CN103044573A - Production method of amidated pectin for improving stability of baking jam - Google Patents
Production method of amidated pectin for improving stability of baking jam Download PDFInfo
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- CN103044573A CN103044573A CN2012104622669A CN201210462266A CN103044573A CN 103044573 A CN103044573 A CN 103044573A CN 2012104622669 A CN2012104622669 A CN 2012104622669A CN 201210462266 A CN201210462266 A CN 201210462266A CN 103044573 A CN103044573 A CN 103044573A
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Abstract
The invention discloses a production method of amidated pectin for improving the stability of baking jam, which comprises the following processing steps: selecting raw materials, cleaning the raw materials, hydrolyzing, separating and concentrating, amidating, neutralizing, precipitating, carrying out decoloration, washing, carrying out vacuum drying and drying to obtain the finished product. The obtained finished product pectin greatly improves the baking stability of the jam while guaranteeing the flavor release of the jam and the water release property of the product.
Description
Technical field:
The present invention relates to apple deep process technology field, is a kind of production method that significantly improves the amidated pectins that bakes jam stability specifically.
Background technology:
Pectin is a kind of natural high moleculer eompound that extracts from plant, and major ingredient is galactan aldehydic acid methyl esters.Pectin has good functional property as natural plant extracts, can be used as jelling agent, stablizer, thickening material, suspension agent and the emulsifying agent in the food-processing and add in milk preparation, ice-creams, beverage, candy, the bakery product etc., significantly improve the quality of food.Pectin also has many nourishing functions to human body, can lowering blood glucose, blood fat and cholesterol, diabetes, stomach ulcer, hypertension, constipation chronic diseases there are certain curative effect, and also can be used as toxinicide and plasma substitute.As a kind of water-soluble dietary fibre, pectin is not utilized by human body, is the good batching of diet food, can also be as the substitute of fat.In makeup, add pectin, can strengthen the resistibility of skin, prevent ultraviolet ray and other radiation.Along with the variation of the market requirement, the apple pectin product will towards development in pluralism, have the pectin product of different characteristics or function with growing.Therefore, pectin has wide market outlook in industries such as food, medicine and makeup.
Amidated pectins is owing to the introducing of amido, and it is reversible to form heat, and the matter structure is hard, and the gel of Heat stability is good has a clear superiority in than high methoxyl pectin, low-methoxy pectin and other colloids (gelatin, sodium alginate).Because amidated pectins needs in reaction process with the alkali effect, there be amino the replacement and β-DeR in the process, reduce molecular weight; The general pectin juice of traditional pectin decoloration uses gac, resin and powder pectin to use the Textone decolouring in addition, and process is loaded down with trivial details, and operation is difficult for.
Summary of the invention:
The present invention seeks to overcome the deficiency of above-mentioned prior art, and the production method that provides a kind of raising to bake the amidated pectins of jam stability mainly solves in the existing amidated pectins production process problems such as molecular weight reduces and decolorization is loaded down with trivial details, operation is difficult for.
Technical scheme of the present invention is: improve the production method of the amidated pectins that bakes jam stability, its special character is that it comprises following processing step:
The a material choice: apple pomace free from extraneous odour, without fermentation, pomace is crushed to 40 orders;
B. raw material cleans: apple pomace water is cleaned, then press the water content to 75-80% through crusher;
C hydrolysis: with apple pomace and water in mass ratio 1:10 mixes, acid adding is adjusted the pH value to 1.3-1.5, then is warming up to 50-60 ℃, slowly stirring is incubated 5-7h;
D separates concentrated: after hydrolysis finishes, separate the pectin extraction liquid, and after the solution clarification, vacuum concentration, being concentrated into pectin content is 2.0%;
E amidation: the pectin inspissated juice is cooled to 8-10 ℃, add ammoniacal liquor and transfer pH to 11, reaction 5-6h;
The f neutralization: with the pH regulator to 3 of nitric acid with the pectin inspissated juice, wait precipitation for subsequent use;
The g precipitation: working concentration 65% alcohol mixes according to volume ratio 1:3 with above-mentioned pectin inspissated juice, separates stand-by behind the hold-time 10min;
The h decolouring: pectin and 60% alcohol mix according to volume ratio 1:10 after will precipitating, and regulate pH to 3.2, add the solid Textone to concentration 1.2%, separate stand-by behind the bleaching time 3h;
I cleans: pectin and 60% alcohol cleaned according to volume ratio 1:10 mixing after decolouring was finished, and carried out continuously each 10min of cleaning 4 times;
J vacuum-drying: vacuum-drying to moisture less than 12%, be ground to 60～70 orders and get finished product.
Wherein, the described apple pomace of a step water content is 8～10%.
Wherein, the described apple pomace of b step water cleans 15min.
Wherein, the vacuum tightness of the described vacuum concentration of d step be-0.90～-0.95MPa.
Wherein, the described vacuum drying vacuum degree control of j step is at 50mbar, 30 ℃ of temperature.
