苹果罐头生产果渣中果胶提取工艺研究  

Study on the Extraction Technology of Pectin in Canned Apple Pomace Production

作　　者：翟丹丹[1] 

机构地区：[1]商丘职业技术学院,河南商丘476000

出　　处：《农产品加工》2016年第6期26-27,共2页Farm Products Processing

摘　　要：对苹果罐头生产中下脚料果胶提取工艺进行研究。在已有研究基础上,设定pH值、提取时间、料液比进行L9(33)正交试验,运用二次回归正交旋转组合设计方法优化反应条件。结果表明,建立的回归模型达显著水平,得到最佳反应条件为pH值1.77,提取时间1.82 h,料液比0.59∶1,在此反应条件下果胶提取率为7.31%。Pectin extraction process is studied in canned apple waste production. Take L9（33）orthogonal test of pH,time,solid-liquid ratio is set based on the existing research. The reaction conditions are optimized with quadratic regression orthogonal rotation combination design. The results show that the regression model is significant,the best reaction conditions are as follows： pH 1.77, time 1.82 h, solid-liquid ratio 0.59 ∶1, pectin extraction rate is 7.31% under this reaction conditions.

关 键 词：苹果罐头 果渣 果胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]