CN110357986A - A kind of preparation method of low fat pectin - Google Patents
A kind of preparation method of low fat pectin Download PDFInfo
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- CN110357986A CN110357986A CN201910539793.7A CN201910539793A CN110357986A CN 110357986 A CN110357986 A CN 110357986A CN 201910539793 A CN201910539793 A CN 201910539793A CN 110357986 A CN110357986 A CN 110357986A
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- 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
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- 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
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Abstract
The invention discloses a kind of preparation methods of low fat pectin, belong to food colloid additive technology field.The present invention selects low sugar fruit to be beaten under low oxygen conditions, addition lemon juice, which is acidified and carries out pyrohydrolysis, obtains pectin extract, reduce the esterification degree of pectin, active carbon and water are mixed to get active carbon mixed liquor, nitric acid solution is added into active carbon mixed liquor again, heat boiling, acid is obtained after being cooled to room temperature with tap water boils Liqui-Char, acid is used to boil Liqui-Char as the decolorising agent of pectin extract, pectin esterification degree is further decreased during pigment removal in pectin, improve intermolecular aggregates degree, sodium citrate and calcium citrate are finally added in the preparation process for preparing low-ester pectin, the calcium ion in pH value and chelating systems is adjusted by sodium citrate, improve the gel stability of pectin.
Description
Technical field
The invention discloses a kind of preparation methods of low fat pectin, belong to food colloid additive technology field.
Background technique
Natural pectin substance is widely present in fruit, root, stem, the leaf of plant in the form of protopectin, pectin, pectic acid
In, it is a kind of constituent of cell wall, they exist with cellulose, constitute flanking cell interlayer cohesive object, make to plant
Object histocyte is tightly bonded together.Protopectin is insoluble in the substance of water, but can be in the chemical reagent such as acid, alkali, salt and enzyme
Under the action of, hydrolyzable is transformed into water soluble pectin.Pectin is substantially a kind of linear polysaccharide polymer, containing having hundreds to
About 1000 Anhydrogalactose aldehydic acid residues, corresponding average molecular mass are 50000~150000.Pectin is one group
Polygalacturonic acid.Its solution can form gel under optimum conditions and methoxylation (esterification, that is, formed occurs for part
Methanol ester).There are or formed the salt such as ammonium, potassium sodium and calcium in the form of free acid in remaining carboxyl units.
Pectin is faint yellow or light grey, light brown the coarse powder of white to fine powder, and there are few smelly, the glutinous cunnings of mouthfeel.It is dissolved in 20
Times water forms the thick colloidal solution of milky, weakly acidic.Heat resistance is strong, is practically insoluble in ethyl alcohol and other organic solvents.
It is wet with ethyl alcohol, glycerol, granulated sugar syrup, or mixed with 3 times or more of granulated sugar and dissolubility can be improved.In an acidic solution than in alkali
Property solution in stablize.Pectin can be used for the manufacture of jam, jelly；Prevent cake from hardening；Improve cheese quality；Manufacture dried fruit juice
Deng.Pectin high in fat is mainly used for acid jam, jelly, gel soft candy, candy heart of filling and sour milk beverage etc..Low-fat pectin
It is mainly used for jam, jelly, gel soft candy and the frozen confection of general or low tart flavour, salad sauce, ice cream, Yoghourt
Deng.
Pectin can form flexible gel, and the mechanism that the pectin of different esterification degrees forms gel is differentiated, height
Methoxy group pectin must could form gel in low ph value and high glucose concentration, generally require pectin content < 1%, sucrose concentration 58
~75%, pH2.8~3.5.Because carboxyl can be prevented to dissociate in pH2.0~3.5, make the carboxyl of high degree of hydration effect and electrification
It is changed into uncharged molecule, so that intermolecular repulsion be made to reduce, the aquation of molecule is reduced, and is as a result conducive to molecule
Between combination and three-dimensional net structure formation.After sucrose concentration reaches 58~75%, since sugar fights for hydrone, cause neutrality
Pectin molecule solvation degree substantially reduces, and advantageously forms molecule hydrogen bond and gel.
