Technology for extracting pectin from premna microphylla turca
A pectin extraction and bean curd chai technology, which is applied in the field of bean curd chai pectin extraction technology, can solve the problem that the output of pectin cannot meet the market demand and the like, and achieve the effects of low sugar content and convenient washing.
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Embodiment 1
[0022] A kind of bean curd chai pectin extraction process, comprises the following steps:
[0023] 1) After picking the fresh leaves of Doufuchai, remove the leaf stalks, rotten leaves and impurities;
[0024] 2) Crush the fresh leaves of Tofu Chai into 2 mm in size and wash them twice with warm water at 50°C;
[0025] 3), spray alcohol on the crushed fresh leaves of Chai tofu, and place it for 18 hours; the alcohol is alcohol with a concentration greater than 75%, and the amount of alcohol sprayed is 2 times that of the fresh leaves of Chai tofu;
[0026] 4), add 10 times the water of the mass of bean curd leaves, and adjust the pH of the aqueous solution to be 1.5;
[0027] 5), heating the aqueous solution to 60°C, and hydrolyzing it for 24 hours;
[0028] 6), filter, remove residue, add the alcohol that concentration is 20% in the filtrate, pectin is precipitated for the first time;
[0029] 7), washing the pectin precipitated for the first time with water, and then addi...
Embodiment 2
[0034] A kind of bean curd chai pectin extraction process, comprises the following steps:
[0035] 1) After picking the fresh leaves of Doufuchai, remove the leaf stalks, rotten leaves and impurities;
[0036] 2), crush the fresh leaves of Chai tofu into a size of 3mm, and wash them twice with warm water at 80°C;
[0037] 3), spray alcohol on the crushed fresh leaves of Chai tofu, and place it for 24 hours; the alcohol is alcohol with a concentration greater than 75%, and the amount of alcohol sprayed is 0.5 times that of the fresh leaves of Chai tofu;
[0038] 4), add 20 times the water of the quality of bean curd leaves, and adjust the pH of the aqueous solution to be 3.5;
[0039] 5), heating the aqueous solution to 90°C, and hydrolyzing it for 18 hours;
[0040] 6), filter, remove residue, add the alcohol that concentration is 40% in the filtrate, pectin is precipitated for the first time;
[0041] 7), washing the pectin precipitated for the first time with water, and t...
Embodiment 3
[0046] A kind of bean curd chai pectin extraction process, comprises the following steps:
[0047] 1) After picking the fresh leaves of Doufuchai, remove the leaf stalks, rotten leaves and impurities;
[0048] 2) Crush the fresh leaves of Tofu Chai into a size of 2.5mm, and wash them twice with warm water at 70°C;
[0049] 3), spray alcohol on the crushed fresh leaves of Doufuchai, and leave it for 20 hours; the alcohol is alcohol with a concentration greater than 75%, and the amount of alcohol sprayed is 1 time of that of the fresh leaves of Tofuchai;
[0050] 4), add 15 times the water of the mass of bean curd leaves, adjust the pH of the aqueous solution to be 2;
[0051] 5), heating the aqueous solution to 75°C, and hydrolyzing it for 20 hours;
[0052] 6), filter, remove the residue, add the alcohol that concentration is 30% in the filtrate, pectin is precipitated for the first time;
[0053] 7), washing the pectin precipitated for the first time with water, and then a...
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