CN110386993A - A kind of cape jasmine fruit pectin and preparation method thereof and the application in food processing - Google Patents
A kind of cape jasmine fruit pectin and preparation method thereof and the application in food processing Download PDFInfo
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- CN110386993A CN110386993A CN201910752556.9A CN201910752556A CN110386993A CN 110386993 A CN110386993 A CN 110386993A CN 201910752556 A CN201910752556 A CN 201910752556A CN 110386993 A CN110386993 A CN 110386993A
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- cape jasmine
- jasmine fruit
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- 229920001277 pectin Polymers 0.000 title claims abstract description 115
- 244000111489 Gardenia augusta Species 0.000 title claims abstract description 108
- 235000018958 Gardenia augusta Nutrition 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 238000012545 processing Methods 0.000 title claims abstract description 17
- 235000013305 food Nutrition 0.000 title abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 45
- 239000011347 resin Substances 0.000 claims abstract description 38
- 229920005989 resin Polymers 0.000 claims abstract description 38
- 238000001179 sorption measurement Methods 0.000 claims abstract description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 16
- 239000000499 gel Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001556 precipitation Methods 0.000 claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 6
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000021185 dessert Nutrition 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 235000015243 ice cream Nutrition 0.000 claims abstract description 5
- 235000015094 jam Nutrition 0.000 claims abstract description 5
- 235000015110 jellies Nutrition 0.000 claims abstract description 5
- 239000008274 jelly Substances 0.000 claims abstract description 5
- 230000032050 esterification Effects 0.000 claims abstract description 4
- 238000005886 esterification reaction Methods 0.000 claims abstract description 4
- 235000011497 sour milk drink Nutrition 0.000 claims abstract description 4
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 claims abstract 2
- 235000010987 pectin Nutrition 0.000 claims description 51
- 239000001814 pectin Substances 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 150000001768 cations Chemical class 0.000 claims description 21
- 230000001376 precipitating effect Effects 0.000 claims description 21
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 20
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 108010059892 Cellulase Proteins 0.000 claims description 14
- 229940106157 cellulase Drugs 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 9
- 238000005119 centrifugation Methods 0.000 claims description 8
- 239000012065 filter cake Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 abstract description 13
- 238000001879 gelation Methods 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 238000000746 purification Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 62
- 239000003729 cation exchange resin Substances 0.000 description 19
- 229940023913 cation exchange resins Drugs 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 125000002091 cationic group Chemical group 0.000 description 7
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 6
- 230000003213 activating effect Effects 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 6
- 238000006297 dehydration reaction Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 208000020442 loss of weight Diseases 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to food processing technology field, a kind of cape jasmine fruit pectin and preparation method thereof and the application in food processing are disclosed.The present invention provides a kind of preparation method of cape jasmine fruit pectin, this method includes the pretreatment of raw material of cape jasmine fruit, extraction, filtering, concentration, resin adsorption purification, alcohol precipitation and drying, and acid insoluble ash≤1%, esterification degree >=70%, total galacturonic acid >=65%, the viscosity 10-300mpa.s of 4% aqueous solution, the gel time for obtaining a kind of cape jasmine fruit pectin are 20-70 seconds.The cape jasmine fruit pectin has very strong gelation, play the role of to protein it is stable, can be applied to processing frozen such as ice cream, pan work such as gel soft candy, candy heart of filling, jam, jelly, sour milk beverage or dessert.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of cape jasmine fruit pectin and preparation method thereof and in food
Application in processing.
Background technique
Pectin is a kind of natural polymer foodstuff glue or edible glue, and there is good gelatine and stable emulsifying to make
With pectin is widely used in food, medicine, daily use chemicals and textile industry.According to expert, it is expected that the demand of pectin is when quite long
It is interior to be increased with annual 15% speed.The research and development of Efforts To Develop pectin are explored and improve pectin yield and quality
New method and new resources, widely can not only provide theoretical foundation using high-quality pectin for China's food processing field, and
The development of domestic pectin production will be pushed.
