Preparation process of ultraviolet-proof low-fat pectin

Abstract

The invention relates to the technical field of pectin, in particular to a preparation process of ultraviolet-proof low-fat pectin, which comprises low-fat pectin, ultraviolet-reflecting ceramic powder, calcium carbonate powder and the like. The citrus preservative not only can provide ultraviolet protection, but also has the advantages of rain wash resistance, physical insect prevention, calcium element supply, no toxicity, harmlessness and the like, is favorable for maintaining the appearance and quality of citrus, prolonging the shelf life and reducing the use of pesticides, and meets the requirements of food safety and environmental protection.

Description

Technical Field

[0001] The present invention relates to the technical field of pectin, and specifically to a preparation process of low-fat pectin with ultraviolet protection. Background Art

[0002] Low-fat pectin is a modified pectin that has been processed on the basis of pectin to reduce its fat content. In addition to being widely used in the food industry, it also plays an important role in the preservation of citrus fruits. By applying low-fat pectin to the peel of citrus fruits, the shelf life and quality of citrus fruits can be effectively extended. However, the current low-fat pectin cannot protect against ultraviolet rays. Ultraviolet irradiation may not only cause a decline in the surface quality of citrus fruits, but also lead to water loss, loss of antioxidant substances, and an increased risk of decay. Summary of the Invention

[0003] In order to overcome the above technical problems, the purpose of the present invention is to provide a preparation process of low-fat pectin with ultraviolet protection, so as to solve the problem that the current low-fat pectin cannot block ultraviolet rays when applied to citrus fruits as mentioned in the above background art.

[0004] To achieve the above purpose, the present invention provides the following technical solution: A preparation process of low-fat pectin with ultraviolet protection, characterized by including the following steps: S1. Mix low-fat pectin and water, and use a stirrer to stir the pectin and water at a medium speed for 13 - 18 minutes until a uniform pectin-water mixture is formed; S2. Add ultraviolet-reflecting ceramic powder, gradually add the ultraviolet-reflecting ceramic powder, and continue stirring to ensure that the ceramic powder is evenly dispersed, and the stirring time is about 10 - 15 minutes; S3. Add calcium carbonate powder, gradually add the calcium carbonate powder, and continue stirring to adjust the viscosity and fluidity of the pectin, and the stirring time is about 10 - 15 minutes; S4. Heat the mixture to a certain temperature, continuously stir to ensure uniform heating, and the stirring time is 20 - 30 minutes; S5. Acidity adjustment, add a citric acid regulator to adjust the acidity of the mixture liquid; S6. Cooling and packaging, cool the mixture to room temperature, and then carry out packaging to ensure sealing to prevent bacterial and microbial contamination. At this time, the low-fat pectin with ultraviolet protection is made.

[0005] Preferably, the ratio of low-fat pectin to water ranges from 1:3 to 1:5.

[0006] Preferably, the ratio of the ultraviolet-reflecting ceramic powder to the mixture is 7%.

[0007] Preferably, the ratio of the calcium carbonate powder to the mixture is 9%.

[0008] Preferably, the heating temperature of the mixture is between 85°C and 95°C.

[0009] Preferably, the acidity of the low-fat pectin with ultraviolet protection is between pH 3.2 and 3.5.

[0010] Preferably, the preparation of the low-fat pectin includes: Step 1, fruit treatment, cleaning and peeling. The fruit is thoroughly cleaned and then the peel is removed. It is usually softened with water or steam. The peeled fruit is cut into small pieces, and then enough water is added. The mixture is heated and stirred to promote the release of pectin. This process usually takes some time to ensure that the pectin is fully dissolved in water; Step 2, mix an appropriate amount of vegetable gum with water to form a colloidal solution of the vegetable gum. The vegetable gum solution will be used to enhance the viscosity and texture of the low-fat pectin. The mixture is heated to ensure complete mixing of the pectin and the vegetable gum. Step 3, cool the mixture at an appropriate temperature and then package it. Ensure that the package is sealed to prevent bacterial and microbial contamination.

