CN104829746A - Method for extracting pectin from citrus peel and keeping aroma in pectin - Google Patents
Method for extracting pectin from citrus peel and keeping aroma in pectin Download PDFInfo
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- CN104829746A CN104829746A CN201510252926.4A CN201510252926A CN104829746A CN 104829746 A CN104829746 A CN 104829746A CN 201510252926 A CN201510252926 A CN 201510252926A CN 104829746 A CN104829746 A CN 104829746A
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Abstract
The invention discloses a method for extracting pectin from citrus peel and keeping aroma in the pectin. The method comprises the following specific steps: (1) taking the citrus peel as a raw material for crushing; (2) washing with water to remove pigments; (3) sealing and performing reduced pressure distillation; (4) placing supernatant liquid collected in the step (3), namely a pectin extraction solution, in a reduced pressure concentration tank to prepare a pectin precipitate mixed solution; and (5) placing the pectin precipitate mixed solution in a plate and frame filter press for filtration. The method disclosed by the invention adopts a sealing, distillation, concentration and extraction way, and can keep the aroma of fruits in the extracted pectin as much as possible and avoid the loss of the aroma.
Description
Technical field
The present invention relates to pectin extraction technical field, specifically belong to a kind of pectin fruital that extracts from citrus skin and stay method in pectin.
Background technology
Peel of Citrus reticulata Blanco is the by product after oranges and tangerines deep processing, and in traditional process, peel of Citrus reticulata Blanco is generally processed into animal-feed or directly carries out landfill as waste.The peel of Citrus reticulata Blanco be landfilled is easy to be mouldy smelly, and its effective constituent not only can not get effective utilization, and causes severe contamination to environment; And be processed into feed and usually need drying treatment, the not only at substantial energy but also be worth very low.Many useful components are had to be badly in need of development research, as pectin etc. in peel of Citrus reticulata Blanco.Pectin in peel of Citrus reticulata Blanco accounts for 15% ~ 30% of pericarp dry weight, has very high utility value.Pectin is white, light yellow to yellow powder, free from extraneous odour, without definite melting point and solubleness.Pectin is used as jelling agent on food; thickening material; stablizer, suspension agent, emulsifying agent etc.; to protection skin in makeup; prevent ultraviolet radiation, treatment wound etc. has certain effect, and existing pectin can use as drink simultaneously; but in the process of existing pectin extraction, the fragrance of citrus fruit runs off totally, unfortunately.
Summary of the invention
For the problems referred to above, the object of this invention is to provide a kind of pectin fruital that extracts from citrus skin and stay method in pectin, adopt sealing distillation and concentration extracting mode, the fragrance with regard to fruit is retained in the pectin of extraction as far as possible, avoid fragrance to run off.
The technical solution used in the present invention is as follows:
A kind of pectin fruital that extracts from citrus skin stays method in pectin, the concrete steps of described method are as follows: (1) with citrus skin for raw material, get a certain amount of dry citrus skin, dry under 80 DEG C of conditions, pulverize 100 order sieving for standby with high speed universal rotary machine;
(2) after (1) step completes, the quality of the citrus skin powder that elder generation obtains according to (1) step: the ratio of the volume of water is the ratio of 1g: 4 ~ 5mL, described peel of Citrus reticulata Blanco powder is added to the water, 80 DEG C are stirred 30min, removing hot water uses 20 DEG C of water washings 1 time, again so that remove portion pigment;
(3) the hydrochloric acid soln volume being 1.5 by the citrus skin skin slag amount of step (2) rinsing and pH value mixes by 1g: 8-12ml, and adjust ph is 1.5 ~ 2.5, carry out being heated to reactor temperature to 85 DEG C, carry out underpressure distillation 2 ~ 4 hours, the steam condenser refrigeration cycle steamed from mixing solutions is sent in reactor, described above-mentioned solution seals in a kettle. and carries out, after underpressure distillation completes, mixing solutions is positioned in whizzer, centrifugal 20 ~ 40min is carried out under rotating speed is 3000 ~ 4000r/min, collect supernatant liquor and throw out respectively,
(4) by the supernatant liquor of (3) step collection, namely pectin extracting soln is positioned in concentrating under reduced pressure tank, carry out sealing 0.05 ~ 0.1 times that is evaporated to original volume, then add while stirring volume fraction be 90% ~ 99.5% ethanol make volume fraction of ethanol in mixture be 45% ~ 55%, simultaneously and regulate pH3.5-4 in concentration tank by ammoniacal liquor, carry out pectin precipitation after 1 ~ 3 hour, obtained pectin precipitation mixing solutions;
(5) be positioned in plate-and-frame filter press by described pectin precipitation mixing solutions, carry out press filtration, collect press cake and filtrate respectively, collected press cake is crude pectin; To the press cake collected, i.e. crude pectin, carries out repeatedly alcohol wash by crude pectin, filter and the press cake finally collected is placed in baking oven, at the temperature of 60 ~ 80 DEG C after dry 2 ~ 4 hours, then be crushed to through pulverizer the powder that particle diameter is 0.01 ~ 0.2mm, just obtained pectin product.
