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Method for preparing pectin by utilizing pepper residues

A technology of prickly ash residue and pectin, applied in the production of bulk chemicals, etc., can solve the problems of resource waste, high content, environmental pollution, etc., and achieve the effect of reducing waste and simple operation

Inactive Publication Date: 2017-08-18
CHONGQING HUACUI BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the total output of Chinese pepper is about 400,000 tons, and the pepper skin and pepper seeds are about 200,000 tons each (2012 data). The deep processing of pepper is mainly concentrated in pepper oil, pepper volatile oil, pepper oleoresin, pepper seed oil, etc. With the deep processing of peppercorns becoming more and more extensive, pepper residue has become a major industrial waste, but its utilization rate is low, and a large number of pepper residues are discarded, causing environmental pollution
With supercritical CO 2 The application of extraction technology in the extraction of spices is popular. After the extraction of pepper oleoresin, the remaining pepper residues are free from any solvent residues and other pollution. Since the protein, carbohydrates, dietary fiber and other macromolecular substances in pepper are very harsh on the extraction conditions, they are in The content of prickly ash residue is still very high, and there is no good way to use these substances, resulting in a large waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present invention proposes a method for preparing pectin by utilizing prickly ash residue, comprising the following steps:

[0024] [1] Pretreatment: Add 8-10 times of water to the prickly ash residue and boil for 10-15 minutes to obtain a mixed solution.

[0025] [2] Preliminary extraction of pectin: adjust the pH value of the mixture to 3-4 with organic edible acid to increase the solubility of pectin, heat, keep warm at 70-90°C, stir for 1-2h, and obtain the filtrate after filtration;

[0026] [3] Centrifugal removal of impurities: the filtrate is centrifuged in a tube centrifuge to collect the clear liquid;

[0027] [4] Activated carbon decolorization: add 2-5% food-grade activated carbon to the clear liquid, stir at 40-50°C for 1 hour, and filter to obtain the decolorized pectin extract;

[0028] [5] Vacuum concentration: the decolorized pectin extract is concentrated to 3-5 times the weight of the raw material at a vacuum degree of 0.75-0.95MPa and a temperat...

Embodiment 2

[0041] As a specific example, take 1 kg of pepper residue after the pigment and hemp flavor have been extracted by supercritical CO2 fluid extraction technology, add 9 kg of water, stir and boil for 10 minutes, and cool to room temperature; then use citric acid to adjust the pH value of the above mixed solution to 3.52, Heat, keep stirring at 85°C for 1 h, filter, and collect the filtrate; repeat the above operation 3 times, and combine the filtrates 3 times. The filtrate was centrifuged by a tube centrifuge at 16000r / min to collect the supernatant. Add 50 g of food-grade activated carbon thereto, stir at 45° C. for 1 h, and filter. Concentrate the filtrate at a vacuum degree of 0.9MPa and a temperature of 50°C until it is concentrated to 3.5kg to stop concentrating; add 10kg of 95% edible alcohol to the concentrated solution and let it stand for 12h; filter and wash the pectin twice with 67% edible alcohol solution; The glue is freeze-dried to obtain the finished product.

...

Embodiment 3

[0044] As a specific example, take 1 kg of the pepper residue after the pigment and hemp flavor have been extracted by supercritical CO2 fluid extraction technology, add 10 kg of water, stir and boil for 10 minutes, and cool to normal temperature; then use citric acid to adjust the pH value of the above mixed solution to 3.89, Heat, keep stirring at 80°C for 1.5h, filter, and collect the filtrate; repeat the above operation 3 times, and combine the filtrates 3 times. Centrifuge the filtrate through a tube centrifuge at 16000r / min to collect the supernatant; add 45g of food-grade activated carbon to it, stir at 50°C for 1h, and filter. Concentrate the filtrate at a vacuum degree of 0.75MPa and a temperature of 65°C until it is concentrated to 4.6kg and stop concentrating; add 13kg95% edible alcohol to the concentrated solution and let it stand for 12h; filter and wash the pectin twice with 62% edible alcohol solution; The glue is freeze-dried to obtain the finished product.

...

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PUM

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Abstract

The invention provides a method for preparing pectin by utilizing pepper residues. The method comprises the following steps: pretreating, extracting the pectin, centrifugally removing impurities, using active carbon for decoloring, carrying out vacuum concentration, carrying out alcohol precipitation and pectin separation, and drying to obtain a finished pectin product. The method provided by the invention has the advantages that the process of pectin preparation is simple in operation, and all auxiliary materials used in the whole process are food-grade processing aids and are left in the finished pectin product; the finished pectin product is applicable to the field of food processing and simultaneously a new path is provided for utilizing the industrial waste, namely pepper residues.

Description

technical field [0001] The invention relates to the technical field of pectin production, in particular to a method for preparing pectin by utilizing prickly ash residue, which is waste material in the food industry. Background technique [0002] Zanthoxylum bungeanum has high economic value and ecological protection function. With the implementation of the project of returning farmland to forests and the pull of market demand, the planting area of ​​Zanthoxylum bungeanum in my country has expanded rapidly in recent years, increasing at a rate of 2 times per year. At present, the total output of Chinese pepper is about 400,000 tons, and the pepper skin and pepper seeds are about 200,000 tons each (2012 data). The deep processing of pepper is mainly concentrated in pepper oil, pepper volatile oil, pepper oleoresin, pepper seed oil, etc. With the deep processing of pepper more and more widely, pepper residue has become a large industrial waste, but its utilization rate is low,...

Claims

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Application Information

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IPC IPC(8): C08B37/06
CPCC08B37/0003C08B37/0045Y02P20/54
Inventor 江霞
Owner CHONGQING HUACUI BIO TECH
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