CN101073384B - Production of low-methoxy apple pectin - Google Patents
Production of low-methoxy apple pectin Download PDFInfo
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- CN101073384B CN101073384B CN2006100442680A CN200610044268A CN101073384B CN 101073384 B CN101073384 B CN 101073384B CN 2006100442680 A CN2006100442680 A CN 2006100442680A CN 200610044268 A CN200610044268 A CN 200610044268A CN 101073384 B CN101073384 B CN 101073384B
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Abstract
The invention is concerned with the manufacturing technisc for low methoxyl apple pectin, it is: cleans dregs, extracts pectin, removes pigment, enzyme catalysis hydrolysis of pectin methyl ester, deposition of alcohols, and the manufacture of production. The invention is simple technics, low cost, small energy consumption etc.
Description
Technical field:
The present invention relates to apple pomace deep-processing technical field of agricultural products, is a kind of production technology of low-methoxy apple pectin specifically.
Background technology:
In recent years, along with improving constantly of people's living standard, nutrition, health had become the focus that people have more and more become people's concern, and food develops towards nature, health, low sugar, direction low in calories.HM could form colloid under certain acid condition and higher soluble solid content; And general of LM need be suitable bivalent cation, is generally Ca
2+, can form colloid.Therefore LM is good food additives of producing low-sugar jam, jelly and sugar-free health food.
Traditional LM production technology is that pectin extracting soln or pectin ethanol suspension are incubated under certain acid condition, makes its carbomethoxy nature hydrolysis.But, have the manufacturing equipment complexity in the traditional handicraft, consume a large amount of expensive soda acids, big, the consuming time length of energy consumption, process are wayward, cause shortcoming such as environmental pollution.
Summary of the invention:
The objective of the invention is to overcome the deficiency of above-mentioned prior art, and a kind of low-methoxy apple pectin production technology is provided, solved manufacturing equipment complexity in the existing traditional handicraft, consumed a large amount of expensive soda acids, big, the consuming time length of energy consumption, process are wayward, cause problem such as environmental pollution.
In order to achieve the above object, the present invention is achieved in that the production technology of low-methoxy apple pectin, and it comprises following processing step:
A. pomace is cleaned: will be crushed to 60 purpose apple pomaces and 60 ℃ of water mix by the 1:15 weight ratio, and stir and soak 40min, and remove partial pigment, be 74～76% with the pomace after cleaning with pressing that the band machine squeezes to containing moisture weight;
B. pectin extracts and removes pigment: the pomace after will cleaning mixes according to the weight ratio of 1:15 with water, add acid for adjusting pH value 2.3～2.5,70～80 ℃ of insulation 3～6h, separation and Extraction liquid and residue and clarification, remove coloring matter by ion exchange resin under 50～60 ℃ of temperature, vacuum concentrates then;
C. pectinesterase enzymatic hydrolysis: will make HM concentrate pH value and be adjusted to 3.5～4.5, and add 0.5 ‰ pectinesterases of fructose concentrating liquid weight, 30～45 ℃ of insulations are determined temperature retention time according to the esterification degree of product requirement;
D. precipitation with alcohol: pectin solution pH value is transferred to 2.0～2.5, will be preheated to the weight ratio mixed precipitation of 30～50 ℃ 50～60% ethanol and pectin solution by 4:1;
E. finished product is made: sedimentation pectin is made the LM finished product through centrifugal, squeezing, drying.
Low-methoxy apple pectin production technology of the present invention, be in the apple pectin extract, to add pectinesterase, under the temperate condition of uniform temperature and acidity, by the control enzymatic hydrolysis time, control ester palliating degradation degree, again by filter, concentrate, explained hereafter series LM products such as alcohol sedimentation, drying.
Compared with the prior art the production technology of low-methoxy apple pectin of the present invention has outstanding substantive distinguishing features and marked improvement:
1, spent ion exchange resin decolours, and improves the removal efficient of pigment; 2, under gentle acidity and temperature conditions, in the HM extract, to add pectinesterase and produce LM, manufacturing process is simple, acid and alkali consumption is few, less energy consumption, weak point consuming time, process are easy to control; 3, comprehensive utilization apple pomace produces low-methoxy apple pectin, turns waste into wealth, and reduces environmental pollution, increases substantially apple processing and utilization added value, has economic benefit, social benefit and ecological benefits widely:
4, the quality of production of the present invention is reliable and stable.
