A method for preparing high-ester pectin composition

Abstract

The invention provides a method for preparing a high-ester pectin composition applied to the field of high-ester pectin. In the high-fat pectin composition of the present application, most of the 3,6-D-galacturonic acid groups of the pectin main chain are methylated, and part of the groups are acetylated, so that in a yogurt system, a stable system is formed between the carboxyl group and the protein through electrostatic action, and the acetyl group prevents the carboxyl group of the pectin from forming a network structure through calcium bridges, thereby achieving no flocculation risk even in the case of a high addition amount, and making the taste refreshing and smooth.

Description

Technical Field

[0001] The present application relates to the field of high-ester pectin, and in particular to a method for preparing a high-ester pectin composition. Background Art

[0002] Pectin is a high molecular weight polysaccharide widely distributed in the primary cell walls and intercellular spaces of the roots, stems, leaves, and fruits of higher plants. Commercial pectin is a food additive extracted and refined from the peels or pomace of grapefruit, lemon, citrus, apple, etc.

[0003] Pectin is widely used in fermented milk beverages, formulated milk beverages, lactic acid bacteria beverages, plant protein beverages, compound protein beverages, etc. Since the pH value range of fermented milk beverages, formulated milk beverages, lactic acid bacteria beverages, acidic plant protein beverages, and acidic compound protein beverages is 4.0-4.8, which is just within the isoelectric point of protein, protein flocculation is easy to occur, causing precipitation and stratification.

[0004] During the acidification of milk, because protein carries positive charge under acidic conditions, and galacturonic acid of pectin polysaccharide carries negative charge, pectin and protein are adsorbed by electrostatic action to form pectin casein / protein composite micelles, which can exist stably in the system, thus maintaining the stability of protein. At the same time, only part of the pectin interacts with protein in the acidic milk system to form pectin / casein composite micelles, and the remaining unadsorbed pectin and pectin / protein composite micelles form a self-supporting weak network structure through calcium bridges.

[0005] Application No. CN99815310.9 provides a pectin having: (i) a degree of esterification (DE) of 60-95%; (ii) a calcium sensitivity (ΔCS) of less than 25 cP; and (iii) a weight ratio of calcium-sensitive pectin (CSP) to the sum of CSP and non-calcium-sensitive pectin (NCSP) of 0.7 or more (hereinafter referred to as calcium-sensitive pectin ratio (CSPR)). This pectin can be used as a stabilizing component of an aqueous acidic beverage such as drinking yogurt, which contains a protein particle suspension formed by, for example, casein.

[0006] Application No. CN201480068608.6 describes a method for extracting calcium-sensitive pectin from a starting material containing pectin, and also describes a pectin product obtained by the method and the use of the product for stabilizing beverages and / or constructing acidified dairy products.

[0007] If the addition amount of the above-mentioned calcium-sensitive high-ester pectin is low in the acidic protein system, it will be unfavorable for the formation of a weak gel network structure, resulting in poor stabilization of the system; but if the addition amount is too high, the weak gel network structure will cause a significant increase in the viscosity of the system, resulting in a thick taste, insufficient smoothness, and even gelation.

[0008] In summary, in the yogurt beverage system, due to the low protein content and low pH, the requirements for pectin ingredients are higher, and the stability of the protein must be maintained, and too high viscosity must not be produced, resulting in poor refreshingness of the product. How to produce a yogurt beverage that not only has good protein stability but also has a refreshing taste is a problem faced by this field. This puts higher requirements on the thickening, protein stability and flavor release of pectin, and ordinary high-ester pectin on the market cannot meet the demand. Summary of the invention

[0009] The purpose of the present application is to ensure that the beverage has no flocculation risk and has a refreshing and smooth taste when a high amount of pectin is added. Compared with the prior art, a method for preparing a high-ester pectin composition is provided, characterized in that the high-ester pectin composition comprises a high-ester pectin mixture, a buffer salt and sugar. The method for preparing the high-ester pectin composition comprises the following steps:

[0010] S1. Squeezing the underground tubers of the plant raw materials to obtain pomace;

[0011] S2, add 10-40 times of water to the pomace, and adjust the pH to 1.5-4.5 with acid to obtain acidic pomace water;

[0012] S3, heating the acidic pomace water to 65-95° C., and maintaining the heating time at 0.5-5 hours;

[0013] S4, after heating, filtering and concentrating the acidic pomace water in sequence, precipitating with ethanol, and finally drying and crushing to obtain a high-fat pectin mixture, wherein the drying step is carried out by a longitudinally rotating drying device, and the material to be dried is in a process of being continuously dispersed and smashed by the longitudinal rotation of the entire drying device, thereby accelerating the drying and reducing the particle size of the material to be dried, thereby achieving preliminary crushing of the material;

[0014] S5. Evenly mix the high-fat pectin mixture, buffer salt and sugar in a dry mixing manner to obtain a high-fat pectin composition.