Pectin is primarily present in the cell wall and cell internal layer of plant, is divided extensively in the form of protopectin, pectin, pectic acid
It is distributed in the fruit of plant, root, stem, the polysaccharide high-molecular compound in leaf, many fruit and vegetables all contain pectin.The application's
Pectin source is dry fruit or the pomace of cape jasmine fruit.Cape jasmine fruit can first be applied to the extraction of pigment, and cape jasmine pomace is generally as useless
Gurry abandons, but wherein also high-ester pectin rich in, and extracting pectin with cape jasmine pomace can be improved its utility value.
Process for producing pectin mainly divides 5 steps such as pretreatment, extraction, concentration, precipitating, drying at present, committed step
To extract and precipitating.Domestic pectin production mostly uses conventional method, processing technology routine are as follows: feedstock processing → acid extraction → mistake
Filter → vacuum concentration → alcohol precipitation → low temperature drying → crushing, standardization → finished product.But process conditions require sternly, it is not easily-controllable
System often makes product ash content height, dissolubility poor.
Those skilled in the art be badly in need of develop a kind of process conditions it is easy to control and obtain cape jasmine fruit pectin ash content it is low,
The good pectin extraction method of dissolubility.
Summary of the invention
Present inventor is by research extensively and profoundly, using a kind of simple and effective pectin extraction method, from Cape jasmine
It is extracted in the dry fruit of sub- fruit or pomace and obtains a kind of cape jasmine fruit pectin.It is stringent that the preparation method solves conventional process conditions,
It is not easy to control, and the ash content of product is high, the problem of dissolubility difference.It solving in food applications simultaneously, pectin gel is uneven,
The uncontrollable problem of gel time.
In order to solve the above-mentioned technical problem, the application is achieved by the following technical programs:
A kind of preparation method of cape jasmine fruit pectin, includes the following steps:
S1: pretreatment of raw material: cape jasmine fruit crush with pulverizer as coarse powder, for use；
S2: extracting method: being that 1:2~10 is added in extractor according to cape jasmine fruit and pure water weight ratio；It is subsequently added into and Cape jasmine
The cellulase that sub- fruit weight ratio is 0.1~10%, is put into 30~60 DEG C of 1~8h of stirred in water bath, is counted with PH and adjusts material liquid pH
After=1~6, it is placed in 70~100 DEG C of 0.5~4h of stirred in water bath；
S3: filtering: carrying out 2~30min of centrifugation, revolving speed 4000r/min for the extracting solution of step S2, obtains above muddy
Turbid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution；
S4: resin adsorption: by the Cation adsorption resin after activation, washing after neutrality at using, extracting solution and cation
It is 1:0.1~3 that resin, which is adsorbed, according to weight ratio, and Cation adsorption resin is poured into extracting solution, 0.5~2h, mistake is stirred at room temperature
Filter；
S5: the extracting solution after Cation adsorption resin adsorption concentration: is condensed into concentrate；
S6: alcohol precipitation: ethanol water being added into concentrate, makes the concentration of alcohol 50%~95% (V/V) of extracting solution,
Precipitating is precipitated in stirring, stands 0.5~2h, obtains the crude pectin of cape jasmine fruit extraction；It is sufficiently filtered after precipitating, takes out precipitating wet feed,
The high concentration ethanol of 85%~100% (V/V) is added, is sheared, crushed, be dehydrated, filtered, obtain pectin wet granular；
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, is dried at 80 DEG C~100 DEG C, every half an hour
Left and right can be stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Preferably, cape jasmine fruit described in step S1 is dry cape jasmine fruit or cape jasmine fruit pomace.
Preferably, cape jasmine fruit described in step S2 and pure water weight ratio are 1:4~8, preferably cape jasmine fruit and pure water weight
Than for 1:6.
Preferably, the weight ratio of cape jasmine fruit and cellulase described in step S2 be 1:0.001~0.1, preferably 1:
0.001~0.03, more preferable 1:0.01.
