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果胶在食品工业中虽早已应用,近年来人们还对其生理功能进行了深入研究,但有关提制工艺技术条件却未见详细报道。国内从五十年代开始相继开展了研究,迄今,仍无工业化生产,目前需要的果胶基本上还是依靠进口。 我省柑桔资源丰富,为开发利用大量废弃的柑桔皮,我们开展了柑桔皮提制果胶的工艺研究,确定从原料到果胶产品的工艺流程,进行最适技术条件的选择,为果胶生产提供科学依据。
Although pectin has long been used in the food industry, in recent years, people have also conducted an in-depth study on their physiological functions, but no detailed reports on the technical conditions of extraction and preparation have been made. Since the 1950s, many studies have been carried out in China. So far, there is still no industrialized production and the pectins currently in need are basically imported. Citrus rich in resources in our province, for the development and utilization of a large number of abandoned citrus peel, we carry out the citrus peel pectin technology research to determine the process from raw materials to pectin products, the optimal choice of technical conditions, To provide a scientific basis for pectin production.