Compared with the prior art the production method that raising of the present invention bakes the amidated pectins of jam stability has outstanding substance and significance progress: 1, extraction process is combined the β-DeR in reduce leaching process and the amidation process with amidation technique; 2, the precipitation of pectin and decolouring the are combined online decolouring of finishing pectin and the problem of cleaning chlorion, simple to operate, the serialization of being convenient to produce.
Embodiment:
For Comprehension and Implementation better, describe the production method that the present invention improves the amidated pectins that bakes jam stability in detail below in conjunction with embodiment.
Embodiment 1, selects free from extraneous odour without the apple pomace of water content 8% of fermenting, and is crushed to 40 orders; Apple pomace water is cleaned 15min, then press to 80% water content through crusher; With apple pomace and water in mass ratio 1:10 mix, acid adding is adjusted pH value to 1.3, then is warming up to 60 ℃, slowly stirs, and is incubated 5h; After hydrolysis finishes, separate the pectin extraction liquid, after the solution clarification, vacuum concentration, vacuum tightness is-0.95MPa that being concentrated into pectin content is 2.0%; The pectin inspissated juice is cooled to 10 ℃, add ammoniacal liquor pH and adjust to 11, reaction 5h; With the pH regulator to 3 of nitric acid with the pectin inspissated juice, wait precipitation for subsequent use; Working concentration 65% alcohol mixes according to volume ratio 1:3 with the pectin inspissated juice, separates stand-by behind the hold-time 10min; Pectin and 60% alcohol mix according to volume ratio 1:10 after will precipitating, and regulate pH to 3.2, add the solid Textone to concentration 1.2%, separate stand-by behind the bleaching time 3h; Pectin and 60% alcohol mixed according to volume ratio 1:10 and clean after decolouring finished, and carried out continuously each 10min of cleaning 4 times, and the chlorion in the pectin is cleaned up; With vacuum degree control at 50mbar, dry under 30 ℃ to moisture less than 12%, be ground to 60～70 orders and get finished product; At soluble solid content 60%, pH3.5, pectin addition 0.3% is made jam, 25 ℃ of maintenances of constant temperature 75h; Use the stainless steel small circle of 35mm to take off and measures diameter jam is placed to normal temperature after baking 10min under 175 ℃ after, investigate and bake constant=(diameter that 100-(has baked-35mm)/35) * 100=97%.
Embodiment 2, select free from extraneous odour without the apple pomace of water content 9% of fermenting, and are crushed to 40 orders; Apple pomace water is cleaned 15min, then press to 80% water content through crusher; With apple pomace and water in mass ratio 1:10 mix, acid adding is adjusted pH value to 1.4, then is warming up to 60 ℃, slowly stirs, and is incubated 6h; After hydrolysis finishes, separate the pectin extraction liquid, after the solution clarification, vacuum concentration, vacuum tightness is-0.9MPa that being concentrated into pectin content is 2.0%; The pectin inspissated juice is cooled to 8 ℃, add ammoniacal liquor pH and adjust to 11, reaction 6h; With the pH regulator to 3 of nitric acid with the pectin inspissated juice, wait precipitation for subsequent use; Working concentration 65% alcohol and pectin inspissated juice by volume 1:3 mix, and separate stand-by behind the hold-time 10min; Pectin and 60% alcohol mix according to volume ratio 1:10 after will precipitating, and regulate pH to 3.2, add the solid Textone to concentration 1.2%, separate stand-by behind the bleaching time 3h; Pectin and 60% alcohol mixed according to volume ratio 1:10 and clean after decolouring finished, and carried out continuously each 10min of cleaning 4 times, and the chlorion in the pectin is cleaned up; With vacuum degree control at 50mbar, dry under 30 ℃ to moisture less than 12%, be ground to 60～70 orders and get finished product; At soluble solid content 60%, pH3.5, pectin addition 0.3% is made jam, 25 ℃ of maintenances of constant temperature 75h; Use the stainless steel small circle of 35mm to take off and measures diameter jam is placed to normal temperature after baking 10min under 175 ℃ after, investigate and bake constant=(diameter that 100-(has baked-35mm)/35) * 100=99%.
Embodiment 3, select free from extraneous odour without the apple pomace of water content 10% of fermenting, and are crushed to 40 orders; Apple pomace water is cleaned 15min, then press to 75% water content through crusher; With apple pomace and water in mass ratio 1:10 mix, acid adding is adjusted pH value to 1.5, then is warming up to 50 ℃, slowly stirs, and is incubated 7h; After extracting end, separate the pectin extraction liquid, after the solution clarification, vacuum concentration, vacuum tightness is-0.95MPa that being concentrated into pectin content is 2.0%; The pectin inspissated juice is cooled to 10 ℃, add ammoniacal liquor pH and adjust to 11, reaction 5h; With the pH regulator to 3 of nitric acid with the pectin inspissated juice, wait precipitation for subsequent use; Working concentration 65% alcohol and pectin inspissated juice separate stand-by according to volume ratio 1:3 behind the hold-time 10min; Pectin and 60% alcohol mix according to volume ratio 1:10 after will precipitating, and regulate pH to 3.2, add the solid Textone to concentration 1.2%, separate stand-by behind the bleaching time 3h; Pectin and 60% alcohol mixed according to volume ratio 1:10 and clean after decolouring finished, and carried out continuously each 10min of cleaning 4 times, and the chlorion in the pectin is cleaned up; With vacuum degree control at 50mbar, dry under 30 ℃ to moisture less than 12%, be ground to 60～70 orders and get finished product; At soluble solid content 60%, pH3.5, pectin addition 0.3% is made jam, 25 ℃ of maintenances of constant temperature 75h; Use the stainless steel small circle of 35mm to take off and measures diameter jam is placed to normal temperature after baking 10min under 175 ℃ after, investigate and bake constant=(diameter that 100-(has baked-35mm)/35*100=98%.
