CN109007710A - A kind of production method extracted pectin from tamarind and synthesize edible water polo - Google Patents
A kind of production method extracted pectin from tamarind and synthesize edible water polo Download PDFInfo
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- CN109007710A CN109007710A CN201810755737.2A CN201810755737A CN109007710A CN 109007710 A CN109007710 A CN 109007710A CN 201810755737 A CN201810755737 A CN 201810755737A CN 109007710 A CN109007710 A CN 109007710A
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- Prior art keywords
- tamarind
- water
- water polo
- edible
- edible water
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 130
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 110
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 239000001814 pectin Substances 0.000 title claims abstract description 14
- 235000010987 pectin Nutrition 0.000 title claims abstract description 14
- 229920001277 pectin Polymers 0.000 title claims abstract description 14
- 240000004584 Tamarindus indica Species 0.000 title 1
- 241000596504 Tamarindus Species 0.000 claims abstract description 109
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000661 sodium alginate Substances 0.000 claims abstract description 51
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 51
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000001376 precipitating effect Effects 0.000 claims abstract description 8
- 238000002845 discoloration Methods 0.000 claims abstract description 7
- 230000007062 hydrolysis Effects 0.000 claims abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 4
- 239000003292 glue Substances 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 239000003610 charcoal Substances 0.000 claims 1
- 230000004224 protection Effects 0.000 abstract description 10
- 239000004033 plastic Substances 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 7
- 230000007613 environmental effect Effects 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 230000006641 stabilisation Effects 0.000 abstract description 3
- 238000011105 stabilization Methods 0.000 abstract description 3
- 230000010148 water-pollination Effects 0.000 abstract description 3
- 238000001879 gelation Methods 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 31
- 238000012360 testing method Methods 0.000 description 23
- 239000000203 mixture Substances 0.000 description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 150000004804 polysaccharides Chemical class 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 230000007423 decrease Effects 0.000 description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 230000006872 improvement Effects 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 239000012488 sample solution Substances 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000009778 extrusion testing Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229960000935 dehydrated alcohol Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- IOLCXVTUBQKXJR-UHFFFAOYSA-M potassium bromide Chemical compound [K+].[Br-] IOLCXVTUBQKXJR-UHFFFAOYSA-M 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000001157 Fourier transform infrared spectrum Methods 0.000 description 1
- 238000004566 IR spectroscopy Methods 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 229960004756 ethanol Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of to extract the production method that pectin synthesizes edible water polo from tamarind, the production of hydrolysis and discoloration, precipitating and edible water polo including pretreatment, preparation tamarind rubber powder, tamarind rubber powder to tamarind seeds.Wherein, gelation technique has effectively been used in the manufacturing process of edible water polo; with sodium alginate and tamarind gum etc. for the edible water polo of Material synthesis; by the way that the tamarind gum extracted from tamarind is added; since the tamarind gum of addition has good hydrophily; protection and stabilization well can be played in the preparation process of edible water polo; it is not easily broken edible water polo obtained; performance is more stable; simultaneously; the film of edible water polo obtained is more tough and tensile bright, degradable, is more in line with nowadays environmentally friendly theme.The present invention efficiently solves in plastic bottle there are this difficult problem of environmental protection of plastic particles, is suitable for industrialization and large-scale production, and application prospect is extensive, is suitable for a wide range of promotion and application.
Description
Technical field
The invention belongs to food production field, in particular to a kind of pectin that extracts from tamarind synthesizes edible water polo
Production method.
Background technique
For people, water is indispensable substance, according to related data, in the expense that we buy bottled water,
90% is for paying plastic bottle, every plastic bottle, and the minimum time for needing 700 years could degrade, therefore, plastic water bottle
Caused environmental problem has to that people is allowed to pay attention to.