Pectin widely presents in plant cell walls, but business pectin is usually leather bag, the apple skin from citrus section plant
Slag, beet root etc. extract, and generally the high-ester pectin of esterification degree 60~80%, high-ester pectin must be in low ph values and high glucose concentration
It is middle to form gel, low-sugar low-fat food idea is pursued with today's society and is not inconsistent, when being used as suspending in protein solid beverage, easily
Generate precipitating.The shortcomings that base catalysis de-ester reaction, is: existing simultaneously β-elimination reaction of base catalysis, leads to the gala in the area pectin HG
Uronic acid backbone breaking, molecular weight reduce, and influence its using effect；The alkali environment of pH8.0~11.0 can not prepare esterification degree
Low-ester pectin lower than 20%.The de- ester method of another kind is using pectinesterase, which can specifically be catalyzed galactolipin
De-esterification occurs for the carboxyl of esterification on aldehydic acid unit.From a wealth of sources, including the plant, fungi and thin of pectinesterase
Bacterium, the catalytic capability and mechanism of separate sources pectinesterase are different, but its catalytic effect depends on the knot of pectin molecule
Structure, therefore generally pectin esterification degree can not be reduced to 30% or less.
Therefore, inventing a kind of pectin for being not easy to precipitate is necessary to food colloid additive technology field.
Summary of the invention
Present invention mainly solves the technical issues of, be usually leather bag, apple from citrus section plant for current business pectin
Peel residue, beet root etc. extract, and are the high-ester pectin of esterification degree 60~80%, high-ester pectin must be in low ph value and high glucose concentration
It is middle to form gel, low-sugar low-fat food idea is pursued with today's society and is not inconsistent, when being used as suspending in protein solid beverage, easily
The defect for generating precipitating, provides a kind of preparation method of low fat pectin.
In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is that:
A kind of low fat pectin the preparation method comprises the following steps:
(1) by after pectin extract gauze coarse filtration, gained filtrate is placed in supercentrifuge with 3000~4000r/min's
Revolving speed carry out centrifugal treating, collect lower layer's gel, then to be added in lower layer's gel above-mentioned acid boil Liqui-Char be stirred it is de-
Color handles 20~30min, and control decolorization temperature is 50~60 DEG C, obtains decoloration pectin filtrate；
(2) loaded in bag filter after filtering above-mentioned decoloration pectin filtrate with diatomite, it is placed in the pulsating pressure full of deionized water
Fluctuation pressure is carried out in power room and handles 6~8h, obtains low molecular weight pectin；
(3) mixing of calcium citrate, above-mentioned low molecular weight pectin, ethylene glycol, sodium carboxymethylcellulose and sodium citrate is placed in close
It closes in stirred tank, is stirred with the revolving speed of 400~500r/min, be heated to 40~50 DEG C, and be passed through ammonia into stirred tank,
Placing into vacuum degree and obtaining fructose concentrating liquid for processing in the vacuum evaporator of -0.1kPa is low fat pectin；
The preparation of pectin extract:
Clean low sugar fruit is placed in closed drier, the carbon dioxide that volume fraction is 60% is passed through into drier,
Processing 20~for 24 hours, mashing obtains fruit pulp, and lemon juice is added into resulting fruit pulp, is then 90~95 in extraction temperature
Continuous hydrolysis extracts 50~60min of fruit pulp under the conditions of DEG C, obtains pectin extract；
Acid boils the preparation of Liqui-Char:
It is in mass ratio to be mixed to get active carbon mixed liquor at 1: 4, then mix to active carbon for active carbon that granularity is 200 mesh and water
The nitric acid solution that mass fraction is 60~70% is added in liquid, is heated to 100~110 DEG C, 4~5h of boiling, stops heating,
It is naturally cooling to 70~80 DEG C, stops stirring, continue to be cooled to obtaining acid after room temperature and boil Liqui-Char.