[0011] Compared with the prior art, the beneficial effects of the present invention are:

[0012] 1. The preparation process of the low-fat pectin with ultraviolet protection is provided with reflective ultraviolet ceramic powder, which can reduce the damage of ultraviolet radiation to citrus peel. Ultraviolet radiation will not only cause sunburn and discoloration of citrus peel, but may also cause other quality problems. By adding reflective ultraviolet ceramic powder to the low-fat pectin and applying this pectin to the citrus to be stored, the ultraviolet protection performance of the product can be improved, helping to maintain the fresh appearance and quality of the citrus, making the low-fat pectin with ultraviolet protection a promising solution in the field of citrus packaging and preservation;

[0013] 2. The preparation process of the low-fat pectin with ultraviolet protection is provided with calcium carbonate powder. The calcium carbonate powder can enhance the nutritional value of the product, that is, enhance the nutritional value of citrus. Consumers can obtain additional calcium from the product, which helps to meet daily nutritional needs. Calcium carbonate has a certain stability and can help maintain the stability of the product and extend the shelf life. The addition of calcium carbonate powder can affect the taste of the product, making it smoother or softer, which helps to improve the eating experience of the product;

[0014] 3. The preparation process of the low-fat pectin with ultraviolet protection is provided with low-fat pectin coating, which will form a thin film protection layer on the surface of the citrus, effectively blocking the penetration of rainwater, reducing the water absorption rate of the citrus peel, helping to extend the fresh-keeping period of the fruit and reduce water loss. This thin film protection layer can provide a physical barrier to prevent pests and insects from invading the citrus. Generally speaking, this low-fat pectin with ultraviolet protection can not only provide ultraviolet protection, but also has the advantages of rain resistance, physical pest control, calcium element supply, non-toxic and harmless, etc. It helps to maintain the appearance and quality of citrus, extend the shelf life, and at the same time reduce the use of pesticides, meeting the requirements of food safety and environmental protection. Detailed implementation method

[0015] The following will combine with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0016] An embodiment provided by the present invention: A preparation process of low-fat pectin with ultraviolet protection, comprising the following steps: S1. Mix low-fat pectin and water, and use a stirrer to stir the pectin and water at a medium speed for 13-18 minutes until a uniform pectin-water mixture is formed; S2. Add reflective ultraviolet ceramic powder, gradually add the reflective ultraviolet ceramic powder, and continue to stir to ensure that the ceramic powder is evenly dispersed, and the stirring time is about 10-15 minutes; S3. Add calcium carbonate powder, gradually add calcium carbonate powder, and continue to stir to adjust the viscosity and fluidity of the pectin, and the stirring time is about 10-15 minutes; S4. Heat the mixture to a certain temperature, continuously stir to ensure uniform heating, and the stirring time is 20-30 minutes; S5. Acidity adjustment, add a citric acid regulator to adjust the acidity of the mixture liquid; S6. Cooling and packaging, cool the mixture to room temperature, and then package it to ensure sealing to prevent bacterial and microbial contamination. At this time, the low-fat pectin with ultraviolet protection is made.

[0017] The ratio of low-fat pectin to water ranges from 1:3 to 1:5. This ratio range allows for flexible adjustment during product preparation to meet different product requirements and taste requirements. At the same time, the selection of this ratio also helps to ensure that the product has an ideal viscosity and fluidity.

[0018] Low-fat pectin is a colloidal substance composed of water-soluble polysaccharides, usually extracted from fruits. Its main components are pectic acid and its salts, such as sodium salts. The main characteristics of low-fat pectin are its gelling property and viscosity, which make it widely used in food manufacturing. The main raw materials of low-fat pectin are usually fruits rich in pectin, such as apples, citrus fruits, strawberries, etc. Pectin usually exists in the fruit peels and pulp.

[0019] The ratio of the reflective ultraviolet ceramic powder to the mixture is 7%. This precise ratio ensures that the product has excellent ultraviolet reflection performance, thereby effectively protecting citrus fruits from the harm of ultraviolet radiation. This is one of the key factors for the product to provide excellent protection effects. The reflective ultraviolet ceramic powder used in this technology is an existing technology, which can effectively reflect ultraviolet rays and avoid negative impacts on citrus fruits.

[0020] The proportion of calcium carbonate powder to the mixture is 9%. This proportion is chosen to provide additional calcium to the product, thereby enhancing its nutritional value. Calcium is one of the important minerals required by the human body. Therefore, this proportion can make the product more attractive when consumed.

