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豆腐柴干叶中果胶含量16—20%,蛋白质含量13%以上。不同生长期叶内果胶含量有明显差异,从12%、18%到20.94%,以7、8、9三个月摘叶为宜。同一月份不同地区的豆腐柴叶果胶含量差异也很明显,其中以11号地区含量最高,达22.16%,7号地区次之为20.67%。对豆腐柴果胶的胶凝度、酯化度、干燥失重、灰分、pH等指标的测定表明,这些指标与汕头香料厂和丹麦哥本哈根工厂生产的果胶各项指标大致相同。豆腐柴果胶属高酯果胶;半乳糖醛酸含量为74%。经毒理试验和卫生检验证明,豆腐柴果胶属无毒物质,微核实验阴性,卫生检验符合国家食品卫生标准.用豆腐柴果胶制果酱,其色、香、味俱佳、经济效益明显。
Dried bean curd Chai leaves pectin content of 16-20%, protein content of more than 13%. The content of pectin in different growth stages was significantly different from 12%, 18% to 20.94%, with 7,8,9 three months off leaves is appropriate. The differences of pectin content in different parts of the same month were also obvious, among them, the content of 11th was the highest, reaching 22.16%, followed by that of No. 7, 20.67%. The determination of indicators such as gel degree, esterification degree, dry weight loss, ash content and pH of tofu pectin showed that these indexes are almost the same as those of pectin produced by Shantou Spice Factory and Copenhagen, Denmark. Soybean pectin is a high ester pectin; galacturonic acid content of 74%. Toxicity tests and health inspection showed that tofu pectin is a non-toxic substance, the micronucleus test is negative, and the sanitary inspection conforms to the national food hygiene standard.It has good color, smell and taste with economic benefits obvious.