructures of wax layer and albedo layers. The sensory evaluation of peeled citrus fruits (aroma, taste, and the coverage of albedo layers) and the physicochemical properties including solids content, reducing sugar content, titratable acid content, and vitamin C (Vc) content were used to quantitatively determine the optimum blanching method. The results showed that different blanching conditions led to different mechanical properties of citrus peel. The appropriate blanching conditions reduced the whole fruit puncture force and enhanced the tensile strength by changing the morphology of the tissues in the citrus pericarp wax layer and the cellulose-pectin intertwined structure in the albedo layer. The citrus blanched at 85 ℃ for 70 s had a relatively low whole fruit puncture force (8.68±0.04 N), but an enhanced tensile strength (0.18±0.05 MPa). In addition, the aroma and taste improved and albedo layer coverage decreased significantly, thus enhancing peeling performance. Therefore, blanching can enhance citrus peeling performance by influencing mechanical properties and microscopic structure of the citrus peel.