CN113354755B - High-effect adhesive extraction process - Google Patents
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- CN113354755B CN113354755B CN202110533339.8A CN202110533339A CN113354755B CN 113354755 B CN113354755 B CN 113354755B CN 202110533339 A CN202110533339 A CN 202110533339A CN 113354755 B CN113354755 B CN 113354755B
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Abstract
The application provides a high-effect gum extraction process, and relates to the technical field of pectin extraction. The high-effect adhesive extraction process mainly comprises the following steps: pretreating raw materials, mixing plant chelating peptides, boiling, freezing and re-melting, performing enzymolysis treatment, performing centrifugal filtration, decoloring and concentrating, freeze-drying, crushing and the like. The application overcomes the defects of the prior art, effectively improves the pectin extraction efficiency of the pomace and the final yield of the pectin through the complex melting treatment of the plant chelating peptide, various enzymes and the freezing steam, reduces the use of special solvents, and is safe and environment-friendly.
Description
Technical Field
The application relates to the technical field of pectin extraction processing, in particular to a high-effect gum extraction process.
Background
Pectin is one of the components of plant cell walls, and is present in the interstitial layer between adjacent cell walls, and serves to bind cells together. The natural pectin substances are widely existing in fruits, roots, stems and leaves of plants in the forms of protopectin, pectin and pectic acid, are a component of cell walls, exist along with cellulose, form an adjacent cell interlayer adhesive, and enable plant tissue cells to be tightly adhered together. Protopectin is a water-insoluble substance, but can be hydrolyzed to water-soluble pectin by the action of chemical reagents such as acids, bases, salts, and enzymes. Pectin is essentially a linear polysaccharide polymer containing hundreds to about 1000 residues of anhydrogalacturonic acid with a corresponding average relative molecular mass of 50000-150000.
Most of the existing pectin production modes adopt acid extraction or alcohol extraction, but the acid extract has high viscosity and slower filtration, and is usually matched with diatomite for filtration, so that the production period is long and the efficiency is low; the extraction conditions have a great influence on the extraction effect, and influence on the product quality and yield. The method has the advantages that the ethanol extraction yield is high (20% -30%), a large amount of ethanol is needed, the environment is polluted, a matched component organic solvent recovery, distillation and recycling system is generally needed, the operation is relatively complex, and the patent No. CN201110071940.6 discloses a method for continuously preparing high-purity pectin by using enzymolysis-ultrafiltration concentration-spray drying technology, the pectin is extracted by combining the modes of enzymolysis, ultrafiltration concentration, spray drying and the like, the ethanol is not used, the pectin yield can reach 19.4%, and the pectin yield still has a certain defect to a certain extent.
Disclosure of Invention
Aiming at the defects of the prior art, the application provides a high-effect gum extraction process, which effectively improves the pectin extraction efficiency of pomace, improves the final pectin yield, reduces the use of special solvents, and is safe and environment-friendly through the complex melting treatment of plant chelating peptide, various enzymes and freezing steam.
In order to achieve the above object, the technical scheme of the present application is realized by the following technical scheme:
a high-effect glue extraction process, comprising the steps of:
(1) Pretreatment of raw materials: selecting fresh fruit residues, adding deionized water, grinding into slurry, performing ultrasonic homogenization, and placing the slurry in a high-pressure reaction kettle at a pressure of 14-18MPa and a temperature of 85-95 ℃ for enzyme deactivation treatment to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the enzyme-deactivated homogeneous slurry into plant chelating peptide, stirring uniformly, and keeping the temperature at the water bath temperature of 30-45 ℃ for 1-3 hours to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 10-20min, and taking out to obtain boiled slurry for later use;
(4) Freezing and re-melting: the boiled slurry is placed in a liquid nitrogen environment for quick freezing, and then placed in a reaction kettle, high-temperature steam is introduced into the reaction kettle for melting treatment, so as to obtain melted slurry for standby;
(5) And (3) enzymolysis treatment: adding cellulase, hemicellulase, glycosidase and amylase into the melted slurry, stirring uniformly, adjusting the pH to 4.0-5.0, and then placing the mixture in a water bath at 30-50 ℃ for enzymolysis for 2-4 hours to obtain an enzymolysis liquid for later use;
(6) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge for high-speed centrifugation, and removing sediment to obtain pectin liquid for later use;
(7) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to obtain concentrated solution;
(8) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment, taking out, recovering to normal temperature, and grinding and crushing to obtain pectin.
