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Gel-based composition and its production methods Proposed invention relates to gel-based portioned food products and their production methods. The gel-based food product is consumed in one scoop without usage of a spoon or other tableware, providing the consumer with approximately 200 mg/portion of caffeine, 1000 mg/portion of taurine and 100% of the recommended daily dose of consumption of vitamins B3, B5, B6 and B12. The gel-based food product includes calcium lactate, trisodium citrate, dextrin and gums, its quantity being approximately 0.5-2 oz. |
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Method for stabilisation of water dispersions of bioactive compound insoluble in water Invention relates to a method for dispersion and stabilisation of a flavonoid, insoluble in water, in liquid medium. The method involves the following stages: a) solubilisation of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution or in an alkali solution or in their combination or dispersion of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution and b) introduction of a solubilised or dispersed flavonoid in the from of particles into a water solution containing at least one dispersion stabiliser. The dispersion stabiliser is present in a quantity sufficient for suspending the flavonoid insoluble in water, in the from of microparticles, in the beverage. Alcohol concentration in the hot alcohol solution is within the range of 85-99 wt % at a temperature of 50 - 200°C. The ready beverage has pH equal to less than 6. One additionally proposes a comestible composition containing the said flavonoid in the form of microparticles. |
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Method for production of microfibrillary pectin-containing cellulose fibres Invention relates to production of sugar beet fibres and may be used during production of a rheological properties regulator, a structure-forming gent and a thickener in food industry. The method envisages preparation of pulp from sugar beet pressure cake or chips with cellular tissue content no less than 18%, expressed pulp addition into a solution of an alkali reagent in softened water, water duty equal to 1:15-1:40, pH equal to 10-12, water temperature being 30-60°C. One performs fractional introduction of hydrogen peroxide with gradual temperature increase. The total quality of hydrogen peroxide taken is 25 kg of hydrogen peroxide with concentration equal to 30% per 50 kg of pressure cake/chips. When the temperature is 65-70°C one performs pH correction with 5-10% water alkali solution until pH is 9.0-10.0. Then one reduces temperature to 70-90°C within 20-45 minutes. Total bleaching time is 1-3 hours. Then one performs expression using a decanter centrifuge. Then pulp is washed, first - with softened water, then - with osmotic water. After each washing stage pulp is subjected to expression. Then one supplies finely dispersed ozone with further addition of 2.0-6.0% solution of Na2S2O3; one performs stirring and pulp expression using a decanter centrifuge. Then one performs repeated additional washing with further expression using a decanter centrifuge. As a result, a grainy wet product is produced. |
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Method for manufacture of food product from fruit raw material Invention relates to food industry. During the food product manufacture fruit raw materials are prepared; fruits are cut, strained and stirred. One adds ascorbic acid in an amount of 1-1.5% and a structure-forming component (in an amount of 3-5% of the weight of fruit puree) represented by pectin or modified starch or an extrusion product and performs stirring. One moulds a 1-1.5 cm thick stratum from the produced fruit puree and performs infrared drying at a temperature of 53-55°C during 20-24 minutes till moisture content is equal to 5-7%. The stratum is cut and packed in an oxygen-free medium into bags of combined material such as polymer-foil-polymer. |
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Cultured milk products of long storage life and methods for their production Invention relates to food industry, in particular, to a cultured product and its production method. The production method envisages a physical or chemical stabiliser addition to a dry or fresh cultured component for protein stabilisation under the impact of shear force within the temperature range equal to 0.6-18.3°C (33-65°F) at stirring rate equal to 10 - 1000 rpm. The produced mixture homogenisation within the temperature range equal to 0.6°C (33°F) - 73.9°C (165°F) in one- or two-stage homogeniser under a pressure of 3447 kPa (500 pound /inch 2) - 27579 kPa (4000 pound/inch 2). A puree composition addition to the produced mixture within the temperature range equal to approximately 0.6°C (33°F) - approximately 73.9°C (165°F) at stirring rate equal to 10 - 1000 rpm. The produced mixture heat treatment in the interval equal to 10 sec - 40 minutes within the temperature range equal to 85°C (185°F) - 115.6°C (240°F) for a cultured milk product manufacture. The cultured milk product includes a cultured milk component, a stabiliser and a puree composition. The cultured milk component with long storage life may be represented by yoghurt, sour cream, buttermilk, kefir, cheese and their combinations. |
