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Low fat dragon fruit pectin preparation method

A technology for pitaya pectin and pitaya, which is applied in the field of preparation of low-fat pitaya pectin, can solve problems such as the performance degradation of pectin, harmful substances, and reduce the volume of pectin polymer, and achieves short production cycle and finished product. The effect of good quality and high extraction efficiency

Inactive Publication Date: 2016-03-09
仇颖超
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem that the present invention mainly solves: for the current use of acid, alkali, enzyme and amidation can deesterify HM-pectin and convert it into low-fat pectin, but β-elimination will occur when acid and alkali are used to produce hydrolysis, Reducing the volume of pectin polymer leads to the decline of pectin performance, and amidation will introduce some harmful substances. A method for extracting low-fat pectin from dragon fruit is provided. Enzyme, pulverized to get dragon fruit peel powder, then add phosphate solution and use microwave extraction to get pectin extract, add esterase to the pectin extract to get enzymolysis solution, enzymolysis solution is suction filtered to get filter residue, put the filter residue into oven Low-fat dragon fruit pectin is obtained by medium-drying. The present invention uses enzymatic deesterification. Because the enzyme has specificity and high efficiency, the production cycle is short, the extraction efficiency is high, and the quality of the finished product is good. A large amount of acid, The use of alkali will pollute the environment, and it will not bring in some harmful substances to the human body.

Method used

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Examples

Experimental program
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Effect test

example 3

[0026] First take 5 dragon fruits, wash the floating dust on the surface of the peel with deionized water, remove the pulp, soak the peel in hot water at 70°C for 2 hours, inactivate the enzyme and passivate the pectin esterase, remove it after soaking and let it dry naturally Drain and dry in an oven at 70°C to constant weight; chop the dried peel with a knife to a particle size of 5 mm, spread the broken peel on a pallet, and grind it with a rolling pin After being crushed, move into a mortar and grind into powder to obtain dragon fruit peel powder; take 100g of the above-mentioned prepared dragon fruit peel powder and put it into a 500mL beaker, add an appropriate amount of mass concentration and be a 30% compound phosphate solution until Until the peel is submerged, let it stand for 24 hours to break the wall, then transfer it to a water bath, heat up to 95°C, keep it warm for 40 minutes, and set it aside; / L hydrochloric acid solution to adjust the pH to 4, heat the oil b...

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Abstract

The present invention discloses a low fat dragon fruit pectin preparation method, and belongs to the field of pectin materials. The method is as follows: dragon fruit peel meal can be obtained by softening by water absorption, enzyme inactivation and crushing, a phosphate solution is added for microwave extraction to obtain a pectin extracting solution, esterase is added into the pectin extracting solution to obtain an enzymatic hydrolysate, the enzymatic hydrolysate is filtered by suction to obtain a filtration residue, the filtration residue is placed in an oven for drying to obtain low fat dragon fruit pectin; according to the method, an enzymic method is used for defatting, due to the enzyme specificity and high efficiency, production cycle is short, extraction efficiency is high, product quality is good, the manufacturing process is free of environmental contamination caused by use of a lot of acid and alkali, and substances harmful to human body may not be brought.

Description

technical field [0001] The invention discloses a preparation method of low-fat pitaya pectin, which belongs to the field of pectin materials. Background technique [0002] Pectin is a high molecular polymer present in the cell walls of roots, stems, leaves, and fruits of plants, with a relative molecular mass between 5×10 5 ~30×10 5 between. Usually, pectin with a degree of esterification higher than 50% (equivalent to methoxyl content of 7% to 16.3%) is called HM-pectin (high-ester pectin), and a pectin with a degree of esterification lower than 50% (equivalent to methoxyl content 7% to 16.3%) is called HM-pectin. Pectin with an oxygen content of less than 7%) is called low-fat pectin (low-ester pectin). HM-pectin (high ester pectin) can only gel when the soluble solids are higher than 55% and the pH range is between 2.0 and 3.5, so it is mainly used in the production of high-sugar foods. And low-fat pectin (low-ester pectin) in Ca 2+ Or other divalent cations in the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0045C08B37/0003
Inventor 仇颖超林大伟王志慧
Owner 仇颖超
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