摘要
果胶是一类以D-半乳糖醛酸为单位的杂聚糖,具有降低人体胆固醇、血脂的作用,因性质稳定、安全无毒,被认定是天然食品添加剂,作为性状优良的乳化剂、胶凝剂、增稠剂而广泛应用于食品、医药、化妆品等。本设计运用酸解盐析法对柚子皮中的果胶进行提取,改进了果胶提取传统工艺乙醇沉淀法中加工时长较长、需要耗费大量乙醇的缺点,并根据所涉及的工艺流程,分析设备的选择、车间布局原则、质量标准等方面,为了柚子果胶生产企业提供理论参考。
Pectin is a type of heteroglycan composed of D-galacturonic acid as a unit.It has the effect of reducing human cholesterol and blood lipids.Because of its stable,safe and non-toxic properties,it is recognized as a natural food additive and is used as an emulsifier with very good properties.It is widely used in food,medicine,cosmetics and other industries.This design uses the acid hydrolysis and salting-out method to extract the pectin in the grapefruit peel,which improves the disadvantages of long processing time and the need to consume a lot of ethanol in the traditional ethanol precipitation method of pectin extraction.According to the involved process,the selection of equipment is analyzed,Workshop layout principles,quality standards,etc.,to provide theoretical reference for the grapefruit pectin production enterprises.
作者
韩飞
袁如英
张红强
林玉惠
陈秋鑫
Han Fei;Yuan Ruying;Zhang Hongqiang;Lin Yuhui;Chen Qiuxin(Shantou Tianyue Technology Innovation Institute Co.,Ltd.,Shantou 515063,China;Shantou Polytechnic,Shantou 515078,China;Guangdong Polytechnic Normal University,Guangzhou 510663,China)
出处
《现代食品》
2020年第18期114-116,共3页
Modern Food
关键词
柚子
果胶
酸解盐析法
工艺设计
车间设计
Grapefruit
Pectin
Acid hydrolysis and salting-out method
Process design
Workshop design
