Low fat dragon fruit pectin preparation method

Abstract

The present invention discloses a low fat dragon fruit pectin preparation method, and belongs to the field of pectin materials. The method is as follows: dragon fruit peel meal can be obtained by softening by water absorption, enzyme inactivation and crushing, a phosphate solution is added for microwave extraction to obtain a pectin extracting solution, esterase is added into the pectin extracting solution to obtain an enzymatic hydrolysate, the enzymatic hydrolysate is filtered by suction to obtain a filtration residue, the filtration residue is placed in an oven for drying to obtain low fat dragon fruit pectin; according to the method, an enzymic method is used for defatting, due to the enzyme specificity and high efficiency, production cycle is short, extraction efficiency is high, product quality is good, the manufacturing process is free of environmental contamination caused by use of a lot of acid and alkali, and substances harmful to human body may not be brought.

Description

technical field [0001] The invention discloses a preparation method of low-fat pitaya pectin, which belongs to the field of pectin materials. Background technique [0002] Pectin is a high molecular polymer present in the cell walls of roots, stems, leaves, and fruits of plants, with a relative molecular mass between 5×10 5 ~30×10 5 between. Usually, pectin with a degree of esterification higher than 50% (equivalent to methoxyl content of 7% to 16.3%) is called HM-pectin (high-ester pectin), and a pectin with a degree of esterification lower than 50% (equivalent to methoxyl content 7% to 16.3%) is called HM-pectin. Pectin with an oxygen content of less than 7%) is called low-fat pectin (low-ester pectin). HM-pectin (high ester pectin) can only gel when the soluble solids are higher than 55% and the pH range is between 2.0 and 3.5, so it is mainly used in the production of high-sugar foods. And low-fat pectin (low-ester pectin) in Ca 2+ Or other divalent cations in the p...

AI Technical Summary

Problems solved by technology

[0004] The technical problem that the present invention mainly solves: for the current use of acid, alkali, enzyme and amidation can deesterify HM-pectin and convert it into low-fat pectin, but β-elimination will occur when acid and alkali are used to produce hydrolysis, Reducing the volume of pectin polymer leads to the decline of pectin performance, and amidation will introduce some harmful substances. A method for extracting low-fat pectin from dragon fruit is provided. Enzyme, pulverized to get dragon fruit peel powder, then add phosphate solution and use microwave extraction to get pectin extract, add esterase to the pectin extract to get enzymolysis solution, enzymolysis solution is suction filtered to get filter residue, put the filter residue into oven Low-fat dragon fruit pectin is obtained by medium-drying. The present invention uses enzymatic deesterification. Because the enzyme has specificity and high efficiency, the production cycle is short, the extraction efficiency is high, and the quality of the finished product is good. A large amount of acid, The use of alkali will pollute the environment, and it will not bring in some harmful substances to the human body.