以金柑果实为原料,采用β-环状糊精包埋法对金柑果汁的脱苦工艺进行了研究.结果表明:当β-不状糊精用量为0.6%,果汁温度40℃,处理时间60min,金柑果汁中柚皮苷的脱除率达87.21%,脱苦工艺影响因素从大到小依次为:β-环状糊精用量、果汁温度、处理时间.%The debittering technology of kumquat juice by using β-eyclodextrin embedding method was studied in this paper. The results showed that the removal rate of naringin of kumquat juice could reach 87.21％ using the debittering condition with 0.6％ β-cyelodextrin at 40 ℃ for 60 min. The contributing factors listed from the more to the less was the dosage of β-eyelodextrin, temperature and action time.
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