Method for extracting pectin from lemon peel and keeping aroma in pectin

A technology for lemon peel and pectin, which is applied in the field of extracting pectin and pectin and retaining the aroma of the pectin, can solve problems such as the loss of aroma of lemon fruits, and achieve the effects of avoiding the loss of aroma, improving the degree of esterification, and increasing the degree of gelation

Inactive Publication Date: 2015-08-12
ANHUI YUNING PECTIN CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Pectin is used as a gelling agent, thickener, stabilizer, suspending agent, emulsifier, etc. in food, and has certain effects on protecting skin, preventing ultraviolet radiation, and treating wounds in cosmetics. It is used as a drink, but the aroma of lemon fruit is lost during the existing pectin extraction process, which is a pity

Method used

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Embodiment Construction

[0012] A method for extracting pectin fruit flavor from lemon peel and leaving it in pectin, the specific steps of the method are as follows: (1) cleaning and crushing lemon peel to a particle size of 2-3mm, and then placing it in boiling vinegar Soak in water for 5-8min, then rinse several times with clean water;

[0013] (2) Mix the quality of the lemon peel dregs rinsed in step (1) with the volume of hydrochloric acid solution with a pH value of 1.5 according to 1g: 8-10ml, and adjust the pH value to 1.5-2.5, heat the reactor to 82°C and stop heating Afterwards, the reaction kettle is slowly heated to 88° C., and the vacuum distillation is carried out for 2 to 3 hours. The steam evaporated from the mixed solution is sent to the reaction kettle with a condenser cooling cycle, and the above-mentioned solution is sealed in the reaction kettle. After the vacuum distillation is completed, the mixed solution is placed in a centrifuge, centrifuged at a speed of 3000-4000r / min for ...

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PUM

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Abstract

The invention discloses a method for extracting pectin from lemon peel and keeping aroma in the pectin. The method comprises the following specific steps: (1) taking the lemon peel as a raw material for crushing; (2) washing with water to remove pigments; (3) sealing and performing reduced pressure distillation; (4) placing supernatant liquid collected in the step (3), namely a pectin extraction solution, in a reduced pressure concentration tank to prepare a pectin precipitate mixed solution; and (5) placing the pectin precipitate mixed solution in a plate and frame filter press for filtration. The method disclosed by the invention adopts a sealing, distillation, concentration and extraction way, and can keep the aroma of fruits in the extracted pectin as much as possible and avoid the loss of the aroma.

Description

technical field [0001] The invention relates to the technical field of pectin extraction, in particular to a method for extracting pectin fruit flavor from lemon peel and leaving it in pectin. Background technique [0002] Lemon peel is a by-product of lemon deep processing. In traditional processing, lemon peel is generally processed into animal feed or directly landfilled as waste. Landfilled lemon peels are prone to mildew and odor, and their active ingredients are not effectively utilized, but also cause serious pollution to the environment; and processing into feed usually requires drying, which not only consumes a lot of energy, but also has low value. There are many useful components in lemon peel that are in urgent need of development and research, such as pectin and so on. The pectin in the lemon peel accounts for about 25% of the dry weight of the peel and has a high utilization value. Pectin is white, light yellow to yellow powder, no smell, no fixed melting poi...

Claims

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Application Information

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IPC IPC(8): C08B37/06
Inventor 谢保明
Owner ANHUI YUNING PECTIN CO LTD
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