Polysaccharide edible film is very tough and tensile, flexible, stable structure, possesses preferable mechanical performance, can more effectively reduce
The permeability of oxygen and other gases and grease.Contain a large amount of hydrophilic radicals such as hydroxyl in polysaccharide, therefore polysaccharide membrane is easily molten
Yu Shui.So that polysaccharide edible film can be widely applied to the packaging material of instant food, and such as: instant noodles oil packet and flavor pack,
Milk teas jelly packet etc..In addition, due to, with equally distributed polar group, making on polysaccharide membrane cellular construction, which increase films
Viscosity for the formation of film there is the structure of selection gas permeability to have established certain basis to a certain extent.Therefore, polysaccharide can
Edible film, with certain superiority and uniqueness, determines it in the following huge value and meaning in terms of functional structure.
Tamarind gum is highly soluble in water as a kind of natural plant gum.When tamarind gum solution is heated to 85 DEG C or more will
Dissolution, at this point, will form a kind of uniform colloidal dispersion.The viscosity of tamarind gum solution with heating boiling conditions change and
Variation, when tamarind gum solution is boiled 20-30min, at this point, viscosity can reach a maximum value first, then, at any time
It increases and declines, but its thermal stability is still in a higher environment, boil about 5h its viscosity and only drop to the one of maximum value
Half.Therefore, tamarind gum freezing is more stable in the case where melting, and using this characteristic, tamarind gum be can be applied to very much
In practical aspect.Research finds that tamarind gum is more stable in the case where pH (7.0-7.5), but its viscosity can drop
Low, once pH is more than this range, viscosity has an apparent variation decline in inorganic acid medium, but if having
The reason of in machine acid medium in pH (2.0-7.0) range, solution viscosity be will not change too much, and viscosity declines is due to it
The depolymerization of high polymer；And the stretching, extension of molecule can make its viscosity reach highest.Tamarind gum is purified, obtained solution glues
Degree can be higher, but its viscosity is not influenced by pH and some inorganic salts, increased instead with increasing for concentration of salt solution.
And in China, though tamarind resource is very rich, tamarind gum is not yet developed, and is utilized by total integration less.
Summary of the invention
To overcome the above insufficient or defect in the prior art, the present invention provides one kind to extract pectin conjunction from tamarind
At the production method of edible water polo, by the way that the tamarind gum extracted from tamarind is added, since the tamarind gum of addition has
Have good hydrophily, protection and stabilization well can be played in the preparation process of edible water polo, make it is obtained can
Edible water polo is not easily broken, and performance is more stable, meanwhile, the film of edible water polo obtained is more tough and tensile bright, degradable, also into
There are this difficult problem of environmental protection of plastic particles in one step very good solution plastic bottle.
The technical solution used in the present invention is: a kind of production side for extracting pectin from tamarind and synthesizing edible water polo
Method comprising the steps of:
(1) it pre-processes: tamarind seeds being removed the peel and crushed, kernel powder is obtained；
(2) it prepares tamarind rubber powder: taking the dry kernel powder to constant weight, after the sieving of 70-80 mesh, water and lemon is added
Acid, and pH value is adjusted to 6.0-7.0, it reheats and impregnates, stand to protein settling, after filtering, being concentrated and dried, through crushing
Obtain tamarind rubber powder；
(3) hydrolysis and discoloration: taking tamarind rubber powder, add 25 times of water and boil 30min at 98 DEG C, squeezing, filtering,
Obtain liquor C1With filter residue D1, take filter residue D1Add 10 times of water and boil 20min at 98 DEG C, filter to get filtrate C2With filter residue D2, take
Filter residue D2Add 10 times of water and boil 20min at 98 DEG C, obtains liquor C3With filter residue D3, by liquor C1、C2、 C3Mixing, concentration
Active carbon discoloration is added afterwards, tamarind glue can be obtained；
(4) into tamarind glue, the alcohol of the 95wt% of equivalent, standing, precipitating, filtering, by what is filtered out precipitating: is added
Tamarind glue repeats aforesaid operations at least twice, and tamarind gum is obtained after drying；
(5) production of edible water polo: weighing tamarind gum and for 2 times of tamarind gum quality of sodium alginate, after adding water
Heating, stirring obtain solution I to dissolving；The edible calcium lactate for 4 times of tamarind gum quality is weighed, dissolution is added water and stirred, obtains molten
Liquid II；The container for taking a top end opening applies container inner wall covered with solution II, then into container after primer solution I, then with molten
II closed container mouth of liquid, to which edible water polo can be obtained after reaction.
