High-efficiency pectin extraction process

Abstract

The invention belongs to the technical field of pectin extraction, and particularly relates to a high-efficiency pectin extraction process, which comprises the steps of (1) preprocessing pericarp; (2)adding dry ice into the pericarp, stirring and mixing, putting an obtained mixture into a liquid nitrogen system, then standing the mixture of the dry ice and the pericarp at 20 to 40 DEG C, preserving the pericarp after the dry ice is sublimated; (3) adding an acid solution into the pericarp, regulating the pH to be 1.5 to 2.0, raising the temperature to 90 to 100 DEG C, performing heat preservation for 1 to 2h, filtering while the solution is hot to obtain pectin extract liquor; after cooling to 50 DEG C, adding amylase, stirring and mixing for 20 to 30min, then raising the temperature to 80 DEG C for enzyme deactivation; adding a decolorising agent, performing heat preservation for 20 to 30min, filtering to obtain discolored filter liquor; (4) concentrating the discolored filter liquor; (5) performing spray drying to obtain pectin powder. According to the high-efficiency pectin extraction process, the conventional breaking and squeezing extraction method is abandoned, the extraction of the pectin is facilitated; the method not only improves the extraction efficiency of the pectin, but also reduces the content of impurity in the pectin extract liquor.

Description

technical field

[0001] The invention belongs to the technical field of pectin extraction, and in particular relates to an efficient pectin extraction process. Background technique

[0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. They are a component of cell walls. They exist with cellulose and form adjacent Adhesives in the middle layer of cells, so that plant tissue cells are only glued together. Protopectin is a water-insoluble substance, but it can be hydrolyzed into water-soluble pectin under the action of acid, alkali, salt and other chemical reagents and enzymes. Pectin is essentially a linear polysaccharide polymer containing Hundreds to thousands of anhydrogalacturonic acid residues, the corresponding average relative molecular mass is 50,000 to 150,000.

[0003] Ordinary fruits, such as citrus, lemon, grapefruit and other peels contain about 30% pectin, which is t...