CN111171177A - Pectin powder - Google Patents
Pectin powder Download PDFInfo
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- CN111171177A CN111171177A CN201811334636.4A CN201811334636A CN111171177A CN 111171177 A CN111171177 A CN 111171177A CN 201811334636 A CN201811334636 A CN 201811334636A CN 111171177 A CN111171177 A CN 111171177A
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- pectin
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- pectin powder
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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
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/06—Pectin; Derivatives thereof
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Materials Engineering (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses pectin powder, which is prepared by the following method: (1) mixing the semi-finished pectin, carbohydrate and buffer salt according to the mass ratio of 40-80:20-60:0-10 to prepare a pectin mixture, wherein the gel degree of the standardized pectin mixture is SAG (steam assisted gravity drainage) 90-150; (2) putting the standardized pectin mixture into a closed container, suspending the standardized pectin mixture in a fluidized circulating flow under the action of hot air, spraying a mist-shaped binder with the same mass as the pectin mixture to wet the pectin mixture in the container, and finally forming the microporous spherical pectin powder. Compared with the traditional pectin, the porous structure in the pectin powder particles accelerates the penetration of external solution, has larger specific surface area, enables the pectin to be dissolved in the solution more quickly, and meets the diversified requirements of customers.
Description
Technical Field
The invention relates to the technical field of pectin production, in particular to pectin powder which can be dissolved quickly.
Background
pectin is a natural high molecular compound extracted from plants, and is mainly polymerized by D-galacturonic acid with α -1,4 glycosidic bonds, the relative molecular weight of the pectin is as high as 400000, the corresponding polymerization degree exceeds 1000 units, the pectin is dissolved in water and is almost completely dissolved in 20 times of water to form a viscous colloidal solution with negative charges, but is not dissolved in organic solvents such as ethanol, diethyl ether, acetone and the like, the pectin quickly swells after being added into the water, and a blocking phenomenon occurs, which is not beneficial to the quick dissolution of the pectin.
Disclosure of Invention
In view of the above problems, the present invention aims to overcome the disadvantages of the prior art and to provide a novel pectin powder.
The pectin powder provided by the invention is prepared by the following method:
(1) mixing the semi-finished pectin, carbohydrate and buffer salt according to the mass ratio of 40-80:20-60:0-10 to prepare a pectin mixture, wherein the gel degree of the standardized pectin mixture is SAG (steam assisted gravity drainage) 90-150;
(2) putting the standardized pectin mixture into a closed container, suspending the standardized pectin mixture in a fluidized circulating flow under the action of hot air, spraying a mist-shaped binder with the same mass as the pectin mixture to wet the pectin mixture in the container, and finally forming the microporous spherical pectin powder.
Preferably, the temperature of the hot gas stream is 80-120 ℃.
Preferably, the binder is water.
Preferably, the carbohydrate is one or a combination of more of maltodextrin, white granulated sugar and cellulose in any proportion.
Preferably, the buffer salt is one or more of tartrate, citrate and carbonate in any proportion.
Preferably, the particle size distribution range of the pectin powder is 50-100 meshes.
Wherein the buffer salt is one or a combination of more of tartrate, citrate and carbonate in any proportion.
Preferably, in the step (2), the temperature of the hot air flow is 80-120 ℃, further 90-110 ℃, further 100 ℃; the air volume of hot air flow is 3000-4500m3H, preferably from 3500 to 4000m3/h。
The preparation method of the pectin powder can be used for preparing in a boiling granulator.
Compared with the prior art, the invention has the following beneficial effects:
the pectin powder prepared by the invention is granulated by adopting a boiling granulation method, so that the fluidity, the dispersibility and the solubility of pectin are improved. Compared with the traditional pectin, the porous structure in the pectin powder particles accelerates the penetration of an external solvent, and the pectin particles have larger specific surface area, so that the pectin is dissolved in a solution more quickly. For terminal customers, the pectin powder can meet the requirements of specific products of the customers, meet the diversification of the customer requirements, facilitate the simplification of the production process and provide technical, economic and quality advantages for the customers.
Detailed Description
The present invention is further explained below with reference to specific examples.
Example 1
10kg of pectin powder is prepared by the following steps:
a sample of semi-finished pectin (4.5kg, SAG 222, DE 72.0) was standardized to SAG 100 with 5kg of maltodextrin and 0.5kg of carbonate;
putting the semi-finished pectin sample into a closed container of a boiling granulator hopper, adjusting the temperature of hot air to 100 ℃, and adjusting the air volume to 3000m3And h, suspending the pectin powder to form a fluidized circulating flow, uniformly mixing, and simultaneously spraying water (10kg) with the same amount as that of the semi-finished pectin sample to enable the pectin powder to be coagulated into loose small particles, continuously aggregating and solidifying to finally form uniform microporous spherical pectin particles, namely the pectin powder.