Sodium alginate is most widely used alginate as a kind of common water soluble salt.Sodium alginate can be with
Gel is formed, in the case where encountering calcium ion, quickly with calcium ion ion exchange can occur for sodium alginate.It therefore can be seaweed
Ionic calcium soln is added dropwise to arrive a kind of glueballs containing calcium alginate in acid sodium solution.The reaction mechanism is as follows for it:
2C17H35COO-+Ca2+=(C17H35COO)2Ca (glue)
Sodium alginate can be reacted as a kind of water soluble salt with polyvalent cation, and (but except magnesium ion) obtains macromolecular
Cross-bond.Sodium alginate soln can become more and more denser as the content of polyvalent cation increases, when reaching a certain level
When sodium alginate soln not only will form gel, can also generate sediment.
As a further improvement of the foregoing solution, the mixed drying condition of A and B described in step (2) are as follows: in 70-80
The dry 3h of hot temperature is carried out with drying machine at DEG C.
As a further improvement of the foregoing solution, step (3) and the middle water being added of step (5) are distilled water.
As a further improvement of the foregoing solution, the water being added in step (5) is pure water.
As a further improvement of the foregoing solution, heating temperature is 40-70 DEG C in step (5).
As a further improvement of the foregoing solution, solution will be coated with through the resulting edible water polo outer surface of step (5)
I, the edible water polo with duplicature, when edible, tear-off outer membrane can be obtained, it is ensured that internal clean hygiene, directly
Connect " drink " use.
It extracts pectin the beneficial effects of the present invention are: the present invention provides a kind of from tamarind and synthesizes edible water polo
Production method, hydrolysis and discoloration, precipitating including pretreatment, preparation tamarind rubber powder, tamarind rubber powder to tamarind seeds
And the production of edible water polo.Wherein, gelation technique has effectively been used in the manufacturing process of edible water polo, with alginic acid
Sodium and tamarind gum etc. are the edible water polo of Material synthesis, by the way that the tamarind gum extracted from tamarind is added, with good
Good hydrophily can play protection and stabilization well in the preparation process of edible water polo, make obtained edible
Water polo is not easily broken, and performance is more stable, meanwhile, the film of edible water polo obtained is more tough and tensile bright, and it is degradable, it is more in line with
Nowadays environmentally friendly theme.The present invention efficiently solves in plastic bottle there are this difficult problem of environmental protection of plastic particles, be suitable for industrialization and
Large-scale production, application prospect is extensive, is suitable for a wide range of promotion and application.
Detailed description of the invention
Fig. 1 is the viscosity test figure of different tamarind gums and sodium alginate ratio in the present invention；
Fig. 2 is the viscosity test figure in embodiment 1 in different tamarind gums and sodium alginate mixture and water consumption ratio；
Fig. 3 is the viscosity test figure of tamarind gum and sodium alginate mixture at different temperatures in embodiment 1；
Fig. 4 is the FTIR spectrum figure of the water extracted from edible water polo in embodiment 1；
Fig. 5 is the antioxidative test chart of sodium alginate and tamarind gum mixture in embodiment 1；
Fig. 6 is the picture of edible water polo.
