Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for co-recovering pectin in alkaline water/acid water and orange peel in canned citrus processing

A recycling method and citrus technology, which is applied in the field of comprehensive utilization of canned fruit and vegetable processing waste, can solve the problems of processing discharge water pollution, etc., and achieve the effects of improving filtration, good solubility, and saving treatment costs

Active Publication Date: 2020-08-07
ZHEJIANG UNIV
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] What the present invention aims to solve is to provide a method for co-recovering pectin in canned citrus processing alkaline water / acid water and orange peel. Save the preparation cost of citrus peel pectin, reduce the difficulty of filtering alkaline water / acid pectin, and improve the solubility of recycled pectin

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0057] Add the fresh orange peel produced in the process of citrus canning to the citrus decapsulated icingine water, the ratio of solid to liquid is 1:10 (g / ml), cut at 200r / min for 2min, stir at 30°C for 10min, and filter at 350 mesh, Collect the filtrate, add 95% ethanol (realize alcohol precipitation) of 2 times of filtrate volume in the filtrate, adjust the pH to 5.5, let stand for 30min, produce precipitation, then use 350 mesh filter separation precipitation, precipitation use 70% ethanol to wash once ( The mass ratio of the amount of cleaning solution to the precipitate is 2:1), drying (drying at 40°C for 24 hours), and crushing (passing through a 60-mesh sieve after crushing) to obtain pectin.

[0058] The total recovered pectin yield was 6.8% (based on the wet weight of orange peel).

[0059] The filtration rate of the pectin extract was 780ml / min per square meter of filter cloth, and after stirring for 15 minutes, the soluble rate of the pectin was 91%.

Embodiment 1-2

[0061] Add the fresh orange peel produced in the process of citrus canning to the citrus decapsulated lye water, first adjust the ratio of solid to liquid of tangerine peel and lye water to 1:1, cut at 200r / min for 2min, then add the citrus decapsulated lye water Until the ratio of material to liquid is 1:10, then stir at 30°C for 10min, filter through 350 mesh, collect the filtrate, add 95% ethanol of 2 times the volume of the filtrate to the filtrate, adjust the pH to 5.5, let stand for 30min, produce precipitation, and then Use 350 mesh to filter and separate the precipitate, wash the precipitate once with 70% ethanol, dry and pulverize to obtain pectin.

[0062] The total yield of pectin recovered was 7.2% (based on the wet weight of orange peel).

[0063] The filtration rate of the pectin extract was 860ml / min per square meter of filter cloth, and after stirring for 15 minutes, the soluble rate of the pectin was 93%.

Embodiment 1-3

[0065] Add the fresh orange peel produced in the process of citrus canning into the citrus decapsulated icingine water, the ratio of solid to liquid is 1:15, cut at 200r / min for 3min, then stir at 20°C for 20min, filter at 300 mesh, collect the filtrate, and put it in the filtrate Add 1 times the volume of the filtrate with 95% ethanol, adjust the pH to 6.5, let it stand for 60 minutes to produce a precipitate, then use a 350-mesh filter to separate the precipitate, wash the precipitate with 60% ethanol once, dry and pulverize to obtain pectin.

[0066] The co-recovered pectin yield was 6.3% (based on wet weight of orange peel).

[0067] The filtration rate of the pectin extract was 840ml / min per square meter of filter cloth, and after stirring for 15 minutes, the soluble rate of the pectin was 90%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for co-recovering pectin in alkaline water / acid water and orange peel in canned citrus processing. The method comprises the following steps: putting fresh orange peelinto citrus decapsulation alkaline water / citrus decapsulation acid water, and performing extracting; filtering the obtained product, adding 95% ethanol of which the volume is 1-3 times that of the filtrate into the obtained filtrate, regulating the pH value to 3.5-7, and performing standing for 10 minutes to 4 hours; filtering the product after standing, cleaning the obtained precipitate with 50-70% ethanol, and then performing drying and crushing to obtain pectin. According to the method disclosed by the invention, waste resources in canned citrus processing are fully utilized, meanwhile, theproblem of pollution of processing discharge water is solved, the preparation cost of citrus peel pectin is saved, the filtering difficulty of alkaline water / acid fruit gum is reduced, and the dissolving capacity of recovered pectin is improved.

Description

technical field [0001] The invention belongs to the field of comprehensive utilization of canned fruit and vegetable processing waste, and in particular relates to a process for combined recovery of canned citrus processed alkaline water / citrus canned acid water and pectin in orange peel. Background technique [0002] Citrus is the largest category of fruit in the world. In 2016, the world's citrus planting area was 94.535 million hectares, with an output of 146.429 million tons. Canned citrus is a common citrus. Processing it into canned citrus is a good way to expand the sales time and space of citrus products. It overcomes the property that the fruit is not easy to store and transport, and also enriches the taste of citrus products. Value, increase the added value of citrus agricultural products processing. [0003] However, the processing of canned citrus has the disadvantages of low resource utilization and high pollution. Its processing procedures include scalding ora...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0048C08B37/0003
Inventor 陈健乐叶兴乾程焕陈士国刘东红
Owner ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com