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Method for extracting colorless pectin by using Jingxi Crataegus pinnatifida Bge

A technology of hawthorn extraction and large fruit hawthorn, which is applied in the directions of food extraction, application, food ingredients as thickeners, etc., can solve the problems of reducing the extraction efficiency of pectin, the pomace cannot be reused, and the effect is not ideal, so as to reduce decolorization. steps, avoiding the entry of impurities, and easy operation.

Inactive Publication Date: 2019-01-01
GUANGXI FORESTRY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jingxi Daguo Hawthorn has a cyan skin, nearly colorless pulp, large pulp, and high pectin content. It is an excellent raw material for the preparation of pectin. The following disadvantages: 1. The process is complicated, and the traditional acid extraction has high requirements for equipment; 2. Jingxi Daguo Hawthorn needs to be extracted from the original fruit, but the existing process pollutes the original fruit seriously, and the pomace after extraction cannot be reused , the economic benefit is very poor; 3. Jingxi Daguo Hawthorn contains more minerals, and these minerals that are in a free state during extraction, such as magnesium ions and calcium ions, will greatly reduce the extraction efficiency of pectin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The method for extracting colorless pectin by using Jingxi Daguo Hawthorn comprises the following steps:

[0028] (1) Raw material pretreatment and preparation: crush the hawthorn with a fruit and vegetable crusher into 0.5cm-sized pieces, soak in absolute ethanol that is 1 times the volume of the pieces of hawthorn, stir for 10 minutes, and heat to 75°C Hold for 5 minutes to inactivate the pectinase, use a chamber filter press (filter chamber working pressure 0.4MPa, the same below) to filter and separate the large fruit hawthorn fragments and ethanol solution, and the ethanol solution obtained by filtration and separation can be reused after fractionation;

[0029] (2) Leaching: Add 5 times the volume of acetic acid in the hawthorn fragments, mix and stir to obtain a mixed solution, add 0.2% of the total weight of the mixed solution of sodium triphosphate, 0.1% of the total weight of sodium polyphosphate and the total weight of the mixed solution 0.3% calcium citrate,...

Embodiment 2

[0034] The method for extracting colorless pectin by using Jingxi Daguo Hawthorn comprises the following steps:

[0035] (1) Raw material pretreatment and preparation: crush the hawthorn with a fruit and vegetable crusher into 0.8cm-sized pieces, add 1.5 times the volume of the pieces of hawthorn to soak in absolute ethanol, stir for 15 minutes, and then heat to 78°C Hold for 10 minutes to inactivate the pectinase, use a chamber filter press (filter chamber working pressure 0.6MPa, the same below) to filter and separate the large fruit hawthorn fragments and the ethanol solution, and the ethanol solution obtained by filtration and separation can be reused after fractionation;

[0036] (2) Leaching: Add 8 times the volume of acetic acid in the hawthorn fragments, mix and stir to obtain a mixed solution, add 0.3% of the total weight of the mixed solution of sodium triphosphate, 0.2% of the total weight of sodium polyphosphate and the total weight 0.5% complexing agent (calcium c...

Embodiment 3

[0041] The method for extracting colorless pectin by using Jingxi Daguo Hawthorn comprises the following steps:

[0042] (1) Raw material pretreatment and preparation: crush the hawthorn with a fruit and vegetable crusher into pieces of 0.8 cm in size, add 1.2 times the volume of the pieces of hawthorn to soak in absolute ethanol, stir for 12 minutes, and then heat to 77°C Hold for 8 minutes to inactivate the pectinase, use a chamber filter press (filter chamber working pressure 0.5MPa, the same below) to filter and separate the large fruit hawthorn fragments and ethanol solution, and the ethanol solution obtained by filtration and separation can be reused after fractionation;

[0043] (2) Extraction: Add 6 times the volume of acetic acid in the hawthorn fragments, mix and stir to obtain a mixed solution, add 0.2% of the total weight of the mixed solution of sodium triphosphate, 0.1% of the total weight of sodium polyphosphate and the total weight of the mixed solution 0.5% di...

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Abstract

The invention discloses a method for extracting colorless pectin by using Jingxi Crataegus pinnatifida Bge, wherein the method comprises: raw material pretreatment preparation, leaching, concentration, alcohol precipitation, pectin preparation and other steps. According to the present invention, the leaching liquid is maintained in the acidic environment so as to effectively reduce the interference of the impurities in the leaching liquid on the pectin extraction; by adding the complex, the blocking on the pectin by the calcium ions and the magnesium ions in the leaching liquid is reduced; byselecting the Jingxi Crataegus pinnatifida Bge to extract the colorless pectin, the characteristic of the extremely low pigment content of the Jingxi Crataegus pinnatifida Bge can eliminate the decolorization step of the preparation process; and the galacturonic acid content in the pectin powder can reach more than 87%, the gelation degree can reach more than 171%, and the utilization rate of theraw material pectin can reach more than 92%.

Description

technical field [0001] The invention relates to the technical field of pectin extraction, in particular to a method for extracting pectin from hawthorn. Background technique [0002] Pectin is an acidic polysaccharide in plants. It is usually white to light yellow powder with a slightly sour taste. It is water-soluble and can be separated in industry. Its molecular weight is about 50,000-300,000, and it mainly exists in the cell wall of plants. And the inner layer of the cell, which is the support material of the inner cell. It can be used as gelling agent, thickener, stabilizer, suspending agent, emulsifier, flavoring and synergist in food, and can be used in cosmetics to protect the skin, prevent ultraviolet radiation, treat wounds, and beautify the skin. effect. Pectin can be divided into high-methoxyl pectin and low-methoxyl pectin according to its molecular structure. The high-methoxyl pectin in hawthorn fruit is mainly high-methoxyl pectin. The ingredients determine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/00A23L5/20A23L5/30
CPCA23L5/27A23L5/273A23L5/34A23L29/015A23L29/231A23V2002/00A23V2200/242A23V2250/022A23V2250/5072A23V2300/14
Inventor 李军集蓝金宣王坤廖健明李开祥黄晓露
Owner GUANGXI FORESTRY RES INST
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