Preparation method of water-soluble pectin of shaddock albedo

A pomelo white sac and water-soluble technology, which is applied in the field of food processing, can solve the problems of reducing economic benefits and complicated technological processes, and achieves the effects of high extraction efficiency, simple production process, and improved resource utilization

Inactive Publication Date: 2014-08-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no specific extraction process for pomelo white capsule pectin, and the technical process described in the above patent is relatively complicated, which reduces economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The outermost skin of the grapefruit is peeled off to expose the white sac part, and then the white sac layer is peeled off from the pomelo to realize separation from the pulp, and the obtained white sac is dried. Take the dried pomelo white sac, cut it into pieces, soak it in 95% ethanol for 12 h, filter it and put it in an oven to dry at a temperature of 55°C, dry it for more than 10 h, and then use hot water extraction to prepare pomelo white Capsule water-soluble pectin, grapefruit white capsule / water weight / volume (kg / L) ratio is 1:20, extraction temperature is 90 o C, leaching once, the leaching time is 2 h, stirring continuously during the leaching process. The extracted pectin extract was filtered, filtered with gauze, and the supernatant was separated and concentrated to 1 / 8 of the original volume, and then precipitated with ethanol. The concentration of ethanol in the system was controlled at 80%, and alcohol precipitation was carried out for 12 h. Finally, t...

Embodiment 2

[0017] The outermost skin of the pomelo is peeled off to expose the white sac part, and then the white sac layer is peeled off from the pomelo to realize separation from the pulp, and the obtained white sac is dried or dried naturally. Take the dried pomelo white sac, cut it into pieces, soak it in 95% ethanol for 12 h, filter it and put it in an oven to dry at a temperature of 55°C, dry it for more than 10 h, and then use hot water extraction to prepare pomelo white Capsule water-soluble pectin, grapefruit white capsule / water weight / volume (kg / L) ratio is 1:30, extraction temperature is 90 o C, leaching once, the leaching time is 4h, stirring constantly during the leaching process. The extracted pectin extract was filtered, filtered with gauze, and the supernatant was separated and concentrated to 1 / 8 of the original volume, and then precipitated with ethanol. The concentration of ethanol in the system was controlled at 80%, and alcohol precipitation was carried out for 12 h....

Embodiment 3

[0019] The outermost skin of the pomelo is peeled off to expose the white sac part, and then the white sac layer is peeled off from the pomelo to realize separation from the pulp, and the obtained white sac is dried or dried naturally. Take the dried pomelo white sac, cut it into pieces, soak it in 95% ethanol for 12 h, filter it and put it in an oven to dry at a temperature of 55°C, dry it for more than 10 h, and then use hot water extraction to prepare pomelo white Capsule water-soluble pectin, grapefruit white capsule / water weight / volume (kg / L) ratio is 1:30, extraction temperature is 70 o C, leaching once, the leaching time is 3 h, stirring continuously during the leaching process. The extracted pectin extract was filtered, filtered with gauze, and the supernatant was separated and concentrated to 1 / 8 of the original volume, and then precipitated with ethanol. The concentration of ethanol in the system was controlled at 80%, and alcohol precipitation was carried out for 12...

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Abstract

The present invention relates to a preparation method of water-soluble pectin of shaddock albedo. The method comprises the following steps: bake drying or naturally drying shaddock albedo and cutting the shaddock albedo into chunks, immersing the shaddock albedo chunks into 95% ethanol for more than 12 h and drying; adopting a hot water extraction method to prepare the water-soluble pectin with a ratio of the shaddock albedo to water being 1: 10-1: 50 at a temperature of 60-100 DEG C, carrying out extraction for 1 to 3 times each lasting 1 to 5 h, and stirring constantly; filtering extraction liquid to obtain a supernatant; concentrating the supernatant to 1 / 8 to 1 / 10 of the original volume, carrying out alcohol precipitation for 12 h, centrifugating for 5 to 10 min at a speed of 3000 r/min to 4800 r/min, collecting the precipitation, drying the precipitation at a temperature of 40-55 DEG C, and then obtaining the water-soluble pectin. According to the present invention, the waste of shaddock peel is reused, resource utilization is improved; the preparation method has high extraction efficiency and no toxic and hazardous organic reagent, and the product is safe; the process is simple, and the application prospects are extensive.

Description

technical field [0001] The invention belongs to the field of food processing. Background technique [0002] Pomelo fruits are popular among consumers because of their large fruit shape, crystal clear and crisp flesh, rich nutrition, unique flavor and good storage and transportation resistance. There are more than 200 pomelo varieties in my country alone, with an annual output of more than 1 million tons. Grapefruit peel accounts for about 40% of the weight of the whole grapefruit, but grapefruit peel is often discarded directly by people in daily life. Even in the process of factory processing, pomelo peels are simply processed into products such as candied fruit and candied fruit, but the comprehensive utilization is still not high enough. In the pomelo fruit peel, the mesocarp layer (sponge layer, white sac layer) is thicker and rich in pectin. As a high-grade natural food additive and health product, pectin can be widely used in food, medicine and health products and so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 谢明勇殷军艺罗婷聂少平
Owner NANCHANG UNIV
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