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
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[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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