摘要
在加热条件下，于酸性溶液中浸提干、鲜苹果皮，通过ｐＨ值调整，用盐析法制得果胶，产品得率２％，颜色灰白，符合食品卫生要求．
The dried or fresh skin of apple has been soaked in acidic solution at 80±2℃,and the pectin is extracted from this solution by salting out at pH=3.7～3.8.The colure of the pectin is greyish white,and the output ratio is 2%.The product accords with administration standard of food sanitation.
出处
《烟台师范学院学报（自然科学版）》
1998年第3期206-208,共3页
Yantai Teachers University journal(Natural Science Edition)
关键词
果胶
盐析法
苹果皮
提取
pectin,salting out method,skin of apple
