Study on the technology of debittering of Changba pommelo juice by macroporous resin

The technology of debittering of Changba Shatianyu juice was studied by the domestic high-quality macroporous resins. The effects of debitter of the juice were studied with various factors, including different amount of resin, debittering temperature, debittering time, pH value and so on. Based on the results of single factor tests, the optimum conditions for the debittering of Changba Shatianyu juice using resin were investigated by response surface optimization. The results of best debitterize conditions were as follows:the resin usage was 6. 04%, adsorption time was 15min, adsorption temperature was 44. 4℃, rotation speed was 200r/min and juice’s pH was 5. 0. Under these conditions, the experimental delittering rate of polyphenols was 96. 31%, which was close to the predicted value of 96. 80%, and the contents of naringin and limonlids from citrus juice were both decreased to the threshold. The sensory evaluation of citrus juice was 4. 6 points, which was not bitterness.