Method for extracting pectin from fermented hawthorn wine pomace

A technology for hawthorn wine and pomace, which is applied in the field of food processing, can solve the problems of pollution, affecting the processing and utilization of hawthorn pomace, waste of resources and the environment, and achieves the effects of reducing difficulty, saving enzyme inactivation steps, and reducing the cost of three-waste treatment.

Active Publication Date: 2014-04-23
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The pectin content in hawthorn ranks first among fruits, reaching 6.4%. After fermentation, there is a lot of pectin in hawthorn wine pomace (the pomace left after brewing hawthorn wine), which affects the further processing and utilization of hawthorn pomace.
The output of hawthorn in my country is large, about 1 million tons. For a long time, the focus of research has been on the use of hawthorn for food, canned food, fruit juice and fruit wine, but a large amount of pomace is discarded, resulting in waste of resources and environmental pollution.

Method used

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  • Method for extracting pectin from fermented hawthorn wine pomace

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1 Distillation Wrap the fermented hawthorn wine pomace (pectin content is 1.2% in wet weight) with gauze, add deionized water according to the ratio of pomace to water 1:2 (m / m) to distill hawthorn alcohol (distilled out The hawthorn alcohol can be used to make hawthorn distilled wine). Separate distillation bottoms and raffinate.

[0021] 2 Extraction According to the ratio of slag water ratio 1:1 (m / m), add deionized water to the distillation residue, stir and extract at 85-95°C for 1h.

[0022] 3 Press filtration After leaching, press filtration, rinse the filter residue with a small amount of hot water, and collect the filtrate.

[0023] 4 Centrifuge to mix the filtrate and distillation residue, and centrifuge at 4500r / min for 10min to obtain the supernatant.

[0024] 5 After decolorization and centrifugation, add water-washed granular activated carbon to the supernatant until the concentration of water-washed granular activated carbon in the supernatant is 2% (m / ...

Embodiment 2

[0032] 1 Distillation Wrap the fermented hawthorn wine pomace (pectin content is 1.2% by wet weight) with gauze, add deionized water according to the ratio of pomace to water 1:2 (m / m), and distill hawthorn alcohol. Separate distillation bottoms and raffinate.

[0033] 2 Extraction According to the ratio of slag water ratio 1:1 (m / m), add deionized water to the distillation residue, stir and extract at 85-95°C for 1h.

[0034] 3 Press filtration After leaching, press filtration, rinse the filter residue with a small amount of hot water, and collect the filtrate.

[0035] 4 Centrifuge to mix the filtrate and distillation residue, and centrifuge at 4500r / min for 10min to obtain the supernatant.

[0036] 5 After decolorization and centrifugation, add water-washed granular activated carbon to the supernatant until the concentration of water-washed granular activated carbon in the supernatant is 2%; heat the supernatant to 80°C for 30 minutes for decolorization.

[0037] 6 Filter...

Embodiment 3

[0044] 1 Distillation Wrap the fermented hawthorn wine pomace (pectin content is 1.2% by wet weight) with gauze, add deionized water according to the ratio of pomace to water 1:2 (m / m), and distill hawthorn alcohol. Separate distillation bottoms and raffinate.

[0045] 2 Extraction According to the ratio of slag water ratio 1:1 (m / m), add deionized water to the distillation residue, stir and extract at 85-95°C for 1 hour.

[0046] 3 Press filtration After leaching, press filtration, rinse the filter residue with a small amount of hot water, and collect the filtrate.

[0047] 4 Centrifuge to mix the filtrate and distillation residue, and centrifuge at 4500r / min for 10min to obtain the supernatant.

[0048]5 After decolorization and centrifugation, add water-washed granular activated carbon to the supernatant to a concentration of 2% (m / v) of water-washed granular activated carbon in the supernatant, and heat the supernatant to 80°C for 30 minutes for decolorization.

[0049] ...

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Abstract

The invention provides a method for extracting pectin from fermented hawthorn wine pomace. The method comprises the following steps: distilling fermented hawthorn pomace with the ratio of the fermented hawthorn pomace to water being (1-2):2; leaching the distilled residue at 85-95 DEG C for an hour; decolorizing by using granular activated carbon (washed by 1%-5% (m / v) deionized water) at 80 DEG C for 30-90 minutes, carrying out low-temperature alcohol participation by using alcohol of which the concentration is 55% (V / V) at 5 DEG C for 12 hours and carrying out room-temperature alcohol washing by using the alcohol of which the concentration is 70% (V / V) for 1 hour; further hydrolyzing protopectin in the pomace into soluble pectin and transferring the soluble pectin into water, and carrying out filter pressing to obtain a filtrate; merging the filtrate with distilled raffinate, and centrifuging, so as to obtain a clear and transparent pectin solution; and carrying out decolorizing by utilizing granular activated carbon washed by deionized water and alcohol participation on the pectin solution, drying and crushing to obtain hawthorn pectin powder. Compared with an acid hydrolysis method, no acid is added to the pectin extraction process, a new acid substance is prevented from being introduced to the system, and the difficulty is reduced for development and utilization of the residue after pectin extraction.

Description

(1) Technical field [0001] The invention relates to a method for extracting pectin from fermented hawthorn wine pomace, which aims at improving the utilization rate of food resources and belongs to the technical field of food processing. (2) Background technology [0002] Hawthorn, also known as Shanlihong, Hongguo, Rouge, has high nutritional and medical value. Hawthorn contains a variety of vitamins, maslinic acid, tartaric acid, citric acid, malic acid, etc. It also contains flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals. Digestion of fatty food, promote secretion of gastric juice and increase gastric enzymes and other functions. Traditional Chinese medicine believes that hawthorn has the functions of eliminating accumulation and stagnation, astringent and dysentery, promoting blood circulation and removing stasis, etc. Hawthorn contains medicinal ingredients such as mountain terpenoids and flavonoids, which can significantly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 杜金华赵志云张斌金玉红
Owner SHANDONG AGRICULTURAL UNIVERSITY
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