Specific embodiment
The present invention is specifically described below with reference to embodiment, in order to technical field personnel to of the invention
Understand.It is necessary to it is emphasized that embodiment is only intended to, the present invention will be further described herein, should not be understood as to this
The limitation of invention protection scope, fields person skilled in the art, according to foregoing invention content non-to made by the present invention
The modifications and adaptations of matter should still fall within protection scope of the present invention.Mentioned raw materials following simultaneously are unspecified,
For commercial product；The processing step or preparation method not referred in detail be processing step known to a person skilled in the art
Or preparation method.
Referring to Figure of description 1-6, and the present invention is further illustrated with the following embodiments, it is thus understood that specification is attached
Fig. 1-6 and following embodiments are merely to illustrate the present invention, are not intended to limit the present invention.
Embodiment 1
A kind of production method extracted pectin from tamarind and synthesize edible water polo of the invention comprising the steps of:
(1) it pre-processes: tamarind seeds being removed the peel and crushed, kernel powder is obtained；
(2) it prepares tamarind rubber powder: weighing the dry kernel powder (crossing 70-80 mesh) to constant weight of 10g, be placed in 500mL's
Water, citric acid is added in the ratio of 1:50 in beaker, adjusts pH value to 6.0-7.0, heating stands a period of time after impregnating, sedimentation
Supernatant is extracted out with siphon pipe, and surplus materials is filtered by protein, obtains supernatant and filtrate, the two is mixed, concentration,
Tamarind rubber powder is obtained after carrying out the dry 3h of hot temperature and crushing with drying machine at 70-80 DEG C；
(3) it hydrolyzes: taking 5g tamarind rubber powder, distilled water is added by 1:25, and boil 30min at 98 DEG C, squeezing, mistake
Filter, obtains liquor C1With filter residue D1, take filter residue D1Add 10 times of distilled water and boil 20min at 98 DEG C, filter to get filtrate C2And filter
Slag D2, take filter residue D2Add 10 times of distilled water and boil 20min at 98 DEG C, obtains liquor C3With filter residue D3, by liquor C1、C2、C3
Active carbon discoloration is added after mixing, concentration, tamarind glue can be obtained
(4) into tamarind glue, the alcohol of the 95wt% of equivalent, standing, precipitating, filtering, with 95% precipitating: is added
The glue that ethanol wash filters out at least twice, obtains tamarind gum after baking oven drying；
(5) 2.0g sodium alginate and 1.0g tamarind gum accurately the production of edible water polo: are weighed in a clean 250mL
In beaker, the pure water of 200mL temperature, small fire heating are added, stirring and dissolving stands 1h, until bubble collapse obtains solution I.Accurately
Weigh 4g eat calcium lactate in another 250mL beaker, then plus 200mL pure water, be stirred continuously, make it dissolve sufficiently, obtain molten
Liquid II.Take out a spoon, place it in solution II be dipped into wetting after take out or in spoon internal coat solution II, to spoon
Middle primer solution I, then spoon is entirely immersed in solution II or is coated with solution II and is sealed, it is taken out after about 5min, at this time
Form edible water polo.
As further preferred embodiment, will be cleaned once through the resulting edible water polo of step (5) with pure water
After be placed again into solution I, or in its outer surface coating solution I again, the edible water polo with duplicature can be obtained.
Using L9 (33) Three factors-levels orthogonal test method, to different tamarind gums and sodium alginate ratio, pure
Edible water polo obtained by water consumption, reaction temperature is handled as follows, wherein experimental condition is as shown in table 1 below, then right
Edible water polo under different condition carries out viscosity test, inoxidizability test, infrared test, anti-extrusion test etc..