Preferably, the fresh pomace in the step (1) is apple peel or citrus peel pomace.
Preferably, in the step (1), the mass ratio of the fresh fruit residues to the deionized water is 1:3, the ultrasonic homogenization frequency is 40kHz, the homogenization time is 10min, and the enzyme deactivation time is 1-5s.
Preferably, the mass ratio of the enzyme-inactivating homogeneous slurry in the step (2) to the plant chelating peptide is 100:0.01-0.03, and the rotation speed of heat preservation and stirring is 40-60r/min.
Preferably, the pulp is continuously stirred at a rotating speed of 20-40r/min in the cooking process in the step (3).
Preferably, the temperature of the high-temperature steam in the step (4) is 110-120 ℃, and the time for introducing the high-temperature steam is 30-40min.
Preferably, the mass ratio of the melted slurry in the step (5) to the cellulase, the hemicellulase, the glycosidase and the amylase is 100:0.06-0.08:0.1-0.14:0.02-0.06:0.1-0.2.
Preferably, the rotational speed of the centrifugation in the step (6) is 4000-5000r/min, and the centrifugation time is 10-15min.
Preferably, the concentrated solution obtained in the step (7) is 1/5-1/8 of the original volume.
Preferably, the temperature of the low-temperature freeze-drying in the step (8) is 5 ℃ below zero to 10 ℃ below zero, and the pectin after grinding is sieved by a 80-mesh sieve.
The application provides a high-effect adhesive extraction process, which has the advantages compared with the prior art that:
(1) The application adopts high pressure and high temperature to inactivate enzyme, effectively and rapidly inactivates pectase in the pomace, further retains pectic components in the original pomace, and simultaneously, the high temperature and high pressure treatment can loosen the pomace components, thereby facilitating the treatment of various enzymes in later period and improving the production efficiency;
(2) According to the application, heat preservation treatment is carried out on the plant chelating peptide, then the plant chelating peptide is boiled, and then heat preservation enzymolysis is carried out on the fruit residue component through cellulase, hemicellulase, glycosidase and amylase, so that the corresponding enzymolysis is effectively carried out, and the yield of pectin in the later stage is improved;
(3) According to the application, the medium-made pomace is frozen at a low temperature and then melted by hot steam, so that plant tissues in the pomace are further destroyed, pectin is further dissolved out under the condition of not using a special solvent, and the yield of the final pectin is improved.
Description of the drawings:
fig. 1: is a diagram of the pectin product obtained in example 3 of the present application.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present application more apparent, the technical solutions in the embodiments of the present application will be clearly and completely described in the following in conjunction with the embodiments of the present application, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
Example 1:
a high-effect glue extraction process, comprising the steps of:
(1) Pretreatment of raw materials: selecting fresh citrus fruit residues, adding deionized water with the mass being 3 times that of the fresh citrus fruit residues, grinding the fresh citrus fruit residues into slurry, carrying out ultrasonic homogenization for 10min at the frequency of 40kHz, and then placing the slurry in a high-pressure reaction kettle for enzyme deactivation treatment for 1s at the temperature of 85 ℃ under the pressure of 14MPa to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the plant chelating peptide into the enzyme-inactivated homogeneous slurry according to the mass ratio of 100:0.01, uniformly stirring, and preserving heat and stirring for 1h at the water bath temperature of 30 ℃ at the rotating speed of 40-60r/min to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 10min, continuously stirring the slurry at a rotating speed of 20r/min in the boiling process, and taking out to obtain boiled slurry for later use;
(4) Freezing and re-melting: rapidly freezing the boiled slurry in a liquid nitrogen environment, and then placing the boiled slurry in a reaction kettle, and introducing high-temperature steam at 110 ℃ into the reaction kettle for 30min to melt the slurry to obtain melted slurry for later use;
(5) And (3) enzymolysis treatment: mixing and stirring the melted slurry, cellulase, hemicellulase, glycosidase and amylase according to the mass ratio of 100:0.06:0.1:0.02:0.1, regulating the pH value to 4.0, and then placing the mixture in a water bath at the temperature of 30 ℃ for enzymolysis for 2 hours to obtain an enzymolysis liquid for later use;
(6) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge, centrifuging at a high speed of 4000r/min for 10min, and removing precipitate to obtain pectin liquid for later use;
(7) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to 1/5 of the original volume to obtain concentrated solution;
(8) Freeze-drying and crushing: freeze-drying the concentrated solution in a low temperature environment of minus 5 ℃, taking out, recovering to normal temperature, grinding, crushing and sieving with a 80-mesh sieve to obtain pectin.
