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Method for co-producing gelatinous and emulsified pectin by using chicory/taro meal

A gel type and emulsification type technology, applied in the field of food processing, can solve the problems of high degree of acetylation, poor structural uniformity and low degree of acetylation of chicory/taro pectin, and achieve good purity and uniformity, outstanding performance, The effect of low degree of acetylation

Active Publication Date: 2018-08-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of high degree of acetylation, poor structural uniformity and low gel strength of chicory / taro pectin caused by the traditional hot acid method, and to provide a gel-type and emulsified gel type and emulsified gelatin by co-production of chicory / taro pulp with low acetylation degree. Type pectin method, while reusing the secondary chicory / taro waste meal to produce emulsified chicory / taro pectin

Method used

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  • Method for co-producing gelatinous and emulsified pectin by using chicory/taro meal
  • Method for co-producing gelatinous and emulsified pectin by using chicory/taro meal
  • Method for co-producing gelatinous and emulsified pectin by using chicory/taro meal

Examples

Experimental program
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Effect test

Embodiment 1

[0057] (1) Raw material pretreatment: wash fresh chicory, shred it and soak it in pure water at 80°C for 1 hour, separate the residue and liquid, use the filtrate to extract inulin and fructooligosaccharides, rinse the filter residue with clean water until the water is clear, filter Dry, remove sugar and other impurities, and dry to obtain chicory meal. The main components of the obtained dry-based chicory meal are: 21% cellulose, 23% hemicellulose; 1% lignin; 27% pectin, 8% protein, The ash content is 0.35%; the chicory meal is pulverized into fine particles, passed through a 20-mesh sieve for later use;

[0058] (2) Preparation of gel-type pectin:

[0059] 2a. Chelating agent soaking: Mix 15kg of pretreated chicory meal with 300L ammonium oxalate solution (0.5g / L), the ratio of solid to liquid is 1:20kg / L, the soaking temperature is 80°C, the extraction pH is 5.8, and the soaking time is 2h, air flow stirring, speed 120rpm;

[0060] 2b. Slag separation: put the slag soaked...

Embodiment 2

[0092] (1) Raw material pretreatment: Wash and shred fresh Jerusalem artichoke, soak in pure water at 80°C for 1 hour, use a plate and frame filter to separate the residue from the liquid, rinse the filter residue with clean water until the water is clear, and remove sugar and other impurities , filtered and dried to obtain Jerusalem artichoke meal, the main components of the dry base Jerusalem artichoke meal are: 23% cellulose, 23% hemicellulose; 0.9% lignin; 29% pectin, 6% protein, and 0.45% ash; Crush the chicory meal into fine particles and pass through a 20-mesh sieve for later use; crush the Jerusalem artichoke meal and pass through a 60-mesh sieve for later use;

[0093] (2) Preparation of gel-type pectin:

[0094] 2a. Chelating agent soaking: mix 20kg of chicory meal with 600L sodium hexametaphosphate solution (mass concentration 0.35%), the ratio of solid to liquid is 1:30w / v (g / L), the soaking temperature is 90°C, and the extraction pH is 5.5 , the soaking time is 1...

Embodiment 3

[0112] (1) Raw material pretreatment: wash fresh chicory, shred it and soak it in pure water at 80°C for 1.5 hours, separate the filter residue through a three-legged centrifuge (2000rpm, 20min), rinse the filter residue with clean water until the water is clear, remove Sugar and other impurities are filtered and dried to obtain chicory meal. The main components of the obtained dry-based chicory meal are: 22% cellulose, 24% hemicellulose; 1.2% lignin; 26.7% pectin, 9% protein, and ash 0.33%; crush the chicory meal into fine particles, pass through a 20-mesh sieve for later use; crush the chicory meal, pass through a 20-mesh sieve for later use;

[0113] (2) Preparation of gel-type pectin:

[0114] 2a. Chelating agent soaking: Mix 18kg of pretreated chicory meal with 500L of ammonium oxalate solution (0.4g / L), the ratio of solid to liquid is 1:25w / v, the soaking temperature is 82°C, the extraction pH is 5.6, and the soaking time is 2.5h, mechanical stirring speed 250rpm;

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Abstract

The invention discloses a method for co-producing gelatinous pectin and emulsified pectin by using chicory / taro meal. The method comprises the steps of pretreating, extracting, filtering, concentrating, carrying out alcohol precipitation, drying, and the like. According to the cell wall structure and tissue characteristics of the chicory / taro meal, the method specifically adopts a salt method anda dilute acid method to extract for producing the two gelatin products, i.e., the gelatinous pectin and the emulsified pectin, wherein, the gelatinous chicory / taro pectin has the characteristics of single molecular structure, high purity, low acetylation degree and high gel strength, and the emulsified chicory / taro pectin has good emulsifying property. The extraction method of the chicory / taro pectin can simultaneously provide the two types of pectin, thus broadening the application range of the chicory / crepe pectin, and increasing the processing utilization rate of the chicory / taro meal.

Description

technical field [0001] The invention relates to pectin, in particular to a method for simultaneously producing gel-type pectin and emulsified pectin by utilizing chicory / artichoke meal, and belongs to the field of food processing. Background technique [0002] Chicory (Cichorium intybus L), rich in fructo-oligosaccharides (inulin), is a well-known economic crop. Chicory grows best in rich, acidic soils. my country has the largest chicory producing area in Asia. The scientific name of Jerusalem artichoke: Helianthus tuberosus (L.1753), also known as Jerusalem artichoke, devil ginger, is a perennial herb. 1‐3 meters high, with massive underground stems and fibrous roots. Stems erect, branched, covered with short white hairs or bristles. Native to North America, it was introduced to Europe in the 17th century and then to China. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or porridge, pickled pickles, dried Jeru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0048A23L19/10A23L29/10A23L29/231C08B37/0045A23V2002/00
Inventor 孟赫诚郭晓明于淑娟皮芳
Owner SOUTH CHINA UNIV OF TECH
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