Utilization of Citrus By-Products and Wastes as Beverage Clouding Agents

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概要

• 論文の詳細を見る

• Citrus by-products and wastes such as molasses, concentrated citrus peel juice, and pulp wash were subjected to fermentation, pectolytic teratment and extraction with alcohol to obtain natural beverage clouds and also to improve cloud strength and stability. After fermentaiton with bakers' and brewers' yeasts, the soluble solid contents of various citrus by-products and wastes were decreased by 50-60%, while their viscosities were reduced by 10-20%. Fermentation of citrus peel juice concentrate increased cloud strength significantly, whereas in both fermented pulp wash and molasses, cloud strength was very weak. The pectolytic treatment of peel juice concentrate resulted in a viscosity reduction of about 90%, but had little effect on cloud strength.However, alcohol extraction of peel juice concentrate reduced cloud strenght drastically. This cloud obtained from fermentation peel juice concentrate had limited stability in a model test beverage (MTB) system, but was found by a preliminary taste panel to have no off-flavor in a two-month storage test.

• 社団法人日本生物工学会の論文
• 1995-08-25

著者

• Baker R

  U.s. Citrus Subtropical Products Lab. Florida Usa

• SREENATH HASSAN

  Institute of Food and Agricultural Science, Citrus Research and Education Center

• CRANDALL PHILIP

  Institute of Food and Agriculture Sciences, Citrus Researach and Education Center

• BAKER ROBERT

  Subtropical Products Laboratory

• Sreenath Hassan

  Institute For Microbial And Biochemical Technology Forest Products Laboratory:(present Address)defen

• Sreenath Hassan

  Institute Of Food And Agricultural Science Citrus Research And Education Center:suctropical Products

• Crandall Philip

  Institute Of Food And Agriculture Sciences Citrus Researach And Education Center:(present Address)de

関連論文

• Utilization of Citrus By-Products and Wastes as Beverage Clouding Agents
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