果胶原料(橘子皮)预处理方法研究  

STUDY ON THE PRE-TREATMENT OF ORANGE PEEL FOR PECTIN EXTRACTION

作　　者：刘玉杰[1] 

机构地区：[1]河北廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《食品研究与开发》2008年第3期85-88,共4页Food Research and Development

摘　　要：为探究果胶原料预处理的最佳方法,以干橘子皮为原料,对组织捣碎、反复冻融、急热骤冷及复合磷酸盐处理四种组织细胞破碎方法进行对比,结果表明,复合磷酸盐处理是最佳的组织细胞破碎方法,其最佳作用条件:温度90℃,静置24h,复合磷酸盐配比为3%磷酸钠,0.9%磷酸氢二钠,0.3%焦磷酸钠,0.6%六偏磷酸钠(其中百分比为原料用量的质量百分比)The optimal Pre-treatment of pectin material （orange peel）was studied in this paper. Four mashing techniques including tissue homogenate, freezing and thawing repeatedly, fast heating and cooling, compound phosphate disposal were compared. It suggested that compound phosphate was the best method of mashing. The optimal formula of compound phosphate was： sodium phosphate 3 %, sodium acid phosphate 0.9 %, sodium py-rophosphate 0.3 %, sodium hexametaphosphate 0.6 % at placing 24 h 90℃（the percentage was mass percentage of raw material dosage）.

关 键 词：橘子皮 果胶 细胞破碎 复合磷酸盐 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]