Claims (5)
1. improve the production method of the amidated pectins that bakes jam stability, it is characterized in that it comprises following processing step:
The a material choice: apple pomace free from extraneous odour, without fermentation, pomace is crushed to 40 orders;
B. raw material cleans: apple pomace water is cleaned, then press the water content to 75-80% through crusher;
C hydrolysis: with apple pomace and water in mass ratio 1:10 mixes, acid adding is adjusted the pH value to 1.3-1.5, then is warming up to 50-60 ℃, slowly stirring is incubated 5-7h;
D separates concentrated: after hydrolysis finishes, separate the pectin extraction liquid, and after the solution clarification, vacuum concentration, being concentrated into pectin content is 2.0%;
E amidation: the pectin inspissated juice is cooled to 8-10 ℃, add ammoniacal liquor and transfer pH to 11, reaction 5-6h;
The f neutralization: with the pH regulator to 3 of nitric acid with the pectin inspissated juice, wait precipitation for subsequent use;
The g precipitation: working concentration 65% alcohol mixes according to volume ratio 1:3 with above-mentioned pectin inspissated juice, separates stand-by behind the hold-time 10min;
The h decolouring: pectin and 60% alcohol mix according to volume ratio 1:10 after will precipitating, and regulate pH to 3.2, add the solid Textone to concentration 1.2%, separate stand-by behind the bleaching time 3h;
I cleans: pectin and 60% alcohol cleaned according to volume ratio 1:10 mixing after decolouring was finished, and carried out continuously each 10min of cleaning 4 times;
J vacuum-drying: vacuum-drying to moisture less than 12%, be ground to 60～70 orders and get finished product.
2. raising according to claim 1 bakes the production method of the amidated pectins of jam stability, it is characterized in that the described apple pomace of a step water content is 8～10%.
3. raising according to claim 1 bakes the production method of the amidated pectins of jam stability, it is characterized in that the described apple pomace of b step water cleans 15min.
4. raising according to claim 1 bakes the production method of the amidated pectins of jam stability, and the vacuum tightness that it is characterized in that the described vacuum concentration of d step is-0.90～-0.95MPa.
5. raising according to claim 1 bakes the production method of the amidated pectins of jam stability, it is characterized in that the described vacuum drying vacuum degree control of j step at 50mbar, 30 ℃ of temperature.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108219026A (en) * | 2016-12-14 | 2018-06-29 | 杭州垚信生物科技有限公司 | A kind of preparation method of high gelling beet pectin |
| CN110396140A (en) * | 2019-08-19 | 2019-11-01 | 华南理工大学 | A kind of method and its application of pectin decoloration |
| CN112120960A (en) * | 2020-10-19 | 2020-12-25 | 上海中翊日化有限公司 | Pectin mask and preparation method thereof |
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| CN101074270A (en) * | 2006-05-17 | 2007-11-21 | 烟台安德利果胶有限公司 | Production of polymer apple pectin |
| CN101817886A (en) * | 2009-12-18 | 2010-09-01 | 烟台安德利果胶有限公司 | Method for producing amidated pectin |
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2012
- 2012-11-16 CN CN2012104622669A patent/CN103044573A/en active Pending
Patent Citations (6)
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| JPS6176502A (en) * | 1984-09-21 | 1986-04-19 | Mitsubishi Acetate Co Ltd | Production of partially amidated pectin |
| US6699977B1 (en) * | 2000-06-09 | 2004-03-02 | Cp Kelco Aps | Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same |
| CN1820029A (en) * | 2003-07-07 | 2006-08-16 | Kmc卡特费尔美尔中心有限公司 | Method for preparing fibre-containing pectin and products and uses hereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108219026A (en) * | 2016-12-14 | 2018-06-29 | 杭州垚信生物科技有限公司 | A kind of preparation method of high gelling beet pectin |
| CN110396140A (en) * | 2019-08-19 | 2019-11-01 | 华南理工大学 | A kind of method and its application of pectin decoloration |
| CN110396140B (en) * | 2019-08-19 | 2020-12-22 | 华南理工大学 | Pectin decoloring method and application thereof |
| CN112120960A (en) * | 2020-10-19 | 2020-12-25 | 上海中翊日化有限公司 | Pectin mask and preparation method thereof |
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Application publication date: 20130417 |