A kind of high-ester pectin with high protein stability and preparation method thereof

A high-ester pectin, stability technology, applied in the field of high-ester pectin and its preparation, can solve the problems such as not recommended, and achieve the effect of improving stability and good quality

Active Publication Date: 2018-10-02
YANTAI ANDRE PECTIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, this type of pectin is not recommended for the stabilization of acidified protein drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Production of high protein stability high ester pectin with a DE value of 60%

[0022] Take 2 kg of apple pomace and add it to 60 kg of 80°C hot water, then add 36.5% concentrated hydrochloric acid to adjust the pH to 2.0, and extract for 2.5 hours. Filter through a vacuum drum filter to obtain 50 kg of filtered juice. The filtered supernatant was poured into a concentration tank, and concentrated at 550° C. under an absolute vacuum of 230 mbar to obtain 15 kg of a concentrated solution. The concentration of pectin in the concentrated solution was 1.2% w / w. Pour the concentrate into the reactor, place the reactor in a water bath, add 90gKNO 3 To increase the activity of methylesterase, so that KNO in the solution 3 The concentration is 0.6%. Use 1M KOH solution to adjust the pH to 5, while controlling the temperature of the water bath at 50°C to maximize the enzyme activity. Add 0.75g pectin methylesterase, add 8g CaCl 2 , keep adding 1M KOH solution to keep the pH...

Embodiment 2

[0024] Production of high protein stability high fat pectin with a DE of 55%

[0025] Take 3kg of apple pomace and add it to 60kg of 80°C hot water, then add 36.5% concentrated hydrochloric acid to adjust the pH to 1.5, and extract for 3 hours. Filter through a vacuum drum filter to obtain 50 kg of filtered juice. The filtered supernatant was poured into a concentration tank, and concentrated at 60° C. under an absolute vacuum of 250 mbar to obtain 15 kg of a concentrated solution. The concentration of pectin in the concentrated solution was 1.5% w / w. Pour the concentrate into the reactor, place the reactor in a water bath, add 150g KNO 3 To increase the activity of methylesterase, so that KNO in the solution 3 The concentration is 1%. Use 1M KOH solution to adjust the pH to 5, while controlling the temperature of the water bath at 50°C to maximize the enzyme activity. Add 1.2g pectin methylesterase, add 10g CaCl 2 , keep adding 1M KOH solution to keep the pH at 4-5. A t...

Embodiment 3

[0027] Production of high protein stability high fat pectin with a DE of 65%

[0028] Take 2kg of apple pomace and add it to 60kg of 75°C hot water, then add 36.5% concentrated hydrochloric acid to adjust the pH to 2, and extract for 2 hours. Filter through a vacuum drum filter to obtain 50 kg of filtered juice. Pour the filtered supernatant into a concentration tank and concentrate at 50° C. under an absolute vacuum of 200 mbar to obtain 15 kg of a concentrate. The concentration of pectin in the concentrate is 1% w / w. Pour the concentrate into the reactor, place the reactor in a water bath, add 120g KNO 3 To increase the activity of methylesterase, so that KNO in the solution 3 The concentration is 0.8%. Use 0.5M KOH solution to adjust the pH to 5, while controlling the temperature of the water bath at 50°C to maximize the enzyme activity. Add 0.6g pectin methylesterase, add 10g CaCl 2 , keep adding 1M KOH solution to keep the pH at 4-5. A total of 2 hours of reaction. ...

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Abstract

The invention discloses high-methoxyl pectin with high protein stability and a preparation method thereof. The high-methoxyl pectin with high protein stability is prepared through the following steps that a pectin concentrated solution is mixed with KNO3, so that the mass concentration of KNO3 in the concentrated solution ranges from 0.6% to 1%; the pH of enzymolysis is adjusted to range from 4 to 5, temperature ranges from 45 DEG C to 55 DEG C, and pectin methylesterase and CaCl2 with the concentrated solution mass of 40 ppm to 100 ppm are added to the concentrated solution, so that the mass concentration of Ca2+ in the concentrated solution ranges from 0.2%o to 0.6%o; enzymatic hydrolysis is carried out, inactivation is carried out after reacting is carried out for 2-2.5 hours, and the high-methoxyl pectin with high protein stability is obtained. By means of the produced high-methoxyl pectin with high protein stability, an aqueous solution can achieve high pseudoplastic, the stability of suspended solids such as protein in liquid can be effectively improved, the high-methoxyl pectin can be stored for a long time, no phase separation phenomenon is generated, and no gel is generated. The high-methoxyl pectin can be mainly applied to juice beverages and acid milk beverages as a stabilizer.

Description

technical field [0001] The invention relates to the field of natural food production, in particular to a high-ester pectin for improving protein stability and a preparation method thereof. Background technique [0002] Pectin is a polysaccharide mixture composed of galacturonic acid, which contains many methylated pectic acids, is water-soluble, and is widely used in the food industry, mainly as a gelling agent, thickener, emulsifier and stabilizer agent etc. Since beverages often contain insoluble substances such as pulp, oil, protein, etc., phase separation of turbid liquid is easy to occur. Because pectin can increase the viscosity of the solution without affecting the taste, it can be used as a suspending agent for various beverages, thereby reducing the situation of phase separation. However, there are certain defects in using pectin as a suspending agent, that is, pectin is easy to dehydrate and condense to produce gel after long-term storage. Under acidic condition...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12P19/14C12P19/04C08B37/06
Inventor王文刘刚胡晓燕张春蓬许磊刘冰
OwnerYANTAI ANDRE PECTIN