The bulk density of the granulated pectin powder is 0.47g/ml, the granularity is 50-100 meshes, the physical and chemical index analysis DE of the granulated pectin powder is 72.3%, SAG is 102, and the granulated pectin powder has no obvious difference compared with an ungranulated pectin sample and has good dissolving effect.
Example 2
10kg of pectin powder is prepared by the following steps:
a sample of semi-finished pectin (4kg, SAG 222, DE 72.0) was standardized to SAG 90 with 5kg of maltodextrin and 1kg of carbonate;
putting the semi-finished pectin sample into a closed container of a boiling granulator hopper, adjusting the temperature of hot air flow to 120 ℃, and adjusting the air quantity to 3800m3And h, suspending the pectin powder to form a fluidized circulating flow, uniformly mixing, and simultaneously spraying water (10kg) with the same amount as that of the semi-finished pectin sample to enable the pectin powder to be coagulated into loose small particles, continuously aggregating and solidifying to finally form uniform microporous spherical pectin particles, namely the pectin powder.
The bulk density of the granulated pectin powder is 0.45g/ml, the granularity is 50-100 meshes, the physical and chemical index analysis DE of the granulated pectin powder is 72.3%, SAG is 91, and the granulated pectin powder has no obvious difference compared with an ungranulated pectin sample and has good dissolving effect.
Example 3
10kg of pectin powder is prepared by the following steps:
a semi-finished pectin sample (6.75kg, SAG 222, DE 72.0) was standardized to SAG 150 with 3kg white granulated sugar and 0.25kg carbonate;
putting the semi-finished pectin sample into a closed container of a hopper of a boiling granulator, adjusting the temperature of hot air to 80 ℃, adjusting the air volume to 4500m3/h, suspending the pectin powder to flow circularly in a fluidized state, uniformly mixing, simultaneously spraying water (10kg) with the same amount as the semi-finished pectin sample, so that the pectin powder is coagulated into loose small particles, continuously aggregating and solidifying to finally form uniform microporous spherical pectin particles, namely the pectin powder.
The bulk density of the granulated pectin powder is 0.43g/ml, the granularity is 50-100 meshes, the physicochemical index analysis DE of the granulated pectin powder is 71.8%, the SAG is 148, and the granulated pectin powder has no obvious difference compared with an ungranulated pectin sample and has good dissolving effect.
396g of 80 ℃ hot water is weighed into a 500ml beaker, 8g of the pectin powder prepared in example 1, 2 or 3 is stirred and added by a high-speed stirrer (IKa, the diameter of a stirring paddle is 5mm), the stirring speed is 500r/min, the pectin is completely dissolved after 1min of stirring time, and no agglomeration phenomenon is generated. Compared with the non-granulated pectin, the stirring and dissolving time is obviously reduced, the stirring and dissolving time of the non-granulated pectin is 8-10min, and the agglomeration phenomenon is easy to generate.
The above embodiments are only for the purpose of promoting an understanding of the core concepts of the invention, and any obvious modifications, equivalents or other improvements made without departing from the spirit of the invention are intended to be included within the scope of the invention.
Claims (6)
1. The pectin powder is characterized by being prepared by the following method:
(1) mixing the semi-finished pectin, carbohydrate and buffer salt according to the mass ratio of 40-80:20-60:0-10 to prepare a pectin mixture, wherein the gel degree of the standardized pectin mixture is SAG (steam assisted gravity drainage) 90-150;
(2) putting the standardized pectin mixture into a closed container, suspending the standardized pectin mixture in a fluidized circulating flow under the action of hot air, spraying a mist-shaped binder with the same mass as the pectin mixture to wet the pectin mixture in the container, and finally forming the microporous spherical pectin powder.
2. Pectin powder according to claim 1, characterized in that the temperature of the hot air stream is 80-120 ℃.
3. Pectin powder according to claim 1, characterized in that the binder is water.
4. The pectin powder according to claim 1, wherein the carbohydrate is one or more of maltodextrin, white granulated sugar and cellulose in any ratio.
5. The pectin powder according to claim 1, wherein the buffer salt is one or more of tartrate, citrate and carbonate in any proportion.
6. The pectin powder according to claim 1, wherein the particle size distribution of the pectin powder is in the range of 50-100 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811334636.4A CN111171177A (en) | 2018-11-10 | 2018-11-10 | Pectin powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811334636.4A CN111171177A (en) | 2018-11-10 | 2018-11-10 | Pectin powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111171177A true CN111171177A (en) | 2020-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811334636.4A Pending CN111171177A (en) | 2018-11-10 | 2018-11-10 | Pectin powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715916A (en) * | 2020-12-09 | 2021-04-30 | 自贡市轻工业设计研究院有限责任公司 | Low-density microporous spherical edible salt and preparation method thereof |
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2018
- 2018-11-10 CN CN201811334636.4A patent/CN111171177A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715916A (en) * | 2020-12-09 | 2021-04-30 | 自贡市轻工业设计研究院有限责任公司 | Low-density microporous spherical edible salt and preparation method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200519 |