Low methoxyi pectin preparation technique using orange peel

A low-methoxyl pectin and citrus peel technology, which is applied in the field of food engineering, can solve the problems of citrus peel waste, pollution, environmental pollution, etc., achieve good decolorization effect, solve environmental pollution problems, and have stable process performance Effect

Inactive Publication Date: 2009-08-19
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the present situation that the citrus peels produced after citrus juices cause huge waste and environmental pollution to enterprises, and use the citrus peels after squeezing ci

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] Take 5kg of citrus skin dregs from the juice factory, cut it into 0.5×0.5cm 2 block, immersed in boiling water for 10 minutes to inactivate the enzyme. Add 15 kg of water, then add 1 g of pectin esterase, mix well, adjust the pH to 7, and deesterify at a temperature of 55° C. for 1 hour. Heat the deesterified pectin extract to 95°C for 10 minutes to inactivate the enzyme. Add 35 kg of water to the sterilized extract, adjust the pH to 1.5 with a 50% hydrochloric acid solution, stir at 80°C for 1 hour for hydrolysis, then filter the hydrolyzate with a filter cloth, take the filtrate, and carry out the above-mentioned process again on the filter residue hydrolysis. Concentrate the filtrate after two times of hydrolysis in vacuum, the temperature of the water bath is between 65°C, and the concentrated solution is reduced to 1 / 4 of the extract before concentration. Quickly cool the concentrated solution, add 90ml of 30% concentration of hydrogen peroxide to the cooled con...

example 2

[0021] Cut the waste residue from citrus juice from the juice factory into 0.3×0.5cm 2 In block form, immerse in boiling water for 9 minutes to inactivate the enzyme, and dry at 65°C. Get 5kg of dried citrus peels, soak the raw material in 25kg of water to soften, drain the citrus peels after softening, weigh, add water 5 times the weight of the softened peels, then add 5g of pectin esterase, mix well, Adjust the pH value to 7.5, and deesterify at a temperature of 55° C. for 1 hour. Heat the deesterified pectin extract to 95°C for 10 minutes to inactivate the enzyme. Add water 10 times the weight of the skin dregs after softening to the sterilized extract, adjust the pH to 2.0 with a 50% hydrochloric acid solution, stir at 80°C for 1.5 hours, and filter the hydrolyzed solution with a filter cloth after hydrolysis. Take the filtrate, and carry out the above-mentioned hydrolysis on the filter residue again. Concentrate the filtrate after two times of hydrolysis in vacuum, the...

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PUM

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Abstract

The invention relates to a technique for preparing low methoxyl pectin from orange peel residues. Raw materials are selected from the orange peel residues generated in the process of producing orange juice, are easy to collect and have low price and high content. The invention discloses a method for producing the low methoxyl pectin by using the orange peel residues as raw materials, which comprises the following steps: raw material preprocessing, enzyme process degreasing, acid hydrolysis, vacuum concentration, decolorization, ethanol precipitation, desugaring, drying, and obtaining the finished product. The pectin produced by the method has the advantages of good solubility and easy formation of a gelatin. The method for preparing the low methoxyl pectin from the orange peel residues uses pectinesterase to degrease and oxydol to decolorize, and has the advantages of less energy consumption, low pollution and easy industrial production.

Description

Technical field: [0001] The invention relates to the development of new products from citrus wastes, in particular to the technology for producing low-methoxyl pectin from citrus peel residues, and belongs to the field of food engineering. Background technique: [0002] Citrus pectin is a natural polymer compound with good gelatinization and emulsification. For food and non-food applications. In recent years, low-fat, low-calorie health food has been favored by consumers, and low-methoxyl pectin, as a lipid substitute, is gradually attracting the attention of the food industry. In addition, pectin is also widely used in daily chemical, pharmaceutical, textile and paper industries. [0003] At present, except for a small amount of low-methoxyl pectin obtained from natural resources, most of the low-methoxyl pectin is usually made of high-methoxyl pectin, which is processed by alkali-catalyzed deesterification, acidification of ethanol, and amidation method and enzymatic me...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/28A23L1/0524A23L1/308A23L33/21
Inventor 陈功余文华张颖张其圣李洁芝吴奇谦
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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