Preferably, bath temperature described in step S2 is 40~50 DEG C, preferably 47 DEG C；It is counted with PH and adjusts material liquid pH=2
~4, preferable ph 3 is put into 90~100 DEG C of water-baths, preferably 95 DEG C of 0.5~4h of stirred in water bath.
Preferably, extracting solution described in step S4 and Cation adsorption weight resin ratio are 1:0.1~3, preferably 1:1.
Preferably, 95% ethanol water (V/V) of 3 times of amounts is added in step S6 into concentrate, ethanol water is added
After solution, make 65% aqueous solution of concentration of alcohol (V/V) of extracting solution；Filter cake pours into beaker and appropriate 95% ethanol water is added
(V/V)。
Preferably, dry described in step S7 is any in heated-air drying, freeze-drying or vacuum drying.It is wherein cold
Being lyophilized dry is a conventional drying form, and temperature is also stage gradient variation, different with the amount of sample, no longer superfluous in the application
It states.
The present invention also provides cape jasmine fruit pectin prepared by the preparation method using cape jasmine fruit pectin provided by the present application, should
The viscosity of acid insoluble ash≤1% of cape jasmine fruit pectin, esterification degree >=70%, total galacturonic acid >=65%, 4% aqueous solution
10-300mpa.s, gel time are 20-70 seconds.
The present invention finally provides a kind of cape jasmine fruit pectin in processing frozen such as ice cream, and pan work such as gel is soft
Sugar, candy heart of filling, the application in jam, jelly, sour milk beverage or dessert.
Compared with prior art, the present invention can be obtained including following technical effect:
1) a kind of concrete technology condition of the preparation method of cape jasmine fruit pectin provided by the invention is easy to control, and the Cape jasmine obtained
The ash content of sub- fruit pectin is low, and dissolubility is good.The cape jasmine fruit pectin obtained simultaneously is in food applications, and pectin gel is uniform, gel
Time controllable technical advantage.
2) there is very strong gelation using the cape jasmine fruit pectin of preparation method of the present invention processing, there is stable work to protein
With, can be applied to processing frozen such as ice cream, pan work such as gel soft candy, candy heart of filling, jam, jelly, lactic acid bacteria
Beverage or dessert.
The specific characteristic index of the cape jasmine fruit pectin such as the following table 1.
Table 1: the specific characteristic index of cape jasmine fruit pectin
| Application | Index |
| Color | White, faint yellow, light grey or light brown |
| Structural state | Powder |
| Dry loss of weight, % | ≤ 12% |
| Acid insoluble ash, % | ≤ 1% |
| Esterification degree (%) | >=70% |
| Total galacturonic acid (%) | >=65% |
| Viscosity mPa.s (4% aqueous solution) | 10—300mpa.s |
| PH (1% aqueous solution) | 1.5~3.5 |
| Sulfur dioxide (ppm) | ≤50ppm |
| Heavy metal (ppm) | ≤5ppm |
Certainly, implementing any of the products of the present invention must be not necessarily required to reach all the above technical effect simultaneously.
Specific embodiment
Following embodiment carrys out the embodiment that the present invention will be described in detail, and to the present invention, how applied technology method is solved whereby
Certainly technical problem and reaches the realization process of technical effect and can fully understand and implement.
Raw material use herein, equipment are the common raw material, equipment of this field, are all from city unless otherwise noted
Sell product.Method use herein is unless otherwise noted the conventional method of this field.
Pulverizer model WF-20 type used herein crushes, other are used for the routine of food, pharmacy, chemical field
Pulverizer can be used for the application.
PH meter model MT-5000；Other conventional pH meters can be used for the application.The application adjusts extracting solution with hydrochloric acid
PH value.
Cation adsorption resin model is 732 type cation exchange resins.Other common cationic exchanger resins can also be with
For the application.
Embodiment 1
The present embodiment provides a kind of preparation methods of cape jasmine fruit pectin, and steps are as follows:
S1: pretreatment of raw material: cape jasmine fruit pomace crush with pulverizer as coarse powder, for use.
