| The application of pectin in food industry has attracted more and more attentions. In this paper, the pectin extracted from apple was then applied in the production of cake. Through addition pectin to the cake, the influence of pectin to various technical indexes, particular to the moisture retention of cake was studied. Then a suitable addition amount was given and this made it useful in the development of functionality products.In this paper, the extraction of pectin in apple pomace was studied using orthogonal test, and the optimum conditions were determined. While the pectin was precipitated using salting out, the amount of salt solution, pH, time and temperature was studied using single factor experiment. The amount of HCl and desalting solution, the time and temperature of desalting process were studied as well. The influence of bulk of the cake batter, the structure of the cake core and texture by adding different amounts of pectin was described with sense organ estimation. The influence of different amounts of pectin addition to the cake was studied by one factor analysis experiment, and the significance of difference was analyzed by F-test. The results were as follows:1. The optimum conditions of pectin preparation was as follows: pH 2.0, solid-liquid ratio 1:10 g/ml, reaction time 2.0 h, temperature 90℃; In aluminum sulfate salting-out step, the pH was 6-7, the amount of saturated aluminum sulfate was 5 ml, time for 60 min and temperature at 60℃. In desalting process, the amount of desalting solution was 300 ml, the amount of HCl was 3%, and desalting time was 30-40 min.2. The bulkiness and core structure of cake were improved by suitable addition of pectin. However, the taste was a little inferior. The moisture retention of cake was significantly improved by addition of pectin. Above all, we determined that on the basis of the original formula (flour 100%; egg 150%; sugar 120%; water 8%), the most suitable addition amount of pectin was 1.0%.
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