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Production of low-methoxy apple pectin

An apple pectin and production process technology, applied in application, food preparation, food science and other directions, can solve problems such as difficult process control, complex manufacturing equipment, environmental pollution, etc., achieve easy process control, simple manufacturing process, and reduce environmental pollution. Effect

Active Publication Date: 2007-11-21
YANTAI ANDRE PECTIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a low-methoxyl apple pectin production process, which solves the problems of complex manufacturing equipment, large consumption of expensive acid and alkali, large energy consumption and long time consumption in the existing traditional process. , the process is not easy to control, causing environmental pollution and other problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1, the apple pomace crushed to 60 mesh and 60°C water were soaked and stirred for 40 minutes at a weight ratio of 1:15 to remove part of the pigment, and the cleaned pomace was squeezed to a water content of 75%; and then mixed with Mix water with a weight ratio of 1:15, add acid to adjust the pH value to 2.4, keep warm at 75°C for 4.5h, separate the extract and residue and clarify, pass through ion exchange resin at 55°C to remove pigment, and pectin solution Vacuum concentration; adjust the pH value of the obtained high methoxyl pectin concentrate to 4.0, add 0.5‰ pectin methylesterase of the weight of the pectin concentrate, keep warm at 37°C, determine the holding time according to the degree of esterification required by the product, Adjust the pH value of the pectin solution to 2.25, mix and precipitate the 55% alcohol preheated to 40°C with the pectin solution at a weight ratio of 4:1, centrifuge, squeeze, and dry the precipitate to obtain low-methoxyl fru...

Embodiment 2

[0016] Example 2, the apple pomace crushed to 60 mesh and 60°C water were soaked and stirred for 40 minutes at a weight ratio of 1:15 to remove part of the pigment, and the cleaned pomace was squeezed to a water content of 74%; and then mixed with Mix water at a weight ratio of 1:15, add acid to adjust the pH value to 2.3, keep warm at 70°C for 6 hours, separate the extract and residue and clarify, pass through the ion exchange resin at 50°C to remove the pigment, and vacuum the pectin solution Concentrate; adjust the pH value of the obtained high methoxyl pectin concentrate to 3.5, add 0.5‰ pectin methylesterase of the weight of the pectin concentrate, keep warm at 30°C, determine the holding time according to the degree of esterification required by the product, and Adjust the pH value of the pectin solution to 2.0, mix 50% alcohol preheated to 30°C with the pectin solution at a weight ratio of 4:1, stir and precipitate, centrifuge, squeeze, and dry the precipitate to obtain ...

Embodiment 3

[0017] Example 3, the apple pomace crushed to 60 mesh and 60°C water were soaked and stirred for 40 minutes at a weight ratio of 1:15 to remove part of the pigment, and the cleaned pomace squeezer was pressed to a water content of 76%; and then mixed with Mix water with a weight ratio of 1:15, add acid to adjust the pH value to 2.5, keep warm at 80°C for 3 hours, separate the extract and residue and clarify, pass through ion exchange resin at 60°C to remove pigment, and vacuum the pectin solution Concentrate; adjust the pH value of the obtained high methoxyl pectin concentrate to 4.5, add 0.5‰ pectin methylesterase of the weight of the pectin concentrate, keep warm at 45°C, determine the holding time according to the degree of esterification required by the product, and mix the fruit The pH value of the glue solution is adjusted to 2.5, and the 60% alcohol and pectin solution preheated to 50°C are mixed and stirred at a weight ratio of 4:1 to precipitate, and the precipitate is...

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PUM

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Abstract

The invention is concerned with the manufacturing technisc for low methoxyl apple pectin, it is: cleans dregs, extracts pectin, removes pigment, enzyme catalysis hydrolysis of pectin methyl ester, deposition of alcohols, and the manufacture of production. The invention is simple technics, low cost, small energy consumption etc.

Description

Technical field: [0001] The invention relates to the technical field of deep processing of apple pomace agricultural products, in particular to a production process of low-methoxyl apple pectin. Background technique: [0002] In recent years, with the continuous improvement of people's living standards, nutrition and health have become the focus of people's attention, and food is developing in the direction of natural, healthy, low-sugar and low-calorie. High-methoxyl pectin can only form colloids under certain acidic conditions and high soluble solid content; while low-methoxyl pectin generally only needs to be an appropriate divalent cation, usually Ca 2+ , to form colloids. Therefore, low-methoxyl pectin is an excellent food additive for the production of low-sugar jam, jelly and sugar-free health food. [0003] The traditional low-methoxyl pectin production process is to keep the pectin extract or ethanol suspension of pectin under certain acidic conditions to naturall...

Claims

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Application Information

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IPC IPC(8): A23L1/0524A23L29/231
Inventor 夏志高杨林房德刘伟孙莉刘冰
Owner YANTAI ANDRE PECTIN
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