S2: extracting method: weighing appropriate cape jasmine fruit pomace in beaker, and the cellulase of 6 times of amount pure water and 1% is added
(pouring into after being completely dissolved with pure water) is put into 47 DEG C of stirred in water bath 4h, is put into 95 DEG C of water-baths and stirs after adjusting pH=3 with pH meter
Mix 2h.
S3: filtering: the extracting solution of step S2 is subjected to centrifugation 10min, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution.
S4: resin adsorption: activating 2h through 4%HCl solution for 732 type cation exchange resins, washing at being used after neutrality,
It is 1:1 according to extracting solution and 732 type cation exchange resin weight ratios, 732 type cation exchange resins is poured into extracting solution,
1h is stirred at room temperature, filters.
S5: the extracting solution after 732 type cationic exchange resin adsorptions concentration: is concentrated into about 1/3 volume.
S6: alcohol precipitation: 95% ethanol water (V/V) of 3 times of amounts is added into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 65% aqueous solution (V/V), stirring, stands 1h, sufficiently filters after precipitating, obtain the crude pectin of cape jasmine fruit extraction；Filter
Cake pours into beaker and appropriate 95% ethanol water (V/V) is added, and is sheared, crushed, be dehydrated, filtered, obtains pectin wet granular,
Guarantee that dehydration fully contributes to drying, obtains pectin wet granular.
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, 90 DEG C of baking oven vacuum drying are put into, every half an hour
Left and right is stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Embodiment 2
The present embodiment provides a kind of preparation methods of cape jasmine fruit pectin, and steps are as follows:
S1: pretreatment of raw material: cape jasmine fruit pomace crush with pulverizer as coarse powder, for use；
S2: extracting method: weighing appropriate cape jasmine fruit pomace in beaker, and the cellulase of 4 times of amount pure water and 1% is added
(pouring into after being completely dissolved with pure water) is put into 47 DEG C of stirred in water bath 4h, is put into 95 DEG C of water-baths and stirs after adjusting pH=3 with pH meter
Mix 2h.
S3: filtering: the extracting solution of step S2 is subjected to centrifugation 10min, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution.
S4: resin adsorption: activating 2h through 4%HCl solution for 732 type cation exchange resins, washing at being used after neutrality,
It is 1:0.5 according to extracting solution and 732 type cation exchange resin weight ratios, 732 type cation exchange resins is poured into extracting solution
In, 1h is stirred at room temperature, filters.
S5: the extracting solution after 732 type cationic exchange resin adsorptions concentration: is concentrated into about 1/3 volume.
S6: alcohol precipitation: appropriate 95% ethanol water (V/V) is added into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 65% aqueous solution (V/V), stirring, stands 1h, sufficiently filters after precipitating, obtain the crude pectin of cape jasmine fruit extraction；Filter
Cake pours into beaker and appropriate 95% ethanol water (V/V) is added, and is sheared, crushed, be dehydrated, filtered, obtains pectin wet granular,
Guarantee that dehydration fully contributes to drying, obtains pectin wet granular.
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, 80 DEG C of baking oven vacuum drying are put into, every half an hour
Left and right is stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Embodiment 3
The present embodiment provides a kind of preparation methods of cape jasmine fruit pectin, and steps are as follows:
S1: pretreatment of raw material: dry cape jasmine fruit crush with pulverizer as coarse powder, for use.
S2: extracting method: weighing appropriate cape jasmine fruit pomace in beaker, and the cellulase of 8 times of amount pure water and 2% is added
(pouring into after being completely dissolved with pure water) is put into 47 DEG C of stirred in water bath 4h, is put into 95 DEG C of water-baths and stirs after adjusting pH=3 with pH meter
Mix 2h.
S3: filtering: the extracting solution of step S2 is subjected to centrifugation 10min, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution.
S4: resin adsorption: activating 2h through 4%HCl solution for 732 type cation exchange resins, washing at being used after neutrality,
It is 1:0.5 according to extracting solution and 732 type cation exchange resin weight ratios, 732 type cation exchange resins is poured into extracting solution
In, 1h is stirred at room temperature, filters.
