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Production of low-methoxy apple pectin

An apple pectin and production process technology, applied in the field of deep processing of apple pomace agricultural products, can solve the problems of difficult process control, complex manufacturing equipment, environmental pollution, etc., and achieve the effects of easy process control, simple manufacturing process and reduction of environmental pollution.

Active Publication Date: 2011-04-13
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

[0016] In Example 1, the apple pomace crushed to 60 mesh was soaked and stirred with water at a weight ratio of 1:15 for 40 minutes at a weight ratio of 1:15 to remove part of the pigment, and the cleaned pomace press was pressed to a moisture content of 75%; The water is mixed in a weight ratio of 1:15, acid is added to adjust the pH to 2.4, and the temperature is kept at 75°C for 4.5h. The extract and the residue are separated and clarified. The pigment is removed through ion exchange resin at 55°C, and the pectin solution Vacuum concentration; adjust the pH value of the prepared high methoxy pectin concentrate to 4.0, add 0.5‰ pectin methylesterase by weight of the pectin concentrate, keep it at 37°C, and determine the holding time according to the required esterification degree of the product. Adjust the pH value of the pectin solution to 2.25, mix the 55% alcohol and the pectin solution preheated to 40°C at a weight ratio of 4:1, stir and precipitate, centrifuge, squeeze, a...

Embodiment 2

[0017] In Example 2, the apple pomace crushed to 60 mesh was immersed and stirred with water at a weight ratio of 1:15 for 40 minutes to remove part of the pigment, and the cleaned pomace press was pressed to a moisture content of 74%; The water is mixed at a weight ratio of 1:15, acid is added to adjust the pH to 2.3, and the temperature is kept at 70°C for 6 hours. The extract and the residue are separated and clarified. At 50°C, the pigment is removed through ion exchange resin and the pectin solution is vacuumed. Concentrate; adjust the pH value of the prepared high methoxy pectin concentrate to 3.5, add 0.5‰ pectin methylesterase of the weight of the pectin concentrate, keep it at 30℃, and determine the holding time according to the required esterification degree of the product. Adjust the pH value of the pectin solution to 2.0, mix the 50% alcohol and pectin solution preheated to 30°C in a weight ratio of 4:1, stir and precipitate, centrifuge, squeeze, and dry the precipit...

Embodiment 3

[0018] In Example 3, the apple pomace crushed to 60 mesh was soaked and stirred with water at a weight ratio of 1:15 for 40 minutes at a weight ratio of 1:15 to remove part of the pigment, and the cleaned pomace press was pressed to a moisture content of 76%; The water is mixed in a weight ratio of 1:15, acid is added to adjust the pH value to 2.5, and the temperature is kept at 80°C for 3h. The extract and the residue are separated and clarified. The pigment is removed through ion exchange resin at 60°C and the pectin solution is vacuumed. Concentrate; adjust the pH value of the prepared high methoxy pectin concentrate to 4.5, add 0.5‰ pectin methylesterase of the weight of the pectin concentrate, and keep the temperature at 45°C. Determine the holding time according to the required degree of esterification of the product. Adjust the pH value of the gum solution to 2.5, mix the 60% alcohol and pectin solution preheated to 50°C with a weight ratio of 4:1, stir and precipitate, c...

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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. Food is developing in the direction of natural, healthy, low-sugar and low-calorie food. High methoxy pectin can form colloid under certain acidic conditions and high soluble solid content; while low methoxy pectin generally only needs to be an appropriate divalent cation, usually Ca 2+ , Can form colloid. Therefore, low methoxy pectin is an excellent food additive for producing low-sugar jam, jelly and sugar-free health food. [0003] The traditional low methoxyl pectin production process is to heat the pectin extract or the pectin ethanol suspension under certain acidic conditions to make the methyl ester group hyd...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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