DB43-T 2407-2022柑橘汁胞加工技術(shù)規(guī)程

ICS67.080.10

CCSX24

43

湖南省地方標準

DB43/T2407—2022

柑橘汁胞加工技術(shù)規(guī)程

Codeofpracticeforcitrussacsprocessing

2022-07-08發(fā)布2022-10-08實施

湖南省市場監(jiān)督管理局發(fā)布

DB43/T2407—2022

目次

前言························································································································Ⅲ

1范圍·····················································································································1

2規(guī)范性引用文件······································································································1

3術(shù)語和定義············································································································1

4原輔料要求············································································································1

5食品添加劑要求······································································································2

6生產(chǎn)過程衛(wèi)生要求···································································································2

7加工工藝···············································································································2

8標簽、標志、包裝、貯存、運輸·················································································3

9生產(chǎn)記錄···············································································································3

I

DB43/T2407—2022

前言

本文件按照GB/T1.1—2020《標準化工作導(dǎo)則第1部分：標準化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

請注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機構(gòu)不承擔識別專利的責任。

本文件由湖南省農(nóng)業(yè)農(nóng)村廳提出。

本文件由湖南省食品標準化技術(shù)委員會歸口。

本文件起草單位：湖南省農(nóng)產(chǎn)品加工研究所、辣妹子食品股份有限公司。

本文件主要起草人：劉偉、張菊華、李高陽、付復(fù)華、楊麗、蘇東林、張群、朱向榮、廖明系、丁

勝華、李綺麗、梁曾恩妮。

III

DB43/T2407—2022

柑橘汁胞加工技術(shù)規(guī)程

1范圍

本文件規(guī)定了柑橘汁胞加工的原輔料、食品添加劑、生產(chǎn)過程衛(wèi)生、加工工藝、標簽、標志、包裝、

貯存、運輸?shù)纫蟆?/p>

本文件適用于柑橘汁胞的加工。

2規(guī)范性引用文件

下列文件中的內(nèi)容通過文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文件，

僅該日期對應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用于本

文件。

GB/T191包裝儲運圖示標志

GB/T317白砂糖

GB2760食品安全國家標準食品添加劑使用標準

GB2762食品安全國家標準食品中污染物限量

GB2763食品安全國家標準食品中農(nóng)藥最大殘留限量

GB5749生活飲用水衛(wèi)生標準

GB7718食品安全國家標準預(yù)包裝食品標簽通則

GB/T12947鮮柑橘

GB14881食品安全國家標準食品生產(chǎn)通用衛(wèi)生規(guī)范

GB28050食品安全國家標準預(yù)包裝食品營養(yǎng)標簽通則

GB31621食品安全國家標準食品經(jīng)營過程衛(wèi)生規(guī)范

3術(shù)語和定義

下列術(shù)語和定義適用于本文件。

3.1

汁胞juicesacs

柑橘囊瓣去囊衣后，果肉被分散成單個含果汁的果粒。又稱囊胞。

4原輔料要求

4.1柑橘

柑橘應(yīng)新鮮、成熟適度、風味正常、無病蟲害、無霉變，符合GB2762、GB2763、GB/T12947的規(guī)定。

4.2白砂糖

應(yīng)符合GB/T317的規(guī)定。

1

DB43/T2407—2022

4.3生產(chǎn)加工用水要求

應(yīng)符合GB5749的規(guī)定。

4.4其他原輔料

應(yīng)符合相關(guān)食品標準規(guī)定。

