CN1357554A - Extraction process of tamarind polysaccharide gelatin as natural food additive - Google Patents
Extraction process of tamarind polysaccharide gelatin as natural food additive Download PDFInfo
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- CN1357554A CN1357554A CN 00132095 CN00132095A CN1357554A CN 1357554 A CN1357554 A CN 1357554A CN 00132095 CN00132095 CN 00132095 CN 00132095 A CN00132095 A CN 00132095A CN 1357554 A CN1357554 A CN 1357554A
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- tamarind
- food additive
- natural food
- gelatin
- extraction process
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Abstract
The present invention is the extraction process of tamarind polysaccharide gelatin as natural food additive from tamarind seed. Compared with other food pectins, tamarind polysaccharide gelatin has excellent acid, alkali and heat resistance. It may be used widely as thickener, tackifier, stabilizer, etc. in food industry as well as in medicine, cosmetics and tobacco sheet. It has no toxic effect to human body and may be taken regularly.
Description
The present invention relates to a kind of method of extracting tamarind polysaccharide gelatin as natural food additive, belong to the preparation method of foodstuff additive pectin.
For tamarind, domestic for many years meat that utilizes this fruit abandons and fruit stone is worked as refuse.Carrying glue from the seed of tamarind, is Japan the earliest.Technology is with technologies such as buck processing, protease hydrolysis, separation, without organic solvent (" Japan's special permission communique "-1988 No. 44344), its separating device costliness, purifying technique complexity, so the production cost height, from the tamarind seed gum price of Japanese import about 140 yuan/kg.Our province has the people to be engaged in the research since the nineties, and mainly as the caking agent of tobacco sheet, as CN1034278C, performance is single for its product, and applicable surface is narrow.And the Heating temperature height influences the viscosity of this product.Use the gasoline degreasing, make this product can not be used for food and medicine, makeup.
The objective of the invention is by improving technology, to make the tamarind seed polysaccharide glue that obtains,,, also comprised the caking agent of making tobacco sheet as medicine, makeup, chemical industry etc. as foodstuff additive and other industry in order to overcome the single deficiency of currently available products purposes.
Above-mentioned purpose is achieved in that the method for extracting tamarind polysaccharide gelatin as natural food additive, through raw materials pretreatment, sterilization, shelling, fragmentation, degreasing, decolouring, sterilization, recovery ethanol, pulverizing, just can obtain tamarind seed polysaccharide glue.Specific practice is as follows: with tamarind seed sieve aperture is that the vibratory screening apparatus of 0.5cm sieves, and removes foreign material; Drop in the barrel tumbler and heat, at 0.3～0.6kg/cm
2Through 80 ℃～100 ℃, sterilized in 10～15 minutes under the pressure state; Put into the peeler mechanical dejacketing fragmentation of design specialized voluntarily; Soak under the normal temperature air-proof condition in sherwood oil and took out in 20 hours, sherwood oil is reusable; With 93% concentration edible ethanol, under 70 ℃ ± 5 ℃ temperature, boil decolouring sterilization in 6 hours, reuse after the recovery Ethanol Treatment; Be crushed to granularity≤0.175mm with pulverizer, the packing of weighing.The technological standard of the product of making as stated above is as follows:
One, sense index
1. color and luster: oyster white, uniformity
2. shape: powdery
3. smell: tamarind tart fruit perfume (or spice), free from extraneous odour
Two, physical and chemical index
1. granularity≤0.175mm
2. moisture content≤10%
3. viscosity 〉=4000mPa.s
4.PH value (1%25 ℃) 5.5～7.0
5. arsenic≤2.0mg/kg
6. heavy metal≤15.0mg/kg
Extract the method for tamarind polysaccharide gelatin as natural food additive, technology is simple, and cost is low.Have good antiacid, alkali resistant, heat resistanceheat resistant performance, and do not contain harmful material, can eat for a long time.Traditional pectin technology is with solvent or water the dissolving of the pectin composition in the fruit to be extracted, and then with the method for concentrated, crystallization or spray drying with the pectin moulding.And the present invention is according to the characteristics of tamarind seed, employing will be unfavorable for the Impurity removal such as fat, pigment of pectin in the seed, tamarind seed polysaccharide glue still exists with solid, saves from liquid and changes into solid technology, the about 20 yuan/kg of cost price, and quality still reaches natural edible pectin standard.Can be used in foodstuffs industry and medicine, makeup, chemical industry and the tobacco sheet.