Described citrus skin is orange peel, orange peel or orange peel.
Be heated to reactor temperature in described step (3) to 85 DEG C, described temperature controlled processes stops the rear reactor of heating to be slowly warmed up to 85 DEG C after being first heated to 80 DEG C.
Compared with the prior art, beneficial effect of the present invention is as follows:
The present invention adopts sealing distillation and concentration extracting mode, and the fragrance with regard to fruit is retained in the pectin of extraction as far as possible, avoids fragrance to run off; Adopt ammoniacal liquor to regulate by regulating at the pH value in later stage, because free methylamino-has good concentration class, improve the gamma value of pectin, degree of gelation increases.
Embodiment
A kind of pectin fruital that extracts from citrus skin stays method in pectin, the concrete steps of described method are as follows: (1) with citrus skin for raw material, get a certain amount of dry citrus skin, dry under 80 DEG C of conditions, pulverize 100 order sieving for standby with high speed universal rotary machine;
(2) after (1) step completes, the quality of the citrus skin powder that elder generation obtains according to (1) step: the ratio of the volume of water is the ratio of 1g: 4 ~ 5mL, described peel of Citrus reticulata Blanco powder is added to the water, 80 DEG C are stirred 30min, removing hot water uses 20 DEG C of water washings 1 time, again so that remove portion pigment;
(3) the hydrochloric acid soln volume being 1.5 by the citrus skin skin slag amount of step (2) rinsing and pH value mixes by 1g: 8-12ml, and adjust ph is 1.5 ~ 2.5, after stopping heating after reactor is heated to 80 DEG C, reactor is slowly warmed up to 85 DEG C, carry out underpressure distillation 2 ~ 4 hours, the steam condenser refrigeration cycle steamed from mixing solutions is sent in reactor, described above-mentioned solution seals in a kettle. and carries out, after underpressure distillation completes, mixing solutions is positioned in whizzer, centrifugal 20 ~ 40min is carried out under rotating speed is 3000 ~ 4000r/min, collect supernatant liquor and throw out respectively,
(4) by the supernatant liquor of (3) step collection, namely pectin extracting soln is positioned in concentrating under reduced pressure tank, carry out sealing 0.05 ~ 0.1 times that is evaporated to original volume, then add while stirring volume fraction be 90% ~ 99.5% ethanol make volume fraction of ethanol in mixture be 45% ~ 55%, simultaneously and regulate pH3.5-4 in concentration tank by ammoniacal liquor, carry out pectin precipitation after 1 ~ 3 hour, obtained pectin precipitation mixing solutions;
(5) be positioned in plate-and-frame filter press by described pectin precipitation mixing solutions, carry out press filtration, collect press cake and filtrate respectively, collected press cake is crude pectin; To the press cake collected, i.e. crude pectin, crude pectin is carried out repeatedly alcohol wash, filter and the press cake finally collected is placed in baking oven, at the temperature of 60 ~ 80 DEG C after dry 2 ~ 4 hours, be crushed to through pulverizer the powder that particle diameter is 0.01 ~ 0.2mm again, just obtained pectin product, described citrus skin is orange peel, orange peel or orange peel.The present invention adopts sealing distillation and concentration extracting mode, and the fragrance with regard to fruit is retained in the pectin of extraction as far as possible, avoids fragrance to run off; Adopt ammoniacal liquor to regulate by regulating at the pH value in later stage, because free methylamino-has good concentration class, improve the gamma value of pectin, degree of gelation increases.
More than show and describe ultimate principle of the present invention, principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. one kind is extracted pectin fruital and stays method in pectin from citrus skin, it is characterized in that, the concrete steps of described method are as follows: (1) with citrus skin for raw material, get a certain amount of dry citrus skin, dry under 80 DEG C of conditions, pulverize 100 order sieving for standby with high speed universal rotary machine;
(2) after (1) step completes, the quality of the citrus skin powder that elder generation obtains according to (1) step: the ratio of the volume of water is the ratio of 1g: 4 ~ 5mL, described peel of Citrus reticulata Blanco powder is added to the water, 80 DEG C are stirred 30min, removing hot water uses 20 DEG C of water washings 1 time, again so that remove portion pigment;
(3) the hydrochloric acid soln volume being 1.5 by the citrus skin skin slag amount of step (2) rinsing and pH value mixes by 1g: 8-12ml, and adjust ph is 1.5 ~ 2.5, carry out being heated to reactor temperature to 85 DEG C, carry out underpressure distillation 2 ~ 4 hours, the steam condenser refrigeration cycle steamed from mixing solutions is sent in reactor, described above-mentioned solution seals in a kettle. and carries out, after underpressure distillation completes, mixing solutions is positioned in whizzer, centrifugal 20 ~ 40min is carried out under rotating speed is 3000 ~ 4000r/min, collect supernatant liquor and throw out respectively,
(4) by the supernatant liquor of (3) step collection, namely pectin extracting soln is positioned in concentrating under reduced pressure tank, carry out sealing 0.05 ~ 0.1 times that is evaporated to original volume, then add while stirring volume fraction be 90% ~ 99.5% ethanol make volume fraction of ethanol in mixture be 45% ~ 55%, simultaneously and regulate pH3.5-4 in concentration tank by ammoniacal liquor, carry out pectin precipitation after 1 ~ 3 hour, obtained pectin precipitation mixing solutions;
(5) be positioned in plate-and-frame filter press by described pectin precipitation mixing solutions, carry out press filtration, collect press cake and filtrate respectively, collected press cake is crude pectin; To the press cake collected, i.e. crude pectin, carries out repeatedly alcohol wash by crude pectin, filter and the press cake finally collected is placed in baking oven, at the temperature of 60 ~ 80 DEG C after dry 2 ~ 4 hours, then be crushed to through pulverizer the powder that particle diameter is 0.01 ~ 0.2mm, just obtained pectin product.
