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Coffee pericarp pectin as well as preparation method and application thereof

A coffee and peel technology, applied in the field of coffee peel pectin and its preparation, can solve the problems of easily damaged extraction containers, serious environmental pollution, agricultural non-point source pollution, etc., achieving low pollution, low esterification degree, simple and convenient operation Effect

Pending Publication Date: 2022-05-13
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pectin extraction methods mainly include acid extraction, enzyme extraction, alkali extraction, and ion exchange. At present, industrial production widely uses acid extraction. Traditional acid extraction methods mostly use inorganic strong acids, which are relatively acidic and corrosive. Strong, the pectin in the raw material is often denatured during extraction, the pectin molecules are degraded, its gelatinity is destroyed, and the extraction container is easily damaged, and a large amount of extraction waste liquid produced is very harmful to the environment and may cause agricultural pollution. Non-point source pollution

Method used

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  • Coffee pericarp pectin as well as preparation method and application thereof
  • Coffee pericarp pectin as well as preparation method and application thereof
  • Coffee pericarp pectin as well as preparation method and application thereof

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preparation example Construction

[0031] The invention provides a kind of preparation method of coffee peel pectin, comprises the following steps:

[0032] mixing dried and crushed coffee peel powder with an organic acid solution for extraction to obtain an extract; the organic acid solvent is an aqueous solution of oxalic acid, citric acid or malic acid;

[0033] The extract is sequentially filtered, concentrated, ethanol precipitated and dried to obtain coffee peel pectin.

[0034] In the invention, firstly, the dried coffee peel is crushed and sieved to obtain the coffee peel powder.

[0035] Wherein, the crushing time is 1 to 2 minutes, and the sieving is through a 20-mesh sieve.

[0036] Then, the coffee peel powder is mixed with an organic acid solution for extraction. Wherein, the organic acid solvent is an aqueous solution of oxalic acid, citric acid or malic acid.

[0037] The pH of the organic acid solution is 1.5-3.5, preferably 1.5, 2.0, 2.5, 3.0, 3.5, or any value between 1.5-3.5.

[0038] The...

Embodiment 1

[0059] Embodiment 1: the preparation method of coffee peel pectin of the present invention

[0060] Pulverize, the dried coffee peel raw material is placed in the low-temperature wall-breaking machine of the superfine grinder, the crushing time is 1min, and the obtained coffee peel powder is passed through a 20-mesh sieve. After the treatment, the pulverized coffee peel powder is collected as raw material for extracting pectin.

[0061] For extraction, extract the pectin raw material with an oxalic acid solvent with a pH of 2.0 to extract the coffee peel pectin at a temperature of 80°C and a solid-to-liquid ratio of 1:20g / mL for 80 minutes.

[0062] Concentrate, extract the extract obtained by oxalic acid extraction, and concentrate to 1 / 6 of the extract in a water bath at a temperature of 45 to 50°C to obtain a concentrated extract.

[0063] For ethanol precipitation, the extract obtained above was added with ethanol (the ratio of extract: ethanol is preferably 1:1.5), and t...

Embodiment 2

[0066] Embodiment 2: the preparation method of coffee peel pectin of the present invention

[0067] Pulverizing, the dried coffee peel raw material is placed in a low-temperature broken wall, the crushing time is 1min, and the obtained coffee peel powder is passed through a 20-mesh sieve. After the treatment, the pulverized coffee peel powder is collected as raw material for extracting pectin.

[0068] For extraction, extract the pectin raw material with a citric acid solvent with a pH of 2.5 to extract the coffee peel pectin at a temperature of 80°C and a solid-to-liquid ratio of 1:20g / mL for 100min.

[0069] Concentrate, extract the extract obtained by citric acid extraction, and concentrate to 1 / 6 of the extract in a water bath at a temperature of 45-50° C. to obtain a concentrated extract.

[0070] For ethanol precipitation, the extract obtained above was added with ethanol (the ratio of extract: ethanol is preferably 1:1.5), and the precipitation was 24h.

[0071] Freez...

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Abstract

The invention provides a preparation method of coffee pericarp pectin, which comprises the following steps: mixing dried and crushed coffee pericarp powder with an organic acid solution, and extracting to obtain an extracting solution; the organic acid solvent is an aqueous solution of oxalic acid, citric acid or malic acid; the extracting solution is sequentially subjected to filtering, concentration, ethanol precipitation and drying, and the coffee pericarp pectin is obtained. The green method for extracting the coffee pericarp pectin by adopting the weak organic acid accords with the current low-carbon, environment-friendly, green, safe and environment-friendly development concepts and trends; and the method disclosed by the invention is simple and convenient to operate, mild in extraction condition, low in energy consumption and small in pollution. Therefore, coffee pericarp is expected to serve as a raw material source of high-quality pectin, and theoretical basis and technical support are provided for development and utilization of coffee pericarp resources and research and development of high-valued products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to coffee peel pectin, a preparation method and application thereof. Background technique [0002] Coffee is Rubiaceae, Coffea genus, native to Ethiopia, and tea, cocoa and known as the world's three major beverages, in international trade is second only to petroleum raw material products. my country's coffee is mainly distributed in Hainan and Yunnan, among which the Xinglong area of ​​Hainan mainly produces medium-sized Robusta (Coffearobusta) coffee beans. [0003] Fresh coffee fruit is composed of coffee beans, silver skin, mucilage, pulp and peel. Research reports have shown that the amount of coffee peels produced by wet processing of fresh coffee berries per ton can reach more than 0.4-0.5 tons. A large amount of coffee peels are usually discarded or used as compost, which not only wastes resources, but also pollutes the environment to a certain extent. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06A23L29/10
CPCC08B37/0045C08B37/0048A23L29/10A23V2002/00A23V2200/222A23V2250/5072
Inventor 董文江郎心茹胡荣锁程金焕何红艳龙宇宙黄家雄陈小爱
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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