Gauze specification used is preferably 200 mesh when coarse filtration in the preparation of low fat pectin.
Fluctuation pressure treatment temperature is 2~6 DEG C in the preparation of low fat pectin, a pulsation of the fluctuation pressure processing
Period is 120~180min.
The mesohigh for preparing of low fat pectin is 120~200kPa, when high pressure a length of 60~80min, low pressure 0kPa, it is low
A length of 60~100min when pressure.
The volume ratio of decoloration pectin filtrate and deionized water is 6~8 in the preparation of low fat pectin.
Low fat pectin is raw materials used in the preparation of low fat pectin, according to parts by weight, including 5~10 parts of citric acids
Calcium, 40~50 parts of low molecular weight pectins, 70~80 parts of ethylene glycol, 4~5 parts of sodium carboxymethylcelluloses and 18~20 parts of citric acids
Sodium.
Leading to ammonia process in the preparation of low fat pectin to need to control reaction solution pH in stirred tank is 8~9, can be stopped.
In the preparation of low fat pectin low sugar fruit be guava, pawpaw, cherry, shaddock one kind.
It is 2.0~2.5 that lemon juice is added in the preparation of pectin extract to control the pH value of fruit pulp.
It is the 3~5% of active carbon mixed liquor weight that acid, which boils nitric acid solution additional amount in the preparation of Liqui-Char,.
The beneficial effects of the present invention are:
(1) present invention selects low sugar fruit to be beaten under low oxygen conditions, and addition lemon juice, which is acidified and carries out pyrohydrolysis, to be obtained
To pectin extract, the esterification degree of pectin is reduced, active carbon and water are mixed to get active carbon mixed liquor, then mix to active carbon
Nitric acid solution is added in liquid, heats boiling, obtains acid after being cooled to room temperature with tap water and boil Liqui-Char, boil Liqui-Char with acid
As the decolorising agent of pectin extract, pectin esterification degree, pectin point are further decreased during pigment removal in pectin
Son weakens with anion repulsive force in solution environmental, and the repulsive force between pectin molecule is remarkably reinforced, and pectin molecule is sufficiently stretched
Exhibition, hence it is evident that improve intermolecular aggregates degree, sodium citrate and citric acid are finally added in the preparation process for preparing low-ester pectin
Calcium adjusts the calcium ion in pH value and chelating systems by sodium citrate, improves the gel stability of pectin, passes through pulsation
Pressure treatment makes the reduction of low-esterified pectin molecular weight, forms the better pectin of dispersibility, and be convenient for subsequent amidation；
(2) calcium ion in the low fat pectin gel system prepared by the present invention using calcium citrate forms calcium and builds bridge, and works as body
There are when calcium ion in system, gel can be formed under conditions of sugar-free, can be used for the production of low-calorie diet, meet it is fat and
The needs of the special populations such as diabetes patient, this is of the invention but also the low fat pectin market demand of the invention keeps higher
Low-fat pectin alkalizes finally by ammonia, also can reduce esterification degree, and part methyl esters can be converted under alkaline environment
Amide group makes pectin amide, and the methoxyl group in common low-fat pectin hardly enters gel combined area, dense for calcium ion
It is very stringent to spend area requirement, and the amino group in amidated low-fat pectin then easily enters this combined area, therefore acyl
Amination low-fat pectin formation gel is wider to calcium ion concentration area requirement, can be in the protein solid beverage of calcium ions
It is stabilized, has broad application prospects.
