Amidated pectin and preparation method and application thereof

The technology of amidation pectin and amidation degree is applied in the field of preparation of amidated pectin for liquid desserts, which can solve the problems of easy deterioration, reduction of product commercial value, discoloration, etc., and achieve the effect of no water separation.

Inactive Publication Date: 2016-03-09
YANTAI ANDRE PECTIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the desserts made by this method are prone to deterioration, discoloration and other problems when stored for a long time, which will affect the taste and seriously reduce the commodity value of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The present invention provides the preparation method of amidated pectin described in above-mentioned technical scheme, comprises the following steps:

[0038] 1) Sodium hexametaphosphate, citric acid and sodium citrate are mixed with pectin in a mass ratio of (1~3):(0.5~1.5):(0.5~1.5), and the pectin is standardized;

[0039] The pectin is a pectin with an esterification degree of 29-35% and an amidation degree of 16-21%.

[0040] 2) Determining the gel degree value of the standardized pectin, if it is not between 115-125, add white sugar until the gel value is between 115-125.

[0041] The present invention also provides the application of the amidated pectin described in the above technical solution or the amidated pectin obtained by the preparation method described in the above technical solution in the preparation of liquid dessert.

[0042] In the present invention, the liquid dessert preferably includes the following components in mass content:

[0043] The ami...

Embodiment 1

[0086] The preparation of embodiment 1 amidated pectin 1

[0087] 1) Select the amidated pectin with a degree of esterification value of 30 and a degree of amidation value of 18;

[0088] 2) pectin is standardized to a gel degree value of 120;

[0089] 3) Standardization is carried out with sodium hexametaphosphate, citric acid, sodium citrate and white sugar; the ratio of pectin, sodium hexametaphosphate, citric acid and sodium citrate is 10:2:1:1, if the degree of gelation The value is not 120, and the rest are filled with white sugar.

Embodiment 2

[0090] Embodiment 2 Preparation 2 of amidated pectin

[0091] 1) Select the amidated pectin with a degree of esterification value of 33 and a degree of amidation value of 20;

[0092] 2) pectin is standardized to a gel degree value of 120;

[0093] 3) Standardization is carried out with sodium hexametaphosphate, citric acid, sodium citrate and white sugar; the ratio of pectin, sodium hexametaphosphate, citric acid and sodium citrate is 9:1.5:1.5:0.9, if the degree of gelation The value is not 120, and the rest are filled with white sugar.

[0094] The preparation of embodiment 2 liquid dessert

[0095] If making 1Kg liquid dessert, include the following components:

[0096] Standardized Pectin: 1.8%; Fruit: 20%; White Sugar: 15%; Water: 70%; Citric Acid: 0.3%; Sodium Citrate: 0.3%

[0097] Include the following steps:

[0098] Pectin and the water in formula prepare pectin solution;

[0099] Add the fruit, white sugar and pectin solution into the cooking pot and heat to ...

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PUM

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Abstract

The invention provides amidated pectin. The amidated pectin is prepared from pectin, sodium hexametaphosphate, citric acid and sodium citrate, wherein the mass proportion of pectin to sodium hexametaphosphate to citric acid to sodium citrate is (8-12):(1-3):(0.5-1.5):(0.5-1.5), the esterification degree of pectin ranges from 29 to 35%, the amidation degree of pectin ranges from 16 to 21%, and the gelation degree value of the amidated pectin ranges from 115 to 125. The invention further provides a preparation method of the amidated pectin and application of the amidated pectin in liquid desserts and milk mates. The preparation method includes the two main steps of pectin selection and pectin standardization.

Description

technical field [0001] The invention relates to the field of pectin preparation, in particular to the preparation of amidated pectin for liquid dessert. Background technique [0002] Pectin is a natural polymer compound extracted from plants, mainly composed of D-galacturonic acid polymerized by α-1,4 glycosidic bonds. The relative molecular mass of pectin is as high as 400,000, and the corresponding degree of polymerization exceeds 1,000 units. Based on the above structural features, pectin has a good ability to form gels, is soluble in water, and is almost completely dissolved in 20 times the water to form a negatively charged viscous colloidal solution, but is insoluble in ethanol, ether, acetone and other organic solvents. [0003] Due to the excellent gelling, thickening, stabilizing and emulsifying functions of pectin, it is used in the manufacture of jam and jelly, preventing pastry from hardening, improving the quality of cheese, making fruit juice powder, jelly ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L19/00A23C9/154
CPCA23C9/1544A23V2002/00A23V2250/5072
Inventor 胡晓燕张冬梅申立玉许磊王文刘冰
Owner YANTAI ANDRE PECTIN
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