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Production of polymer apple pectin

An apple pectin and production technology technology, applied in the field of polymer pectin production technology, can solve problems such as molecular chain breakage and decolorization process, immature product quality and the like, and achieve low cost, short gel time, convenient and simple operation. Effect

Active Publication Date: 2010-09-22
YANTAI ANDRE PECTIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a production process of polymer pectin, which mainly solves the problem of low product quality caused by molecular chain breakage and immature decolorization process in the existing extraction process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1, select 40 mesh apple pomace with no peculiar smell, no fermentation, and a water content of 9% to wash with water for 15 minutes to remove most of the carbohydrates, pigments and other impurities, and then press through a press until the water weight content is 78%. ; Mix the apple pomace and water at a weight ratio of 1:10, adjust the pH value to 2.4, stir slowly, keep warm at 70°C for 6.5h, separate the pectin extract after the extraction, and quickly lower the system temperature to 52.5°C; After the solution is clarified, it is vacuum-concentrated at -0.92mpa, dried, and ground to 65 meshes; the pectin powder and 70% alcohol solution are fully mixed according to the weight ratio of 1:5, and 1.25‰ sodium chlorite of the weight of the mixed solution is added, and continuously Stir, keep warm at 55°C for 1.5h; vacuum filter the system to remove alcohol, wash the pectin with 67.5% acidified alcohol for 20 minutes, 67.5% acidified alcohol is prepared by mixing 6...

Embodiment 2

[0020] Embodiment 2, select 80 mesh apple pomaces with no peculiar smell, no fermentation, and a water content of 8% to wash with water for 15 minutes to remove most of the carbohydrates, pigments and other impurities, and then press through a press until the water weight content is 70%. ; Mix apple pomace and water in a weight ratio of 1:10, adjust the pH value to 2.5, stir slowly, keep warm at 65°C for 10h, separate the pectin extract after extraction, and quickly lower the system temperature to 50°C; solution After clarification, concentrate in vacuum at -0.90mpa, dry, and grind to 60 mesh; fully mix pectin powder and 65% alcohol solution in a weight ratio of 1:5, add 1‰ sodium chlorite of the weight of the mixture, and keep stirring , keep warm at 50°C for 1 hour; vacuum filter the system to remove alcohol, wash pectin with 65% acidified alcohol for 20 minutes, 65% acidified alcohol is prepared by mixing 65% alcohol and sulfuric acid at a volume ratio of 20:1, and filter; ...

Embodiment 3

[0021] Example 3, select 80 mesh apple pomace with no peculiar smell, no fermentation, and a water content of 10% and wash it with water for 15 minutes to remove most of the carbohydrates, pigments and other impurities, and then squeeze it to a water content of 80% by pressing machine ; Mix apple pomace and water in a weight ratio of 1:10, adjust the pH value to 2.4, stir slowly, keep warm at 75°C for 3 hours, separate the pectin extract after extraction, and quickly lower the system temperature to 55°C; solution After clarification, concentrate in vacuum at -0.95mpa, dry, and grind to 70 mesh; fully mix pectin powder and 75% alcohol solution in a weight ratio of 1:5, add 1.5‰ sodium chlorite in the weight of the mixture, and keep stirring , keep warm at 60°C for 2 hours; vacuum filter the system to remove alcohol, wash pectin with 70% acidified alcohol for 20 minutes, 70% acidified alcohol is prepared by mixing 70% alcohol and hydrochloric acid in a volume ratio of 20:1, and f...

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PUM

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Abstract

Production of polymer malic pectin is carried out by selecting raw material, cleaning raw material, hydrolyzing, separating, concentrating, drying, de-coloring, cleaning and vacuum drying to obtain final product. It raises molecular weight of pectin up to 130000g / mol and increases pectin solution viscosity and can be used as thickener of beverage and food. It adopts strong oxidant sodium chloriteto bleach and de-color, it's cheap and convenient, has excellent de-coloring effect and various usages.

Description

Technical field: [0001] The invention relates to the technical field of apple deep processing, and relates to a production process of polymer pectin. Background technique: [0002] Pectin is a natural polymer compound extracted from plants, the main ingredient is polygalacturonic acid methyl ester. As a food additive, pectin is widely used in various food processing industries (such as jelly, jam, fruit juice, fudge, chocolate, ice cream, yogurt, canned meat, etc.) to gel, thicken, emulsify and stabilize role; but also widely used in medicine, textiles, paper and many other fields. As a thickener, polymer pectin can achieve a better thickening effect, and the beverage taste is obvious. The advantages are prominent and have a good market prospect. [0003] The traditional polymer pectin production process mainly has the following two problems: First, the current polymer pectin is obtained by acid hydrolysis of apple pomace, and the molecular weight of pectin is usually 85,0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06
Inventor 夏志高房德西作亮刘伟孙莉刘冰
Owner YANTAI ANDRE PECTIN
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