Specific embodiment
Clean low sugar fruit is placed in closed drier, the dioxy that volume fraction is 60% is passed through into drier
Change carbon, processing 20~for 24 hours, mashing obtains fruit pulp, lemon juice is added into resulting fruit pulp, the pH value for adjusting fruit pulp is
2.0~2.5, then continuous hydrolysis extracts 50~60min of fruit pulp under the conditions of extraction temperature is 90~95 DEG C, obtains pectin pumping
Extract, it is spare, the low sugar fruit be guava, pawpaw, cherry, shaddock one kind；By granularity be 200 mesh active carbon with
Water is to be mixed to get active carbon mixed liquor at 1: 4, then it is 60~70% that mass fraction, which is added, into active carbon mixed liquor in mass ratio
Nitric acid solution, nitric acid solution additional amount are the 3~5% of active carbon mixed liquor weight, are heated to 100~110 DEG C, boiling 4~
5h stops heating, is naturally cooling to 70~80 DEG C, stops stirring, continues to be cooled to obtaining acid after room temperature and boil Liqui-Char；It will be standby
After 200 mesh gauze coarse filtration of pectin extract, gained filtrate is placed in supercentrifuge and is turned with 3000~4000r/min
Speed carries out centrifugal treating, collects lower layer's gel, is stirred decoloration then to above-mentioned acid being added in lower layer's gel boiling Liqui-Char
20~30min is handled, control decolorization temperature is 50~60 DEG C, obtains decoloration pectin filtrate；By above-mentioned decoloration pectin filtrate
After being filtered with diatomite loaded in bag filter, be placed in the fluctuation pressure room full of deionized water carry out fluctuation pressure processing 6~
8h obtains low molecular weight pectin, and the fluctuation pressure treatment temperature is 2~6 DEG C, a pulsation of the fluctuation pressure processing
Period is 120~180min, wherein high pressure is 120~200kPa, when high pressure a length of 60~80min, low pressure 0kPa, low pressure
The volume ratio of 60~100min of Shi Changwei, the amidated pectin and deionized water is 6~8；According to parts by weight, by 5~10
Part calcium citrate, 40~50 parts of above-mentioned low molecular weight pectins, 70~80 parts of ethylene glycol, 4~5 parts of sodium carboxymethylcelluloses and 18~
20 parts of sodium citrate mixing are placed in closed stirred tank, are stirred with the revolving speed of 400~500r/min, are heated to 40~50
DEG C, and ammonia is passed through into stirred tank, until reaction solution pH is 8~9, place into the vacuum evaporator that vacuum degree is -0.1kPa
It is low fat pectin that middle processing, which obtains fructose concentrating liquid,.
Embodiment 1
Low sugar fruit are as follows: guava
The preparation of pectin extract:
Clean guava is placed in closed drier, the carbon dioxide that volume fraction is 60% is passed through into drier, place
20h is managed, mashing obtains fruit pulp, lemon juice is added into resulting fruit pulp, and the pH value for adjusting fruit pulp is 2.0, then exists
Continuous hydrolysis extracts fruit pulp 50min under the conditions of extraction temperature is 90 DEG C, obtains pectin extract, spare；
The preparation of low molecular weight pectin:
It is in mass ratio to be mixed to get active carbon mixed liquor at 1: 4, then mix to active carbon for active carbon that granularity is 200 mesh and water
The nitric acid solution that mass fraction is 60% is added in liquid, nitric acid solution additional amount is the 3% of active carbon mixed liquor weight, heat temperature raising
To 100 DEG C, boiling 4h, stop heating, be naturally cooling to 70 DEG C, stop stirring, continues to be cooled to obtaining acid after room temperature and boil activity
Charcoal liquid；
After 200 mesh gauze coarse filtration of spare pectin extract, gained filtrate is placed in supercentrifuge with 3000r/min's
Revolving speed carry out centrifugal treating, collect lower layer's gel, then to be added in lower layer's gel above-mentioned acid boil Liqui-Char be stirred it is de-
Color handles 20min, and control decolorization temperature is 50 DEG C, obtains decoloration pectin filtrate；
Loaded in bag filter after above-mentioned decoloration pectin filtrate is filtered with diatomite, it is placed in the fluctuation pressure room full of deionized water
Middle progress fluctuation pressure handles 6h, obtains low molecular weight pectin, and the fluctuation pressure treatment temperature is 2 DEG C, the pulsating pressure
One pulsation period of power processing is 120min, wherein high pressure 120kPa, when high pressure a length of 60min, low pressure 0kPa, it is low
The volume ratio of a length of 60min when pressure, the amidated pectin and deionized water is 6；
The preparation of low fat pectin:
According to parts by weight, by 5 parts of calcium citrates, 40 parts of above-mentioned low molecular weight pectins, 70 parts of ethylene glycol, 4 parts of carboxymethyl celluloses
Plain sodium and the mixing of 18 parts of sodium citrates are placed in closed stirred tank, are stirred with the revolving speed of 400r/min, are heated to 40 DEG C, and
It is passed through ammonia into stirred tank, until reaction solution pH is 8, places into the vacuum evaporator that vacuum degree is -0.1kPa and handles
It is low fat pectin to fructose concentrating liquid.