S5: the extracting solution after 732 type cationic exchange resin adsorptions concentration: is concentrated into about 1/3 volume.
S6: alcohol precipitation: appropriate 95% ethanol water (V/V) is added into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 65% aqueous solution (V/V), stirring, stands 1h, sufficiently filters after precipitating, obtain the crude pectin of cape jasmine fruit extraction；Filter
Cake pours into beaker and appropriate 95% ethanol water (V/V) is added, and is sheared, crushed, be dehydrated, filtered, obtains pectin wet granular,
Guarantee that dehydration fully contributes to drying, obtains pectin wet granular.
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, 80 DEG C of baking oven vacuum drying are put into, every half an hour
Left and right is stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Embodiment 4
The present embodiment provides a kind of preparation methods of cape jasmine fruit pectin, and steps are as follows:
S1: pretreatment of raw material: cape jasmine fruit pomace crush with pulverizer as coarse powder, for use；
S2: extracting method: weighing appropriate cape jasmine fruit pomace in beaker, and the cellulase of 6 times of amount pure water and 1% is added
(pouring into after being completely dissolved with pure water) is put into 47 DEG C of stirred in water bath 4h, is put into 95 DEG C of water-baths and stirs after adjusting pH=3 with pH meter
Mix 2h.
S3: filtering: the extracting solution of step S2 is subjected to centrifugation 10min, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution.
S4: resin adsorption: activating 2h through 4%HCl solution for 732 type cation exchange resins, washing at being used after neutrality,
It is 1:3 according to extracting solution and 732 type cation exchange resin weight ratios, 732 type cation exchange resins is poured into extracting solution,
1h is stirred at room temperature, filters.
S5: the extracting solution after 732 type cationic exchange resin adsorptions concentration: is concentrated into about 1/3 volume.
S6: alcohol precipitation: appropriate 95% ethanol water (V/V) is added into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 65% aqueous solution (V/V), stirring, stands 1h, sufficiently filters after precipitating, obtain the crude pectin of cape jasmine fruit extraction；Filter
Cake pours into beaker and appropriate 95% ethanol water (V/V) is added, and is sheared, crushed, be dehydrated, filtered, obtains pectin wet granular,
Guarantee that dehydration fully contributes to drying, obtains pectin wet granular.
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, 90 DEG C of baking oven vacuum drying are put into, every half an hour
Left and right is stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Embodiment 5
The present embodiment provides a kind of preparation methods of cape jasmine fruit pectin, and steps are as follows:
S1: pretreatment of raw material: cape jasmine fruit pomace crush with pulverizer as coarse powder, for use；
S2: extracting method: weighing appropriate cape jasmine fruit pomace in beaker, and the cellulase of 2 times of amount pure water and 0.1% is added
(pouring into after being completely dissolved with pure water) is put into 30 DEG C of stirred in water bath 1h；It is put into 70 DEG C of water-baths and stirs after adjusting pH=6 with pH meter
Mix 0.5h.
S3: filtering: the extracting solution of step S2 is subjected to centrifugation 2min, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution.
S4: resin adsorption: activating 2h through 4%HCl solution for 732 type cation exchange resins, washing at being used after neutrality,
It is 1:0.1 according to extracting solution and 732 type cation exchange resin weight ratios, 732 type cation exchange resins is poured into extracting solution
In, 0.5h is stirred at room temperature, filters.
S5: the extracting solution after 732 type cationic exchange resin adsorptions concentration: is concentrated into about 1/3 volume.
S6: alcohol precipitation: appropriate 95% ethanol water (V/V) is added into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 50% aqueous solution (V/V), stirring, stands 0.5h, sufficiently filters after precipitating, obtain the crude pectin of cape jasmine fruit extraction；
Filter cake pours into the ethanol water (V/V) that beaker is added appropriate 85%, is sheared, crushed, be dehydrated, filtered, it is wet to obtain pectin
Particle guarantees that dehydration fully contributes to drying, obtains pectin wet granular.
