摘要
以苹果渣为原料 ,采取酸液提取、酒精沉析的方法制取高甲氧基果胶。探讨了酸的种类对产品得率的影响 ,并以盐酸为代表研究了酸液浓度、料液比、加热温度和时间对产品得率的影响 ,确定了苹果渣中果胶的最佳提取条件。产品经有关部门检测 ,符合果胶质量标准 ,对生产成本也进行了估算。
In this paper,high methoxyl pectin was extracted from apple residue by method of acid solution and alcohol precipitation. Probed the effects of sorts of acids on obtaining rate of production,studied the effects of acid solution concentration,rate of material and solution, heating temperature and time on obtaining rate\ of product with hydrochloric acid,defined the optimal extracting condition.Products accorded with pectin quality standard through examination,estimated the cost of production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第3期19-21,共3页
Science and Technology of Food Industry
关键词
苹果渣
果胶
提取
工艺
apple residue
pectin
extract
