Pretreatment method of wet apple residues for pectin extraction and pectin extraction method

A pectin extraction and apple technology, which is applied in the pretreatment of apple wet residue for pectin extraction, in the field of pectin extraction, can solve the problems of pectin yield and quality to be improved, and achieve the effect of improving utilization efficiency

Pending Publication Date: 2021-11-23
YANTAI ANDRE PECTIN
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The original texture of pomace has a great influence on the reaction diffusion coefficient or resistance, resulting in the pectin yield and quality still need to be improved

Method used

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  • Pretreatment method of wet apple residues for pectin extraction and pectin extraction method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] See flow chart figure 1 .

[0060] 1. After extracting the wet apple pomace with a moisture content of 72%, avoid the accumulation of the pomace and transfer it to the conveying auger in time. During the transportation of the pomace, add 1000ppm of sodium benzoate aqueous solution (0.5% w / w) and 100ppm β-glucanase (1% w / w, enzyme activity unit ≥ 1000u / ml); the pomace is transported to a horizontal coulter mixer with a cooling water jacket, and mixed evenly Finally, ensure that the material outlet temperature is 10°C; the pomace is transported to the silo with rock wool insulation, and kept in the silo for 60mins; The rotation speed is 100rpm. By adjusting the height of the extruder baffle, the moisture content of the pomace is controlled at 61%. The slag is dried, cooled, and sieved by a drum for later use.

[0061] 2. Extraction of pectin: take the dried apple pomace, add it to hot water at 80°C, the ratio of solid to liquid is 1:40, adjust the pH to 2.0 with concen...

Embodiment 2

[0067] 1. After extracting the wet apple pomace with a moisture content of 78%, avoid the accumulation of the pomace and transfer it to the conveying auger in time. During the transportation of the pomace, add 1000ppm of sodium benzoate aqueous solution (0.5% w / w) and 100ppm β-glucanase (1%w / w, enzyme activity unit ≥ 1000u / ml); the pomace is transported to a horizontal coulter mixer with a cooling water jacket, and mixed evenly Finally, ensure that the material outlet temperature is 10°C; the fruit pomace is transported to the silo with rock wool insulation, and kept in the silo for 60mins; the pomace that has undergone antibacterial and enzymatic hydrolysis is transported to the twin-screw extruder to keep The rotation speed is 100rpm. By adjusting the height of the extruder baffle, the moisture content of the pomace is controlled at 65%. The slag is dried, cooled, and sieved by a drum for later use.

[0068] 2. Extraction of pectin: take the dried apple pomace, add it to 80...

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Abstract

The invention provides a pretreatment method of wet apple residues for pectin extraction and a pectin extraction method, and belongs to the technical field of natural food production. The pretreatment method comprises the steps that the wet apple residues, a bacteriostatic agent and beta-glucanase are mixed at the temperature of 10-15 DEG C, the wet apple residues are preliminarily cooled, the bacteriostatic agent is added, the influence of endogenous enzymes and microorganisms of the pomace on the pectin quality is reduced, and the pretreatment buffer time of the apple residues can be prolonged to more than 10 hours; and by using beta glucanase and performing double-helix extrusion, a cell structure of the apple residues is loosened, and the later pectin extraction and quality improvement are facilitated. Through pretreatment of the wet apple residues, SAG*yiled of the pomace can be improved by 20% or above, and the utilization efficiency of the apple residues is greatly improved.

Description

technical field [0001] The invention relates to the technical field of natural food production, in particular to a pretreatment method of apple wet residue for extracting pectin and a pectin extraction method. Background technique [0002] At present, apples are mainly used for fresh food, apple juice concentrate and wine making, and the annual output of apple pomace is huge in the country. Pomace is the leftovers after fresh fruit processing. It is mainly composed of peel, core and some residual pulp. It contains some soluble sugar, vitamins, minerals, a large amount of cellulose and pectin, etc. It has rich nutrients and high Utilization value, the application field is very extensive. The comprehensive utilization of pomace can greatly increase the added value of fruit, and can reduce environmental pollution while achieving better economic benefits. With the enhancement of people's awareness of environmental protection and the deepening of the utilization of agricultural...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L19/00A23L29/00
CPCA23L29/231A23L29/06A23L19/07A23L29/035A23V2002/00A23V2250/5072
Inventor 王文许磊张春蓬杨庆亮于涛于毅
Owner YANTAI ANDRE PECTIN
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