[0015] In the high-fat pectin composition of the present application, most of the 3,6-D-galacturonic acid groups of the pectin main chain are methylated, while some of the groups are acetylated, so that in the yogurt system, a stable system is formed between the carboxyl groups and the protein through electrostatic interaction, and the acetyl group prevents the carboxyl groups of the pectin from forming a network structure through calcium bridges, thereby achieving no flocculation risk even in the case of high addition, and making the taste refreshing and smooth.

[0016] Furthermore, the degree of esterification of the high-ester pectin mixture is not less than 55%-95%, preferably 60-90%, and the degree of acetylation of the high-ester pectin mixture is not less than 1-25%, preferably 5-20%.

[0017] Furthermore, the viscosity of the high ester pectin composition tested in a 2% by weight aqueous solution at 23° C. is in the range of 100-400 mPa·s, preferably 150-300 mPa·s, and the SAG value (gel degree) of the high ester pectin composition is less than 100, preferably less than 50.

[0018] Furthermore, the plant raw material in step S1 is one or more of chicory, Jerusalem artichoke, and beet, and the sugar in step S5 is at least one of glucose, sucrose, fructose, maltose, or trehalose.

[0019] Furthermore, the weight ratio of the high ester pectin mixture, buffer salt and sugar is 1:1-50%:1-50%, and the proportion of buffer salt and sugar is preferably 5-40% of the high ester pectin mixture.

[0020] Furthermore, the buffer salt is one or more of sodium gluconate, sodium citrate, sodium acetate, potassium citrate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and combinations thereof.

[0021] Optionally, the drying equipment includes a cylinder, a heating assembly is installed on the inner wall of the cylinder, two opposing connecting rods are fixedly connected to the outer end of the middle part of the cylinder, a central axis is fixedly connected to the outer end of the connecting rod, the two central axes are installed on a rotating assembly, an air permeable plate is fixedly connected to the bottom of the cylinder, a supporting platform is fixedly connected to the middle part of the upper end of the air permeable plate, a bulk material umbrella is fixedly connected to the upper end of the supporting platform, a rubber block is fixedly connected to the lower end of the middle part of the barrel cover of the cylinder, and the upper end of the bulk material umbrella is in conflict with the rubber block.

[0022] Furthermore, the inverted bulk material umbrella includes a variable pocket fixedly connected to the upper end of the supporting platform, an electromagnetic beam ball rod fixedly connected to the upper end of the variable pocket, and an iron smashing ball movably mounted on the electromagnetic beam ball rod. Two electric push rods are fixedly installed on the upper end of the air permeable plate, and the extended end of the electric push rod is fixedly connected to the edge of the variable pocket. When drying is required, the overall longitudinal rotation of the cylinder can be controlled by a rotating component. During this process, the material is continuously sprinkled longitudinally in the cylinder, so that the material is in a dynamic and continuously dispersed process, effectively avoiding the accumulation of the material and effectively ensuring its drying efficiency. At the same time, when the variable pocket is facing downward, the electric push rod is controlled to extend so that the variable pocket presents an inverted umbrella structure, which is convenient for gathering the material to the center. At the same time, the iron smashing ball can fall quickly along the electromagnetic beam ball rod under the action of gravity and smash on the material, which can achieve preliminary crushing of the material, so that the particle size gradually becomes smaller during the drying process. Compared with the prior art, the particle size narrowness at the initial crushing can be greatly reduced, thereby reducing the time required for crushing and improving the overall preparation efficiency of the high-fat pectin.

[0023] Furthermore, the variable pocket includes a variable pocket ring fixedly connected to the load-bearing base plate and fitted to the inner wall of the cylinder, and a material aggregation layer fixedly connected between the variable pocket ring and the load-bearing base plate. The connection between the electric push rod and the variable pocket is located on the variable pocket ring.

