| 库尔勒香梨果胶提取工艺的研究 |
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| 引用本文： | 谢永娟,童军茂,王洪新. 库尔勒香梨果胶提取工艺的研究[J]. 保鲜与加工, 2010, 0(2): 50-52 |
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| 作者姓名： | 谢永娟 童军茂 王洪新 |
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| 作者单位： | 1. 新疆石河子大学食品学院,新疆,832000
2. 江南大学食品学院,无锡,214122 |
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| 摘 要： | 以库尔勒残次香梨为原料，探讨微波辅助法提取果胶的工艺条件，研究了微波功率、微波时间、pH值和液料比对果胶得率的影响。结果表明，功率为400W、pH为3．5、时间为5min和液料比为9：1是提取库尔勒香梨果胶的最佳工艺条件，果胶得率为4．89％。
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| 关 键 词： | 库尔勒香梨 提取 果胶 微波法 |
Study on Technology of Pectin Extraction from Kuerle Fragrant Pear |
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| XIE Yong-juan,TONG Jun-mao,WANG Hong-xin. Study on Technology of Pectin Extraction from Kuerle Fragrant Pear[J]. Storage & Process, 2010, 0(2): 50-52 |
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| Authors: | XIE Yong-juan TONG Jun-mao WANG Hong-xin |
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| Affiliation: | 1.The College of Food Science&Technology Shihezi University;Xinjiang 832000;China;2. The College of Food Science&Technology Jiangnan University;Wuxi 214122;China |
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| Abstract: | The paper i s discussed the technical condi tions of pectin extraction from kuerle fragrant pear with Microwave,investigating different conditions,such as microwave power,microwave time,pH value and solid-liquid ratio,which have some influences on pectin extraction. The result shows that it is the optimum technological conditions when the microwave power is 400 W,pH value is 3.5,liquid-solid ratio is 9∶1,and the total time is 5 min. The content of pectin could reach to 4.89%,verification by optimal factor level experiment. |
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| Keywords: | kuerle fragrant pear extraction pectin microwave |
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