Do you know Pectin?

The properties of pectin are particularly stable in acidic media. Many acidic materials use pectin as a thickener, which has good emulsification, stabilization and gelation effects.

Pectin production process

1. Pretreatment of production raw materials

The pretreatment work of raw materials for pectin production mainly includes four types, namely raw material washing, raw material enzyme inactivation, raw material wall breaking treatment and calcium pectate gravimetric determination.

2. Extraction of pectin

The traditional method of producing pectin is to perform acid hydrolysis of the peel to extract pectin. There are also continuous countercurrent extraction methods, ion exchange resin methods, enzymes and microorganisms, microwave extraction, ultrasonic extraction and chelating agents. current. my country's pectin manufacturers mainly use acid extraction to extract pectin. The following table shows the extraction process conditions for various methods.

Specific applications

1.Yoghurt products

In the production process of yogurt, different types of pectin have different functions. For example, adding high-fat pectin can stabilize the structure of yogurt, while adding low-methoxyl pectin can prevent whey from separating out. In the process of making yogurt, the dosage of pectin needs to be strictly controlled. Once a sufficient amount of additives is not added, the charge will be neutralized and the repulsive force will disappear. The structure of the dairy product will not be stabilized. You can only continue to add it. Only when new repulsive force is generated can the structure of the acidic dairy product remain stable.

2.Jam

If the pectin content in the raw materials is too little when producing jam, then you can take advantage of the thickening effect of pectin and use 0.2% pectin as a thickener. The amount of pectin used in low sugar jam is about 0.6%. The formula of low-sugar strawberry jam is 50% strawberries, 36% sugar, 13% water, 0.6% amidated low methoxy pectin and 0.4% citric acid.

3.Bread

High methoxyl pectin has strong washability, which can not only increase the amount of dough, but also improve the freshness, stability and softness of the dough. Because the dough has better ductility after adding pectin, the baking volume of the bread will increase. For example, in the production of hamburgers, if the volume of the burgers is kept constant but pectin is added, the amount of flour used to make the same volume of burgers will be reduced by 30%. In addition, bread made with dough after adding pectin can extend the bread harvesting time.

4.Drinks

As people pay more attention to dietary health, low-sugar beverages in today's market have become more and more popular. However, as the sweetness of the beverages decreases, the taste also decreases. In this regard, the taste of the drink can be increased by adding 0.05%-0.1% high methoxy pectin.

High methoxyl pectin is a suspending agent. When added to beverages containing fruit pulp, it can produce a gelling reaction with calcium ions, thereby reducing the hard matter caused by the precipitation of the pulp and allowing the fruit particles to be evenly suspended in the beverage. It can also improve the taste of juice, which not only overcomes the shortcomings of sodium alginate such as poor pseudoplasticity, strong glue smell, and high turbidity, but also plays a health-care role in stomach and lead poisoning.