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

Active Publication Date: 2015-06-24
COFCO NUTRITION & HEALTH RES INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the general extraction method not only has a low yield of pectin, especially the emulsion turbidity and purity of the extracted beet pectin are poor, especially the yield stress of the obtained pectin is difficult to meet the higher requirements of current food science.

Method used

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  • Beet pectin and extraction method thereof
  • Beet pectin and extraction method thereof
  • Beet pectin and extraction method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] The sugar beet pectin described in the present embodiment is extracted through the following steps:

[0036] (1) Take an appropriate amount of dry sugar beet meal and crush it, and pass it through a 60-mesh sieve;

[0037] (2) Add 50g of powder into 1000mL of water, adjust the pH value to 1 with 12mol / L concentrated hydrochloric acid, and stir at 90°C for 5h;

[0038] (3) Cool the obtained extract to a temperature lower than 40°C, and adjust the pH to about 4.5 with 25% concentrated ammonia water;

[0039] (4) Then use suction filtration to separate the material and liquid, collect the supernatant and measure its volume, then pour the supernatant into 2 times the volume of absolute ethanol in a trickle, and let it stand for 1 hour to make the pectin Precipitation is complete;

[0040] (5) Wash the pectin twice with absolute ethanol, dry it in a blast drying oven at 50°C for 5 hours, crush the obtained beet pectin with a grinder, pack it into bags and seal it up.

Embodiment 2

[0042] The sugar beet pectin described in the present embodiment is extracted through the following steps:

[0043] (1) Take an appropriate amount of dry beet dregs and crush them, and pass through a 40-mesh sieve;

[0044] (2) Add 50g of powder into 750mL of water, adjust the pH value to 1.5 with 10mol / L concentrated hydrochloric acid, and stir at 96.8°C for 3h;

[0045] (3) Cool the obtained extract to room temperature, and adjust the pH to about 4 with 30% concentrated ammonia water;

[0046] (4) Then use suction filtration to separate the material and liquid, collect the supernatant and measure its volume, then pour the supernatant into 1.5 times the volume of absolute ethanol in a trickle, and let it stand for 1 hour to make the pectin Precipitation is complete;

[0047] (5) Wash the pectin twice with absolute ethanol, dry it in a blast drying oven at 50°C for 5 hours, crush the obtained beet pectin with a grinder, pack it into bags and seal it up.

Embodiment 3

[0049] The sugar beet pectin described in the present embodiment is extracted through the following steps:

[0050] (1) Take an appropriate amount of dry beet dregs and crush them, and pass through a 100-mesh sieve;

[0051] (2) Add 50g of powder into 1250mL of water, adjust the pH value to 0.5 with 15mol / L concentrated hydrochloric acid, and stir at 90°C for 2h;

[0052] (3) Cool the obtained extract until the temperature is lower than 40°C, and adjust the pH to about 5 with 25% concentrated ammonia water;

[0053] (4) Then use suction filtration to separate the material and liquid, collect the supernatant and measure its volume, then pour the supernatant into 2 times the volume of absolute ethanol in a trickle, and let it stand for 1 hour to make the pectin Precipitation is complete;

[0054] (5) Wash the pectin twice with absolute ethanol, dry it in a blast drying oven at 50°C for 5 hours, crush the obtained beet pectin with a grinder, pack it into bags and seal it up.

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 王勇林旭琦应欣赵金力刘新旗王宇
Owner COFCO NUTRITION & HEALTH RES INST
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