CN1844162A - Process for preparing high purity pectin by using apple pomace - Google Patents
Process for preparing high purity pectin by using apple pomace Download PDFInfo
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- CN1844162A CN1844162A CNA2006100133916A CN200610013391A CN1844162A CN 1844162 A CN1844162 A CN 1844162A CN A2006100133916 A CNA2006100133916 A CN A2006100133916A CN 200610013391 A CN200610013391 A CN 200610013391A CN 1844162 A CN1844162 A CN 1844162A
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Abstract
This invention is extraction method of high-quality pectine from pomace with drying, squashing, acid hydrolysis, fileration, condensation, precipitation and disintegration. It is characterized as followings: we add the enzymolysis before acid hydrolysis and precipitation. Exactly speaking, we adjust pectine liquor'PH value to 3.2-3.8 for enzymolysis of starchlick materials. The enzymolysis agent could be fungus amylase, fruit juice amylase, glycosyl-transferase or mixed agent above. This invention is advantageous in reasonable process, simplified-manipulation, and easy-industralized. The method we used here to degenerate starchlike materials provides a new way for high-quality pectine industralizaion.
Description
(1) technical field
The present invention relates to a kind of method of producing pectin, particularly a kind of method of utilizing apple residue to produce high purity pectin.
(2) background technology
Pectin is a kind of line style natural high moleculer eompound that extracts from plant tissue, is widely used in industries such as food, medicine, makeup, and is especially unrestricted as its dosage of food service industry additive.Along with the develop rapidly of food service industry, the expense of pectin continues to increase.Domestic pectin production is started late, and most of pectin is from external import.The pectin resource of China is very abundant, all contains abundant pectin in citrous fruit peel, the apple residue, for example in the apple residue content of pectin with regard to 15%-20%.The commercial production raw material of China's pectin is based on citrous fruit peel at present, and the abundant apple residue of pectin content is not fully used as the byproduct of apple deep processing, major cause is to utilize residual more starchy material in the pectin that the hydrolysis of apple residue acid solution produces, make pectin purity low, influence it and apply on a large scale and suitability for industrialized production.
(3) summary of the invention
The purpose of this invention is to provide a kind of method of utilizing apple residue to produce high purity pectin, for a new way has been opened up in the extensive utilization of apple residue.
Technical scheme of the present invention:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, concentrate, precipitating, drying, pulverizing make pectin, it is characterized in that: behind the acid solution hydrolysed filtrate He before the concentrated precipitating, increase enzymolysis process, the pH value that is about to the liquid pectin behind the acid solution hydrolysed filtrate transfers to 3.2～3.8, utilizes zymin that starchy material is wherein carried out enzymolysis.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin is characterized in that: in enzymolysis process, zymin adopts fungal amylase (E.C.3.2.1.1), and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin is characterized in that: in enzymolysis process, zymin adopts fruit juice amylase, and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin is characterized in that: in enzymolysis process, zymin adopts saccharifying enzyme (E.C.3.2.1.3), and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
A kind of above-mentioned method of utilizing apple residue to produce high purity pectin, it is characterized in that: in enzymolysis process, zymin adopts alpha-amylase (E.C.3.2.1.1) and saccharifying enzyme (E.C.3.2.1.3), its addition is in the weight of wet pomace, total addition is 5/10,000/10000ths, and adding proportion is: alpha-amylase: saccharifying enzyme=1: 2～1: 5; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
The method of utilizing apple residue to produce high purity pectin provided by the invention, it is reasonable to have technology, simple, can realize the advantage of large-scale industrial production, particularly utilize zymin to decompose the pectin that the starchy material in the apple residue is produced, owing to the starchy material that wherein is mixed with can be removed, help the alcohol precipitating, make the pectin purity of producing higher.Utilize apple residue to produce high purity pectin, both can solve the insufficient problem of pectin raw materials for production, can solve the industrial refuse problem of environmental pollution that apple residue brings again, for a new way has been opened up in the extensive utilization of apple residue.
(4) embodiment
Embodiment 1:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize fungal amylase (E.C.3.2.1.1) that starchy material is wherein proceeded enzymolysis, the addition of fungal amylase counts 3/10000ths with the weight of wet pomace, hydrolysis temperature is 55 ℃, and enzymolysis time is 30 minutes, again through making high purity pectin after concentrated, precipitating, drying, the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Embodiment 2:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize fruit juice amylase that starchy material is wherein proceeded enzymolysis, the diastatic addition of fruit juice counts 3/10000ths with the weight of wet pomace, hydrolysis temperature is 53 ℃, and enzymolysis time is 30 minutes, again through making high purity pectin after concentrated, precipitating, drying, the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Embodiment 3:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize saccharifying enzyme (E.C.3.2.1.3) that starchy material is wherein proceeded enzymolysis, the addition of saccharifying enzyme counts 3/10000ths with the weight of wet pomace, hydrolysis temperature is 55 ℃, and enzymolysis time is 30 minutes, again through making high purity pectin after concentrated, precipitating, drying, the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Embodiment 4:
A kind of method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverize, the acid solution hydrolysis, filter, make liquid pectin, the pH value of above-mentioned liquid pectin is transferred to 3.5, utilize alpha-amylase (E.C.3.2.1.1) and saccharifying enzyme (E.C.3.2.1.3) that starchy material is wherein proceeded enzymolysis, the total addition level of alpha-amylase and saccharifying enzyme counts 3/10000ths with the weight of wet pomace, the ratio that wherein adds alpha-amylase and saccharifying enzyme is 1: 2, hydrolysis temperature is 53 ℃, enzymolysis time is 30 minutes, again through concentrating, precipitating, dry, make high purity pectin after the pulverizing.There is not starchy material in the gained finished product pectin, the purity height.
