Process of preparing pectin from japanese premna leaf

Abstract

The preparation process of pectin by using premna microphylla leaf as raw material includes the following steps: treating raw material, acid extraction, filtration, decolouring and removing smell, spraying-drying to obtain pectin or after decolouring and removing smell, alcohol precipilation, washing and spraying-drying so as to obtain the pectin, in which the extract obtained after filtration is undergone the processes of coacervation, ion exchange and ultrafiltration and concentration to make decolorization, smell removed and desugarization, i.e. placing the polycoagulant whose concentration is 1% into the filtered extract, adding alkali to control pH value, precipitating to remove impurity and decolouring at twice, making the extract pass through the ion exchange resin column to make treatment.

Description

technical field

[0001] The invention relates to the field of food additive processing, in particular to a process for preparing pectin from bean curd leaves. Background technique

[0002] Chinese Patent No. 86105966 (Notice No. CN1011188B) document discloses a method of making pectin through acid extraction, decolorization and deodorization, separation, impurity removal, drying and pulverization processes with the leaves of tofu. Since the method adopts the refining process commonly used in the food industry to prepare pectin by alcohol precipitation or salt precipitation, there are the following problems. If the alcohol precipitation process is adopted, in order to reduce the amount of ethanol, the pectin extract must be concentrated in vacuum to a certain concentration. The disadvantages are: first, the energy consumption of the vacuum concentration process is high; product quality. If the salt precipitation process is used to separate pectin, although the concentration ...

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