Compound low-methoxyl pectin and preparation method and application thereof

A low-ester pectin and pectin technology, which is applied in the field of compound low-ester pectin and its preparation, can solve the problems of short shelf life and bad taste of baked jam, and achieve the effects of long shelf life, increased commodity value, and good taste

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

[0005] The purpose of the present invention is to provide a compound low-ester pectin, which can be used to prepare a kind of baking jam, so as to solve the problems of bad taste and short shelf life of baking jam in the prior art

Method used

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Examples

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preparation example Construction

[0042] The present invention provides the preparation method of the compound low-ester pectin described in the above technical scheme, comprising the following steps:

[0043] Pectin and sodium citrate are mixed in a mass ratio of (15-25): (1-1.5);

[0044] Standardize pectin;

[0045] Adjust the pH value of pectin to between 3.2-3.8;

[0046] In the present invention, pectin and sodium citrate are mixed in a mass ratio of (15-25): (1-1.5), preferably, pectin and sodium citrate are mixed in a mass ratio of 20:1;

[0047] The present invention standardizes the pectin. Preferably, the standardization of the pectin further includes: mixing the standardized material with white granulated sugar, and adjusting the degree of gelation of the pectin to be between 115-125, more preferably 120.

[0048] The present invention regulates the pectin pH, preferably, the pectin pH adjustment is to mix the standardized material with sodium carbonate, and adjust the pectin pH between 3.2-3.8, ...

Embodiment 1

[0071] The preparation of embodiment 1 compounded low-ester pectin 1

[0072] 1) The low-ester pectin and sodium citrate with a mass ratio of 38 are mixed in a ratio of 20:1;

[0073] 2) Standardize the pectin to a gel degree value of 120, if the gel value is not 120, add white sugar to adjust to 120.

[0074] 3) Adjust the pH value of pectin to 3.5 with sodium carbonate to obtain compound low-ester pectin.

Embodiment 2

[0075] Preparation 2 of embodiment 2 compounded low-ester pectin

[0076] 1) The low-ester pectin and sodium citrate with a mass ratio of 32 are mixed in a ratio of 18:1;

[0077] 2) Standardize the pectin to a gel degree value of 118, if the gel value is not 118, add white sugar to adjust to 118.

[0078] 3) Adjust the pH value of pectin to 3.8 with sodium carbonate to obtain compound low-ester pectin.

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PUM

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Abstract

The invention provides compound low-methoxyl pectin. The compound low-methoxyl pectin is prepared from, by mass, 15-25 parts of pectin with the esterification degree of 32%-42% and 1-1.5 parts of sodium citrate; a gelatinous degree value of the compound low-methoxyl pectin ranges from 115 to 125, and a pH value of the compound low-methoxyl pectin ranges from 3.2 to 3.8. The invention further provides a preparation method of the compound low-methoxyl pectin. The preparation method comprises the three main steps of pectin compounding, pectin standardizing and pectin pH regulating. The invention further provides application of the compound low-methoxyl pectin in jam for baking.

Description

technical field [0001] The invention relates to the field of pectin preparation, in particular to a compound low-ester pectin and its preparation method and application. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/00A23L3/3499A23L21/10
CPCA23L3/3499A23V2002/00A23V2200/06A23V2200/20A23V2250/1614A23V2250/50724A23V2250/032A23V2250/616
Inventor 许磊张冬梅胡晓燕申立玉刘冰王文
Owner YANTAI ANDRE PECTIN
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