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, 80 DEG C of baking oven vacuum drying are put into, every half an hour
Left and right is stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Embodiment 6
The present embodiment provides a kind of preparation methods of cape jasmine fruit pectin, and steps are as follows:
S1: pretreatment of raw material: dry cape jasmine fruit crush with pulverizer as coarse powder, for use；
S2: extracting method: weighing appropriate cape jasmine fruit pomace in beaker, and the cellulase of 10 times of amount pure water and 10% is added
(pouring into after being completely dissolved with pure water) is put into 60 DEG C of stirred in water bath 8h；It is put into 100 DEG C of water-baths after adjusting pH=1 with pH meter
Stir 4h.
S3: filtering: the extracting solution of step S2 is subjected to centrifugation 30min, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution.
S4: resin adsorption: activating 2h through 4%HCl solution for 732 type cation exchange resins, washing at being used after neutrality,
It is 1:3 according to extracting solution and 732 type cation exchange resin weight ratios, 732 type cation exchange resins is poured into extracting solution,
2h is stirred at room temperature, filters.
S5: the extracting solution after 732 type cationic exchange resin adsorptions concentration: is concentrated into about 1/3 volume.
S6: alcohol precipitation: appropriate 99% ethanol water (V/V) is added into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 95% aqueous solution (V/V), stirring, stands 2h, sufficiently filters after precipitating, obtain the crude pectin of cape jasmine fruit extraction；Filter
Cake pours into the high concentration ethanol that beaker is added appropriate 100%, is sheared, crushed, be dehydrated, filtered, and pectin wet granular is obtained, and protects
Card dehydration fully contributes to drying, obtains pectin wet granular.
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, 100 DEG C of baking oven heated-air dryings are put into, every half an hour
Left and right is stirred once, and cape jasmine fruit pectin finished product is obtained after drying.
Embodiment 7
A kind of preparation method of cape jasmine fruit pectin provided in this embodiment is similar to Example 1, and difference is only that:
The cellulase (pouring into after being completely dissolved with pure water) of 4 times of amount pure water and 3% is added in step S2, is put into 40 DEG C of water
3h is stirred in bath；90 DEG C of stirred in water bath 1.5h are put into after adjusting pH=2 with pH meter.
Extracting solution and Cation adsorption weight resin ratio are 1:1.5 in step S4, and Cation adsorption resin is poured into extraction
In liquid, 1.5h is stirred at room temperature.
Appropriate 95% ethanol water (V/V) is added in step S6 into concentrate, makes the concentration of alcohol of extracting solution
Precipitating is precipitated in 70% aqueous solution (V/V), stirring, stands 1.5h.
Embodiment 8
A kind of preparation method of cape jasmine fruit pectin provided in this embodiment is similar to Example 1, and difference is only that:
The cellulase (pouring into after being completely dissolved with pure water) of 8 times of amount pure water and 5% is added in step S2, is put into 50 DEG C of water
5h is stirred in bath；90 DEG C of stirred in water bath 3h are put into after adjusting pH=4 with pH meter.
Extracting solution and Cation adsorption weight resin ratio are 1:2 in step S4, and Cation adsorption resin is poured into extracting solution
In, 1.8h is stirred at room temperature.
Appropriate 95% ethanol water (V/V) is added in step S6 into concentrate, makes the concentration of alcohol of extracting solution
75% aqueous solution (V/V) stands 0.8h.
Comparative example 1
A kind of preparation method for cape jasmine fruit pectin that this comparative example provides is similar to Example 1, and difference is only that:
1.5 times of amount pure water are added in step S2.
Comparative example 2
A kind of preparation method for cape jasmine fruit pectin that this comparative example provides is similar to Example 1, and difference is only that:
11 times of amount pure water are added in step S2.