Below in conjunction with accompanying drawing embodiments of the invention are described in further detail
Fig. 1 is the process flow sheet of the method for extraction tamarind polysaccharide gelatin as natural food additive
Extracting the method for tamarind polysaccharide gelatin as natural food additive, is that the vibratory screening apparatus of 0.5cm sieves the removal foreign material with tamarind seed sieve aperture.In the process of sieve, simultaneously artificial Selected Inspection; Drop in the barrel tumbler and heat, at 0.3～0.6kg/cm
2Through 80 ℃～100 ℃, sterilized in 15 minutes under the pressure state; Put into the peeler mechanical dejacketing fragmentation of design specialized voluntarily; Soak under the normal temperature air-proof condition in sherwood oil and took out in 20 hours, sherwood oil is reusable; With 93% concentration edible ethanol, under 70 ℃ ± 5 ℃ temperature, boil decolouring sterilization in 6 hours, reuse after the recovery Ethanol Treatment; Be crushed to granularity≤0.175mm with pulverizer, the packing of weighing.
The tamarind seed polysaccharide glue that Kunming artificial butter food factory produces with my company, the tackify thickening material as artificial butter food has not only improved the artificial butter quality, and taste is also good.
In sweet, salty soy sauce, make additive, can play the effect of seasoning, thickening with tamarind seed polysaccharide glue.Use tamarind seed polysaccharide glue in the fruit milk, can replace CMC glue; Use tamarind seed polysaccharide glue in the jelly, can replace agar, its cost is reduced greatly; Can be used as seasoning and thickening and use in fruit juice, be used as caking agent in tobacco sheet, the effect explicit costs is low.
In application pharmaceutically: make the medicine parcel in Wuhan University's virus place experiment and use; Do the additive of gene leavened prod in the purple occasion medical research place experiment of Beijing, test.
Claims (1)
1. method of extracting tamarind polysaccharide gelatin as natural food additive is that the vibratory screening apparatus of 0.5cm sieves with tamarind seed sieve aperture; Drop in the barrel tumbler and heat, at 0.3～0.6kg/cm
2Through 80 ℃～100 ℃, sterilized in 10～15 minutes under the pressure state; Put into the peeler mechanical dejacketing fragmentation of design specialized voluntarily; It is characterized in that: in sherwood oil, soak under the normal temperature air-proof condition and took out in 20 hours; With 93% concentration edible ethanol, under 70 ℃ ± 5 ℃ temperature, boil decolouring sterilization in 6 hours, reclaim ethanol; Be crushed to granularity≤0.175mm with pulverizer, the packing of weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00132095 CN1116307C (en) | 2000-12-14 | 2000-12-14 | Extraction process of tamarind polysaccharide gelatin as natural food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00132095 CN1116307C (en) | 2000-12-14 | 2000-12-14 | Extraction process of tamarind polysaccharide gelatin as natural food additive |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1357554A true CN1357554A (en) | 2002-07-10 |
| CN1116307C CN1116307C (en) | 2003-07-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00132095 Expired - Fee Related CN1116307C (en) | 2000-12-14 | 2000-12-14 | Extraction process of tamarind polysaccharide gelatin as natural food additive |
Country Status (1)
| Country | Link |
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| CN (1) | CN1116307C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101307189B (en) * | 2008-07-17 | 2011-10-05 | 江西国亿生物科技有限公司 | Method for preparing reddish brown pigment and reddish brown pigment products thereof |
| CN104844809A (en) * | 2015-03-25 | 2015-08-19 | 北京林业大学 | Preparation method for tamarind polysaccharide gel |
| CN108586633A (en) * | 2018-02-08 | 2018-09-28 | 绿麒（厦门）海洋生物科技有限公司 | A kind of quickly water suction is high to be swollen tamarind gum and preparation method thereof |
-
2000
- 2000-12-14 CN CN 00132095 patent/CN1116307C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101307189B (en) * | 2008-07-17 | 2011-10-05 | 江西国亿生物科技有限公司 | Method for preparing reddish brown pigment and reddish brown pigment products thereof |
| CN104844809A (en) * | 2015-03-25 | 2015-08-19 | 北京林业大学 | Preparation method for tamarind polysaccharide gel |
| CN108586633A (en) * | 2018-02-08 | 2018-09-28 | 绿麒（厦门）海洋生物科技有限公司 | A kind of quickly water suction is high to be swollen tamarind gum and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1116307C (en) | 2003-07-30 |
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