摘要
采用氨水对高酯速凝果胶进行降酯条件的研究,并对所得到的产品的半乳糖醛酸、酯化度、胶凝度等重要指标进行分析,通过正交实验确定了氨法降酯的最佳工艺条件:果胶浓度2%、反应pH值10.0、反应时间1h、反应温度15℃。
The article studied on conditions of de-esterification for HM rapid pectin using ammonia water. And analyzed the galacturonic acid （%）, the degree of esterification and gelling power of the product obtained. The orthogonal experiment showed that the optimum conditions of de-esterification were： concentration of pectin 2 %, reaction pH 10.0, reaction time 1 hour and reaction temperature 15 ℃.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期42-44,共3页
Food Research and Development
关键词
果胶
降酯
正交实验
pectin
de-esterification
orthogonal