[0021] Calcium carbonate is an inorganic compound with the chemical formula CaCO₃ and is the main component of limestone, marble, etc. Calcium carbonate is usually a white crystal, odorless, basically insoluble in water, and easily reacts with acids to release carbon dioxide. It is one of the common substances on Earth, existing in rocks such as aragonite, calcite, chalk, limestone, marble, travertine, etc., and is also the main component of the bones or shells of certain animals. The production of light calcium carbonate from limestone includes processes such as calcination, digestion, carbonation, separation, drying, and pulverization. The calcium carbonate content in the raw material limestone should be above 96%, the magnesium salt content is about 1%, and the iron and aluminum oxide content is below 0.5%. Therefore, the limestone should be selected and crushed to 50 - 150 mm before use. Coal requires anthracite and should first be crushed to a particle size of 38 - 50 mm. The lime kiln is a vertical kiln with continuous operation. Mix the coal and limestone in a ratio of 1:8 - 1:11, add it from the top into the kiln, and calcine it at 900 - 1100 °C. The raw materials are continuously added from the top of the kiln, and the generated calcium oxide is continuously taken out from the bottom of the kiln. The carbon dioxide generated by the decomposition reaction is sent to the carbonation process after dust removal, washing, drying, and compression. The calcium oxide is added to the slaking tank and digested with 3 - 5 times the amount of water. The digestion temperature is about 90 °C and the time is 1.5 - 2 h. The concentration of the digested lime milk is 10 - 18 °Bé. After filtering to remove impurities, it is placed in the raw pulp storage tank and sent to the carbonation tower under stirring. The carbonation tower is a vertical gas bubbling reactor. After the refined carbon dioxide gas is compressed, it is introduced from the bottom of the carbonation tower and enters the tower through the gas distributor to contact the lime milk and undergo a carbonation reaction. The carbonation temperature is 60 - 70 °C, the carbonation pressure is about 0.08 MPa, and the carbonation reaction time varies with the concentration, flow rate of carbon dioxide, and the volume of the liquid material. The carbonation end point can be determined by measuring the pH value. When the pH value is about 7, it is the end point. The carbonated calcium carbonate slurry is the cooked pulp, which is placed in the cooked pulp tank and then dehydrated by a centrifuge. The water content of the dehydrated calcium carbonate is between 32% and 42%, which is called wet powder. The wet powder is continuously input into a rotary drying furnace for drying, and the water content of the material discharged from the drying furnace is less than 0.3%. After cooling, pulverization, and sieving, the finished product is obtained.

[0022] The heating temperature of the mixture is between 85 °C and 95 °C. The temperature range is precisely controlled to ensure the full dissolution and mixing of pectin, and at the same time helps to eliminate the risk of potential microbial contamination.

[0023] The acidity of the low-fat pectin with UV protection is between pH 3.2 and 3.5. This acidity range is to meet food safety standards and product taste requirements. Appropriate acidity helps improve the stability and taste of the product. The selection of these precise ratios and parameters all contribute to the preparation of a high-quality and healthy low-fat pectin product with UV protection.

[0024] The preparation of low-fat pectin includes: Step 1, fruit treatment, cleaning and peeling. The fruit is thoroughly cleaned and then the peel is removed. It is usually softened with water or steam. The peeled fruit is cut into small pieces and then enough water is added. The mixture is heated and stirred to promote the release of pectin. This process usually takes some time to ensure that the pectin is fully dissolved in water; Step 2, mix an appropriate amount of vegetable gum with water to form a colloidal solution of the vegetable gum. The vegetable gum solution will be used to enhance the viscosity and texture of the low-fat pectin. The mixture is heated to ensure complete mixing of the pectin and the vegetable gum. Step 3, at an appropriate temperature, the mixture is cooled and then packaged. Ensure that the packaging is sealed to prevent bacterial and microbial contamination.

