Objective To investigate the optimal extraction technology of low methoxyl pectin from shaddock peel.
目的研究从柚皮中提取低甲氧基果胶的最佳工艺条件。
In this studies, the gelling characteristics and effect factors of low methoxyl pectin (LMP) were researched with the X-T21 Texture Analyser.
以X - T 21型质构仪为主要研究设备，重点研究了低酯果胶凝胶性能和相关影响因素。
Index on gel time and gel strength - the effect of single-factor test indicated that AGAR, gelatin, sodium alginate and low methoxyl pectin could gel yoghurt effectively.
以胶凝时间和凝胶强度为指标，通过单因素实验确定添加适当用量的琼脂、明胶、海藻酸钠和低甲氧基果胶可使酸乳胶凝。
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