Effect of Preparation Conditions on Physicochemical Properties of Hawthorn Pectin

Abstract

Abstract: As a pure natural food additive, Hawthorn pectin plays an important role in food production and processing. In this experiment, two different drying methods of hot air drying and freeze drying, grinding, shearing and air flow were used to deal with Hawthorn, and six kinds of Hawthorn powder were obtained as raw materials to extract Hawthorn pectin, and their physical and chemical properties were compared. The results showed that there was no significant difference in the thermal characteristics of Hawthorn powder under different treatment conditions, and the pectin yield and galacturonic acid content in the freeze-drying group were higher than those in the hot-air drying group. Different crushing methods of the same drying method had no significant effect on the physical and chemical properties of Hawthorn pectin (p > 0.05). Under the same crushing method and different drying methods, the physical and chemical properties of freeze drying group were better than those of hot air drying group (p < 0.05).

Key words: hawthorn pectin, physical and chemical properties, drying conditions, pulverization condition

CLC Number:

S377

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