Embodiment 2
Low sugar fruit are as follows: pawpaw
The preparation of pectin extract:
Clean pawpaw is placed in closed drier, the carbon dioxide that volume fraction is 60% is passed through into drier, processing
22h, mashing obtain fruit pulp, lemon juice are added into resulting fruit pulp, and the pH value for adjusting fruit pulp is 2.2, are then taking out
Continuous hydrolysis extracts fruit pulp 55min under the conditions of temperature raising degree is 92 DEG C, obtains pectin extract, spare；
The preparation of low molecular weight pectin:
It is in mass ratio to be mixed to get active carbon mixed liquor at 1: 4, then mix to active carbon for active carbon that granularity is 200 mesh and water
The nitric acid solution that mass fraction is 65% is added in liquid, nitric acid solution additional amount is the 4% of active carbon mixed liquor weight, heat temperature raising
To 105 DEG C, boiling 4.5h, stop heating, be naturally cooling to 75 DEG C, stop stirring, continues to be cooled to obtaining acid after room temperature and boil work
Property charcoal liquid；
After 200 mesh gauze coarse filtration of spare pectin extract, gained filtrate is placed in supercentrifuge with 3500r/min's
Revolving speed carry out centrifugal treating, collect lower layer's gel, then to be added in lower layer's gel above-mentioned acid boil Liqui-Char be stirred it is de-
Color handles 25min, and control decolorization temperature is 55 DEG C, obtains decoloration pectin filtrate；
Loaded in bag filter after above-mentioned decoloration pectin filtrate is filtered with diatomite, it is placed in the fluctuation pressure room full of deionized water
Middle progress fluctuation pressure handles 7h, obtains low molecular weight pectin, and the fluctuation pressure treatment temperature is 4 DEG C, the pulsating pressure
One pulsation period of power processing is 160min, wherein high pressure 160kPa, when high pressure a length of 70min, low pressure 0kPa, it is low
The volume ratio of a length of 80min when pressure, the amidated pectin and deionized water is 7；
The preparation of low fat pectin:
According to parts by weight, by 7 parts of calcium citrates, 45 parts of above-mentioned low molecular weight pectins, 75 parts of ethylene glycol, 4 parts of carboxymethyl celluloses
Plain sodium and the mixing of 19 parts of sodium citrates are placed in closed stirred tank, are stirred with the revolving speed of 450r/min, are heated to 45 DEG C, and
It is passed through ammonia into stirred tank, until reaction solution pH is 8, places into the vacuum evaporator that vacuum degree is -0.1kPa and handles
It is low fat pectin to fructose concentrating liquid.
