Method for extracting high grade low-ester pectin from climbing fig seed by employing water extraction method

A technology of low-ester pectin and Sapphire seeds, applied in the fields of application, food preparation, food science, etc., can solve the problems of pectin degradation during extraction, high energy consumption, unfavorable industrial production, etc., and achieve high pectin purity and energy consumption reduction effect

Inactive Publication Date: 2008-08-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are the following problems: on the one hand, under the condition of high acid and high temperature, the prolongation of extraction time will easily degrade pectin and affect the quality of pectin
On the other hand, the high energy consumption of the vacuum concentration process is not conducive to industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] After sorting the seeds, pass through a 20-mesh sieve to remove the petals and silt, and bake at 70-80°C until the water content in the seeds is about 6-8%, so as to passivate the enzymes therein. Weigh 200g of the dried Sapura seeds, put them into the reaction kettle, add 30 times the weight of water to mix, heat up to 70°C, stir fully for 52.5min, filter through a plate and frame filter press to obtain the filtrate, and obtain the filtrate Add 1.0 to 1.5 times the weight of water to dilute. At 25°C, select the feed pressure to be 0.2Mpa, perform ultrafiltration for 2.5h, then add water to the pectin ultrafiltration concentrate, and select centrifugal atomization. Spray drying at 165°C and an air outlet temperature of 95°C to obtain 11.2g of beige pectin powder, the measured degree of esterification of pectin was 37.55%, the loss on drying was 5.56%, and the content of galacturonic acid was 89.76%. , the ash content is 4.80%, the pH value is 3.4-3.5, the hydrochloric a...

Embodiment 2

[0012] After sorting the seeds, pass through a 20-mesh sieve to remove the petals and silt, and bake at 70-80°C until the water content in the seeds is about 6-8%, so as to passivate the enzymes therein. Weigh 300 g of dried Sapura seeds, put them into a reaction kettle, add 27 times the weight of water to mix, heat up to 68°C, stir thoroughly for 57 minutes, and filter through a plate and frame filter press to obtain the filtrate. Add 1.0 to 1.5 times the weight of water to the obtained filtrate to dilute, at 30°C, select the feed pressure to be 0.25Mpa, perform ultrafiltration for 3h, then add water to the pectin ultrafiltration concentrate, select centrifugal atomization, and The inlet temperature is 170°C and the outlet temperature is 90°C for spray drying to obtain 16.02g of light yellow pectin powder, the measured degree of esterification of pectin is 36.56%, the loss on drying is 7.46%, and the content of galacturonic acid It is 87.64%, the ash is 4.66%, the pH value is...

Embodiment 3

[0014] After sorting the seeds, pass through a 20-mesh sieve to remove the petals and silt, and bake at 70-80°C until the water content in the seeds is about 6-8%, so as to passivate the enzymes therein. Weigh 450g of dried Sapura seeds, put them into a reaction kettle, add 33 times the weight of water to mix, heat up to 62°C, stir thoroughly for 57min, and filter through a plate and frame filter press to obtain the filtrate. Add 1.0 to 1.5 times the weight of water to the obtained filtrate to dilute, select the feed pressure to be 0.3Mpa at 30°C, and perform ultrafiltration for 3.5 hours. Then add water to dilute the pectin ultrafiltration concentrate, select centrifugal atomization, and spray dry at an inlet temperature of 165°C and an outlet temperature of 85°C to obtain 26.07g of light yellow pectin powder. The degree of esterification is 37.16%, loss on drying is 7.73%, galacturonic acid content is 85.28%, ash content is 4.63%, pH value is 3.4-3.5, hydrochloric acid insol...

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Abstract

A high quality low methoxyl pectin extracting process from seeds of ficus pumila by water extraction, which uses seeds of ficus pumila as raw material. The pectin is obained by steps of selecting material, removing impurity, drying, then extracting by water, filtering, superfilting, concentrating, charging water to dilute and direct spray drying. Low methoxyl pectin extracted from seeds of ficus pumila of the invention is light in color, high in purity, can easily dissolves in water, other physical and chemical index all reach or exceed present national standard of pectin.

Description

technical field [0001] The invention relates to the field of food additive processing, in particular to a method for extracting high-quality low-ester pectin from the seeds of Sagittarius lily by water extraction. Background technique [0002] Xueli belongs to the genus Ficus of Moraceae, also known as magnolia, jelly tree, climbing stone tiger, wooden steamed bun, Wang Buliuxing, etc. It can dispel wind and dampness, clear blood and activate collaterals, detoxify and reduce swelling. It is mainly used for rheumatic arthralgia, sciatica, etc. It is produced in most parts of China, and it mostly clings to old trees, broken walls, ancient stone bridges and garden walls on both sides of villages, at the foot of mountains, in mountain nests, on both sides of roads. Studies have shown that Sapura chinensis (also known as jelly fruit) is rich in nutrients, including 15.70% protein, 26.20% crude fiber, 2.08% total flavonoids, and 5.73-10.82% pectin (there are slight differences in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06A23L1/0524A23L29/231
Inventor 梁瑞红刘伟唐翠娥刘成梅涂宗财
Owner NANCHANG UNIV
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