Comparative example 3
A kind of preparation method for cape jasmine fruit pectin that this comparative example provides is similar to Example 1, and difference is only that:
Extracting solution and Cation adsorption weight resin ratio are 1:4 in step S4, and Cation adsorption resin is poured into extracting solution
In.
Comparative example 4
A kind of preparation method for cape jasmine fruit pectin that this comparative example provides is similar to Example 1, and difference is only that:
Extracting solution and Cation adsorption weight resin ratio are 1:0.08 in step S4, and Cation adsorption resin is poured into extraction
In liquid.
The specific characteristic index of cape jasmine fruit pectin substance is as follows:
The specific characteristic index of cape jasmine fruit pectin prepared by the embodiment of the present application 1 to 8 and comparative example 1 to 4 is shown in Table 2:
Table 2: the specific characteristic index of cape jasmine fruit pectin prepared by embodiment 1 to 8 and comparative example 1 to 4:
Know in conjunction with upper table 2, when extracting cape jasmine fruit pectin, is directly related to cape jasmine using the amount of pure water and the amount of cellulase
The yield of fruit pectin.But after the amount of pure water rises to a certain extent, it is little to be further added by influence of the amount of pure water to yield.It is another
A key factor is the dosage of resin cation, and when dosage is lower, the acid insoluble ash amount of cape jasmine fruit pectin can be greater than 1%, no
Meet the national standard of pectin.And if the dosage of Cation adsorption resin infinitely increases, it will lead in processing cape jasmine fruit pectin cost
It rises and preparation manipulation technique is more complicated.
A kind of concrete technology condition of the preparation method of cape jasmine fruit pectin provided by the embodiments of the present application is easy to control, and obtains
Cape jasmine fruit pectin ash content it is low, dissolubility is good.
Cape jasmine fruit pectin galacturonic acid (%) content obtained simultaneously is higher, in processing frozen such as ice cream, sugar
Fruit product such as gel soft candy, candy heart of filling, in the application in jam, jelly, sour milk beverage or dessert, the embodiment of the present application system
Standby pectin gel is uniform, the controllable technical advantage of gel time.
The specific manufacturing cycle of cape jasmine fruit pectin and preparation cost of the embodiment of the present application preparation are shown in Table 3:
Table 3:
Know in conjunction with upper table 3, when extracting cape jasmine fruit pectin, it is excellent to be higher than the application using the amount of pure water and the content of cellulase
Range is selected, yield is influenced less, but dramatically increases processing cost.In addition, the dosage of resin cation is excellent higher than the application
Range is selected, will lead to preparation cost rising, preparation manipulation difficulty increases, manufacturing cycle extends.
The application does not enumerate, the claim of this application herein there is also other a variety of enforceable technical solutions
In claimed technical solution all can be implemented.
The content being not described in detail in present specification belongs to the common knowledge of those skilled in the art.
It should also be noted that, the terms "include", "comprise" or its any other variant are intended to nonexcludability
Include, so that commodity or system including a series of elements not only include those elements, but also including not clear
The other element listed, or further include for this commodity or the intrinsic element of system.In the feelings not limited more
Under condition, the element that is limited by sentence "including a ...", it is not excluded that in the commodity or system for including the element also
There are other identical elements.
Several preferred embodiments of the invention have shown and described in above description, but as previously described, it should be understood that the present invention
Be not limited to forms disclosed herein, should not be regarded as an exclusion of other examples, and can be used for various other combinations,
Modification and environment, and the above teachings or related fields of technology or knowledge can be passed through within that scope of the inventive concept describe herein
It is modified.And changes and modifications made by those skilled in the art do not depart from the spirit and scope of the present invention, then it all should be in this hair
In the protection scope of bright appended claims.