Example 2:
a high-effect glue extraction process, comprising the steps of:
(1) Pretreatment of raw materials: selecting fresh citrus fruit residues, adding deionized water with the mass being 3 times that of the fresh citrus fruit residues, grinding the fresh citrus fruit residues into slurry, carrying out ultrasonic homogenization for 10min at the frequency of 40kHz, and then placing the slurry in a high-pressure reaction kettle for enzyme deactivation treatment for 5s at the temperature of 95 ℃ under the pressure of 18MPa to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the plant chelating peptide into the enzyme-inactivated homogeneous slurry according to the mass ratio of 100:0.03, uniformly stirring, and preserving heat and stirring for 3 hours at the water bath temperature of 45 ℃ at the rotating speed of 60r/min to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 20min, continuously stirring the slurry at a rotating speed of 40r/min in the boiling process, and taking out to obtain boiled slurry for later use;
(4) Freezing and re-melting: rapidly freezing the boiled slurry in a liquid nitrogen environment, and then placing the boiled slurry in a reaction kettle, and introducing high-temperature steam at 120 ℃ into the reaction kettle for 40min to melt the slurry to obtain melted slurry for later use;
(5) And (3) enzymolysis treatment: mixing and stirring the melted slurry, cellulase, hemicellulase, glycosidase and amylase according to the mass ratio of 100:0.08:0.14:0.06:0.2, regulating the pH value to 5.0, and then placing the mixture in a water bath at 50 ℃ for enzymolysis for 4 hours to obtain an enzymolysis liquid for later use;
(6) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge, centrifuging at a rotation speed of 5000r/min for 15min, and removing precipitate to obtain pectin liquid for later use;
(7) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to 1/8 of the original volume to obtain concentrated solution;
(8) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment of minus 10 ℃, taking out, recovering to normal temperature, grinding, crushing and sieving with a 80-mesh sieve to obtain pectin.
Example 3:
a high-effect glue extraction process, comprising the steps of:
(1) Pretreatment of raw materials: selecting fresh citrus fruit residues, adding deionized water with the mass being 3 times that of the fresh citrus fruit residues, grinding the fresh citrus fruit residues into slurry, carrying out ultrasonic homogenization for 10min at the frequency of 40kHz, and then placing the slurry in a high-pressure reaction kettle for enzyme deactivation treatment for 3s at the temperature of 90 ℃ under the pressure of 16MPa to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the plant chelating peptide into the enzyme-inactivated homogeneous slurry according to the mass ratio of 100:0.02, uniformly stirring, and preserving heat and stirring for 2 hours at the water bath temperature of 40 ℃ at the rotating speed of 50r/min to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 15min, continuously stirring the slurry at a rotating speed of 30r/min in the boiling process, and taking out to obtain boiled slurry for later use;
(4) Freezing and re-melting: rapidly freezing the boiled slurry in a liquid nitrogen environment, and then placing the boiled slurry in a reaction kettle, and introducing high-temperature steam at 115 ℃ into the reaction kettle for 35min to melt the slurry to obtain melted slurry for later use;
(5) And (3) enzymolysis treatment: mixing and stirring the melted slurry, cellulase, hemicellulase, glycosidase and amylase according to the mass ratio of 100:0.07:0.12:0.04:0.15, regulating the pH value to 5.0, and then placing the mixture in a water bath at 40 ℃ for enzymolysis for 3 hours to obtain an enzymolysis liquid for later use;
(6) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge, centrifuging at a high speed of 4500r/min for 13min, and removing precipitate to obtain pectin liquid for later use;
(7) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to 1/7 of the original volume to obtain concentrated solution;
(8) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment of-8 ℃ below zero, taking out, recovering to normal temperature, grinding, crushing and sieving with a 80-mesh sieve to obtain pectin.
