Pectin preparation method

Abstract

The invention relates to a pectin preparation method, belonging to the field of food processing and in particular relating to the pectin preparation method with low cost and high extraction rate. The preparation method comprises: 1, pretreatment of raw materials: taking fresh orange peel, chopping the orange peel until the particle size is 2-3mm, carrying out thermal treatment on the orange peel for 5 min in boiling water to deactivate pectinase, soaking the orange peel for 30 min in 70 percent of ethanol, keeping the orange peel for 5 min at 70-90 DEG C, carrying out pressure filtration to remove pigments and other impurities soluble in alcohol, washing residues with 95 percent of ethanol and then washing with ethyl ether, minimizing the loss of water-soluble pectin, air-cooling the ethyl ether, and drying at 45 DEG C until the constant weight is achieved; and 2, acid hydrolysis and extraction: adding hydrochloric acid solution into the pretreated raw materials, heating the mixture in a constant-temperature water bath, mixing well, and centrifuging until the supernatant is not sticky, and fixing the volume of the supernatant, i.e. pectin extract, to be 100ml.

Description

Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to a preparation method of pectin. Background technique: [0002] Pectin is a high molecular polymer, widely present in the cell wall and interstitium of higher plants, usually white or light yellow powder, odorless, slightly sweet, slightly sour, insoluble in ethanol, methanol and other organic solvents, Soluble in hot water, slightly soluble in cold water. Pectin has become an important additive in the food industry due to its excellent gelling and emulsifying stability, and has been widely used in foods such as jam, jelly, candy, lactic acid and fruit juice drinks. In recent years, pectin, as a soluble dietary fiber, has the functions of anti-diarrhea, anti-cancer, and treatment of diabetes, and its application range has been continuously expanded. In addition, pectin is also an indispensable auxiliary raw material in some medicines, health products and cosmetics...

AI Technical Summary

Problems solved by technology

[0003] Citrus is a plant of the genus Citrus Rutaceae. No matter whether citrus is eaten fresh or processed, the peel is its main by-product. Citrus peel accounts for about 20% of the whole fruit weight. In addition to water, cellulose and lignin, it is also rich in pigments, fruit Glue, etc. At present, most of the orange peels in our country are discarded without any treatment, resulting in a great waste of resources