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.

Inactive Publication Date: 2016-06-01
WUSHAN TIANYU QIYE AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved in the present invention is to overcome the defect that the output o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a technology for extracting pectin from premna microphylla turca. The technology for extracting pectin from the premna microphylla turca comprises the following steps: 1) removing impurities from premna microphylla turca fresh leaves; 2) smashing, and washing twice with water; 3) spraying ethyl alcohol, and placing for 18-24 hours; 4) adding water with the weight 10-20 times that of the premna microphylla turca fresh leaves, and adjusting pH to be 1.5-3.5; 5) heating to 60-90 DEG C, and carrying out heat preservation and hydrolysis for 18-24 hours; 6) filtering, removing residue, and carrying out primary sedimentation, so as to obtain pectin; 7) washing, and then adding water for dissolving raw pectin; 8) adding activated carbon, and carrying out heat preservation and decolourization for 1-3 hours; 9) carrying out heating concentration, then adding the ethyl alcohol, carrying out sedimentation, and filtering; and 10) washing and drying. The technology for extracting pectin from the premna microphylla turca has the advantages that pectin extraction ratio reaches up to 34%, sugar content of pectin is low, washing is convenient, esterification degree of the obtained pectin reaches 73-78%, gelation degree is at grade 160-200, and product quality reaches and exceeds FCC standard, so that the obtained pectin belongs to high-quality pectin.

Description

technical field [0001] The invention relates to a pectin extraction technology, in particular to a bean curd pectin extraction process. Background technique [0002] At present, the raw materials of commercial pectin are mainly citrus peel, lemon peel, apple peel, hawthorn peel, grapefruit peel and so on. With the wide application of pectin in medicine, food and other industries, especially the increase in the demand for low-calorie food, the amount of pectin used as a substitute for fat and sugar will increase rapidly. Although pectin can be obtained from a large number of peels, it is far from meeting the market demand. Therefore, other pectin raw materials need to be developed to make up for the deficiency. [0003] Tofu Chai belongs to the Verbenaceae family of perennial deciduous upright shrubs or trees. It is mainly distributed in East China, Central South, and Southwest China, especially in the sparse forests, valleys and hills on both sides of the Wu Gorge and Dani...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0045C08B37/0003
Inventor 杨小明杨剑明杨伟
Owner WUSHAN TIANYU QIYE AGRI DEV CO LTD
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