[0024] Furthermore, the force-bearing bottom plate is a hard curved surface structure that is concave downward, and the material gathering layer is made of flexible and breathable nylon fabric. When the variable pocket leaves the bottom, the electric push rod can be controlled to shorten, driving the variable pocket ring to move downward. At this time, the flexible material gathering layer can be deformed accordingly, so that the bottom of the inverted bulk material umbrella tends to be flat, so that during the process of material dispersion with rotation, the material falling on the variable pocket part is not easy to gather towards the center, which effectively avoids the accumulation of materials and makes the drying uniform and efficient.

[0025] Compared with the prior art, the advantages of this application are:

[0026] In the high-fat pectin composition of the present application, most of the 3,6-D-galacturonic acid groups of the pectin main chain are methylated, while some of the groups are acetylated, so that in the yogurt system, a stable system is formed between the carboxyl groups and the protein through electrostatic interaction, and the acetyl group prevents the carboxyl groups of the pectin from forming a network structure through calcium bridges, thereby achieving no flocculation risk even in the case of high addition, and making the taste refreshing and smooth. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is the main flow chart of this application;

[0028] Figure 2 A three-dimensional view of the drying device for the present application that rotates longitudinally;

[0029] Figure 3This is a schematic diagram of the drying device of the present application when it is rotating longitudinally;

[0030] Figure 4 A half-section perspective view of the drying equipment portion of the present application;

[0031] Figure 5 A cross-sectional view of the drying equipment of this application;

[0032] Figure 6 A three-dimensional diagram of an inverted bulk material umbrella of the present application;

[0033] Figure 7 This is a front view of the inverted bulk material umbrella of the present application;

[0034] Figure 8 A schematic diagram of the bottom portion of the inverted bulk material umbrella of the present application;

[0035] Fig. 9 This is a three-dimensional diagram of the inverted bulk material umbrella of this application when the bottom tends to be flat;

[0036] Fig.10 This is the main flow chart of Example 2 of the present application.

[0037] Description of the numbers in the figure:

[0038] 1 cylinder, 21 central axis, 22 connecting rod, 3 air permeable plate, 4 electric push rod, 51 electromagnetic beam ball rod, 52 iron material smashing ball, 53 variable pocket, 531 material gathering layer, 532 force bottom plate, 533 variable pocket ring, 6 bearing platform, 7 rubber block. DETAILED DESCRIPTION

[0039] The embodiments will be combined with the drawings in the specification to clearly and completely describe the technical solution of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without making any creative work shall fall within the scope of protection of the present application.

[0040] Embodiment 1:

[0041] The present invention provides a method for preparing a high-ester pectin composition. The high-ester pectin composition comprises a high-ester pectin mixture, a buffer salt and sugar. The method for preparing the high-ester pectin composition comprises the following steps:

[0042] S1. Squeezing the underground tubers of the plant raw material to obtain pomace, wherein the plant raw material is one or more of chicory, Jerusalem artichoke, and beet, wherein the chicory raw material is chicory pomace, the Jerusalem artichoke raw material is Jerusalem artichoke pomace, and the beet raw material is beet pomace;

[0043] S2, add 10-40 times of water to the pomace, and adjust the pH to 1.5-4.5 with acid to obtain acidic pomace water;

[0044] S3, heating the acidic pomace water to 65-95° C., and maintaining the heating time at 0.5-5 hours;

[0045] S4, filtering and concentrating the acidic pomace water in sequence after heating, and precipitating with ethanol, and finally drying and crushing to obtain a high-fat pectin mixture;

[0046] S5, mixing the high-fat pectin mixture, buffer salt and sugar uniformly in a dry mixing manner to obtain a high-fat pectin composition;

[0047] Wherein, the sugar is at least one of glucose, sucrose, fructose, maltose or trehalose;

[0048] The buffer salt is one or more of sodium gluconate, sodium citrate, sodium acetate, potassium citrate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and combinations thereof.

[0049] The esterification degree of the high ester pectin mixture is not less than 55%-95%, preferably 60-90%, for example, the esterification degree is not less than 60%, not less than 61%, not less than 62% ... not less than 90%.

[0050] It is worth noting that "high-methoxyl pectin" generally refers to pectin with a degree of esterification (e.g., degree of methoxylation) of not less than 50%, such as 50-80%. In the field of pectin, the degree of esterification is generally referred to as the degree of esterification substitution.

