柚子皮果胶的提取及软糖的研制

Extraction of Pectin from Shaddock Peel and the Preparation of Soft Sweets

以柚子皮为原料,在超声条件下,研究了料液比、浸提pH值、水浴加热温度、超声提取时间四个因素对果胶提取率的影响。并通过正交试验确定了最佳的提取工艺参数。用提取得到的果胶制作了软糖。结果表明:四个因素对果胶提取的影响顺序为料液比>水浴加热温度>超声提取时间>浸提pH值。最佳提取工艺参数为:料液比1∶20(g∶mL),浸提pH值为1,水浴加热温度为85℃,超声提取时间为40 min。该条件下柚子皮果胶的提取率为11. 68%。用果胶3 g,白砂糖15 g,葡萄糖20 g,柠檬酸0. 3 g,椰果粒5 g的配方制作出的软糖,口感、软硬度、弹性都较好,为柚子皮的开发利用提供了依据。

The effects of the ratio of solid to liquid,the extraction pH value,the heating temperature of water bath and the ultrasonic extraction time on the extraction rate of pectin from shaddock peel were studied.The optimum extraction parameters were determined by orthogonal test.Soft sweets were made from the extracted pectin.The results showed that the order of influence of four factors on pectin extraction was ratio of solid to liquid>water bath heating temperature>ultrasonic extraction time>extraction pH value.The optimum parameters of the extraction process is:the ratio of solid to liquid is 1∶20(g∶mL),extraction pH value is 1,water bath heating temperature is 85℃,the ultrasonic extraction for 40 min.Under these conditions,the extraction rate of shaddock peel pectin was 11.68%.The soft sweets made with 3g pectin,15g white granulated sugar,20g glucose,0.3g citric acid and 5g coconut grain had good taste,hardness and elasticity,It provides a basis for the development and utilization of shaddock peel.