2. a kind of pectin fruital that extracts from citrus skin according to claim 1 stays method in pectin, and it is characterized in that, described citrus skin is orange peel, orange peel or orange peel.
3. a kind of pectin fruital that extracts from citrus skin according to claim 1 stays method in pectin, it is characterized in that, be heated to reactor temperature in described step (3) to 85 DEG C, described temperature controlled processes stops the rear reactor of heating to be slowly warmed up to 85 DEG C after being first heated to 80 DEG C.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105294883A (en) * | 2015-10-13 | 2016-02-03 | 华南理工大学 | Method for preparing beet pectin in diluted acid-pressing way |
| CN105410847A (en) * | 2015-10-29 | 2016-03-23 | 安徽宇宁生物科技有限公司 | Method for allium ascalonicum extracted pectin coproduced commodity allium ascalonicum |
| CN106496354A (en) * | 2016-10-29 | 2017-03-15 | 赖坤流 | The method for extracting Radix Ipomoeae pectin from Radix Ipomoeae |
| CN108546304A (en) * | 2018-03-26 | 2018-09-18 | 中国科学院华南植物园 | A method of preparing poly- arabogalactan aldehydic acid using dried orange peel |
| CN116458616A (en) * | 2023-03-30 | 2023-07-21 | 浙江省柑橘研究所 | Preparation method of low-ester dried orange peel |
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| US3622559A (en) * | 1967-11-01 | 1971-11-23 | Sunkist Growers Inc | Method for producing pectins having high resistance to breakage and high capability for gelling in the presence of calcium |
| CN102286111A (en) * | 2011-07-06 | 2011-12-21 | 砀山宇宁生物科技有限公司 | Novel process for extracting pectin from pear skin at normal temperature |
| CN104004592A (en) * | 2014-06-11 | 2014-08-27 | 湖南鑫利生物科技有限公司 | Method for simultaneously extracting essential oil and pectin from fresh citrus peels |
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2015
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Patent Citations (3)
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| US3622559A (en) * | 1967-11-01 | 1971-11-23 | Sunkist Growers Inc | Method for producing pectins having high resistance to breakage and high capability for gelling in the presence of calcium |
| CN102286111A (en) * | 2011-07-06 | 2011-12-21 | 砀山宇宁生物科技有限公司 | Novel process for extracting pectin from pear skin at normal temperature |
| CN104004592A (en) * | 2014-06-11 | 2014-08-27 | 湖南鑫利生物科技有限公司 | Method for simultaneously extracting essential oil and pectin from fresh citrus peels |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105294883A (en) * | 2015-10-13 | 2016-02-03 | 华南理工大学 | Method for preparing beet pectin in diluted acid-pressing way |
| CN105294883B (en) * | 2015-10-13 | 2017-06-20 | 华南理工大学 | A kind of method that diluted acid-pressurization prepares beet pectin |
| CN105410847A (en) * | 2015-10-29 | 2016-03-23 | 安徽宇宁生物科技有限公司 | Method for allium ascalonicum extracted pectin coproduced commodity allium ascalonicum |
| CN105410847B (en) * | 2015-10-29 | 2018-04-20 | 安徽宇宁果胶股份有限公司 | A kind of method of chive extraction pectin goods of joint chive |
| CN106496354A (en) * | 2016-10-29 | 2017-03-15 | 赖坤流 | The method for extracting Radix Ipomoeae pectin from Radix Ipomoeae |
| CN108546304A (en) * | 2018-03-26 | 2018-09-18 | 中国科学院华南植物园 | A method of preparing poly- arabogalactan aldehydic acid using dried orange peel |
| CN116458616A (en) * | 2023-03-30 | 2023-07-21 | 浙江省柑橘研究所 | Preparation method of low-ester dried orange peel |
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Address after: 235323 Anhui city of Suzhou province Dangshan County Guan Di Miao Zhen one kilometer north (Highway 101 West Road) Applicant after: Anhui Yu Ning pectin Limited by Share Ltd Address before: 235323 Anhui city of Suzhou province Dangshan County Guan Di Miao Zhen one kilometer north (Highway 101 West Road) Applicant before: Anhui Yuning Biotechnology Co., Ltd. |
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Application publication date: 20150812 |
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