Embodiment 3
Low sugar fruit are as follows: cherry
The preparation of pectin extract:
Clean cherry is placed in closed drier, the carbon dioxide that volume fraction is 60% is passed through into drier, processing
For 24 hours, mashing obtains fruit pulp, and lemon juice is added into resulting fruit pulp, and the pH value for adjusting fruit pulp is 2.5, is then taking out
Continuous hydrolysis extracts fruit pulp 60min under the conditions of temperature raising degree is 95 DEG C, obtains pectin extract, spare；
The preparation of low molecular weight pectin:
It is in mass ratio to be mixed to get active carbon mixed liquor at 1: 4, then mix to active carbon for active carbon that granularity is 200 mesh and water
The nitric acid solution that mass fraction is 70% is added in liquid, nitric acid solution additional amount is the 5% of active carbon mixed liquor weight, heat temperature raising
To 110 DEG C, boiling 5h, stop heating, be naturally cooling to 80 DEG C, stop stirring, continues to be cooled to obtaining acid after room temperature and boil activity
Charcoal liquid；
After 200 mesh gauze coarse filtration of spare pectin extract, gained filtrate is placed in supercentrifuge with 4000r/min's
Revolving speed carry out centrifugal treating, collect lower layer's gel, then to be added in lower layer's gel above-mentioned acid boil Liqui-Char be stirred it is de-
Color handles 30min, and control decolorization temperature is 60 DEG C, obtains decoloration pectin filtrate；
Loaded in bag filter after above-mentioned decoloration pectin filtrate is filtered with diatomite, it is placed in the fluctuation pressure room full of deionized water
Middle progress fluctuation pressure handles 8h, obtains low molecular weight pectin, and the fluctuation pressure treatment temperature is 6 DEG C, the pulsating pressure
One pulsation period of power processing is 180min, wherein high pressure 200kPa, when high pressure a length of 80min, low pressure 0kPa, it is low
The volume ratio of a length of 100min when pressure, the amidated pectin and deionized water is 8；
The preparation of low fat pectin:
According to parts by weight, by 10 parts of calcium citrates, 50 parts of above-mentioned low molecular weight pectins, 80 parts of ethylene glycol, 5 parts of carboxymethyl celluloses
Plain sodium and the mixing of 20 parts of sodium citrates are placed in closed stirred tank, are stirred with the revolving speed of 500r/min, are heated to 50 DEG C, and
It is passed through ammonia into stirred tank, until reaction solution pH is 9, places into the vacuum evaporator that vacuum degree is -0.1kPa and handles
It is low fat pectin to fructose concentrating liquid.
Comparative example 1: it is essentially identical with the preparation method of embodiment 2, it has only the difference is that replacing this hair using common pectin
Bright low molecular weight pectin.
Comparative example 2: the low fat pectin of Zhengzhou company production.
The test of centrifugation rate is detected by 2382 standard of QB T.
Table 1: pectin performance measurement result
| Detection project | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 |
| Esterification degree (%) | 10.0 | 9.9 | 9.8 | 30.2 | 25.4 |
| Centrifugation rate (%) | 0.6 | 0.5 | 0.4 | 2.3 | 2.0 |
| Whether precipitate | It is generated without precipitating | It is generated without precipitating | It is generated without precipitating | A large amount of precipitatings | A small amount of precipitating |
In summary, low fat pectin esterification degree of the invention is low as can be seen from Table 1, and only 9.8~10.0%, centrifugation
Rate is low, when being used as suspending in protein solid beverage, is not likely to produce precipitating, has broad prospect of application.
