Study On Extraction,Physical And Chemical Properties Of Pectin From Cherry Wine Residue And Preparation Of Jelly

Cherry is a Rosaceae plant with good edible and medicinal value.It is widely used in food fields,such as fresh food,food processing and fruit wine brewing.The by-product of its processing is mainly cherry residue,and these cherry wastes still contain A large number of functional ingredients such as pectin,polyphenols and dietary fiber have huge application potential in food research and development.Pectin is a natural polysaccharide polymer,which is widely used in the food industry,such as gelling agents,stabilizers and fat substitutes.Current research has discovered more and more functional properties of pectin,such as hypolipidemic and anti-cancer effects.Therefore,many new applications of pectin have emerged correspondingly,and the extraction and commercialization of pectin have great prospects.In order to improve the added value of cherry products and the comprehensive utilization rate of waste,this study uses cherry lees as raw material,extracts lees pectin through organic acid extraction,and compares it with commercial pectin,and discusses cherry lees The physical and chemical properties and functional properties of pectin are applied to the preparation of cherry jelly,in order to provide reference for improving the utilization rate of cherry waste,exploring its physical and chemical functional properties and applying it to large-scale industrial production.The main experimental results of this paper:(1)The extraction and purification of pectin was performed following the method from Jiang et.al(2020)with some modifications.Material-to-liquid ratio(1:20),extraction solvent is citric acid,extraction solution(pH=2),extraction temperature(90°C),extraction time(120min),use 3 times volume of absolute ethanol for alcohol precipitation,and use 3.5 k Da The dialysis bag removes impurities.Finally,the purified pectin is obtained by freeze-drying.Under these conditions,the extraction rate of pectin from cherry wine residue was5.31±0.48%.(2)Comparative analysis of the basic physical and chemical properties and structural differences between cherry wine pomace pectin and commercial pectin.The galacturonic acid content of cherry wine pomace pectin and commercial pectin are 77.32±0.31% and63.58±0.96%,respectively;the esterification degree is 89.34±0.88% and 43.61±0.61%,respectively;nuclear magnetic resonance imaging,FTIR and titration method It shows that the cherry wine pomace pectin is high methoxy pectin,and the commercial citrus pectin is low methoxy pectin;the molecular weight of cherry wine pomace pectin is 706.75 k Da,which is a macromolecular pectin and has good gel properties,And commercial pectin has a molecular weight of 12.79 k Da,which is a small molecule pectin;the content of monosaccharides shows that there are more monosaccharide residues in cherry wine pomace pectin,and there may be a large number of RG-2 structures,and the ratio of branched chains is higher than Commercial pectin;FTIR shows that cherry lees pectin has more protein,cellulose,hemicellulose,furanose and pyranose than commercial pectin;SEM images show that the surface space of cherry lees pectin presents a network structure,The surface is loose and porous,and the surface of commercial pectin is rough;XRD patterns show that both pectins are of non-qualitative structure;the TG/DTG curve shows that cherry wine pomace pectin has high thermal stability.(3)Compare the functional properties of cherry wine pomace pectin(CP)and commercial pectin(CCP).The water holding capacity of CP(5.32±0.65 g/g)is higher than CCP(2.43±0.49g/g);the oil holding capacity of CP(25.78±1.94g/g)is higher than CCP(12.92±2.03 g/g);and The adsorption capacity,antioxidant capacity and rheological properties of CP are generally better than CCP;the protein content of CP is 4.45±0.29(%);the total sugar content is 2.59±0.16(%);the moisture content is 1.48±0.88(%));Ash content is3.19±0.67(%);Total polyphenol content is 4.39±0.37(mg/g)(4)Cherry vinaigrette pectin has good physical,chemical and functional properties,and has the potential to develop new products.Therefore,cherry jelly products were developed:response surface analysis was used to optimize process parameters and determine the best process formula for cherry jelly.The final optimal product formula is as follows: xylitol addition amount is 6%,cherry wine pomace pectin addition amount is 2%,Hantian powder1.5%,heating temperature is 90°C.The sensory score was 92 points.The jelly made meets national standards,has a good taste,zero fat,and is suitable for the sensory hobbies of most people.(5)Determination of physical and chemical indexes and microbiological indexes of cherry jelly,the results are as follows: fat content 0%,protein content 0%,moisture 87.56%,ash content 0.32%.The total number of colonies was 13 CFU/m L,and the mold was 5CFU/m L.No E.coli and pathogenic bacteria were detected.