臺灣省產柑桔果汁品質之評估及原料成本之預估

Quality Evaluation and Material Cost Estimation of Citrus Fruit Juice of Taiwan

本研究以產量較多且價格較便宜之桶柑（Tonkan）、椪柑（Ponkan）、柳橙（Liucheng orange），及營養價值高的葡萄柚（grapefruit）為材科，分析比較這些原料與進口純柑桔汁的主要成份。再以不同比例調配、稀釋，與市售商品柳橙汁進行品評試驗。結果顯示純果汁中以椪柑顏色最佳，糖酸度高，但缺乏香氣。柳橙原汁混濁，但香氣最濃。品評結果三種柑桔汁不同組合令人滿意，尤其以桶柑、椪橙及柳橙以2:2:1及1:2:2比例混合較好。計算三種純柑桔果汁原料成本較低於稀釋後的進口濃縮柑桔汁。以魯比（Ruby）及馬喜（Marsh）葡萄柚汁與進口兩種純葡萄柚汁比較，評估結果差異不大，為具有發展潛力的健康食品。

The Tonkan, Ponkan, Liucheng orange and grapefruit juice were analyzed the major composition and compared with imported pure orange juice. The result showed Ponkan juice has better color, high sweetness and acidity, but poor in flavor. Liucheng orange juice is very turbid but full of flavor, We are satisfied with the result of the panel test of different kind combination of these three orange juice, especially Tonkan, Ponkan and Liucheng orange juice with 2:2:1 and 1:2:2 ratios are better. To estimate material cost of the three pure juice all are much lower than the cost of imported concentrated orange juice after dilution. The evaluations are much the after for comparision of Ruby, Marsh grapefruit juice and two kinds of imported pure, grapefruit juice. So, it has potential for further development of healthful food.