The foregoing is merely preferred modes of the invention, are not intended to limit the invention, all in spirit and original of the invention
Within then, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of low fat pectin, it is characterised in that specific preparation step are as follows:
(1) by after pectin extract gauze coarse filtration, gained filtrate is placed in supercentrifuge with 3000~4000r/min's
Revolving speed carry out centrifugal treating, collect lower layer's gel, then to be added in lower layer's gel above-mentioned acid boil Liqui-Char be stirred it is de-
Color handles 20~30min, and control decolorization temperature is 50~60 DEG C, obtains decoloration pectin filtrate；
(2) loaded in bag filter after filtering above-mentioned decoloration pectin filtrate with diatomite, it is placed in the pulsating pressure full of deionized water
Fluctuation pressure is carried out in power room and handles 6~8h, obtains low molecular weight pectin；
(3) mixing of calcium citrate, above-mentioned low molecular weight pectin, ethylene glycol, sodium carboxymethylcellulose and sodium citrate is placed in close
It closes in stirred tank, is stirred with the revolving speed of 400~500r/min, be heated to 40~50 DEG C, and be passed through ammonia into stirred tank,
Placing into vacuum degree and obtaining fructose concentrating liquid for processing in the vacuum evaporator of -0.1kPa is low fat pectin；
The specific preparation step of the pectin extract are as follows:
Clean low sugar fruit is placed in closed drier, the carbon dioxide that volume fraction is 60% is passed through into drier,
Processing 20~for 24 hours, mashing obtains fruit pulp, and lemon juice is added into resulting fruit pulp, is then 90~95 in extraction temperature
Continuous hydrolysis extracts 50~60min of fruit pulp under the conditions of DEG C, obtains pectin extract；
The acid boils the specific preparation step of Liqui-Char are as follows:
It is in mass ratio to be mixed to get active carbon mixed liquor at 1: 4, then mix to active carbon for active carbon that granularity is 200 mesh and water
The nitric acid solution that mass fraction is 60~70% is added in liquid, is heated to 100~110 DEG C, 4~5h of boiling, stops heating,
It is naturally cooling to 70~80 DEG C, stops stirring, continue to be cooled to obtaining acid after room temperature and boil Liqui-Char.
2. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
Gauze specification used is preferably 200 mesh when coarse filtration in specific preparation step (1).
3. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
Fluctuation pressure treatment temperature described in specific preparation step (2) is 2~6 DEG C, the pulsation week of the fluctuation pressure processing
Phase is 120~180min.
4. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
Specific preparation step (2) mesohigh is 120~200kPa, when high pressure a length of 60~80min, low pressure 0kPa, when low pressure is a length of
60~100min.
5. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
The volume ratio of decoloration pectin filtrate described in specific preparation step (2) and deionized water is 6~8.
6. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
Low fat pectin is raw materials used in specific preparation step (3), according to parts by weight, including 5~10 parts of calcium citrates, 40~50 parts
Low molecular weight pectin, 70~80 parts of ethylene glycol, 4~5 parts of sodium carboxymethylcelluloses and 18~20 parts of sodium citrates.
7. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
Leading to ammonia process in specific preparation step (3) to need to control reaction solution pH in stirred tank is 8~9, can be stopped.
8. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the low fat pectin
In specific preparation step (3) low sugar fruit be guava, pawpaw, cherry, shaddock one kind.
9. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the pectin extract
It is 2.0~2.5 that lemon juice is added in specific preparation step to control the pH value of fruit pulp.
10. a kind of preparation method of low fat pectin according to claim 1, it is characterised in that: the acid boils activity
Nitric acid solution additional amount is the 3~5% of active carbon mixed liquor weight in the specific preparation step of charcoal liquid.
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| CN111602804A (en) * | 2020-05-25 | 2020-09-01 | 华中农业大学 | Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof |
| WO2022121739A1 (en) * | 2020-12-07 | 2022-06-16 | 浙江华康药业股份有限公司 | Sweetening liquid capable of preventing and relieving intestinal sugar alcohol intolerance, and preparation method therefor and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110960682A (en) * | 2019-12-13 | 2020-04-07 | 厦门大学 | Method for enhancing drug load in molten state for long time after high pressure of pH-regulated gel |
| CN111602804A (en) * | 2020-05-25 | 2020-09-01 | 华中农业大学 | Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof |
| CN111602804B (en) * | 2020-05-25 | 2022-06-14 | 华中农业大学 | Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof |
| WO2022121739A1 (en) * | 2020-12-07 | 2022-06-16 | 浙江华康药业股份有限公司 | Sweetening liquid capable of preventing and relieving intestinal sugar alcohol intolerance, and preparation method therefor and application thereof |
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