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Grapefruit (Citrus Changshan-Huyou YBChang), also known as a grapefruit. The fruit has a high nutritional value and medicinal value. Which plump flesh, crisp, juicy, sweet and sour moderate, Gan slightly bitter, heavy and mellow taste; peel contains a variety of medicinal ingredients, edible. Therefore, the subject is the object of Fruit, grapefruit berry drinks and grapefruit peel fudge products processing-related research. The experiment main conclusions are as follows: 1) test complex stabilizer recipe: composite colloidal 0.20% (0.04% sodium carboxymethyl cellulose, xanthan gum, 0.06%, 0.04% agar, sodium alginate, 0.06%) sucrose concentration of 8.0%, pH4.5. 2) At the same time, explore the best combination of the rheological properties of the composite stabilizer, to provide a theoretical basis for the process of the product as well as be able to maintain a longer period of suspension stability. On rheological characteristics of the composite colloidal solution concentration of 0.2% was typical pseudoplastic characteristics, non-Newtonian fluid, using the power law model of the flow curve of the adhesive solution on fitting analysis, 0.2% the composite colloidal rheological curve equation is Y = 0.1505.X0.6620 (X-shear rate, the Y-shear force values; R2 = 0.9976); the thixotropy measurement results show that under the conditions of 30 ° C, concentration of 0.2% non-thixotropy adhesive solution, i.e. in the adhesive system to return to a short time without the force required for the system state; dynamic viscoelastic experiments show that, under certain conditions, when the concentration of 0.2%, with the vibration frequency increases, the system exhibits the nature of the fluid from the low-frequency region of the weak elastic properties gradually transformed into a high-frequency region. Temperature, pH and sucrose will affect the rheological properties of the adhesive solution. Wherein the temperature change to a certain extent affect the colloid molecules between the structure of the irreversible change, and the entire heating - cooling processing process no significant conformation change temperature Tm of (changes in the modulus of the most intense of the temperature range); pH of in the 4.0- the range of 4.5 to 0.2% of the adhesive viscosity of the solution was less affected; adding 8.0% of the sucrose will increase the viscosity of the adhesive solution, while the solution has a typical visco-elastic characteristics more stable and viscoelastic alternately trends . Meanwhile, the comparative adhesive and a single rheological properties of the colloidal solution, the results show that under certain conditions, 0.2% of the composite colloidal solution has a good performance in terms of viscosity and thixotropy. Further, the infrared scanning results showed that the four kinds of colloidal After blending, the role of hydrogen bonding between molecules has been enhanced so that the molecule-OH stretching vibration peak enhancement, while the lower wave number direction displacement. 3) on UV - visible spectrophotometer scanning, the grapefruit pulp pigment at a wavelength of 279nm characteristic absorption peak. The stability studies showed that in the proper temperature range (≤ 60 ° C), the indoor dark save or natural light conditions, under acidic conditions, the grapefruit pulp pigment having good stability. 4) through the single factor experiment and orthogonal test the grapefruit peel the ultrasonic debittering the optimum extraction process, namely the extraction power of 90W, extraction time 10min, solid-liquid ratio 1:40, extraction temperature is 50 ℃ than The high extraction rate measured in experiments naringin extraction rate of 5.06%. 5) process on orthogonal experiments the better fudge recipe: maltose syrup and white sugar in a ratio of 1:1 (maltose syrup 30g white sugar 30g), acidic starch instead of corn starch, 50% (acidic starch 10g, the corn starches 10g), Hu naringin powder added fudge 5g processing with good quality, its sensory score of 8.9. Simultaneously come to the use of the TA · XT2 physical properties was determined by measuring the textural properties of the different Hu naringin powder fudge recipe is different, textural properties and sensory evaluation results have a certain relationship. SASS detected indicators of sensory evaluation indicators and physical properties of the correlation analysis shows, sensory evaluation of tissue morphology, chewiness, viscosity, total score (evaluation) indicators to measure the physical properties of adhesion, flexibility, cohesiveness gumminess, chewiness and resilience indicators is closely related, and the determination of the indicators of the color and the flavor and texture of little relevance. The results of these experiments, the theoretical basis and foundation of Fruit processing applications.
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