【摘要】 为提高向日葵低酯果胶产品的胶凝度,探讨从向日葵盘中提取果胶的新方法和优化工艺条件.在酸提取的基础上,采用微波加热的方法水解提取果胶.采用新方法,获得微波加热实践、盐酸用量及水用量的工艺条件.得到平均胶凝度为133°的果胶.更多还原

【Abstract】 To raise the gel strength of sunflowers pectin(LM), a new approach from sunflower plates and the optimum process conditions are studied. The process is to heat the mixture of sunflower plates with microwave in an acid aqueous medium. Under the suitable heating time, the amounts of HCL and water, pectin of 133 ever gel strength was gained.更多还原