探讨了柚皮的酶法脱苦和柚皮果脯生产的硬化和糖制工艺。结果表明：1、采用质量分数0�3％柚皮苷酶于温度60℃、pH 4�0对柚皮脱苦60 min，柚皮的脱苦率为79�5％；2、以脱苦的柚皮为原料，用质量分数0�3％氯化钙溶液浸泡柚皮1 h，柚皮硬化效果较好；3、五种糖制方法中，采用真空渗糖法工艺较好，制成的柚皮果脯块形完整、颜色淡黄、透明饱满、柚香浓郁、酸甜适口。%This paper mainly studied the effect of naringinase on debittering of pomelo peel, the hardening treatment and candied technology of pomelo peel preserves. The results were as follows: 1. When the hydrolysis temperature was 60 ℃, the pH 4. 0, the amount of naringinase 0. 3% and the hydrolysis time 60 minutes, the removing of naringin in the pomelo peel could reach to 79�5%. 2. The debittering pomelo peel was used as raw materials and steeped in 0.3% calcium chloride for 1h, the hardening result was better. 3. Five candied methods were put to use. The preserved fruit processing by candied technology in vacuum was better and the final product was good in color, flavor, taste and appearance.
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