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A method for the continuous preparation of pectin and fiber from fruit

A fruit and pectin technology, applied in the direction of food science, etc., can solve the problems of complicated process, high price and cost, and poor effect of water absorption and expansion, and achieve the effect of improving product quality, improving efficiency, and reducing wall hanging

Active Publication Date: 2020-07-14
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Other citrus fibers in the market, such as 100FG, 125FG, 100M40 of CITRIFI Company, and 7000 and 7000F of CEAMSA Company, have good application effects in beverages, dairy products, meat products and bakery products, but the effect of water absorption and expansion is poor compared with AQ. When used in liquid products, additional additions cannot form a good suspension system and maintain system stability
However, AQ products are complex in process, high in price and cost, and there is still room for improvement in application properties

Method used

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  • A method for the continuous preparation of pectin and fiber from fruit
  • A method for the continuous preparation of pectin and fiber from fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The present embodiment provides a method for continuously preparing pectin and fiber from fruit, comprising the following steps:

[0055] Step 1, extract the fruit juice and separate to obtain the solid component, heat the solid component with high-temperature hot water and filter to obtain the filtrate 1 and the residue 1;

[0056] Step 2, adding residue 1 to water, heat preservation treatment under acidic conditions at high temperature and filtering to obtain filtrate 2 and residue 2;

[0057] Step 3, combining filtrate one and filtrate two to remove impurities and extract pectin;

[0058] Step 4, Residue 2 is subjected to high-temperature alkali treatment before bleaching or high-temperature alkali treatment after bleaching, and then the solids are collected to obtain Residue 3, wherein the high-temperature alkali treatment is to add Residue 2 to water and keep warm at high temperature under alkaline conditions deal with;

[0059] Step 5: Mix the residue 3, water a...

Embodiment 2

[0071] In this embodiment, the preparation of pectin and fiber from citrus fruits is taken as an example. For the different preparation processes provided in Example 1, the following experiments were carried out respectively:

[0072] 1. High temperature hot water insulation treatment process

[0073] Take the dry powder in step (1) of Example 1, add water according to the solid-to-liquid ratio of 1:15, keep warm at 90°C for 30 minutes, filter, collect the filtrate and residue for later use.

[0074] The prepared fiber (other steps are the same except for heat preservation and cooking) was applied to peanut milk, and the specific results are shown in the table below.

[0075] Fiber Treatment pH Viscosity cp particle sizenm suspended sediment height dumping phenomenon Warm cooking 7.26 7.68 237.9 no clear boundaries thinner wall Uncooked 7.29 6.00 241.5 0.7cm Thick wall

[0076] Note: The viscosity measurement method is 61# rotor...

Embodiment 3

[0104] Squeeze fresh citrus fruit juice, dry the dregs of peel and pulp at 65°C, pulverize, pass through an 80-mesh sieve, and collect the dry powder for later use. Weigh 40g of dry powder, add water at 100°C according to the solid-to-liquid ratio of 1:20, keep warm at 100°C for 5min, filter, and collect the residue for later use. Convert the residue 1 to the weight of dry matter, add water according to the solid-to-liquid ratio of 1:20, adjust the pH to 2, keep it at 80°C for 90 minutes, filter, and collect the residue 2. Convert the residue to the weight of dry matter, weigh water according to the solid-to-liquid ratio of 1:20, adjust the pH to 12, keep warm at 80°C for 90min, cool down to 40°C, and add 6% H 2 o 2 , keep warm at 40°C for 20min, filter, and collect the residue III. Convert the residue to dry matter weight, weigh hot water according to the solid-to-liquid ratio of 1:60, add CMC with 10% dry matter weight of the residue, stir for 15 minutes, adjust the pH of ...

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Abstract

A method for continuously preparing pectin and fiber from fruits. The method comprises: first juicing fruits and separating solid components from the fruit juice, and preserving the solid components in high-temperature water and filtering the solution to obtain a first filtrate and a first residue; then adding the first residue to water for heat preservation at high temperature under acidic conditions, and filtering the solution to obtain a second filtrate and a second residue; next, merging the first filtrate and the second filtrate and removing impurities therein, and extracting pectin; subjecting the second residue to a high-temperature alkali treatment followed by bleaching or first subjecting the second residue to bleaching followed by a high-temperature alkali treatment, and then collecting solid matter to obtain a third residue, wherein the high-temperature alkali treatment includes adding the second residue to water for heat preservation under high temperature under basic conditions; and finally, after mixing the third residue, water, and a dispersant, adjusting the pH to 6-8, and homogenizing and drying the solution, to obtain a finished fiber. The finished fiber obtained by the method has excellent dispersibility, water swelling property, and long-term use stability.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for continuously preparing pectin and fiber from fruits. Background technique [0002] Today's international food structure is being adjusted in the direction of fiber food. Consumer demand in Japan and the United States is also growing at a rate of 10% per year. In the European and American markets, adding dietary fiber to food has been popular for many years, while the sales of food adding dietary fiber in Japan, Taiwan, and South Korea are increasing. Dietary fiber has also been added to some beverages in China. According to survey data, the global dietary fiber market will reach US$4.31 billion in 2020, with a compound annual growth rate of 13.2%. To be sure, in the near future, dietary fiber drinks or food will be further developed in China. [0003] At present, the application of dietary fiber in food mostly appears as a functional ingredient, and there are few studies on i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/06A23L29/231A23L33/22
CPCA23L29/231A23L33/22C08B37/0003C08B37/0045
Inventor 吕广王姣姣史杰
Owner HEBEI BROS ILONG FOOD TECH LLC
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