The specific embodiment:
In order to understand better and to implement, below in conjunction with the production technology of example in detail low-methoxy apple pectin of the present invention.
Embodiment 1, will be crushed to 60 order apple pomaces and 60 ℃ of water carry out soaking and stirring 40min with the weight ratio of 1:15, removes partial pigment, the pomace after cleaning pressed the band machine squeeze to water content 75%; Mix by the weight ratio of 1:15 with water then, add acid for adjusting pH value to 2.4,75 ℃ of insulation 4.5h, separation and Extraction liquid and residue and clarification by ion exchange resin, are removed pigment under 55 ℃ of conditions, the pectin solution vacuum is concentrated; To make HM concentrate pH value and be adjusted to 4.0,0.5 ‰ pectinesterases that add fructose concentrating liquid weight, 37 ℃ of insulations, esterification degree according to product requirement is determined temperature retention time, pectin solution pH value is transferred to 2.25,55% alcohol and the pectin solution that is preheated to 40 ℃ mixed with the weight ratio of 4:1 stir precipitation, with precipitation carry out centrifugal, squeezing, drying makes the LM finished product.
Embodiment 2, will be crushed to 60 order apple pomaces and 60 ℃ of water carry out soaking and stirring 40min with the weight ratio of 1:15, remove partial pigment, the pomace after cleaning is pressed the band machine squeeze to water content 74%; Mix by the weight ratio of 1:15 with water then, add acid for adjusting pH value to 2.3,70 ℃ of insulation 6h, separation and Extraction liquid and residue and clarification by ion exchange resin, are removed pigment under 50 ℃ of conditions, the pectin solution vacuum is concentrated; To make HM concentrate pH value and be adjusted to 3.5,0.5 ‰ pectinesterases that add fructose concentrating liquid weight, 30 ℃ of insulations, esterification degree according to product requirement is determined temperature retention time, pectin solution pH value is transferred to 2.0,50% alcohol and the pectin solution that is preheated to 30 ℃ mixed with the weight ratio of 4:1 stir precipitation, with precipitation carry out centrifugal, squeezing, drying makes the LM finished product.
Embodiment 3, will be crushed to 60 order apple pomaces and 60 ℃ of water carry out soaking and stirring 40min with the weight ratio of 1:15, remove partial pigment, the pomace after cleaning is pressed the band machine squeeze to water content 76%; Mix by the weight ratio of 1:15 with water then, add acid for adjusting pH value to 2.5,80 ℃ of insulation 3h, separation and Extraction liquid and residue and clarification by ion exchange resin, are removed pigment under 60 ℃ of conditions, the pectin solution vacuum is concentrated; To make HM concentrate pH value and regulate 4.5,0.5 ‰ pectinesterases that add fructose concentrating liquid weight, 45 ℃ of insulations, esterification degree according to product requirement is determined temperature retention time, pectin solution pH value is transferred to 2.5,60% alcohol and the pectin solution that is preheated to 50 ℃ mixed with the weight ratio of 4:1 stir precipitation, with precipitation carry out centrifugal, squeezing, drying makes the LM finished product.
