On Debitterzing Technique of Concentrated Orange Juice

[Objective] To study effects of debitterzing technique on concentrated orange juice debitterzing effect and juice quality.[Method] Active carbon was used to conduct debitterzing.naringin and limonin in orange juice was showed effect of concentrated orange juice.[Result] Through single-factor experiment and sensory assessment,the optimum debitterzing technique was identified at temperature 20 ℃,active carbon 35 g / L(soluble solids content 50.5%),processing time 20 min.The concentrated juice naringin and limonin removal rates were 49.5% and 73.5% under the above conditions.[Conclusion] After debitterzing,the concentrated juice is: gentle flavor,mild taste.