Beet pectin and extraction method thereof

An extraction method and beet pectin technology are applied in the field of sugar beet pectin and its extraction, which can solve the problems of low pectin yield, poor emulsion turbidity and purity, difficult to satisfy pectin yield stress, etc. Turbidity, difficult separation, high yield effect
CN104725527AActive Publication Date: 2015-06-24COFCO NUTRITION & HEALTH RES INST +2
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
COFCO NUTRITION & HEALTH RES INST
Publication Date
2015-06-24

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Abstract

The invention relates to a beet pectin and an extraction method thereof, and concretely relates to a beet pectin with good emulsibility, good emulsification stability and excellent yield stress, and an extraction method thereof. An acid extraction-cooling-pH adjustment-alcohol precipitation technology adopted by the extraction method further improves the emulsion turbidity, the purity and the yield stress of the obtained beet pectin. The beet pectin is especially suitable being used in stabilizers and emulsifiers in the food industry in order to improve the economic benefit of the sugar industry, and provides a good approach for further comprehensive utilization of wastes.
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Description

technical field

[0001] The invention relates to a sugar beet pectin and an extraction method thereof, in particular to a sugar beet pectin with better emulsification, emulsification stability and better yield stress and an extraction method thereof. Background technique

[0002] The lipid component in food is one of the six major nutrients that make up the human dietary structure, and has the functions of improving flavor and water retention, and is one of the raw materials widely used in the food industry. However, since the lipids and water in the emulsion products cannot be mixed well, stratification is easy to occur, so some food emulsifiers are generally required in the emulsion products to make the lipids well dispersed in the aqueous emulsion and at the same time Ensure that lipids are isolated from the air and prolong the shelf life of emulsion products.

[0003] Therefore, it is required that the food emulsifier used not only has good emulsifying properties, which ...

Claims

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