CN1003208B - Method for obtaining pectine from peels of oranges and tangerines and producing wine, essential oil, jam, pigment and peel glucoside simultaneously - Google Patents
Method for obtaining pectine from peels of oranges and tangerines and producing wine, essential oil, jam, pigment and peel glucoside simultaneously Download PDFInfo
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- CN1003208B CN1003208B CN85102662A CN85102662A CN1003208B CN 1003208 B CN1003208 B CN 1003208B CN 85102662 A CN85102662 A CN 85102662A CN 85102662 A CN85102662 A CN 85102662A CN 1003208 B CN1003208 B CN 1003208B
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- peel
- pectin
- citrus
- orange
- orange peel
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- Polysaccharides And Polysaccharide Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a comprehensive utilization method of orange peel to mainly produce pectin and simultaneously produce peel glucoside, orange wine, concentrated solution of orange pigment, orange jam and essential oil. The technological process is simple and easy to operate, and the products produced by the comprehensive utilization method can be used in food and medical industries.
Description
The invention belongs to the comprehensive utilization of natural products.
Before the present invention, orange peel has been used to extract aromatic oil, orange peel glucoside, pectin and orange pigment concentrate and be used as food additives or make domestic animal feed etc.But these products or make respectively, or coproduction two simultaneously or three kind of product, as aromatic oil and pectin, aromatic oil and orange peel glucoside, pigment concentrate and feed etc.When list system pectin, in the processes such as its decolouring, debitterize pigment, orange peel glucoside and fragrant wet goods have all been thrown away, wine liquid behind the precipitated pectin, only being used for recovered alcohol reuses, and the skin slag is only useed feed as, so the utilization of orange peel is inadequate, the economic worth of citrus peel comprehensive utilization has also reduced, and exists the wasting phenomenon to resource simultaneously.Only manage USP4,497,838(1985) utilize tangerine peel to produce multiple product, also exist the problems referred to above, its method is to use the methanol aqueous solution of 95-99% to take the extracting of counter-current extraction mode to go out tangerine oil, hesperidin and syrup contained in the tangerine peel, remaining skin slag drying and is ground into orange meal and uses.This method limitation raw material is the problem that also there are the comprehensive utilization aspect in tangerine peel, product orange meal, and extractant has adopted poisonous, the price height, and the high concentration methanol that volatility is big exists the healthy and problem of environmental pollution of harm producers.Counter-current extraction mode, equipment are complicated, and its investment is higher." shaddock fully utilize-is obtained through refining the test report of pectin from the shaddock skin " of " food and fermentation industries " second phase (1977) publication proposes, and is raw material with the shaddock skin, extracts shaddock glucoside wherein earlier, then the remaining white endodermis of shaddock obtained through refining pectin.Its practice is earlier with reflow of alcohol method extracting shaddock glucoside, be under 0.3,0.4,0.5% the acidity of water and shaddock ped gross weight at the hydrochloric acid consumption then, extracting more than 95 ℃ 30 minutes, the precipitated pectin alcohol concentration to the mixed liquor from filtrate of the alcohol with 95% reaches till 60%.Gained pectin color and luster is greyish white, and degree of gelation is the 50-55 degree.This method raw material only limits to shaddock ped, and product is single, and pectin is of poor quality, and alcohol is wasteful, and the production cost height does not have industrial production to be worth.In sum, the whole bag of tricks before this all exists such or such weak point.The present invention is exactly in order to overcome these deficiencies, thereby has looked for out new way and the new method that can rationally utilize citrus peel fully.
Technical scheme of the present invention is with dried orange peel fragmentation, uses earlier the alcohol extracting.From extract, isolate the orange peel glucoside, distill again and concentrate and obtain orange pigment concentrate.After orange peel after the extraction washes with water, add watery hydrochloric acid (0.3%) and soak, use pectin contained in the hot-water extraction pericarp then, go out pectin with the ethanol liquid precipitate, drying is levigate to get jelly powder.
Leach mother liquor behind the pectin, through distill the fragrant liquid of ethanol one citrus, this liquid can add pigment, again by the usual method of assembled alcoholic drinks, blend into multiple citrus cordiale.The citrus peel slag that leaches, Jia Shui, sugar, citric acid, jelly powder, heating for dissolving also concentrate, the cooling back forms the orange peel sauce of jelly, and can in the citrus peel slag, add the food that is rich in vitamin, as vegetables, melon and fruit, potato class, make multidimensional citrus peel sauce.
When hydrolysis extracting pectin, with the steam condensation of overflowing, can receive aromatic oil.
