Method for preparing high-stable sweet potato pectin emulsion

Abstract

The invention relates to a method for preparing a high-stable sweet potato pectin emulsion. A raw material of sweet potato residue in starch production is carried out with an enzymolysis process in a water bath. A sweet potato pectin is obtained by adding water to produce suspension, adjusting the pH value of the suspension, carrying out extraction by shaking the suspension in water bath, carrying out centrifugation, carrying out concentration with an ultrafiltration membrane, precipitating with absolute ethanol, carrying out centrifugation, washing precipitation, and freeze-drying. A sweet potato pectin solution is obtained by mixing the sweet potato pectin with distilled water, adjusting the pH value of the mixture, stirring the mixture at the room temperature, and keeping the mixture stand for 24h. The sweet potato pectin emulsion which is distributed evenly is obtained by homogenizing the sweet potato pectin solution and soybean oil with a high pressure homogenizer for 2 min. The method in the invention is waste utilization, wherein the raw materials come from a variety of sources, and production processes are simple and feasible. Particle size of the prepared sweet potato emulsion is less than or equals to 8.05 mu m. After laid aside for 7d, the emulsion has an emulsifying stability which is more than or equals to 80%. The emulsion can be used as emulsions or emulsifying stabilizer that is used in food and pharmaceutical industries in a large scale. The method of the invention greatly improves degrees of comprehensively utilizing by-products in sweet potato starch processing, and increases economic benefits of sweet potato processing.

Description

technical field [0001] The invention relates to a method for preparing sweet potato pectin emulsion with high stability. Background technique [0002] The pectin content in sweet potatoes is relatively high, and the pectin content is about 0.81g per 100g of fresh sweet potatoes. At present, besides fresh food, 45% of sweet potatoes are used as raw materials for food processing, and most of them are used for processing starch and starch products. Sweet potato dregs are by-products in the production process of sweet potato starch and starch products. Usually It is discarded as waste or simply used as feed, resulting in waste of resources and environmental pollution. Sweet potato residue is rich in pectin, accounting for about 20% of the weight of dry residue. [0003] Pectin is a kind of heteropolysaccharides linked by galacturonic acid through α-1,4 glycosidic bonds. Galacturonic acid accounts for about 70%. In addition to galacturonic acid, pectin also contains rhamnose ....

AI Technical Summary

Problems solved by technology

At present, besides fresh food, 45% of sweet potatoes are used as raw materials for food processing, and most of them are used for processing starch and starch products. Sweet potato dregs are by-products in the production process of sweet potato starch and starch products. Usually It is discarded as waste or simply used as feed, resulting in waste of resources and environmental pollution.

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