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%。
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 rain. The content of pectin could reach to 4.89%, verification by optimal factor level experiment.
出处
《保鲜与加工》
CAS
2010年第2期50-52,共3页
Storage and Process
关键词
库尔勒香梨
提取
果胶
微波法
kuerle fragrant pear
extraction
pectin
microwave