1 text experimental condition of table
| Serial number | Tamarind gum and sodium alginate ratio | Pure water consumption/mL | Reaction temperature/DEG C |
| 1 | 1.0∶1.0 | 150 | 50 |
| 2 | 1.0∶1.0 | 200 | 60 |
| 3 | 1.0∶1.0 | 200 | 60 |
| 4 | 1.0∶1.5 | 150 | 60 |
| 5 | 1.0∶1.5 | 200 | 70 |
| 6 | 1.0∶1.5 | 250 | 50 |
| 7 | 1.0∶2.0 | 150 | 70 |
| 8 | 1.0∶2.0 | 200 | 50 |
| 9 | 1.0∶2.0 | 250 | 60 |
1. the viscosity test of edible water polo
The sodium alginate and tamarind gum solution of accurate formulation 5%, pour the mixture into measuring tank, are placed on frame, adjust
Zero point connects equipment, keeps the temperature at (20 ± 0.1) DEG C, start switch, and reads after scale pointer is stablized, viscosity β is pressed
Formula calculates:
Viscosity β=total indicator reading × rotor multiple
The viscosity test of 1.1 different tamarind gums and sodium alginate ratio
A clean 250mL beaker is taken, is charged with 1g tamarind gum, then be separately added into 1.0g, 1.5g, 2.0g
Sodium alginate, then it is charged with the pure water of 250mL temperature respectively, 60 DEG C of bath temperature heating, stirring and dissolving stands 1h, until
Bubble collapse obtains solution.Its viscosity (No. 5 rotors, revolving speed 45r/min, 25 DEG C) is tested with NDJ-1 rotary viscosimeter respectively,
Record data.
The viscosity test of table 2 different tamarind gums and sodium alginate ratio
The viscosimetric analysis of different tamarind gums and sodium alginate ratio is as shown in Table 2 and Fig. 1 in embodiment 1, by 2 He of table
Fig. 1 can be seen that viscosity and increase with the rising of the ratio of tamarind gum and sodium alginate, but when sodium alginate ratio is excessively high
When, viscosity is in downward trend instead.This is because hydrone mobility reaches when sodium alginate content reach a certain height
It to maximum value, that is, is more than after this numerical value, hydrone, which forms gel, will receive inhibition, just begin to decline.To work as tamarind
When glue and sodium alginate ratio reach 1.0g:2.0g, viscosity reaches maximum value, and more than after this numerical value, viscosity is instead
It begins to decline.So, it is known that the ratio of tamarind gum and sodium alginate answer it is moderate, optimum quality ratio be tamarind gum: seaweed
Viscosity when sour sodium=1:2 reaches maximum value, is (8.09 ± 0.74) × 104Pas.
1.2 different tamarind gums and sodium alginate mixture and water consumption ratio viscosity test
Take in 1.0g tamarind gum and 2.0g sodium alginate and 500 beakers, then be separately added into 100mL, 150mL, 200mL,
The pure water of 250mL, 300mL, 60 DEG C of bath temperature heating, stirring and dissolving stand 1h, until bubble collapse obtains solution.It uses respectively
NDJ-1 rotary viscosimeter tests its viscosity (No. 5 rotors, revolving speed 45r/min, 25 DEG C), records data.
Viscosity test of the table 3 in different tamarind gums and sodium alginate mixture and water consumption ratio
In embodiment 1 different tamarind gums and sodium alginate mixture and water consumption ratio viscosimetric analysis such as table 3 and
Shown in Fig. 2, viscosity is increased with the increase of the dosage of water it can be seen from table 3 and Fig. 2, but when the dosage of water is excessively high, is glued
Degree is in downward trend instead.This is because sodium alginate and tamarind gum enable hydrone when levels reach a certain amount of
Mobility reaches maximum value, that is, is more than after this numerical value, sodium alginate and tamarind gum provide the mobility of water without that
It is obvious, just begin to decline.To learning, when the mass ratio of tamarind gum and sodium alginate is 1:2 and the dosage of water is 200mL
When, viscosity reaches maximum value, is (5.57 ± 0.91) × 104Pa·s。
The viscosity test of 1.3 tamarind gums and sodium alginate mixture at different temperatures
It takes in 1.0g tamarind gum and 2.0g sodium alginate and 500mL beaker, adds the pure water of 250mL temperature, adjust
Bath temperature is 30 DEG C, 40 DEG C, 50 DEG C, 60 DEG C, 70 DEG C, is then heated at these types of temperature, stirring and dissolving, is stood
1h, until bubble collapse obtains solution.Respectively with NDJ-1 rotary viscosimeter test its viscosity (No. 5 rotors, revolving speed 45r/min,
