摘要
以新鲜柠檬皮为原料,通过组织捣碎、研磨,反复冻融、急热骤冷及复合磷酸盐处理五种组织细胞破碎方法对果胶提取率的影响效果对比,结果表明,复合磷酸盐是最佳的组织细胞破碎方法,有效地提高了果胶的提取率。其最佳作用条件:温度90℃,静置24h,复合磷酸盐配比为3%磷酸钠,0.9%磷酸氢二钠,0.3%焦磷酸钠,0.6%六偏磷酸钠(其中百分比为原料用量的质量百分比)。
The optimal extraction technology for pectin extraction from lemon peel was studied in this paper. Six mashing techniques including tissue breaking, grinding, repeated freeze thawing, fast heat and cooling, compound phosphate disposal were compared. It suggested that compound phosphate was the best method of mashing that could obviously improve the yield of extraction. The optimal formula of compound phosphate was： sodium phosphate 3%, sodium acid phosphate 0.9%, sodium pyrophosphate 0.3%, sodium hexametaphosphate 0.6% at 90℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期78-79,83,共3页
Science and Technology of Food Industry
基金
四川省2004年科技攻关项目(04NG003-008-4)。
关键词
柠檬
果胶
细胞破碎
复合磷酸盐
lemon
pectin
histiocyte cataclase
compound phosphate
