High-efficiency pectin extraction process

Abstract

The invention belongs to the technical field of pectin extraction, and particularly relates to a high-efficiency pectin extraction process, which comprises the steps of (1) preprocessing pericarp; (2)adding dry ice into the pericarp, stirring and mixing, putting an obtained mixture into a liquid nitrogen system, then standing the mixture of the dry ice and the pericarp at 20 to 40 DEG C, preserving the pericarp after the dry ice is sublimated; (3) adding an acid solution into the pericarp, regulating the pH to be 1.5 to 2.0, raising the temperature to 90 to 100 DEG C, performing heat preservation for 1 to 2h, filtering while the solution is hot to obtain pectin extract liquor; after cooling to 50 DEG C, adding amylase, stirring and mixing for 20 to 30min, then raising the temperature to 80 DEG C for enzyme deactivation; adding a decolorising agent, performing heat preservation for 20 to 30min, filtering to obtain discolored filter liquor; (4) concentrating the discolored filter liquor; (5) performing spray drying to obtain pectin powder. According to the high-efficiency pectin extraction process, the conventional breaking and squeezing extraction method is abandoned, the extraction of the pectin is facilitated; the method not only improves the extraction efficiency of the pectin, but also reduces the content of impurity in the pectin extract liquor.

Description

technical field [0001] The invention belongs to the technical field of pectin extraction, and in particular relates to an efficient pectin extraction process. Background technique [0002] Natural pectin substances widely exist in the fruits, roots, stems, and leaves of plants in the form of protopectin, pectin, and pectic acid. They are a component of cell walls. They exist with cellulose and form adjacent Adhesives in the middle layer of cells, so that plant tissue cells are only glued together. Protopectin is a water-insoluble substance, but it can be hydrolyzed into water-soluble pectin under the action of acid, alkali, salt and other chemical reagents and enzymes. Pectin is essentially a linear polysaccharide polymer containing Hundreds to thousands of anhydrogalacturonic acid residues, the corresponding average relative molecular mass is 50,000 to 150,000. [0003] Ordinary fruits, such as citrus, lemon, grapefruit and other peels contain about 30% pectin, which is t...

AI Technical Summary

Problems solved by technology

Since the hydrolysis of pectinases is easy to occur in the raw materials, the yield or gel degree of pectin will decrease. Therefore, it is necessary to process the fresh peels in time. Generally, high temperature is used to inactivate the activity of pectinases, and then the raw materials treated with enzymes are squeezed out. The juice is removed from the juice, and then extracted with an acidic solution. During the extraction process, it takes a long time to extract the pectin, which has a great impact on the production efficiency, and because the calcium and magnesium ion content in the peel is relatively high High, these ions will have a blocking effect on pectin, affecting the conversion of pectin into water-soluble substances, and also because of the high content of impurities in the peel, which affects the degree of gelation. Therefore, the extraction efficiency of the acid extraction process is poor and the extraction The yield is low and the quality of the extraction is also poor