Preparation method for extracting pectin from orange peel

Abstract

The invention discloses a preparation method for extracting pectin from orange peel, wherein the preparation method comprises the following steps: air-drying the orange peel, crushing the orange peel to 2-5 mm, soaking in hot water for 40-60 min, and then washing with running water to be colorless; placing the orange peel and water into a reaction kettle, adding sodium pyrophosphate, adjusting the pH value to 3-3.5 with a 0.5% phosphoric acid-hydrochloric acid solution under stirring, and at the temperature of 70-85 DEG C, extracting for 60-80 min; adding 1-1.5% of diatomite into the extraction liquid, carrying out reduced pressure suction filtration, and concentrating the filtrate at the temperature of 70-75 DEG C until the concentration of pectin is 3.8-4.2%; cooling to room temperature, adding 40%-50% of industrial ethanol, stirring to make the pectin precipitated, allowing to stand, carrying out suction filtration, washing the filter cake with a 80% ethanol solution and 95% edible alcohol for 1-2 times respectively, drying the washed filter cake at the temperature of 40-45 DEG C until the moisture content is less than 7%, crushing to 20-60 mesh, and thus obtaining the product. The method is simple and reliable, non-toxic chemicals in the whole process are adopted, and the obtained product is safe and reliable and has high quality.

Description

technical field [0001] The invention relates to the technical field of pectin preparation methods, in particular to a preparation method for extracting pectin from orange peel. Background technique [0002] Pectin is an acidic polysaccharide in plants. It is usually white to light yellow powder with a slightly sour taste. It is water-soluble and can be separated industrially. Its molecular weight is about 50,000 to 300,000, and it mainly exists in the cell wall of plants. And the inner layer of the cell, which is the support material of the inner cell. It can be used as gelling agent, thickener, stabilizer, suspending agent, emulsifier, flavoring and synergist in food, and can be used in cosmetics to protect the skin, prevent ultraviolet radiation, treat wounds, and beautify the skin. Effect, orange peel contains a lot of pectin, and contains natural orange flavor, but most of the current orange peels are directly thrown away, and a few are recycled into orange peels, resul...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method for extracting pectin from orange peels, aiming at the problem that most of the orange peels are directly discarded, resulting in a large amount of cheap pectin resources being wasted in vain.