Preparation method of low-ester pectin

A low-ester pectin, de-esterification technology, applied in the direction of fermentation, can solve the problems of polygalacturonic acid chain rupture, low extraction efficiency, quality degradation, etc., to achieve good solubility and gelation degree, shortened production time, cost reduction effect

Inactive Publication Date: 2012-08-22
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production technology of low-ester pectin is to extract pectin esterase and then use it to remove the methoxyl group of high-ester pectin. The process is complicated , higher cost, lower extraction efficiency
And during the acid treatment process, the polygalacturonic acid chains in pectin caused by high temperature, strong acid, and strong alkali are too much broken, resulting in the disadvantage of quality decline

Method used

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  • Preparation method of low-ester pectin

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preparation example Construction

[0024] For realizing the preparation method of a kind of low-ester pectin of the present invention, the model of the instrument used in each embodiment of the present invention and the information of manufacturer are as follows:

[0025] Electric constant temperature water bath HHS Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory

[0026] pHS-36 Precision pH Meter Shanghai Precision Scientific Instrument Co., Ltd. Lei Magnetic Instrument Factory

[0027] Electric constant temperature blast drying oven PHG-9146A type Shanghai Jinghong Experimental Equipment Co., Ltd.

[0028] Constant temperature bath W201S Shanghai Shensheng Technology Co., Ltd.

[0029] Circulating water vacuum pump SHB-3 Shanghai Shensheng Technology Co., Ltd.

[0030] Rotary Evaporator R Series Shanghai Shensheng Technology Co., Ltd.

[0031] Single Phase AC Induction Motor Shanghai Shensheng Technology Co., Ltd.

[0032] Centrifugal Separator Shanghai Experimental Instrument General Factor...

Embodiment 1

[0042] A preparation method of low-ester pectin, comprising the following steps:

[0043] (1), pretreatment of orange peel

[0044] Weigh 5 portions of fresh orange peel, 100 g each, and crush them into small pieces with a particle size of 1 to 5 mm;

[0045] (2), deesterification separation

[0046] Take 5 parts of the pretreated orange peel pieces obtained in step (1), and sequentially press the mass ratio of the pretreated orange peel pieces to water, that is, the pretreated orange peel pieces: water in a ratio of 1:3. After the treated orange peel pieces are mixed with warm water at about 45°C, the pH value is controlled to 9.0, and the temperature is 10°C, 20°C, 30°C, 40°C, and 50°C for degreasing, and the degreasing time is controlled at 90 minutes , after the deesterification is completed, the speed is controlled to be 3000min / r for centrifugation and drying, and the supernatant is poured off;

[0047] (3), acid extraction and concentration

[00...

Embodiment 2

[0053] A preparation method of low-ester pectin, comprising the following steps:

[0054] (1), pretreatment of orange peel

[0055] Weigh 5 portions of fresh orange peel, 100 g each, and crush them into small pieces with a particle size of 1 to 5 mm;

[0056] (2), deesterification separation

[0057] Get the 5 parts of pretreated orange peel pieces obtained in step (1) according to the mass ratio of the pretreated orange peel pieces and water, that is, the pretreated orange peel pieces: water are 1:3, 1:5, The ratio of 1:7, 1:9, 1:11 is mixed with the pretreated orange peel block and warm water at about 45°C respectively, and the pH value is controlled at 9.0, and the temperature is 50°C for the pretreated orange peel block Carry out degreasing, the degreasing time is controlled to be 90min, after the degreasing is completed, the control speed is 3000min / r, centrifuged and dried, and the supernatant is poured off;

[0058] (3), acid extraction and concentr...

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Abstract

The invention discloses a preparation method of low-ester pectin. The method comprises the following steps of: smashing fresh orange peel, putting into warm water with the temperature of about 45 DEG C to soak for 30 minutes; removing moisture and mixing pretreated orange peel blocks with water, controlling the pH value to 7.0-11.0; removing ester from the pretreated orange peel blocks under the conditions that pH is controlled to 7.0-11.0, the temperature is controlled to 10-50 DEG C and the time is controlled to 60-120 minutes; spinning to be dry by means of centrifugal separation after the ester is removed, and pouring out an upper-layer cleaning liquid; adding an acid extracting solution into filter residue, filtering by gauze, and carrying out vacuum rotary evaporation on filter liquor to obtain concentrated liquor; and adding absolute ethyl alcohol into the concentrated liquor, precipitating for 1 hour, carrying out suction filtration, and drying at the temperature of 40 DEG C to obtain the low-ester pectin. The low-ester pectin obtained by the preparation method is good in chewing performance. The viscosity of the obtained low-ester pectin is less changed along with the shear force, and is less influenced by the temperature.

Description

technical field [0001] The invention relates to a method for preparing high-yield and high-quality low-ester pectin. Background technique [0002] The content of pectin in the peel of plants is relatively high. Oranges are abundant in southern my country. In the process of producing canned food and beverages, the by-product, orange peel, has not been fully utilized, resulting in waste of resources. The pectin content in citrus peel can reach 10% to 30%. Extracting pectin from orange peel not only has great industrial value, but also has important practical significance for the comprehensive development and utilization of orange resources, improving the utilization rate of raw materials and reducing environmental pollution. Low-ester pectin is not restricted by solid content such as acidity and sugar in application, so it is more in line with the current low-sugar and low-calorie consumption demand, and its application prospect is broader than high-ester pectin. Low-ester...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04
Inventor 田怀香窦银花张晓希
Owner SHANGHAI INST OF TECH
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