25 DEG C), record data.
The viscosity test of table 4 tamarind gum and sodium alginate mixture at different temperatures
The viscosimetric analysis such as table 4 of tamarind gum and sodium alginate mixture and Fig. 3 institute at different temperatures in embodiment 1
Show, viscosity with temperature increases and increases it can be seen from table 4 and Fig. 3, but when the temperature is excessively high, viscosity is in decline instead
Trend.This is because sodium alginate and tamarind gum enable hydrone mobility reach maximum when temperature content reaches maximum value
Value.It is more than after this numerical value, the mobility that sodium alginate and tamarind gum provide water has not had so obviously, under just starting
Drop.Thus it can be seen that, when temperature is 60 DEG C, and the mass ratio of tamarind gum and sodium alginate is 1:2 and the dosage of water is 200mL
Its viscosity reaches maximum value, is (6.53 ± 0.29) × 104Pa·s。
Orthogonal experiment
The just effect experimental condition of table 5
| Group number | Tamarind gum and sodium alginate ratio | Pure water consumption/mL | Reaction temperature/DEG C | Viscosity/(Pas) |
| 1 | 1.0∶1.0 | 150 | 50 | 7.59×103 |
| 2 | 1.0∶1.0 | 200 | 60 | 5.74×104 |
| 3 | 1.0∶1.0 | 250 | 70 | 5.11×104 |
| 4 | 1.0∶1.5 | 150 | 60 | 3.34×104 |
| 5 | 1.0∶1.5 | 200 | 70 | 4.57×104 |
| 6 | 1.0∶1.5 | 250 | 50 | 4.83×104 |
| 7 | 1.0∶2.0 | 150 | 70 | 5.56×104 |
| 8 | 1.0∶2.0 | 200 | 50 | 7.32×104 |
| 9 | 1.0∶2.0 | 250 | 60 | 3.42×104 |
Every combination technique in table 5 is carried out range analysis to obtain as shown in table 6 below:
6 range analysis result of table
| Viscosity unit | Tamarind gum and sodium alginate ratio | Pure water consumption | Reaction temperature |
| K1 | 38697.68 | 32196.68 | 43030.00 |
| K2 | 42466.68 | 58766.68 | 41666.67 |
| K3 | 54333.33 | 44533.33 | 50800.00 |
| R | 15636.67 | 26570.00 | 9133.33 |
By table 5 and table 6, it can be concluded that, influence of three factors for water polo viscosity is pure water consumption > tamarind gum and sea
Mosanom ratio > reaction temperature；Comprehensively consider, preferred plan is tamarind gum and sodium alginate ratio is 1.0g:2.0g, pure
Water consumption is 200, and reaction temperature is 50 DEG C, and viscosity at this time reaches 7.32 × 104Pa·s.In contrast, the dosage of water
The influence set to experimental result is maximum, and reaction temperature is least significant for the influence for influencing water polo film forming.
2. the infrared test of edible water polo (water)
Water polo is made by the best experimental result that orthogonal test obtains, and gently extracts the water in water polo out with syringe, is placed in
In beaker, the infrared spectroscopy of water in water polo is surveyed.After background spectrogram is made in potassium bromide powder grinding tabletting, the above-mentioned step of 1-2 drop is dripped
Tabletting is placed on Fourier infrared spectrograph analysis (scanning range 400-4000cm by the water extracted out suddenly-1, resolution ratio 2cm-1)。
Fig. 4 can be obtained, and water contained by edible water polo the inside is in 3460.42cm-1There are a roomy absorption peak, 1515.34cm in place-1Place has one compared with strong absworption peak, this is the absorption peak of the hydroxyl of water.Comparative analysis of tabling look-up can obtain, and water is also in 3200- at normal temperature
3600cm-1There is a roomy absorption peak at place.