Comparative example 1:
the pectin extraction process comprises the following steps of:
(1) Pretreatment of raw materials: selecting fresh citrus fruit residues, adding deionized water with the mass being 3 times that of the fresh citrus fruit residues, grinding the fresh citrus fruit residues into slurry, carrying out ultrasonic homogenization for 10min at the frequency of 40kHz, and then placing the slurry in a high-pressure reaction kettle for enzyme deactivation treatment for 3s at the temperature of 90 ℃ under the pressure of 16MPa to obtain enzyme-deactivated homogenized slurry for later use;
(2) And (3) cooking: adding deionized water into the enzyme-inactivated homogeneous slurry, heating and boiling for 15min, continuously stirring the slurry at a rotating speed of 30r/min in the boiling process, and taking out to obtain boiled slurry for later use;
(3) Freezing and re-melting: rapidly freezing the boiled slurry in a liquid nitrogen environment, and then placing the boiled slurry in a reaction kettle, and introducing high-temperature steam at 115 ℃ into the reaction kettle for 35min to melt the slurry to obtain melted slurry for later use;
(4) And (3) enzymolysis treatment: mixing and stirring the melted slurry, cellulase, hemicellulase, glycosidase and amylase according to the mass ratio of 100:0.07:0.12:0.04:0.15, regulating the pH value to 5.0, and then placing the mixture in a water bath at 40 ℃ for enzymolysis for 3 hours to obtain an enzymolysis liquid for later use;
(5) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge, centrifuging at a high speed of 4500r/min for 13min, and removing precipitate to obtain pectin liquid for later use;
(6) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to 1/7 of the original volume to obtain concentrated solution;
(7) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment of-8 ℃ below zero, taking out, recovering to normal temperature, grinding, crushing and sieving with a 80-mesh sieve to obtain pectin.
Comparative example 2:
the pectin extraction process comprises the following steps of:
(1) Pretreatment of raw materials: selecting fresh citrus fruit residues, adding deionized water with the mass being 3 times that of the fresh citrus fruit residues, grinding the fresh citrus fruit residues into slurry, carrying out ultrasonic homogenization for 10min at the frequency of 40kHz, and then placing the slurry in a high-pressure reaction kettle for enzyme deactivation treatment for 3s at the temperature of 90 ℃ under the pressure of 16MPa to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the plant chelating peptide into the enzyme-inactivated homogeneous slurry according to the mass ratio of 100:0.02, uniformly stirring, and preserving heat and stirring for 2 hours at the water bath temperature of 40 ℃ at the rotating speed of 50r/min to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 15min, continuously stirring the slurry at a rotating speed of 30r/min in the boiling process, and taking out to obtain boiled slurry for later use;
(4) And (3) enzymolysis treatment: mixing and stirring the boiled slurry, cellulase, hemicellulase, glycosidase and amylase according to the mass ratio of 100:0.07:0.12:0.04:0.15, regulating the pH value to 5.0, and then placing the mixture in a water bath at 40 ℃ for enzymolysis for 3 hours to obtain an enzymolysis liquid for later use;
(5) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge, centrifuging at a high speed of 4500r/min for 13min, and removing precipitate to obtain pectin liquid for later use;
(6) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to 1/7 of the original volume to obtain concentrated solution;
(7) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment of-8 ℃ below zero, taking out, recovering to normal temperature, grinding, crushing and sieving with a 80-mesh sieve to obtain pectin.
Comparative example 3:
a high-effect glue extraction process, comprising the steps of:
(1) Pretreatment of raw materials: selecting fresh citrus fruit residues, adding deionized water with the mass being 3 times that of the fresh citrus fruit residues, grinding the fresh citrus fruit residues into slurry, carrying out ultrasonic homogenization for 10min at the frequency of 40kHz, and then placing the slurry in a high-pressure reaction kettle for enzyme deactivation treatment for 3s at the temperature of 90 ℃ under the pressure of 16MPa to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the plant chelating peptide into the enzyme-inactivated homogeneous slurry according to the mass ratio of 100:0.02, uniformly stirring, and preserving heat and stirring for 2 hours at the water bath temperature of 40 ℃ at the rotating speed of 50r/min to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 15min, continuously stirring the slurry at a rotating speed of 30r/min in the boiling process, and taking out to obtain boiled slurry for later use;
(4) Freezing and re-melting: rapidly freezing the boiled slurry in a liquid nitrogen environment, and then melting at normal temperature to obtain melted slurry for later use;
(5) And (3) enzymolysis treatment: mixing and stirring the melted slurry, cellulase, hemicellulase, glycosidase and amylase according to the mass ratio of 100:0.07:0.12:0.04:0.15, regulating the pH value to 5.0, and then placing the mixture in a water bath at 40 ℃ for enzymolysis for 3 hours to obtain an enzymolysis liquid for later use;
(6) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge, centrifuging at a high speed of 4500r/min for 13min, and removing precipitate to obtain pectin liquid for later use;
(7) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to 1/7 of the original volume to obtain concentrated solution;
(8) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment of-8 ℃ below zero, taking out, recovering to normal temperature, grinding, crushing and sieving with a 80-mesh sieve to obtain pectin.
