Study on the hardening technology of Ponkan juice sacs

The effect of calcium chloride ( Ca Cl2) concentration, temperature and time on the hardness and sensory quality of Xiangxi ponkan juice sacs were studied using single factor experiment and orthogonal test. The results showed that the hardness of the juice sacs increased with the increasing of Ca Cl2 concentration and treatment time.While the sensory scores increased first then decreased with the increasing of Ca Cl2 concentration and treatment time.The hardness and sensory scores first increased and then decreased with the increasing of the temperature, and the highest level was obtained when the temperature reached to 40 ℃. Orthogonal experiments showed that the optimum hardening technology was the concentration of 0.3% Ca Cl2, 30 min and 40 ℃.