3. the inoxidizability of tamarind gum and sodium alginate mixture is tested
Using dehydrated alcohol as standard reference, the absorbance measured under 517nm wavelength is denoted as Ai；
1 test tube is taken, 5.0mL distilled water and 1.0mL0.5X10 is added-3The DPPH of mol/L, shakes up, and stands, in 517nm
The absorbance measured under wavelength, is denoted as A0。
Take 6 test tubes, every addition 1.0mL 0.5X10-3The DPPH (1,1- diphenyl -2- trinitrophenyl-hydrazine) of mol/L,
5.0mL mass concentration is sequentially added as 0.05,0.10,0.20,0.30,0.40,0.50mg/mL tamarind gum and alginic acid
Sodium solution mixture reacts 30min, obtains the sample solution to be tested.Take 5.0mL the sample solution to be tested test tube that the anhydrous second of 1.0mL is added respectively
Alcohol shakes up, and the absorbance measured under 517nm wavelength is denoted as Aj。
6 test tubes are separately taken, every addition 0.05,0.10,0.20,0.30,0.40,0.50mg/mL vitamin C are stood,
30min is reacted, the sample solution to be tested is obtained.It takes 5.0mL the sample solution to be tested test tube that 1.0mL dehydrated alcohol is added respectively, shakes up, in 517nm
The absorbance measured under wavelength, is denoted as Aj.Respective free radical scavenging activity is calculated as follows:
Free radical scavenging activity=[1- (Ai×Aj)/A0] × 100%
The inoxidizability of the edible water polo of table 7 is tested
The antioxidative measurement result of sodium alginate and tamarind gum mixture is as shown in table 7 in embodiment 1, alginic acid
Sodium and tamarind gum mixture and VC compare as shown in figure 5, can be obtained by table 7 and Fig. 5, sodium alginate and sieve the clearance rate of DPPH
Shop sign in the form of a streamer glue mixture and vitamin C have elimination effect to DPPH.Using vitamin C as standard, sodium alginate and tamarind gum are mixed
It closes object and ascorbic clearance rate is higher than for the clearance rate of DPPH, it is sufficient to illustrate the anti-of sodium alginate and tamarind gum mixture
Oxidisability has been more than vitamin C.
4. the anti-extrusion test of edible water polo
Take the water polo to complete in a counter balance, counter balance can show the weight of water polo at this time, be returned
Zero.A glass plate separately is taken, it is with chalk that the wiping of its bottom is white.Then water polo is firmly squeezed with this glass plate, to water polo rupture moment,
Glass plate is removed immediately, and the data of recoding tray balance are denoted as F.The wetted area of the glass plate taken out is measured, S is denoted as.It does
5 groups of experiments, are averaged.Maximum crush resistance P is calculated as follows:
P=F/S
The anti-extrusion test of the edible water polo of table 8
| Group number | 1 | 2 | 3 | 4 | 5 | Average value |
| Water polo radius R/cm when rupture | 1.500 | 2.000 | 1.600 | 1.800 | 1.600 | 1.700 |
| Water polo area S/m when rupture2 | 0.47 | 0.63 | 0.50 | 0.57 | 0.50 | 0.534 |
| The crowded power F/N of maximum | 9.016 | 9.310 | 9.114 | 9.212 | 9.192 | 9.169±0.110 |
| Maximum crush resistance/Pa | 19.18 | 18.62 | 18.23 | 16.16 | 18.80 | 18.20±1.19 |
It as shown in Table 8, is tamarind gum in experiment condition and sodium alginate ratio is 1.0g:2.0 g, pure water consumption is
200mL, under conditions of reaction temperature is 50 DEG C, the anti-crowded power of the maximum of edible water polo is (9.169 ± 0.110) N, and maximum is anti-to squeeze
Pressure is (18.20 ± 1.19) Pa, illustrates that it belongs to slight breakables, in usually transportational process, it should give certain
Protection.