Claims (1)
1. the production technology of low-methoxy apple pectin, it comprises following processing step:
A. pomace is cleaned: will be crushed to 60 purpose apple pomaces and 60 ℃ of water mix by 1: 15 weight ratio, and stir and soak 40min, be 74～76% with the pomace after cleaning with pressing that the band machine squeezes to containing moisture weight;
B. pectin extracts and removes pigment: will mix according to 1: 15 weight ratio with water through the pomace after step a handles, add acid for adjusting pH value to 2.3～2.5,70～80 ℃ of insulation 3～6h, separation and Extraction liquid and residue and clarification, remove coloring matter by ion exchange resin under 50～60 ℃ of temperature, vacuum concentrates then;
C. pectinesterase enzymatic hydrolysis: the HM concentrate pH value that makes is adjusted to 3.5～4.5, adds the pectinesterase of fructose concentrating liquid weight 0.5 ‰, 30～45 ℃ of insulations;
D. precipitation with alcohol: pectin solution pH value is transferred to 2.0～2.5, will be preheated to the weight ratio mixed precipitation of 30～50 ℃ 50～60% ethanol and pectin solution by 4: 1;
E. finished product is made: with sedimentation pectin through centrifugal, squeezing, dry finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006100442680A CN101073384B (en) | 2006-05-17 | 2006-05-17 | Production of low-methoxy apple pectin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2006100442680A CN101073384B (en) | 2006-05-17 | 2006-05-17 | Production of low-methoxy apple pectin |
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| Publication Number | Publication Date |
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| CN101073384A CN101073384A (en) | 2007-11-21 |
| CN101073384B true CN101073384B (en) | 2011-04-13 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102174611A (en) * | 2010-12-27 | 2011-09-07 | 安徽金枫果胶有限公司 | Process for degreasing low methoxyl pectin |
| JP5902256B2 (en) * | 2013-08-09 | 2016-04-13 | つがるりんごセラミド株式会社 | Extraction method of ceramide and / or pectin from whole fruit apple and / or apple juice residue |
| CN109810206A (en) * | 2017-11-20 | 2019-05-28 | 中国科学院大连化学物理研究所 | A kind of method of gel ablution purifying pectin |
| CN109111532B (en) * | 2018-09-30 | 2020-07-14 | 三门峡源丰果业有限公司 | Pectin extraction method |
| CN110699402A (en) * | 2019-11-25 | 2020-01-17 | 巢湖学院 | Method for preparing low-methoxyl pectin by using pomace |
| CN110801028B (en) * | 2019-12-06 | 2021-09-07 | 中国农业科学院农产品加工研究所 | Modified apple pectin with excellent colonic fermentation characteristic and preparation method thereof |
| CN116686989A (en) * | 2023-07-07 | 2023-09-05 | 青岛农业大学 | Shaddock ped pectin-anthocyanin compound, and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041865A (en) * | 1988-10-10 | 1990-05-09 | 烟台大学 | Produce pectin jelly technology with apple waste |
| CN1310186A (en) * | 2001-01-19 | 2001-08-29 | 华北工学院 | pectin producing method |
-
2006
- 2006-05-17 CN CN2006100442680A patent/CN101073384B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041865A (en) * | 1988-10-10 | 1990-05-09 | 烟台大学 | Produce pectin jelly technology with apple waste |
| CN1310186A (en) * | 2001-01-19 | 2001-08-29 | 华北工学院 | pectin producing method |
Non-Patent Citations (4)
| Title |
|---|
| S.ISHII等.Low-methoxyl Pectin Prepared by Pectinesterase from Aspergillus japonicus.《Journal of Food Science》.1979,第44卷(第2期), * |
| 徐金瑞等.苹果渣提取果胶脱色新工艺的研究.《中国食品学报》.2004,第4卷(第2期), * |
| 杨东辉等.苹果皮渣提取LM-果胶.《化学世界》.1997,(第4期), * |
| 王宪青等.从苹果渣中提取果胶的研究.《农产品加工.学刊》.2005,(第4期), * |
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| CN101073384A (en) | 2007-11-21 |
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Owner name: YANTAI ANDRE PECTIC CO., LTD. Free format text: FORMER OWNER: ANDELI PECTIN CO., LTD., YANTAI Effective date: 20110603 |
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Effective date of registration: 20110603 Address after: 264100 No. 889 Xincheng street, Muping District, Shandong, Yantai Patentee after: Yantai Andre Pectin Co., Ltd. Address before: 264100 No. 889 Xincheng street, Muping District, Shandong, Yantai Patentee before: Andeli Pectin Co., Ltd., Yantai |
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Address after: 889 Xincheng street, Muping District, Yantai City, Shandong Province Patentee after: Yantai DSM Andry pectin Co.,Ltd. Address before: 264100 No. 889 Xincheng street, Muping District, Shandong, Yantai Patentee before: YANTAI ANDRE PECTIN Co.,Ltd. |
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