And (3) detection:
the pectin yields extracted in examples 1-3 and comparative examples 1-3, respectively, were examined and the results are shown in the following table:
from the table, the addition, low-temperature freezing and high-temperature re-melting of the plant chelating peptide can effectively improve the pectin yield, and the comprehensive yield can reach the corresponding range of ethanol precipitation.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The above embodiments are only for illustrating the technical solution of the present application, and are not limiting; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present application.
Claims (10)
1. The high-effect glue extraction process is characterized by comprising the following steps of:
(1) Pretreatment of raw materials: selecting fresh fruit residues, adding deionized water, grinding into slurry, performing ultrasonic homogenization, and placing the slurry in a high-pressure reaction kettle at a pressure of 14-18MPa and a temperature of 85-95 ℃ for enzyme deactivation treatment to obtain enzyme-deactivated homogenized slurry for later use;
(2) Mixing of phytochelatin: adding the enzyme-deactivated homogeneous slurry into plant chelating peptide, stirring uniformly, and keeping the temperature at the water bath temperature of 30-45 ℃ for 1-3 hours to obtain a mixture for later use;
(3) And (3) cooking: adding deionized water into the mixture, heating and boiling for 10-20min, and taking out to obtain boiled slurry for later use;
(4) Freezing and re-melting: the boiled slurry is placed in a liquid nitrogen environment for quick freezing, and then placed in a reaction kettle, high-temperature steam is introduced into the reaction kettle for melting treatment, so as to obtain melted slurry for standby;
(5) And (3) enzymolysis treatment: adding cellulase, hemicellulase, glycosidase and amylase into the melted slurry, stirring uniformly, adjusting the pH to 4.0-5.0, and then placing the mixture in a water bath at 30-50 ℃ for enzymolysis for 2-4 hours to obtain an enzymolysis liquid for later use;
(6) And (3) centrifugal filtration: placing the enzymolysis liquid into a centrifuge for high-speed centrifugation, and removing sediment to obtain pectin liquid for later use;
(7) Decoloring and concentrating: decolorizing the pectin solution with macroporous cationic resin, and vacuum concentrating in a vacuum concentrating device to obtain concentrated solution;
(8) Freeze-drying and crushing: freeze-drying the concentrated solution in a low-temperature environment, taking out, recovering to normal temperature, and grinding and crushing to obtain pectin.
2. The high-efficiency glue extraction process of claim 1, wherein: the fresh fruit residues in the step (1) are apple peel or citrus peel fruit residues.
3. The high-efficiency glue extraction process of claim 1, wherein: the mass ratio of the fresh fruit residues to the deionized water in the step (1) is 1:3, the ultrasonic homogenization frequency is 40kHz, the homogenization time is 10min, and the enzyme deactivation time is 1-5s.
4. The high-efficiency glue extraction process of claim 1, wherein: the mass ratio of the enzyme-inactivating homogeneous slurry in the step (2) to the plant chelating peptide is 100:0.01-0.03, and the rotation speed of heat preservation and stirring is 40-60r/min.
5. The high-efficiency glue extraction process of claim 1, wherein: in the cooking process in the step (3), the slurry is required to be continuously stirred at a rotating speed of 20-40 r/min.
6. The high-efficiency glue extraction process of claim 1, wherein: the temperature of the high-temperature steam in the step (4) is 110-120 ℃, and the time for introducing the high-temperature steam is 30-40min.
7. The high-efficiency glue extraction process of claim 1, wherein: the mass ratio of the melted slurry in the step (5) to the cellulase, the hemicellulase, the glycosidase and the amylase is 100:0.06-0.08:0.1-0.14:0.02-0.06:0.1-0.2.
8. The high-efficiency glue extraction process of claim 1, wherein: the rotational speed of the centrifugation in the step (6) is 4000-5000r/min, and the centrifugation time is 10-15min.
9. The high-efficiency glue extraction process of claim 1, wherein: the concentrated solution obtained in the step (7) is 1/5-1/8 of the original volume.
10. The high-efficiency glue extraction process of claim 1, wherein: the temperature of low-temperature freeze-drying in the step (8) is 5 ℃ below zero to 10 ℃ below zero, and the pectin after grinding is sieved by a 80-mesh sieve.
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