CN1034117A - The production method of modified beet pectine - Google Patents
The production method of modified beet pectine Download PDFInfo
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- CN1034117A CN1034117A CN87106468A CN87106468A CN1034117A CN 1034117 A CN1034117 A CN 1034117A CN 87106468 A CN87106468 A CN 87106468A CN 87106468 A CN87106468 A CN 87106468A CN 1034117 A CN1034117 A CN 1034117A
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- modified beet
- beet pectine
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Abstract
The production method of modified beet pectine is applicable to the industrial production of being produced modified beet pectine by megasse.Form by following ten technological processes: i.e. rinsing, acid hydrolysis, extrude hydrolyzate, adjust pH to alkalescence and carry out cross-linking reaction, squeeze and anhydrate branch or transfer to acidity with alcohol precipitation and with the pH value, the flush away inorganic salts, filter is done after filtering, soaking with neutral spirits, normal pressure is dry down, grinding and sieving, promptly makes modified beet pectine.
The modified beet pectine that the present invention produces meets the food additives requirement, and technology is simple, is suitable for suitability for industrialized production.
Description
Be applicable to the megasse to be the industrial production that raw material is produced modified pectin.
The natural molecule that pectin is made up of the polymerization galacturonic acid of part methylization, structural formula can be expressed as:
Pectin extensively is present in the green terrestrial plant tissue, and its effect in plant is in conjunction with moisture content and makes glueing material between the plant cell.As the skin of fruit such as citrus, shaddock, lemon, apple, all contain a large amount of pectin in the sponge tissue of beet, floral disc of sunflower into etc.
Pectin is a kind of important food additives, mainly is used as gelling agent, the thickener of jam and jelly, fruit juice, dairy produce, candy, dessert etc.At aspects such as cosmetics, medicine important use is arranged also.Though all contain pectin in most fruits and the vegetables, do not have very big-difference on the gelling characteristic because its structure does not coexist.At present, have only cedra fruits and apple skin to be used as the raw material of commodity pectin, so cost is higher.In recent years, the method for producing pectin from floral disc of sunflower into has all been studied by the many units of the Soviet Union and China.But the research of extracting the pectin method from the beet waste residue does not still have the ripe industrial technology that can be used for both at home and abroad so far according to the document record.Many results of study show, beet pectin with the usual method extraction, has special gelling characteristic, i.e. all not gellings in acid, neutrality, alkalescent, only add denseer calcium ion in highly basic or in the solution of PH9 and could form jelly, thereby do not see the report of garden beet slag production commodity pectin so far.
The conventional method of being produced pectin by tangerine peel or other raw materials is to use the acid hydrolysis raw material, precipitation or spray-drying make through separating, decolouring, also have in hydrolytic process, spent ion exchange resin adsorbs its impurity or makes pectin with pellicle dialysis, aluminium salt post precipitation.
Amino acid whose kind and content (mg/me) in three kinds of samples of table 2
Method of the present invention is earlier with raw material pulverizing, adds a certain amount of water, with industrial microbe protease i.e. No. 539 and No. 3350 acid proteases, No. 3942 and No. 166 and No. 1389 neutral proteinases, 2709 alkali proteases.In temperature is that 40～50 ℃, pH value are enzymolysis 34～36 hours under the condition of 3-7, and solution is collected in centrifugal slagging-off, dense through making with extra care, contracting, dry and amber powder product.Or (for example be used for obtaining liq beverage etc.) as required also can be through super-dry, and directly use the semi-finished product concentrate, can make cost lower like this.
Can adopt active carbon, white bole when refining.Can concentrate or film concentrates with decompression when concentrated.Vacuum available drying, spray-drying or additive method drying when dry.
Embodiment 1:
Dregs of beans 100g adds water 750ml, and 40～50 ℃ of temperature, enzymolysis is 34 hours under the pH value 3-7 condition, centrifugal slagging-off, and refining filtrate concentrates, the dry compound amino acid dry powder 24.4g that gets.