5. the application extension of edible water polo
Sodium alginate obtained and tamarind gum mixture solution are equally divided into 7 parts, are separately added into 3-4 drop blue, Huang
The edible pigment of color, pink colour, brown, red, green, purple, is sufficiently stirred, and standing 1h can start to prepare to bubble collapse
Water polo.It photographs to record.
It attempts to be added to the pigment of different colours in sodium alginate and tamarind gum mixture, it is blue to be separately added into 3-4 drop
The edible pigment of color, yellow, pink colour, brown, red, green, purple stands 1h, bubble collapse after being sufficiently stirred
Start to prepare water polo.Obtained edible water polo is as shown in Figure 6.By the way that the pigment of different colours is added, different colours can be obtained
Water polo, can more cater to the majority of consumers on the market, provide better condition for its market expansion.
Above-described embodiment is the preferred embodiment of the present invention, all with similar technique of the invention and made equivalence changes,
It should belong to protection category of the invention.
Claims (6)
1. a kind of production method extracted pectin from tamarind and synthesize edible water polo, it is characterised in that comprise the steps of:
(1) it pre-processes: tamarind seeds being removed the peel and crushed, kernel powder is obtained；
(2) it prepares tamarind rubber powder: taking the dry kernel powder to constant weight, after the sieving of 70-80 mesh, water and citric acid is added, and
PH value is adjusted to 6.0-7.0, reheats and impregnates, stand to protein settling and be grinding to obtain sieve after filtering, being concentrated and dried
Shop sign in the form of a streamer rubber powder；
(3) hydrolysis and discoloration: taking tamarind rubber powder, add 25 times of water and boil 30min at 98 DEG C, and squeezing, filtering obtain filtrate
C1With filter residue D1, take filter residue D1Add 10 times of water and boil 20min at 98 DEG C, filter to get filtrate C2With filter residue D2, take filter residue D2
Add 10 times of water and boil 20min at 98 DEG C, obtains liquor C3With filter residue D3, by liquor C1、C2、C3It is added and lives after mixing, concentration
Property charcoal discoloration, can obtain tamarind glue；
(4) into tamarind glue, the alcohol of the 95wt% of equivalent, standing, precipitating, filtering, the Luo Wang that will be filtered out precipitating: is added
Sub- glue repeats aforesaid operations at least twice, and tamarind gum is obtained after drying；
(5) production of edible water polo: weighing tamarind gum and for 2 times of tamarind gum quality of sodium alginate, add heating after water,
Stirring obtains solution I to dissolving；The edible calcium lactate for 4 times of tamarind gum quality is weighed, dissolution is added water and stirred, obtains solution II；It takes
The container of one top end opening applies container inner wall covered with solution II, then into container after primer solution I, then uses II envelope of solution
Vessel port is closed, to which edible water polo can be obtained after reaction.
2. a kind of production method extracted pectin from tamarind and synthesize edible water polo according to claim 1, special
Sign is, the mixed drying condition of A and B described in step (2) are as follows: carries out the dry 3h of hot temperature with drying machine at 70-80 DEG C.
3. a kind of production method extracted pectin from tamarind and synthesize edible water polo according to claim 1, special
Sign is that the water being added in step (3) and step (4) is distilled water.
4. a kind of production method extracted pectin from tamarind and synthesize edible water polo according to claim 1, special
Sign is that the water being added in step (5) is pure water.
5. a kind of production method extracted pectin from tamarind and synthesize edible water polo according to claim 1, special
Sign is that heating temperature is 40-70 DEG C in step (5).
6. a kind of production method extracted pectin from tamarind and synthesize edible water polo according to claim 1, special
Sign is, will be coated with solution I through the resulting edible water polo outer surface of step (5), and can obtain having the edible of duplicature
Water polo.
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