Fibrous pectin and preparation method thereof

• Main Author: XIE BAOMING
• Format: Patent
• Language: English
• Published: 10.06.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses fibrous pectin and a preparation method thereof. The pectin has viscosity of 550-600Pa.s, gel strength of 200+/-5Bloomg, esterification degree of 85 and molecular weight of 0.25 million to 0.27 million; the pectin is gathered to be flocculent and can exit at the normal temperature. The preparation method comprises the following steps: crushing fruit peel, directly extracting, concentrating at a low temperature, settling, separating, leaching, performing rake-type drying, vibrating and separating. According to the fibrous pectin and the preparation method disclosed by the invention, the defects in the prior art are overcome, the pectin viscosity and the gel strength are relatively large, the molecular weight is 0.25 million to 0.27 million, the pectin is gathered to be flocculent and can exist at the room temperature, so that the fibrous pectin can be applied to a product relatively well.