| 果胶生产工艺及其在食品中的应用 |
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| 引用本文： | 余映慧,高雪.果胶生产工艺及其在食品中的应用[J].现代农业科技,2009(23):351-352. |
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| 作者姓名： | 余映慧 高雪 |
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| 作者单位： | 韩山师范学院生物系,广东潮州,521041 |
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| 基金项目： | 韩山师范学院学生科研项目 |
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| 摘 要： | 综述了提取果胶的生产工艺,分析了几种目前常用的果胶提取方法的优缺点,并对果胶在食品中的应用及其前景进行了分析和展望。
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| 关 键 词： | 果胶 生产工艺 食品 应用 |
Production Technology and Utilization of Pectin in Food Processing |
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| Authors: | YU Ying-hui GAO Xue |
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| Institution: | (Biology Department, Hanshan Normal University, Chaozhou Guangdong 521041 ) |
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| Abstract: | Pectin production process was summarized.The advantages and disadvantages of several methods of pectin extraction in present were analyzed.The utilization in food industry and future development of pectin was discussed. |
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| Keywords: | pectin production technology food utilization |
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