摘要
优质果胶的生产要求在沉淀出果胶前必须对水解液进行脱色处理。为了避免脱色处理,以柚子白囊皮为原料,通过单因素试验研究酶量、料液比、超声时间和p H对果胶提取率的影响,然后采用正交试验进行优化提取果胶的工艺参数。结果表明,最优工艺参数为酶量8 mg/m L,料液比1∶30(g/m L),超声时间40 min,p H 5.0,此条件下测得果胶提取率为11.13%。
For production of high quality pectin,hydrolysate must be decolorized before precipitation of pectia In order to avoid decoloring treatment,white layer of grapefruit was used as the raw material to study the effects of four factors,enzyme concentration,solid-liquid ratio,ultrasonic time and pH,on the extraction yield of pectia The extraction process parameters of pectin were optimized by orthogonal experiment.The results show that the optimal process parameters are the enzyme concentration of 8 mg/mL,solid-liquid ratio of 1：30（g/mL）,ultrasonic time of 40 min,and pH 5.0,under which the extraction yield of pectin is 11.13%.
出处
《食品工业》
北大核心
2015年第6期11-13,共3页
The Food Industry
基金
广东省教育厅科技创新项目(2012klcx0104)
关键词
超声波
柚皮
果胶
ultrasonic
grapefruit peel
pectin