[0051] The acetylation degree (DA) of the high ester pectin mixture is not less than 1-25%, preferably 5-20%, for example, the acetylation degree is not less than 5%, not less than 6%, not less than 7% ... not less than 20%.

[0052] The viscosity of the high ester pectin composition measured at 23° C. in a 2% by weight aqueous solution is in the range of 100-400 mPa·s, preferably 150-300 mPa·s, such as 150 mPa·s, 160 mPa·s, 170 mPa·s, . . . 300 mPa·s.

[0053] The SAG value (gel degree) of the high ester pectin composition is less than 100, preferably less than 50, for example less than 50, less than 40, ... less than 5.

[0054] Under the above conditions, the protein stability coefficient of the high-ester pectin composition in this embodiment is not less than 90, preferably not less than 120, that is, the protein has good stability.

[0055] The weight ratio of the high ester pectin mixture, buffer salt and sugar is 1:1-50%:1-50%, and the proportion of buffer salt and sugar is preferably 5-40% of the high ester pectin mixture, for example, the ratio of the three is 1:10%:10%.

[0056] Using pectin from different plant sources as raw materials, a high-ester pectin composition for fermented milk-containing beverages, formulated milk-containing beverages, lactic acid bacteria beverages, plant protein beverages, compound protein beverages, etc. has been developed. Among them, most of the 3,6-D-galacturonic acid groups of the pectin main chain in the high-fat pectin composition are methylated, and some groups are acetylated, so that in the yogurt system, the carboxyl group and the protein form a stable system through electrostatic action, and the acetyl group will hinder the carboxyl group of pectin from forming a network structure through calcium bridges, so that even at high addition levels, there is no risk of flocculation and the taste is refreshing and smooth.

[0057] The following content is about the application and detection of the pectin products of this vocational college in yogurt beverages, among which the esterification degree and acetylation degree of the pectin samples were determined by high performance liquid chromatography.

[0058] First prepare the pectin:

[0059] Product indicators and test results table:

[0060] Sample No. Degree of esterification* Acetylation degree 23℃, 2% viscosity* mPa·s Design principles Sample 1 66.5% 7.1 15.1 Chicory in general Sample 2 62.5% 5.2 32 Beet in general Sample 3 65.1% 15% 64.8 Jerusalem artichoke best Sample 4 51.5% 24.9 25 Upper limit of chicory + Jerusalem artichoke Sample 5 72.5% 1% 38 Jerusalem artichoke + beet minimum Sample 6 63.0% 12% 76 Chicory + beets in general Sample 7 63.6% 8% 33 Chicory + beet + Jerusalem artichoke Sample 8 37.0% 24.6 30 Chicory Out of Range Low Esters Sample 9 71.1% 0 11.1 Lemon 0DA

[0061] Application experiment: Yogurt beverage products were prepared using the pectin products in samples 1-9.

[0062] 1. Yogurt base and process (fat content 0%, protein content 4.0%)

[0063] raw material Addition amount, g / 1000g Skim milk powder (Pro 32.9%) 120 glucose 70 Bacteria 0.1 Add water to 1000

[0064] Add skim milk powder and glucose powder into 50℃ water, stir evenly, keep warm and hydrate for 30min; heat to 65℃, homogenize at 50 / 200bar; keep warm at 90-95℃ for about 2.5h, browning; cool to 42℃ and ferment for 20h; break the emulsion and refrigerate after 100-120 OT to the end of fermentation.

[0065] 2. Brown milk formula and process: (fat content 0%, protein content 1%;)

[0066]

[0067] Sample 10 is the commercially available pectin product YM150H.

[0068] Mix the stabilizer and white sugar evenly; add into 85℃ pure water, stir for 15min, and check the dispersion; cool the liquid to below 30℃, add into yogurt and mix evenly; adjust the pH value to 3.6±0.05 with acid solution, and make up to the total volume; heat the material to 65℃ and 200bar (200 / 50bar) for homogenization; can, sterilize in 90℃ water bath for 25 minutes, and cool.

[0069] Yogurt beverage characteristics testing:

[0070] The test items are as follows:

[0071] Centrifugal sedimentation rate: Take 15 ml of yogurt beverage, centrifugal conditions: 4000rpm×10min, room temperature.

[0072] Viscosity of yogurt beverage: Viscometer: Model Brookfield DV-II, measured at 23 degrees Celsius, 64# rotor 60r / min, pH value 4.20.

[0073] Taste: 12 professional sensory testers evaluated the freshness and smoothness of the product (with a full score of 5).