5食品添加劑要求

食品添加劑的質(zhì)量應(yīng)符合食品安全國家標準及相關(guān)規(guī)定；食品添加劑的品種和使用量應(yīng)符合

GB2760的規(guī)定。

6生產(chǎn)過程衛(wèi)生要求

應(yīng)符合GB14881的規(guī)定。

7加工工藝

7.1工藝流程

柑橘原料選果→清洗→漂燙→剝皮分瓣→酸堿或酶處理→漂洗→分離→硬化（或不硬化）→調(diào)配→

灌裝殺菌。

7.2加工技術(shù)要求

7.2.1原料選果

剔除腐爛果、病蟲果、生果、畸形果及剔除外來雜物等。

7.2.2清洗

宜采用自動化清洗機進行清洗。

7.2.3漂燙

鮮果原料用熱水漂燙，漂燙溫度60℃～95℃，時間不超過2min，以附著于橘球上的橘絡(luò)能除凈為度。

7.2.4剝皮、分瓣

采用人工或機械剝皮，注意不傷及橘球。人工剝皮時從蒂部開始，剝好的橘球蒂部孔朝上擺放，有

利分瓣；分瓣時用力不宜過大，避免橘片損傷。

7.2.5酸堿或酶處理

7.2.5.1酸堿脫囊衣

分瓣后的橘片先在流槽中用濃度0.3％～1.5％鹽酸溶液處理，室溫下時間不超過50min，以橘片

表面囊衣松軟皺褶，手工可輕松去除為宜，鹽酸濃度和處理時間可根據(jù)不同成熟期、不同產(chǎn)地、不同品

種等因素適當調(diào)整；橘片瀝除酸液后用流水漂洗兩次，每次時間至少5min；再用濃度0.2％～0.5％氫

2

DB43/T2407—2022

氧化鈉溶液處理，時間為15min～20min；處理后橘片用清水漂洗，至囊衣去除干凈，手摸無滑感，

pH6～7。

7.2.5.2酶法脫囊衣

分瓣后的橘片先用濃度0.3％～1.5％鹽酸溶液在25℃～30℃處理40min～50min，具體參數(shù)根

據(jù)不同成熟期、不同產(chǎn)地、不同品種等因素進行調(diào)整；橘片瀝除酸液后用清水漂洗兩次，每次時間至少

5min；漂洗后的橘片進行復(fù)合酶處理，pH4～4.5，溫度45℃～50℃，處理時間40min～50min；

酶法處理后用清水進行漂洗，至少兩次，至囊衣去除干凈。

7.2.6分離

將脫囊衣的橘片用流速200mL/s～300mL/s的水沖洗分離；或采用汁胞分散機處理，調(diào)節(jié)水與橘

片質(zhì)量比為1.5～2:1，轉(zhuǎn)速為30r/min～50r/min，分散時間3min～10min，進行汁胞分離。用去

雜機和振動篩去掉大部分囊衣和種子等雜質(zhì)，通過傳動帶揀選臺和燈選槽去掉殘存雜質(zhì)。

7.2.7硬化

將分離后的汁胞浸沒在0.3％～0.4％的氯化鈣溶液中，室溫下硬化30min～50min，用清水漂洗

后瀝水。

7.2.8調(diào)配

往瀝水后的汁胞中加入柑橘原汁或糖水，在調(diào)配罐中混合均勻，汁胞占總重量的50％～80％。

7.2.9灌裝、殺菌

采用先灌裝后巴氏殺菌或先殺菌后無菌灌裝。

8標簽、標志、包裝、貯存、運輸

8.1標簽、標志

產(chǎn)品標簽應(yīng)符合GB7718、GB28050的規(guī)定，標志應(yīng)符合GB/T191的規(guī)定。

8.2包裝

外包裝采用鋼桶或塑料箱或紙箱，包裝應(yīng)牢固、防潮、整潔。包裝材料應(yīng)符合食品安全國家標準的

有關(guān)規(guī)定。

8.3貯存與運輸

應(yīng)符合GB31621的規(guī)定。

9生產(chǎn)記錄

對柑橘汁胞原料加工技術(shù)參數(shù)、加工時間、加工環(huán)境、貯藏溫度、入庫、出廠檢驗等進行記錄，應(yīng)

符合GB14881的規(guī)定。

3

DB43/T2407—2022

目次

前言························································································································Ⅲ

1范圍·····················································································································1

2規(guī)范性引用文件······································································································1

3術(shù)語和定義············································································································1

4原輔料要求············································································································1

5食品添加劑要求······································································································2

6生產(chǎn)過程衛(wèi)生要求···································································································2

7加工工藝···············································································································2

8標簽、標志、包裝、貯存、運輸·················································································