Claims (5)
1. method of utilizing apple residue to produce high purity pectin, with the apple residue is raw material, through super-dry, pulverizing, acid solution hydrolysis, filtration, concentrate, precipitating, drying, pulverizing make pectin, it is characterized in that: behind the acid solution hydrolysed filtrate He before the concentrated precipitating, increase enzymolysis process, the pH value that is about to the liquid pectin behind the acid solution hydrolysed filtrate transfers to 3.2～3.8, utilizes zymin that starchy material is wherein carried out enzymolysis.
2. a kind of method of utilizing apple residue to produce high purity pectin according to claim 1 is characterized in that: in enzymolysis process, zymin adopts fungal amylase, and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
3. a kind of method of utilizing apple residue to produce high purity pectin according to claim 1 is characterized in that: in enzymolysis process, zymin adopts fruit juice amylase, and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
4. a kind of method of utilizing apple residue to produce high purity pectin according to claim 1 is characterized in that: in enzymolysis process, zymin adopts saccharifying enzyme, and its addition counts 5/10,000/10000ths with the weight of wet pomace; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
5. a kind of method of utilizing apple residue to produce high purity pectin according to claim 1, it is characterized in that: in enzymolysis process, zymin adopts alpha-amylase and saccharifying enzyme, its addition is in the weight of wet pomace, total addition is 5/10,000/10000ths, and adding proportion is: alpha-amylase: saccharifying enzyme=1: 2～1: 5; Hydrolysis temperature is 40-65 ℃; Enzymolysis time is 20-40min.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100133916A CN100532396C (en) | 2006-03-29 | 2006-03-29 | Process for preparing high purity pectin by using apple pomace |
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| CNB2006100133916A CN100532396C (en) | 2006-03-29 | 2006-03-29 | Process for preparing high purity pectin by using apple pomace |
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| CN1844162A true CN1844162A (en) | 2006-10-11 |
| CN100532396C CN100532396C (en) | 2009-08-26 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805416A (en) * | 2010-03-16 | 2010-08-18 | 上海交通大学 | Preparation method of canna edulis ker pectin |
| CN102138686A (en) * | 2010-11-29 | 2011-08-03 | 天津市诺奥科技发展有限公司 | Preparation method of concentrated juice of yacon adopting bio-enzyme technology |
| CN102161713A (en) * | 2011-03-24 | 2011-08-24 | 铜川市耀州爱普乐生物科技有限公司 | Method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying process |
| CN108409888A (en) * | 2018-05-17 | 2018-08-17 | 大连民族大学 | A kind of preparation method of tara vine pectin |
| CN111500656A (en) * | 2020-04-14 | 2020-08-07 | 广西农业职业技术学院 | Method for extracting low-molecular-weight pectin from banana peel |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6699977B1 (en) * | 2000-06-09 | 2004-03-02 | Cp Kelco Aps | Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same |
| CN1594528A (en) * | 2003-09-09 | 2005-03-16 | 陕西祥云实业有限责任公司 | Apple vinegar |
-
2006
- 2006-03-29 CN CNB2006100133916A patent/CN100532396C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101805416A (en) * | 2010-03-16 | 2010-08-18 | 上海交通大学 | Preparation method of canna edulis ker pectin |
| CN101805416B (en) * | 2010-03-16 | 2011-07-20 | 上海交通大学 | Preparation method of canna edulis ker pectin |
| CN102138686A (en) * | 2010-11-29 | 2011-08-03 | 天津市诺奥科技发展有限公司 | Preparation method of concentrated juice of yacon adopting bio-enzyme technology |
| CN102161713A (en) * | 2011-03-24 | 2011-08-24 | 铜川市耀州爱普乐生物科技有限公司 | Method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying process |
| CN102161713B (en) * | 2011-03-24 | 2015-05-13 | 帝斯曼（中国）有限公司 | Method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying process |
| CN108409888A (en) * | 2018-05-17 | 2018-08-17 | 大连民族大学 | A kind of preparation method of tara vine pectin |
| CN111500656A (en) * | 2020-04-14 | 2020-08-07 | 广西农业职业技术学院 | Method for extracting low-molecular-weight pectin from banana peel |
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| CN100532396C (en) | 2009-08-26 |
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Assignee: Tianjin Binhai Noao Enzymes Science & Technology Development Co., Ltd. Assignor: Liu Minyao Contract record no.: 2011120000057 Denomination of invention: Process for preparing high purity pectin by using apple pomace Granted publication date: 20090826 License type: Exclusive License Open date: 20061011 Record date: 20110425 |
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