Method for extracting orange peel pectin by softening orange peel and inactivating pectinesterase

A technology of pectin esterase and orange peel fruit, applied in the field of food processing, can solve the problems of high cost, strong pH value conditions, difficult to act on orange peel and the like, and achieves low production cost, simple operation and high molecular weight of pectin. Effect

Inactive Publication Date: 2012-07-04
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Japanese patent JPA61-085402 treats raw materials with a strong acid with a pH of 0.1~0.2 to achieve the purpose of inactivating pectinase, but this method has a relatively strong pH value and high cost
China also has a patent CN1703429A, which is to inactivate the natural pectin esterase in the pericarp when the pH value of the raw material is adjusted to 3.2~3.9. This method is an ideal acid treatment method, but its pH value range is relatively large. The pH will also change during the process, and the treatment coating cannot always be kept at the desired pH value. At the same time, because the conditions are mild, and the orange peel is thick and the tissue is dense, it is difficult to act on the inner tissue of the orange peel.

Method used

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  • Method for extracting orange peel pectin by softening orange peel and inactivating pectinesterase
  • Method for extracting orange peel pectin by softening orange peel and inactivating pectinesterase

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Weigh 50g of mixed medicine, dissolve in 10L of tap water, and mix well. Then cut 10kg of fresh orange peel into small pieces, put it in a container, pour in the mixed solution prepared above that is 3 times the volume of the orange peel, stir for 15 minutes, remove and drain, and repeat this 3 times. Put the pretreated orange peel into an oven, dry it at 65°C for 10 hours, take it out, pulverize it, pass through a 60-mesh sieve to obtain orange peel powder, and store it under dry conditions.

[0024] Weigh 1kg of orange peel powder and add it to a container containing 25L of distilled water at a ratio of 1:25, add 0.2M hydrochloric acid solution to adjust the pH value of the solution to 1.7, put the container in a constant temperature water bath heater at 85°C, stir and extract 100min. After taking out the extract, put it in a centrifuge at 4800r, centrifuge for 20min, and take the upper liquid as a pectin solution.

[0025] Pump the pectin solution obtained after ce...

Embodiment 2

[0028] Weigh 50g of mixed medicine, dissolve in 10L of tap water, and mix well. Then cut 10kg of fresh orange peel into small pieces, put it in a container, pour in the mixed solution prepared above which is 3 times the volume of the orange peel, stir for 30 minutes, remove and drain, and repeat this twice. Put the orange peel treated in step (2) into an oven, dry at 65°C for 10 hours, take it out, pulverize it, pass through a 60-mesh sieve to obtain orange peel powder, and store it under dry conditions.

[0029] Weigh 1kg of orange peel powder and add it to a container containing 25L of distilled water at a ratio of 1:25, add 0.2M hydrochloric acid solution to adjust the pH value of the solution to 1.7, put the container in a constant temperature water bath heater at 85°C, and stir Extract for 100min. After taking out the extract, put it in a centrifuge at 4800r, centrifuge for 20min, and take the upper liquid as a pectin solution.

[0030] Pump the pectin solution obtained...

Embodiment 3

[0033] Weigh 50g of mixed medicine, dissolve in 10L of tap water, and mix well. Then cut 10kg of fresh orange peel into small pieces, put it in a container, pour 3 times the volume of orange peel into the above-prepared mixed solution, stir for 90 minutes, remove and drain, and repeat this once. Put the pretreated orange peel into an oven, dry it at 65°C for 10 hours, take it out, pulverize it, pass through a 60-mesh sieve to obtain orange peel powder, and store it under dry conditions.

[0034] Weigh 1kg of orange peel powder and add it to a container containing 25L of distilled water at a ratio of 1:25, add 0.2M hydrochloric acid solution to adjust the pH value of the solution to 1.7, put the container in a constant temperature water bath heater at 85°C, stir and extract 100min. After taking out the extract, put it in a centrifuge at 4800r, centrifuge for 20min, and take the upper liquid as a pectin solution.

[0035] Pump the pectin solution obtained after centrifugation ...

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Abstract

The invention discloses a method for extracting orange peel pectin by softening orange peels and inactivating pectinesterase. The method comprises the following step of: soaking fresh orange peels in a mixed solution which is obtained by proportionally mixing sodium hexametaphosphate, citric acid and sodium dihydrogen phosphate, to perform tissue softening treatment and pectinesterase inactivation treatment. The mixed solution contains, per 100 g, 41 g of sodium hexametaphosphate, 40 g of citric acid and 20 g of sodium dihydrogen phosphate. By the above treatments, the molecular weight of the pectin extracted from orange peels is increased and the quality is improved. The orange peel pectin is decolorized by macroporous absorption resin AB-8 to greatly improve the color of the pectin. Besides, during alcohol precipitation, the pH value of the solution is adjusted to 3.5, so as to optimize the sedimentation coefficient of the orange peel pectin and thus to increase the pectin yield.

Description

technical field [0001] The invention relates to a method for extracting orange peel pectin by effectively softening orange peel and passivating pectin esterase to improve pectin quality, belonging to the field of food processing. Background technique [0002] The fruit with the highest output in the world is citrus, and my country is also a big country producing citrus, ranking second in the world. Orange is a large genus of citrus. It is planted in a large area in Sichuan, Jiangxi and other provinces in my country. Except for a part used as fresh fruit, a large amount of orange pulp is used for food processing, but the huge orange peel resource has not been paid attention to. And utilization, some orange peels even go moldy and deteriorate, causing environmental pollution. The development and utilization of orange peel resources need to be solved urgently. According to literature reports, the pectin content of oranges ranks first among all fruits and vegetables, and the pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 梁瑞红夏添添刘成梅刘伟
Owner NANCHANG UNIV
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