• 作者： 方祖達; 黃永傳; 蔡平里
• 作者服務機構： 國立臺灣大學園藝系
• 中文摘要： 柑橘全果系果汁中含有磨細的果皮及 皮，不但以營養、風味濃厚見稱，且可減少原料水果
  之用量，提高水果之利用率，降低製造成木等利益。為了探究臺灣柑橘製造全果系果汁之可能性
  ，本文就柑橘果實之原料品質、加工及貯藏方法與成品品質之關係等做了一系列之試驗研究，玆
  將其結論摘述如下：
  臺鷥現產之檸檬、金柑、柳橙、桶柑、臍橙及晚侖西亞橙六種柑橘果實均可供製造全果系果
  汁之材料，檸檬果汁含有8～9％之檸檬酸，70 mg/ 1O0 g之維生素丙，以及清爽芳香之風味，
  是混合果汁之好原料，唯加工包裝後之果汁在常溫下極易變質，應以低溫冷藏。本為可生食全果
  的金柑，如先經熱水燙煮後再剔去種子，磨成濃厚均質之果泥，供柑橘全果系果汁之基礎(base)
  原料十分合適，唯其與臍橙同含有一種苦味質，叫做檸檬苦蒼? (limonin)，故不能單獨被製成飲
  料，須與無苦味之其他柑橘類果汁混合。柳橙之果汁及果皮磨出之皮泥色均呈淡灰黃而香氣弱，
  亦不適合做單獨飲料。桶柑果汁雖然香氣弱且味淡薄，唯其色鮮橙紅，是配合他種柑橘果汁以增
  強色澤之好材料。晚侖西亞橙及臍橙均為製造全果系果汁之理想材料，二者之色、香、味俱佳，
  且全果之利用率高，又耐貯運。
  柑橘全果系果汁因須含有固態的粒子，故加工上應用石磨細機(stone mill)較一般慣用之取
  果汁機(reamer)有利，加工廠可選用砥石膠磨機，每小時可處理數噸原料，且可調節磨盤間之
  距離，以獲得果汁中固態粒子大小齊一之要求，全果系果汁乏濃厚度，可依所含液體果汁中之糖
  、酸、果膠等成分以及其所含固態粒子大小及分量等物理之性質而定。本研究以石磨細機將先經
  酸液煮過之晚侖西亞橙果皮磨成0.1 mm左右的粒子，加入於其果汁中，經25℃四個月的貯藏
  ，發現尚無顯著之沈澱發生。
  本研究以六種柑橘全果系果汁進行混合果汁試驗，結果發現有八種較良好的配方，其中以晚
  侖西亞橙及桶柑果汁為主，配合檸檬或金柑果汁均可得品評記分較高的結果。
  果膠是柑橘全果系果汁中重要成分之一其對果汁之濃厚度及安定性關係頗大，在加工製造
  步鬆中應防止受果膠分解酵素（亦稱果膠醋?），如PE及PG所作用而衰變。
  m
• 英文摘要： The comminuted citrus fruit juice is pre-pared by homogenizing the whole citrus fruitexcept seeds. It is not only high in nutritionalvalue and good in flavor and taste, but alsoadvantageous in the increase of the fruit utiliza-tion and the decrease of the production cost.In order to know the possibility of making suchjuice by using lemon, kumquat, tonkan, liu-cheng, navel and valencia oranges which areproduced commercially in Taiwan as raw mater-ials the quality of raw materials, processingand storage methods related to the quality offinal products are investigated. The results showed that these six kinds ofcitrus fruit were all suitable for making com-minuted citrus fruit juices. Lemon juice con-tained 8-9% of citric acid and 70 mg/l00 gascorbic acid and kumquat juice with higharoma content were good for being blended withother juices. There were only a limited aromaand taste in tonkan juice, but its brillant redishorange color could be employed to improve themixed juice color greatly. Navel and valenciaoranges were found to be excellent materialsfor comminuted citrus fruit juice due to theirpleasant flavor, taste and yellow color as wellas the stablility of fruit quality during storageand transportation. In order to have enough solid particles inthe comminuted citrus fruit juice, the operationfor grinding fruit into puree may be establishedby an efficient machine. This study indicatedthat a stone-plate mill was suitable for thispurpose, and it could be employed to handleseveral tons of fruit per hour and the requiredsize of particles would be regulated by adjustingthe distance between two stone plates. Althoughcitrus fruit juice reamer can be used to extractjuice from the fruit, the peel or the rag ofth efruit couldnot be ground by this machineanyway. That the consistency of the comminutedcitrus fruit juice is mainly affected by the juiceconstituents such as sugar, acid, pectin and thesize of solid particles, etc. was indicated by thisstudy. For the suspension stability of the peelparticles in juice, 5% of the fruit peel byweight was prepared by acidifying, cooking,grinding and soaked in syrup. The result showsthat there were no distinct particles precipitatedat the bottom of containers after being storedat 25℃ for four months.
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