CN103265646A - Method for extracting pectin from cucurbita pepo - Google Patents

Abstract

The invention discloses a method for extracting pectin from cucurbita pepo which is used as raw materials. The method is characterized in that the method comprises the following specific steps of: washing and chopping fresh cucurbita pepo; adding 3 to 4 times 50 to 70% ethanol solution and 3 to 5% activated carbon; grinding into thick liquid; heating to 80 to 95 DEG C; keeping the temperature for 40 to 60 minutes; and then filtering to obtain the thick liquid and filter residues. The extraction method provided by the invention has the advantages of simple process and low production cost, the extracted pectin has the advantages of high purity and natural color and is mainly used as a food additive for candies, cans, jellies and the like.

Description

A kind of method of from summer squash, extracting pectin

Technical field

The present invention relates to a kind of natural pectin extraction method, be specifically related to a kind of method of from summer squash, extracting pectin.

Background technology

Pectin is a kind of acidic polysaccharose material in the plant, is a kind of natural high molecular substance.Pectin is present in stem tuber, fruit and the stem of plant in a large number.Raw material and the method for extracting pectin are varied, and existing pectous extracting method cost is higher, extraction yield is not high, and impurity is many.

Summary of the invention

A kind of method of from summer squash, extracting pectin of the present invention, the extraction yield height, impurity is few.

The technical solution used in the present invention:

A kind of method of extracting pectin from summer squash is raw material with the summer squash, and it is characterized in that: concrete steps comprise:

(1), with fresh summer squash cleaning and chopping, add the ethanolic soln of the 50-70% that 3-4 doubly measures, the gac of 3-5%, defibrination is heated to 80-95 ℃, be incubated 40-60 minute, filters, and arrives filtrate and filter residue;

(2), add acetic acid in the filtrate, regulating pH value be 1.6-2, and intensification afterwards is heated to 85-90 ℃, boiling 1-2 hour;

(3), add the attapulgite that is equivalent to its weight 4-5% in the filter residue, uniform mixing, inoculating lactic acid bacterium ferment after 3-4 days, added water and made slurry, was heated to 80-95 ℃, adding citric acid accent pH value is 1.6-2, filter and remove residue obtains slurries;

(4), filtrate and slurries are merged, pump in the ultra-filtration membrane and make with extra care, collect the refined liquid that flows out; Refined liquid is extracted pectin with spray-drying process, and the spraying drying intake air temperature is 180-200 ℃, obtains the solid pectin product.

Extracting method technology provided by the invention is simple, production cost is low, and the pectin purity height of extraction, color and luster are mainly used in the additive of food such as candy, can, jelly naturally.

Embodiment

A kind of method of extracting pectin from summer squash is raw material with the summer squash, and concrete steps comprise:

(1), with fresh summer squash cleaning and chopping, add 70% ethanolic soln of 3 times of amounts, 3% gac, defibrination is heated to 80-95 ℃, be incubated 60 minutes, filters, and arrives filtrate and filter residue;

(2), add acetic acid in the filtrate, regulating pH value be 1.6-2, and intensification afterwards is heated to 85-90 ℃, boiling 1 hour;

(3), add the attapulgite that is equivalent to its weight 4% in the filter residue, uniform mixing, inoculating lactic acid bacterium ferment after 4 days, added water and made slurry, was heated to 80-95 ℃, adding citric acid accent pH value is 1.6-2, filter and remove residue obtains slurries;

(4), filtrate and slurries are merged, pump in the ultra-filtration membrane and make with extra care, collect the refined liquid that flows out; Refined liquid is extracted pectin with spray-drying process, and the spraying drying intake air temperature is 180-200 ℃, obtains the solid pectin product.

The pectin product color that the present invention obtains is white, and pectin content is greater than 70%, and impurity is few.

Claims (1)

1. a method of extracting pectin from summer squash is raw material with the summer squash, and it is characterized in that: concrete steps comprise:

(1), with fresh summer squash cleaning and chopping, add the ethanolic soln of the 50-70% that 3-4 doubly measures, the gac of 3-5%, defibrination is heated to 80-95 ℃, be incubated 40-60 minute, filters, and arrives filtrate and filter residue;

(2), add acetic acid in the filtrate, regulating pH value be 1.6-2, and intensification afterwards is heated to 85-90 ℃, boiling 1-2 hour;

(3), add the attapulgite that is equivalent to its weight 4-5% in the filter residue, uniform mixing, inoculating lactic acid bacterium ferment after 3-4 days, added water and made slurry, was heated to 80-95 ℃, adding citric acid accent pH value is 1.6-2, filter and remove residue obtains slurries;

(4), filtrate and slurries are merged, pump in the ultra-filtration membrane and make with extra care, collect the refined liquid that flows out; Refined liquid is extracted pectin with spray-drying process, and the spraying drying intake air temperature is 180-200 ℃, obtains the solid pectin product.