Claims (10)
1. a kind of preparation method of cape jasmine fruit pectin, which comprises the steps of:
S1: pretreatment of raw material: cape jasmine fruit crush with pulverizer as coarse powder, for use；
S2: extracting method: being that 1:2~10 is added in extractor according to cape jasmine fruit and pure water weight ratio；It is subsequently added into and cape jasmine fruit
Weight ratio be 0.1~10% cellulase, be put into 30~60 DEG C of 1~8h of stirred in water bath, with PH count adjust material liquid pH=1~
After 6, it is placed in 70~100 DEG C of 0.5~4h of stirred in water bath；
S3: filtering: the extracting solution of step S2 is subjected to 2~30min of centrifugation, revolving speed 4000r/min obtains muddiness above
Liquid is then filtered, and white diatomite is first used, and reuses red diatomite drainage, obtains more clear extracting solution；
S4: resin adsorption: by the Cation adsorption resin after activation, washing after neutrality at using, extracting solution and Cation adsorption
Resin pours into resin in extracting solution for 1:0.1~3 according to weight ratio, and 0.5~2h is stirred at room temperature, and filters；
S5: the extracting solution after Cation adsorption resin adsorption concentration: is condensed into concentrate；
S6: alcohol precipitation: ethanol water being added into concentrate, makes the concentration of alcohol 50%~95% (V/V) of extracting solution, stirring
Precipitating is precipitated, stands 0.5~2h, obtains the crude pectin of cape jasmine fruit extraction；It is sufficiently filtered after precipitating, takes out precipitating wet feed, be added
The high concentration ethanol of 85%~100% (V/V), is sheared, is crushed, is dehydrated, is filtered, and pectin wet granular is obtained；
S7: dry: pectin wet granular being put into pallet and is uniformly dispersed, is dried at 80 DEG C~100 DEG C, every or so half an hour
It can stir once, cape jasmine fruit pectin finished product is obtained after drying.
2. a kind of preparation method of cape jasmine fruit pectin according to claim 1, which is characterized in that cape jasmine described in step S1
Fruit is dry cape jasmine fruit or cape jasmine fruit pomace.
3. a kind of preparation method of cape jasmine fruit pectin according to claim 1 or 2, which is characterized in that described in step S2
Cape jasmine fruit and pure water weight ratio are 1:4~8, and preferably cape jasmine fruit and pure water weight ratio are 1:6.
4. a kind of preparation method of cape jasmine fruit pectin according to claim 1, which is characterized in that cape jasmine described in step S2
The weight ratio of fruit and cellulase is 1:0.1%~10%, preferably 1:0.001~0.03, more preferable 1:0.01.
5. a kind of preparation method of cape jasmine fruit pectin according to claim 1, which is characterized in that water-bath described in step S2
Temperature is 40~50 DEG C, preferably 47 DEG C；It being counted with PH and adjusts material liquid pH=2~4, preferably pH=3 is put into 90~100 DEG C of water-baths,
It is preferred that 95 DEG C of 0.5~4h of stirred in water bath.
6. a kind of preparation method of cape jasmine fruit pectin according to claim 1, which is characterized in that extracted described in step S4
Liquid and Cation adsorption weight resin ratio are 1:0.8~2, preferably 1:1.
7. a kind of preparation method of cape jasmine fruit pectin according to claim 1, which is characterized in that concentrate in step S6
Middle 95% ethanol water (V/V) that 3 times of amounts are added, makes the concentration of alcohol 65% (V/V) of extracting solution；Filter cake pours into beaker and adds
Enter appropriate 95% ethanol water (V/V).
8. a kind of preparation method of cape jasmine fruit pectin according to claim 1, which is characterized in that dry described in step S7
It is any in heated-air drying, freeze-drying or vacuum drying.
9. cape jasmine fruit pectin prepared by a kind of preparation method of cape jasmine fruit pectin described in any item of the claim 1 to 8, special
Sign is, acid insoluble ash≤1%, esterification degree >=70%, total galacturonic acid >=65%, 4% water of the cape jasmine fruit pectin
Viscosity 10-300mpa.s, the gel time of solution are 20-70 seconds.
10. a kind of cape jasmine fruit pectin according to claim 9 is in processing frozen such as ice cream, pan work such as gel
Soft sweets, candy heart of filling, the application in jam, jelly, sour milk beverage or dessert.
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