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Environment-friendly preparation method of beet pectin

A beet pectin, green technology, applied in the green preparation of beet pectin, in the field of beet pectin, to achieve the effects of avoiding environmental pollution and resource waste, high food safety, and high edibility

Inactive Publication Date: 2014-01-01
SOUTH CHINA UNIV OF TECH
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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 provide a green and pollution-free sugar beet pectin production method aimed at the drawbacks of the current acid extraction pectin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The first step is to elute the beet pulp in distilled water at 40°C for 10 minutes to remove small molecules such as sucrose, glucose, and inorganic salts remaining in the beet pulp, filter it with nylon cloth, and dry it at 40°C to control the sugar beet pulp. The mass content of water in the medium is less than 6%;

[0021] In the second step, the dried sugar beet pulp and distilled water are prepared into a feed liquid with a liquid-solid ratio of 100:1 and placed under the conditions of an electrostatic field and an ultrasonic field for pretreatment. The electric field strength is 8kV, the frequency is 5kHz, and the ultrasonic strength is 0.35W / cm 2 , the frequency is 20kHz, the processing time is 5min, and the temperature is 25°C;

[0022] The third step is to extract pectin from the pretreated feed liquid under the condition of subcritical water (100°C, distilled water under the condition of 2MPa). First raise the temperature to the set temperature (100°C) at a ...

Embodiment 2

[0026] The first step is to elute the beet pulp in distilled water at 40°C for 10 minutes to remove small molecules such as sucrose, glucose, and inorganic salts remaining in the beet pulp, filter it with nylon cloth, and dry it at 40°C to control the sugar beet pulp. The mass content of water in the medium is less than 6%;

[0027] In the second step, the dried sugar beet pulp and distilled water are prepared into a feed liquid with a liquid-solid ratio of 10:1 and placed under the conditions of an electrostatic field and an ultrasonic field for pretreatment. The electric field strength is 32kV, the frequency is 70kHz, and the ultrasonic strength is 0.88W / cm 2 , the frequency is 50kHz, the processing time is 30min, and the temperature is 50°C;

[0028] The third step is to extract pectin from the pretreated feed liquid under the condition of subcritical water (300°C, distilled water at 20MPa). In this step, the temperature is first raised to the set temperature (300°C) at a...

Embodiment 3

[0032] The first step is to elute the beet pulp in distilled water at 40°C for 10 minutes to remove small molecules such as sucrose, glucose, and inorganic salts remaining in the beet pulp, filter it with nylon cloth, and dry it at 40°C to control the sugar beet pulp. The mass content of water in the medium is less than 6%;

[0033] In the second step, the dried sugar beet pulp and distilled water are prepared into a feed liquid with a liquid-solid ratio of 50:1 and placed under the conditions of an electrostatic field and an ultrasonic field for pretreatment. The electric field strength is 12kV, the frequency is 60kHz, and the ultrasonic strength is 0.55W / cm 2 , the frequency is 40kHz, the processing time is 10min, and the temperature is 30°C;

[0034]The third step is to extract pectin from the pretreated feed liquid under the condition of subcritical water (150°C, distilled water at 15MPa). First raise the temperature to the set temperature (150°C) at a rate of 4°C / min, t...

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Abstract

The invention discloses an environment-friendly preparation method of beet pectin. According to the method, waste beet pulp of a beet sugar factory is taken as a raw material, and the method comprises the steps of firstly washing the beet pulp with distilled water, filtering, and then drying; preparing the beet pulp and the distilled water into a material solution with the liquid-solid ratio of (100:1)-(10:1), and placing under the conditions of an electrostatic field and an ultrasonic field to perform pretreatment, wherein the intensity of an electric field is 8-32kV and the ultrasonic intensity is 0.35-0.88W / cm<2>; extracting the pectin under subcritical water conditions, wherein the temperature is 100-300 DEG C, the pressure is 2MPa-20MPa, the pressure conversion period is 1-3 times, and the total extraction time is 5min-90min; filtering, concentrating, then precipitating with isopropanol, centrifuging, then further washing with isopropanol, and freeze-drying to obtain the beet pectin. The method disclosed by the invention has the characteristics of environmental friendliness, no pollution, short time of process flow, high product yield, stable nature and high edible safety.

Description

technical field [0001] The invention relates to beet pectin, in particular to a green preparation method of beet pectin, which belongs to the field of green food processing. Background technique [0002] Pectin is a natural polymer compound mainly composed of galacturonic acid. It has good gelling and emulsifying properties and has been widely used in food, medicine, daily chemical and textile industries. According to the degree of esterification and the content of neutral sugar in pectin, it can be used in different ways. Generally, it can be divided into high-ester quick-setting pectin, high-ester slow-setting pectin, low-ester pectin, pharmaceutical pectin and special low-ester pectin. glue. At present, the industrialized pectin is mainly extracted from apple pomace and tangerine peel. The dried beet meal is rich in dietary fiber, among which the content of water-soluble dietary fiber-pectin is relatively high, with an average content of 28%. And the emulsification prop...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0003C08B37/0045C08L5/06
Inventor 扶雄陈海明罗志刚
Owner SOUTH CHINA UNIV OF TECH
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