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A method for extracting pectin from jackfruit peel

A jackfruit and pectin technology, applied in the field of pectin extraction, can solve the problems that have not been fully developed and utilized, and little research on fruit peel, etc., and achieve the effect of low cost, short process and safe production

Inactive Publication Date: 2016-07-06
INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to reports, the global demand for pectin in 2007 was about 40,000 tons, and the demand in my country was 8,000 tons. Imported pectin accounted for about 80%. At present, pectin is generally extracted from citrus peels, lemon peels, and apple peels. There is little research on the pericarp, which is rich in pectin and accounts for more than 44% of jackfruit fruit, and has not yet been fully developed and utilized.

Method used

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  • A method for extracting pectin from jackfruit peel
  • A method for extracting pectin from jackfruit peel
  • A method for extracting pectin from jackfruit peel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The method for extracting pectin with jackfruit peel as a raw material comprises the following steps:

[0044] 1. Cleaning and killing enzymes

[0045] Wash the jackfruit peel and tendon, cut into about 3 ~ 5cm 3 Small pieces, steamed in boiling water for 10 minutes to remove pectinase activity.

[0046] 2. Decolorization, sugar removal and impurity removal

[0047] Soak in water at 60°C for 20 minutes, repeat 3 times, after decolorization, desugaring and impurity removal, remove the water by suction filtration, take the pomace, keep the temperature at 60°C, and blow dry until the water content reaches 3%.

[0048] 3. Flour milling and sieving

[0049] The pericarp and fruit tendons after blast drying are crushed with a high-speed pulverizer, and passed through an 80-mesh sieve to obtain a dry powder.

[0050] 4. Enzymatic gel extraction

[0051] Weigh 100g of dry powder, add 1500g of water and 0.4g of cellulase green wood enzyme with an enzyme activity of 15000u / g...

Embodiment 2

[0070] The method for extracting pectin with jackfruit peel as a raw material comprises the following steps:

[0071] 1. Cleaning and killing enzymes

[0072] Wash the jackfruit peel and tendon, cut into 3 ~ 5cm 2 In small pieces, steam over boiling water for 20 minutes to remove pectinase activity.

[0073] 2. Decolorization, sugar removal and impurity removal

[0074] Soak in water at 65°C for 30 minutes, repeat 4 times, after decolorization, sugar removal and impurity removal, remove water by suction filtration, take the residue and blow dry at 70°C until the water content reaches 4%.

[0075] 3. Milling and sieving

[0076] The pericarp and tendon after blast drying are pulverized with a high-speed pulverizer and passed through a 90-mesh sieve to obtain a dry powder.

[0077] 4. Enzymatic hydrolysis and gel extraction

[0078] Weigh 150g of dry powder, add 3000g of water and 0.45g of enzyme activity to 15000u / g cellulase green wood enzyme, adjust the pH value of the s...

Embodiment 3

[0088] The method for extracting pectin with jackfruit peel as a raw material comprises the following steps:

[0089] 1. Cleaning and killing enzymes

[0090] Wash the jackfruit peel and tendon, cut into 2-3cm 3 In small pieces, steam over boiling water for 25 minutes to remove pectinase activity.

[0091] 2. Decolorization, desugar and impurity removal

[0092] Soak in water at 70°C for 25 minutes, repeat twice, after decolorization, desugaring and impurity removal, remove the water by suction filtration, take the peel and dry at 75°C by air blast until the water content reaches 2%.

[0093] 3. Milling and sieving

[0094] The dried jackfruit peel and tendons are pulverized with a high-speed pulverizer and passed through a 100-mesh sieve to obtain a dry powder.

[0095] 4. Enzymatic hydrolysis and gel extraction

[0096] Weigh 200g of dry powder, add 5000g of water and 1g of cellulase green wood enzyme with an enzyme activity of 15000u / g, adjust the pH of the system to 4...

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Abstract

The invention discloses a method for extracting pectin from pineapple honey. The method comprises the following steps: 1) after the jackfruit peel and tendon are dried, they are pulverized to obtain a dry powder; 2) the dry powder obtained in step 1), water and cellulase are mixed for enzymolysis, the slag is removed by suction filtration, and the upper layer is taken clear liquid to obtain pectin clear liquid; 3) concentrating and drying the pectin clear liquid obtained in step 2) to obtain the pectin. The extraction rate of this method is 13.69%. And the total galacturonic acid content is 87.6%, 22.6% higher than the national standard. And in the whole process of rubber extraction, acid, alkali and organic solvent are not used, the production is safe, the process is short, the cost is low, low carbon and environmental protection. The residue after extracting the rubber is not polluted and destroyed by the solvent, retains the original nutritional components, can still be used as feed, and has no waste discharge.

Description

technical field [0001] The invention relates to a method for extracting pectin from jackfruit. Background technique [0002] Pectin is a natural component of human food and medicine, and is a new, natural and functional food additive recommended by the FAO / WHO Joint Committee on Food Additives. Because of its excellent gelation and latex effect, it is widely used in industries such as food, medicine, cosmetics, textiles, and national defense. For example, it is widely used in jam, jelly, preserved fruit, candied fruit, fudge, ice cream, baked food and beverages in the food industry. [0003] According to reports, the global demand for pectin in 2007 was about 40,000 tons, and the demand in my country was 8,000 tons. Imported pectin accounted for about 80%. At present, pectin is generally extracted from citrus peels, lemon peels, and apple peels. The pericarp, which is rich in pectin and accounts for more than 44% of jackfruit fruit, is rarely studied and has not been fully ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
Inventor 吕飞杰台建祥付勤郝倩
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI