摘要
在山楂浸汁时,通过调节Ca2+浓度处理等措施减少山楂汁中果胶含量。结果表明,在传统提汁法提取的果汁中,果胶含量远高于经Ca2+处理的果汁中的含量,随Ca2+浓度的增加,果汁中果胶含量降低。
During having hawthorn dipping jui ce,the pectin content in hawthorn juice can be reduced by adjusting to the conc entration of Ca 2+ and other methods.The test results indicate that the pectin content in the juice treated by the Ca 2+ is much more than the juice obtained by the traditional method and with the increasing of the Ca 2+ ,the pectin content in the juice is much lower.
出处
《保鲜与加工》
CAS
2003年第4期19-20,共2页
Storage and Process
关键词
山楂汁
果胶
含量
浸汁工艺
浓度
hawthorn juice
pec tin
dipping juice
Ca 2+ treatment