[0074] Product application evaluation form:

[0075] serial number Centrifugal sedimentation rate Viscosity Freshness Smoothness 1 0.68 6.95 3 4 2 0.53 8.15 2 3 3 0.36 5.71 4 5 4 0.64 6.60 4 4 5 0.72 4.45 2 4 6 0.80 5.63 4 3 7 0.40 6.55 4 5 8 0.65 8.30 3 3 9 0.67 13.43 1 2 10 1.53 3.38 4 2

[0076] As can be seen from the results in the table above:

[0077] The high-fat pectin composition in the present application can be used as a food additive to obtain a yogurt beverage with moderate thickness, refreshing and smooth taste and high stability. Especially at high addition amounts, there is no risk of gelling. The composition is suitable for fermented milk-containing beverages, formulated milk-containing beverages, lactic acid bacteria beverages, plant protein beverages, compound protein beverages, etc.

[0078] Embodiment 2:

[0079] This embodiment adds the following content on the basis of Embodiment 1, and the rest is consistent with Embodiment 1.

[0080] See also Fig. 9 , in step S4, as Figure 2-3 The drying step is carried out using a longitudinally rotating drying device. Through the longitudinal rotation of the drying equipment as a whole, the material to be dried is in a process of continuous dispersion and smashing, which accelerates the drying and reduces the particle size of the material to be dried, thereby achieving preliminary crushing of the material.

[0081] See also Figure 4-5The drying equipment includes a cylinder 1, a heating component is installed on the inner wall of the cylinder 1, two opposite connecting rods 22 are fixedly connected to the outer end of the middle part of the cylinder 1, the outer ends of the connecting rods 22 are fixedly connected to the central shaft 21, the two central shafts 21 are installed on the rotating assembly, an air permeable plate 3 is fixedly connected to the bottom of the cylinder 1, a bearing platform 6 is fixedly connected to the middle part of the upper end of the air permeable plate 3, an inverted bulk material umbrella is fixedly connected to the upper end of the bearing platform 6, a rubber block 7 is fixedly connected to the lower end of the middle part of the barrel cover of the cylinder 1, and the upper end of the inverted bulk material umbrella conflicts with the rubber block 7.

[0082] like Figure 6 The inverted bulk material umbrella includes a variable pocket 53 fixedly connected to the upper end of the supporting platform 6, an electromagnetic beam ball rod 51 fixedly connected to the upper end of the variable pocket 53, and an iron material smashing ball 52 movably sleeved on the electromagnetic beam ball rod 51. Two electric push rods 4 are fixedly installed on the upper end of the air permeable plate 3. The extended end of the electric push rod 4 is fixedly connected to the edge of the variable pocket 53. When drying is required, the overall longitudinal rotation of the cylinder 1 can be controlled by the rotating component. During this process, the material is continuously sprinkled longitudinally in the cylinder 1, so that the material is in a dynamic and continuously dispersed process, which effectively avoids the accumulation of the material and effectively ensures its drying efficiency. At the same time, when the variable pocket 53 faces downward, the electric push rod 4 is controlled to extend so that the variable pocket 53 presents an inverted umbrella structure, which is convenient for gathering the material to the center. Figure 7-8 At the same time, under the action of gravity, the iron smashing ball 52 can quickly fall along the electromagnetic beam ball rod 51 and smash on the material, which can achieve preliminary crushing of the material and make its particle size gradually smaller during the drying process. Compared with the existing technology, the particle size narrowness at the initial crushing can be greatly reduced, thereby reducing the time required for crushing and improving the overall preparation efficiency of the high-fat pectin.

[0083] The variable pocket 53 includes a variable pocket ring 533 fixedly connected to the bearing platform 6 on the force-bearing bottom plate 532, a variable pocket ring 533 fitted to the inner wall of the cylinder 1, and a polymer layer 531 fixedly connected between the variable pocket ring 533 and the force-bearing bottom plate 532. The connection between the electric push rod 4 and the variable pocket 53 is located on the variable pocket ring 533. The force-bearing bottom plate 532 is a hard curved surface structure concave downward, and the polymer layer 531 is made of flexible and breathable nylon fabric, such as Fig. 9 When the variable pocket 53 leaves the bottom, the electric push rod 4 can be controlled to shorten, driving the variable pocket ring 533 to move downward. At this time, the flexible material gathering layer 531 can be deformed accordingly, so that the bottom of the inverted material umbrella tends to be flat, so that during the process of material dispersion with rotation, the material falling on the variable pocket 53 is not easy to gather toward the center, which effectively avoids the accumulation of materials and makes the drying uniform and efficient.

