减少山楂汁果胶含量浸汁工艺的研究  

Study on Dipping Juice Technique of Decreasing Pectin Content in Hawthorn Juice

作　　者：张志军[1] 魏文玉[1] 

机构地区：[1]天津市林业果树研究所,天津300112

出　　处：《保鲜与加工》2003年第4期19-20,共2页Storage and Process

摘　　要：在山楂浸汁时,通过调节Ca2+浓度处理等措施减少山楂汁中果胶含量。结果表明,在传统提汁法提取的果汁中,果胶含量远高于经Ca2+处理的果汁中的含量,随Ca2+浓度的增加,果汁中果胶含量降低。During having hawthorn dipping jui ce,the pectin content in hawthorn juice can be reduced by adjusting to the conc entration of Ca 2+ and other methods.The test results indicate that the pectin content in the juice treated by the Ca 2+ is much more than the juice obtained by the traditional method and with the increasing of the Ca 2+ ,the pectin content in the juice is much lower.

关 键 词：山楂汁 果胶 含量 浸汁工艺 浓度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]