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Process of preparing pectin from japanese premna leaf

A technology of bean curd leaves and pectin, which is applied in the field of pectin preparation from bean curd leaves, can solve the problems affecting the quality of pectin products, difficulty in desalination, pectin degradation, etc., and achieves small loss, high impurity removal rate, and easy operation. convenient effect

Inactive Publication Date: 2003-11-12
WUHAN CHEM COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the alcohol precipitation process is adopted, in order to reduce the amount of ethanol, the pectin extract must be concentrated in vacuum to a certain concentration. The disadvantages are: first, the energy consumption of the vacuum concentration process is high; product quality
If the salt precipitation process is used to separate pectin, although the concentration step can be omitted, desalination is difficult

Method used

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  • Process of preparing pectin from japanese premna leaf
  • Process of preparing pectin from japanese premna leaf

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Raw material processing: wash 20Kg dried bean curd leaves produced in Yichang, Hubei, put them in boiling water and boil for 3 minutes, filter the water, rinse with water until colorless.

[0017] 2. Acid extraction: Add HCl aqueous solution according to the solid-liquid ratio of 1:20-35 (preferably 1:25-30), and extract under the conditions of pH 1.5-2.0, temperature 80-95°C, and time 40-60 minutes .

[0018] 3. Filtration: Filter the extract to obtain a brown or dark brown liquid.

[0019] 4. Decolorization, deodorization and desugar:

[0020] Since the filtered extract contains, besides pectin, a large amount of impurities such as protein, organic acid, sugar, cellulose, pigment, etc., the color is deep and the taste is strong, therefore, the liquid must be decolorized, deodorized and desugared. The specific method is as follows:

[0021] 1) Coagulation: first put the prepared coagulant into the filtered extract, and the coagulant is an inorganic salt solution ...

Embodiment 2

[0026] The ultrafiltration concentrate in Example 1 was diluted, concentrated again, and then spray-dried to obtain a powdered pectin product with a yield of 10-11% and a degree of gelation of 200°.

example

[0028] If the decolorization, deodorization and desugaring process of the present invention is combined with the traditional alcohol precipitation process (without vacuum concentration), high-quality pectin products can be produced, and the defects in the traditional alcohol precipitation process can be overcome. Examples are as follows:

[0029] After diluting the ultrafiltration concentrate prepared by the decolorization, deodorization and desugaring process in Example 1, the powdered pectin product was obtained through alcohol precipitation, washing and spray drying, with a yield of 9-10% and a degree of gelatinization of 250 ~280°. Among them, during alcohol precipitation, ethanol or isopropanol can be used for precipitation, and its concentration is 60-70%; when washing, the liquid after precipitation and separation is washed with alcohol solution for 2-3 times, and filtered to a certain concentration; then, use a negative Dry in a spray dryer.

[0030] The present inve...

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PUM

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Abstract

The preparation process of pectin by using premna microphylla leaf as raw material includes the following steps: treating raw material, acid extraction, filtration, decolouring and removing smell, spraying-drying to obtain pectin or after decolouring and removing smell, alcohol precipilation, washing and spraying-drying so as to obtain the pectin, in which the extract obtained after filtration is undergone the processes of coacervation, ion exchange and ultrafiltration and concentration to make decolorization, smell removed and desugarization, i.e. placing the polycoagulant whose concentration is 1% into the filtered extract, adding alkali to control pH value, precipitating to remove impurity and decolouring at twice, making the extract pass through the ion exchange resin column to make treatment.

Description

technical field [0001] The invention relates to the field of food additive processing, in particular to a process for preparing pectin from bean curd leaves. Background technique [0002] Chinese Patent No. 86105966 (Notice No. CN1011188B) document discloses a method of making pectin through acid extraction, decolorization and deodorization, separation, impurity removal, drying and pulverization processes with the leaves of tofu. Since the method adopts the refining process commonly used in the food industry to prepare pectin by alcohol precipitation or salt precipitation, there are the following problems. If the alcohol precipitation process is adopted, in order to reduce the amount of ethanol, the pectin extract must be concentrated in vacuum to a certain concentration. The disadvantages are: first, the energy consumption of the vacuum concentration process is high; product quality. If the salt precipitation process is used to separate pectin, although the concentration ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
Inventor 王存文吴元欣王为国张俊峰徐汶
Owner WUHAN CHEM COLLEGE
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