Low methoxyi pectin preparation technique using orange peel

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...