[0025] Working principle: The UV-reflecting ceramic powder can reduce the damage of UV radiation to citrus peels. UV radiation can not only cause sunburn and discoloration of citrus peels, but also may cause other quality problems. By adding the UV-reflecting ceramic powder to the low-fat pectin and applying this pectin to the citrus to be stored, the UV protection performance of the product can be improved, helping to maintain the fresh appearance and quality of the citrus, making the low-fat pectin with UV protection a promising solution in the field of citrus packaging and preservation. Calcium carbonate powder can enhance the nutritional value of the product, that is, enhance the nutritional value of citrus. Consumers can obtain additional calcium from the product, which helps to meet daily nutritional needs. Calcium carbonate has a certain stability and can help maintain the stability of the product and extend the shelf life. The addition of calcium carbonate powder can affect the taste of the product, making it smoother or softer, which helps to improve the eating experience of the product. The application of low-fat pectin will form a thin film protection layer on the surface of the citrus, effectively blocking the penetration of rainwater, reducing the water absorption rate of the citrus peel, helping to extend the shelf life of the fruit and reduce water loss. This thin film protection layer can provide a physical barrier to prevent pests and insects from invading the citrus. Generally speaking, this low-fat pectin with UV protection can not only provide UV protection, but also has the advantages of rain resistance, physical pest control, calcium element supply, non-toxic and harmless, etc. It helps to maintain the appearance and quality of citrus, extend the shelf life, and at the same time reduce the use of pesticides, meeting the requirements of food safety and environmental protection.

[0026] It is obvious to those skilled in the art that the present invention is not limited to the details of the above-described exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention. Therefore, in all respects, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, it is intended to embrace all changes that fall within the meaning and scope of the equivalent elements of the claims in the present invention.

Claims

1. A preparation process of low-fat pectin with ultraviolet protection, characterized in that, it includes the following steps: S1. Mix low-fat pectin and water, and use a stirrer to stir the pectin and water at a medium speed for 13 - 18 minutes until a uniform pectin-water mixture is formed; S2. Add reflective ultraviolet ceramic powder, gradually add the reflective ultraviolet ceramic powder, and continue stirring to ensure that the ceramic powder is evenly dispersed, with a stirring time of about 10 - 15 minutes; S3. Add calcium carbonate powder, gradually add the calcium carbonate powder, and continue stirring to adjust the viscosity and fluidity of the pectin, with a stirring time of about 10 - 15 minutes; S4. Heat the mixture to a certain temperature, and continue stirring to ensure uniform heating, with a stirring time of 20 - 30 minutes; S5. Acidity adjustment, add a citric acid regulator to adjust the acidity of the mixture liquid; S6. Cooling and packaging, cool the mixture to room temperature, and then carry out packaging to ensure sealing to prevent bacterial and microbial contamination. At this time, the low-fat pectin with ultraviolet protection is made.

2. The preparation process of low-fat pectin with ultraviolet protection according to claim 1, characterized in that: the ratio of the low-fat pectin to water ranges from 1:3 to 1:

5.

3. The preparation process of low-fat pectin with ultraviolet protection according to claim 1, characterized in that: the ratio of the reflective ultraviolet ceramic powder to the mixture is 7%.

4. The preparation process of low-fat pectin with ultraviolet protection according to claim 1, characterized in that: the ratio of the calcium carbonate powder to the mixture is 9%.

5. The preparation process of low-fat pectin with ultraviolet protection according to claim 1, characterized in that: the heating temperature of the mixture is between 85°C and 95°C.

6. The preparation process of low-fat pectin with ultraviolet protection according to claim 1, characterized in that: the acidity of the low-fat pectin with ultraviolet protection is between pH 3.2 and 3.

5.

7. The preparation process of low-fat pectin with ultraviolet protection according to claim 1, characterized in that: the preparation of the low-fat pectin includes: Step 1. Fruit treatment, cleaning and peeling. Thoroughly clean the fruit, then remove the peel. Usually, water or steam is used for softening. Cut the peeled fruit into small pieces, and then add enough water. Heat and stir the mixture to promote the release of pectin. This process usually takes some time to ensure that the pectin is fully dissolved in water; Step 2. Mix an appropriate amount of vegetable gum with water to form a colloidal solution of the vegetable gum. The vegetable gum solution will be used to enhance the viscosity and texture of the low-fat pectin. Heat the mixture to ensure complete mixing of the pectin and the vegetable gum. Step 3. Cool the mixture at an appropriate temperature, and then carry out packaging. Ensure that the packaging is sealed to prevent bacterial and microbial contamination.