摘要
研究了以柑桔皮为原料，乙醇浸提色素，酸水解乙醇沉淀法提取果胶的工艺。在实验中用L9（34）正交实验法对果胶提取的最佳条件进行探讨，对提取酸度、时间、温度等因素在三个不同水平上进行优选实验，以果胶得率×粘度=胶凝单元数（joily units）作为衡量果胶产量的综合指标。实验中选择乙醇为浸取剂，果胶用盐酸水解，最佳条件：pH1.5，温度80℃，时间2h，果胶得率13.88%。
In this article ,a new technology was introduced by using ethanol infusion for edible pigment,with hydrochloric acid ethanol depositoion of pectin from dry orange waste. The best condition was obtaind by L9(3)4 experiment and the yield was determined by pectin yield and jelly units,i.e.pectin ×viscosity of pectin solution.The optimal condition was pH1.5, time 2h,temperature 80℃,with pectin yield as 13.88%
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第11期37-40,共4页
Food Science
