摘要
果胶是一种天然高分子化合物,广泛存在于各种水果中,具有凝胶、粘韧、增稠乳化等作用。山楂中果胶含量达6.4%,居所有水果之首。丰富的果胶物质决定着山楂特有的加工性能和特有的加工产品,从而使其加工产品丰富多彩。
Pectin is a natural polymer with macromolecule. There is pectin in all fruit. It has a role of coacervation tenacity and emulsification. Pectin content reaches 6.4% in hawthorn, ranking the first position in all fruits. Pectin-rich material determines the specific processing performance and unique products in hawthorn, making it rich and varied products.
出处
《河北林果研究》
2009年第3期309-310,323,共3页
Hebei Journal of Forestry and Orchard Research
关键词
果胶
山楂
加工
pectin
hawthorn
processing