The present invention makes the citrus peel utilization abundant.The new purposes that alcohol as precipitating reagent is rationally utilized.Technology is brief, and is easy to operate, with low cost, and its product all can be used in food and medicine industry or the cosmetics.
Embodiment: with dried orange peel fragmentation, with 70% ethanol in the Soxhlet extraction device continuously extracting to extract colourless till.Drawing liquid leaves standstill, and suction filtration goes out the orange peel glucoside.Filtrate is concentrated through distilling, and leaves standstill, and regains a part of orange peel glucoside again, obtains orange pigment concentrate simultaneously.Concentrate is separable behind column chromatography to go out pigment.
Orange peel with isolating behind orange peel glucoside, the pigment washes with water, adds 0.3% watery hydrochloric acid and soaks, and adds water hydrolysis under 90～95 ℃ of stirrings again, steam after condensation, can receive aromatic oil.
Hydrolyzate filters while hot, adds 75 ° of wine precipitated pectins after the cooling.Leaching pectin washs drying, is finely ground to jelly powder with 75 ° of wine and alcohol.
Leach the rare wine liquid behind the pectin, distillation is collected 78～85 ℃, and 85～90 ℃, 90～98 ℃ of fractions obtain the fragrant liquid of ethanol-citrus.After this liquid adds pigment or orange pigment concentrate, by the method for allotment wine, blend into the citrus cordiale again.
The citrus peel slag that leaches adds water, sugar, jelly powder heating concentrates, add again that a small amount of citric acid solution (12%) is mixed thoroughly and citrus peel sauce.Be rich in multivitamin food in the citrus peel slag as adding, just make multidimensional citrus peel sauce.
Claims (6)
1, a kind ofly obtain through refining the method that pectin is produced multiple useful products simultaneously, it is characterized in that with citrus peel:
(1) with the dried orange peel of alcohol extracting, isolate the orange peel glucoside from extract, distillation concentrates extract to obtain orange pigment concentrate, then then
(2) orange peel after (1) extracting washes with water, adds watery hydrochloric acid and soaks, then add water and stir the hydrolysis extractings down in 90～95 ℃, simultaneously with the steam condensation of overflowing to collect aromatic oil, filtrate is settled out pectin with 75 ° of wine, then
(3) filter to isolate pectin, collect the citrus peel slag, filtrate is distilled to obtain the fragrant liquid of ethanol-citrus.
2, in accordance with the method for claim 1, it is characterized in that the fragrant liquid of ethanol-citrus is with claim 1(3) said filtrate distills and collects 78～85 ℃, 85～90 ℃, 90～98 ℃ cut.
3,, it is characterized in that the dried orange peel of extracting is is 70% alcohol with concentration according to the method for claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN85102662A CN1003208B (en) | 1985-04-01 | 1985-04-01 | Method for obtaining pectine from peels of oranges and tangerines and producing wine, essential oil, jam, pigment and peel glucoside simultaneously |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN85102662A CN1003208B (en) | 1985-04-01 | 1985-04-01 | Method for obtaining pectine from peels of oranges and tangerines and producing wine, essential oil, jam, pigment and peel glucoside simultaneously |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN85102662A CN85102662A (en) | 1986-09-24 |
| CN1003208B true CN1003208B (en) | 1989-02-08 |
Family
ID=4792664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN85102662A Expired CN1003208B (en) | 1985-04-01 | 1985-04-01 | Method for obtaining pectine from peels of oranges and tangerines and producing wine, essential oil, jam, pigment and peel glucoside simultaneously |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1003208B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304544C (en) * | 2005-10-18 | 2007-03-14 | 中南大学 | Method for extracting orange oil and pectin from organic skin |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102304B (en) * | 2010-12-30 | 2012-07-04 | 东华大学 | Application of shaddock peel natural dye in cotton fabrics dyeing |
| CN102898862A (en) * | 2012-09-06 | 2013-01-30 | 启东市万隆电气光源有限公司 | Method for extracting edible pigment and pectin from citrus peel |
| CN106562337A (en) * | 2016-10-20 | 2017-04-19 | 安徽宇宁果胶股份有限公司 | Technology of using pectin extracted citrus fruit peels to produce low-sugar jam |
| CN107279893A (en) * | 2017-06-15 | 2017-10-24 | 台州瑞祥教育科技有限公司 | The processing method of loquat skin tartar sauce |
-
1985
- 1985-04-01 CN CN85102662A patent/CN1003208B/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304544C (en) * | 2005-10-18 | 2007-03-14 | 中南大学 | Method for extracting orange oil and pectin from organic skin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN85102662A (en) | 1986-09-24 |
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