Preparation method of water-soluble pectin of shaddock albedo
A pomelo white sac and water-soluble technology, which is applied in the field of food processing, can solve the problems of reducing economic benefits and complicated technological processes, and achieves the effects of high extraction efficiency, simple production process, and improved resource utilization
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Embodiment 1
[0015] The outermost skin of the grapefruit is peeled off to expose the white sac part, and then the white sac layer is peeled off from the pomelo to realize separation from the pulp, and the obtained white sac is dried. Take the dried pomelo white sac, cut it into pieces, soak it in 95% ethanol for 12 h, filter it and put it in an oven to dry at a temperature of 55°C, dry it for more than 10 h, and then use hot water extraction to prepare pomelo white Capsule water-soluble pectin, grapefruit white capsule / water weight / volume (kg / L) ratio is 1:20, extraction temperature is 90 o C, leaching once, the leaching time is 2 h, stirring continuously during the leaching process. The extracted pectin extract was filtered, filtered with gauze, and the supernatant was separated and concentrated to 1 / 8 of the original volume, and then precipitated with ethanol. The concentration of ethanol in the system was controlled at 80%, and alcohol precipitation was carried out for 12 h. Finally, t...
Embodiment 2
[0017] The outermost skin of the pomelo is peeled off to expose the white sac part, and then the white sac layer is peeled off from the pomelo to realize separation from the pulp, and the obtained white sac is dried or dried naturally. Take the dried pomelo white sac, cut it into pieces, soak it in 95% ethanol for 12 h, filter it and put it in an oven to dry at a temperature of 55°C, dry it for more than 10 h, and then use hot water extraction to prepare pomelo white Capsule water-soluble pectin, grapefruit white capsule / water weight / volume (kg / L) ratio is 1:30, extraction temperature is 90 o C, leaching once, the leaching time is 4h, stirring constantly during the leaching process. The extracted pectin extract was filtered, filtered with gauze, and the supernatant was separated and concentrated to 1 / 8 of the original volume, and then precipitated with ethanol. The concentration of ethanol in the system was controlled at 80%, and alcohol precipitation was carried out for 12 h....
Embodiment 3
[0019] The outermost skin of the pomelo is peeled off to expose the white sac part, and then the white sac layer is peeled off from the pomelo to realize separation from the pulp, and the obtained white sac is dried or dried naturally. Take the dried pomelo white sac, cut it into pieces, soak it in 95% ethanol for 12 h, filter it and put it in an oven to dry at a temperature of 55°C, dry it for more than 10 h, and then use hot water extraction to prepare pomelo white Capsule water-soluble pectin, grapefruit white capsule / water weight / volume (kg / L) ratio is 1:30, extraction temperature is 70 o C, leaching once, the leaching time is 3 h, stirring continuously during the leaching process. The extracted pectin extract was filtered, filtered with gauze, and the supernatant was separated and concentrated to 1 / 8 of the original volume, and then precipitated with ethanol. The concentration of ethanol in the system was controlled at 80%, and alcohol precipitation was carried out for 12...
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