Embodiment 2:
Dregs of beans 6000g adds water 43000ml, and with 40～50 ℃ of temperature, enzymolysis is 35 hours under the pH value 3-7 condition, centrifugal slagging-off, and refining filtrate is concentrated into 20000ml.Concentrate is measured through amino-acid analyzer, the results are shown in Table 2.
Embodiment 3:
Wet chicken slag 40g adds water 250ml, and 40～50 ℃ of temperature, enzymolysis is 36 hours under the pH value 3-7 condition, centrifugal slagging-off, refining concentrating, the dry compound amino acid dry powder 5g that gets.
Embodiment 4:
Peanut press pulp 100g adds water 800ml, 40～50 ℃ of temperature, and under the pH value 3-7 condition, enzymolysis 35 hours, centrifugal slagging-off, refining, be concentrated into 550ml, concentrate through amino-acid analyzer and measure, the results are shown in Table 2.
Claims (7)
1, a kind of production method of pectin is to utilize megasse to produce the production method of modified beet pectine, and its special drooping plan tomb covers the timid tip rhythm of green pepper ㄊ rate the upper and lower teeth not meeting properly ひ camphor tree saddle bow cover mallet mulberry
(1) rinsing,
(2) use acid hydrolysis,
(3) extrude hydrolyzate,
(4) regulate pH value to 9～11 with buck, carry out cross-linking reaction,
(5) squeeze and to anhydrate part or use alcohol precipitation, and adjusting PH to 2～6,
(6), and be interrupted and stir with dilute acidic alcohol (making pH value is 2～6) flush away inorganic salts,
(7) filter,
(8) soak the back filter with neutral spirits and do,
(9) normal pressure is dry down, (10) grinding and sieving.
Promptly make modified beet pectine.
2, by the said production method of claim 1, it is characterized in that, with about 80 ℃, acid concentration is that 0.5%～1.1% hydrochloric acid (also can be sulfuric acid, sulfurous acid, the citric acid etc.) aqueous solution adds that to make pH value behind the megasse be 0.6～3, and, carry out abundant hydrolysis 50 °～90 ℃ insulations 2～3 hours.
3, by the said production method of claim 1, it is characterized in that, be cooled to 15 °～40 ℃ after extruding hydrolyzate.
4,, it is characterized in that, with ammoniacal liquor or NaOH, KOH, Na by the said production method of claim 1
2CO
3Deng regulating pH value to 9～11, in the time of 15 °～30 ℃, placed 1～4 hour, form jelly.
5, by the said production method of claim 1, it is characterized in that, be about 50% acid alcohol with concentration, the adjusting pH value is 2～6 flush away inorganic salts.
6, by the said production method of claim 1, it is characterized in that, be that about 95% alcohol-pickled back filter is dried with concentration.
7, by the said production method of claim 1, it is characterized in that constant pressure and dry under 60 °～80 ℃ temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87106468A CN1016937B (en) | 1987-09-24 | 1987-09-24 | Method for producing modified beet pectine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN87106468A CN1016937B (en) | 1987-09-24 | 1987-09-24 | Method for producing modified beet pectine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1034117A true CN1034117A (en) | 1989-07-26 |
| CN1016937B CN1016937B (en) | 1992-06-10 |
Family
ID=4815717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN87106468A Expired CN1016937B (en) | 1987-09-24 | 1987-09-24 | Method for producing modified beet pectine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1016937B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207142A (en) * | 2014-08-26 | 2014-12-17 | 华南理工大学 | Preparation method of zinc supplementation and detoxification nutritional health-care agent |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106800610A (en) * | 2017-01-20 | 2017-06-06 | 杭州垚信生物科技有限公司 | A kind of preparation method of middle gelling beet pectin |
-
1987
- 1987-09-24 CN CN87106468A patent/CN1016937B/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207142A (en) * | 2014-08-26 | 2014-12-17 | 华南理工大学 | Preparation method of zinc supplementation and detoxification nutritional health-care agent |
| CN104207142B (en) * | 2014-08-26 | 2015-12-02 | 华南理工大学 | The preparation method of a kind of zinc supplementation and the agent of toxin expelling nutrition and health care |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1016937B (en) | 1992-06-10 |
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