[0084] It is worth noting that the electromagnetic beam ball rod 51 passes through the variable pocket 53 and is electrically connected to the supporting platform 6. When the variable pocket 53 is facing upward, the iron smashing ball 52 is located at the end of the electromagnetic beam ball rod 51 away from the variable pocket 53 under the action of gravity. At this time, the iron smashing ball 52 is energized, which generates magnetism and absorbs the iron smashing ball 52 to limit its position. When the variable pocket 53 rotates to the bottom, the power is cut off, so that the variable pocket 53 falls behind the material, effectively ensuring its effect of smashing and crushing the material.

[0085] The above is only the best implementation method adopted by this application in combination with current actual needs, but the protection scope of this application is not limited to this.

Claims

1. A method for preparing a high-ester pectin composition, characterized in that: The high-ester pectin composition comprises a high-ester pectin mixture, a buffer salt and sugar. The preparation method of the high-ester pectin composition comprises the following steps: S1. Squeezing the underground tubers of the plant raw materials to obtain pomace; S2, adding 10-40 times of water to the pomace, and adjusting the pH to 1.5-4.5 with acid to obtain acidic pomace water; S3, heating the acidic pomace water to 65-95° C., and maintaining the heating time at 0.5-5 hours; S4, after heating, filtering and concentrating the acidic pomace water in sequence, precipitating with ethanol, and finally drying and crushing to obtain a high-ester pectin mixture, wherein the drying step is carried out by a longitudinally rotating drying device, and the material to be dried is in a process of being continuously dispersed and smashed by the longitudinal rotation of the drying device as a whole, thereby accelerating the drying and reducing the particle size of the material to be dried, thereby achieving preliminary crushing of the material; S5, mixing the high-ester pectin mixture, buffer salt and sugar uniformly in a dry mixing manner to obtain a high-ester pectin composition; The drying device comprises a cylinder (1), a heating assembly is installed on the inner wall of the cylinder (1), two opposing connecting rods (22) are fixedly connected to the outer end of the middle part of the cylinder (1), the outer ends of the connecting rods (22) are fixedly connected to the central shaft (21), the two central shafts (21) are installed on the rotating assembly, a ventilation plate (3) is fixedly connected to the bottom of the cylinder (1), a bearing platform (6) is fixedly connected to the middle part of the upper end of the ventilation plate (3), a bulk material umbrella is fixedly connected to the upper end of the bearing platform (6), a rubber block (7) is fixedly connected to the lower end of the middle part of the barrel cover of the cylinder (1), and the upper end of the bulk material umbrella and the rubber block (7) are in contact with each other; The inverted bulk material umbrella comprises a variable pocket (53) fixedly connected to the upper end of a bearing platform (6), an electromagnetic beam ball rod (51) fixedly connected to the upper end of the variable pocket (53), and an iron material smashing ball (52) movably sleeved on the electromagnetic beam ball rod (51); two electric push rods (4) are fixedly mounted on the upper end of the air permeable plate (3); the extended ends of the electric push rods (4) are fixedly connected to the edges of the variable pocket (53); the variable pocket (53) comprises a variable pocket ring (533) fixedly connected to the bearing platform (6) on a force-bearing bottom plate (532), a variable pocket ring (533) abutting against the inner wall of the cylinder (1), and a material gathering layer (531) fixedly connected between the variable pocket ring (533) and the force-bearing bottom plate (532); the connection between the electric push rod (4) and the variable pocket (53) is located on the variable pocket ring (533).

2. The method for preparing a high ester pectin composition according to claim 1, characterized in that: The plant raw material in step S1 is one or more of chicory, Jerusalem artichoke, and beet, and the sugar in step S5 is at least one of glucose, sucrose, fructose, maltose, or trehalose.

3. The method for preparing a high ester pectin composition according to claim 1, characterized in that: The buffer salt is one or more of sodium gluconate, sodium citrate, sodium acetate, potassium citrate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and combinations thereof.

4. The method for preparing a high ester pectin composition according to claim 1, characterized in that: The force-bearing bottom plate (532) is a hard curved surface structure that is concave downwards, and the polymer layer (531) is made of flexible and breathable nylon fabric.

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