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Invention relates to technical biochemistry, in particular - to determination of pectin substances quantity in vegetal raw material. "Standardised" solutions of pectin substances fractions are prepared. The fractions solutions are sampled. Saponification of pectin substances fractions in the samples of the solutions being analysed is performed with 2.5 ml of 40% NaOH solution. The pectin substances fractions are sedimented with 2.5 ml of concentrated HCl. The solutions being analysed are centrifuged in 50 ml test tubes, rotation frequency being no less than 500 rpm, during 5-7 minutes. The sediments of pectin substances fractions are suspended in distilled water in a titration cup on a magnetic stirrer for at least 30 minutes. One performs conductometric titration of the suspension of pectin substances fractions sediment, stirring. Following the conductometric titration results, graphs are drawn, relying whereon one identifies the volume of the titrant spent on pectin acid titration. Pectin substances fractions weight percentage is calculated from the formula: ω = 176 × 0,2 × V 10 × 200 × 100, where 176 - pectin acid equivalent; 0.2 - titrant normality; V - titrant volume spent on pectin acid titration, ml; 200 - volume of the solution of the corresponding pectin substances fraction taken for analysis, ml; 10 - conversion to acid milliequivalents (1 ml of 0.1n NaOH corresponding to 0.1 acid milliequivalent); 100 - percentage conversion factor. |
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Method for extraction of pectin substances in native state from rosehip fruit shells Invention relates to food industry. The method envisages preliminarily soaking of milled rosehip fruit shells with water during an hour at a temperature of 20°C at water duty equal to 6. Then one performs extraction under the action of ultrasound at 22 kHz, at power equal to 20 W and energy density equal to 0.2 W/cm3 during 10 minutes. Then the produced mixture is subjected to fermentative hydrolysis using Pectofoetidin P10x enzyme preparation in a dosage equal to 0.03% of the fruit shells weight at a temperature of 40°C in accordance with the optimum of the preparation pectinesterase activity during 1 hour. Then the extract is separated from the solid phase. |
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Method for production of pectin food extract Invention relates to food industry. The method envisages dry beet pulp swelling in 30-40°C water at a ratio of 1:20 during 30-40 minutes. Then pulp completely swollen is squeezed and twice washed with cold water. Then the washed pulp is poured with a 0.5-2.0% enzyme preparation solution with high cellulolytic activity. The weight ratio of beet pulp and the enzyme preparation is chosen within the range of 1 :(13-15). The mixture is maintained at a temperature of 40-42°C during 1-2 hours while continuously stirred. Then the mixture is separated. One pours the produced pulp with milk whey at a ratio of 1:(13-15) and performs hydrolysis extraction during 2-2.5 hours at a temperature of 95-98°C while continuously stirring. Then one performs hydrolysate separation and filtration. Then the final product is packed. |
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Tonic beverages production composition Invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels. |
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Grain-based infant food containing food fibre Present invention relates to food industry and, in particular, may be used for infant food. The nutritional composition has a viscosity equal to 150 - 100000 MPa-s at a temperature of 20°C and at a shear velocity equal to 10 s-1. The composition contains 10 - 99 wt % of a grain component and 1.0 - 30 wt % of food fibres in terms of dry weight of the nutritional composition. Additionally the composition contains pectins (with polymerisation degree equal to 10 - 300) in an amount of 0.5 - 95 % of the total weight of food fibres and soluble indigestible carbohydrates in an amount of 5 - 95 % of the total weight of food fibres. The soluble indigestible carbohydrates are chosen from among galacto-oligo- and/or polysaccharides including transgalacto-oligo- and/or polysaccharides, xylo-oligo- and/or polysaccharides, gluco-oligo- and/or polysaccharides including gentio-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, stable dextrins and cyclodextrins, arabino-oligosaccharides, mannan-oligosaccharides, galactomanno-oligo- and/or polysaccharides, glucomanno-oligo- and/or polysaccharides, arabinogalacto-oligo- and/or polysaccharides, fructo-oligosaccharides and fructo-polysaccharides. Additionally one proposes versions of the said nutritional compositions, versions of its application and a method for the composition production. |
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Composition for preparation of medical and preventive beverages and purees Invention relates to food industry, in particular, to production of a composition for preventive beverages and purees. The composition contains 5-10% highly purified beet extract and the following ingredients at an equal ratio: dry fruits of rosehips, snowball tree berries, haw berries, wild apple and/or pear, blueberries and/or blackberries. |
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Method for production of polysaccharides of coniferous trees greens Method envisages milling coniferous trees greens. Then one extracts the tree greens with ethyl acetate and chloroform. Then remains are extracted in three stages: with distilled water, with water acidified with hydrochloric acid, with water solution of potassium hydroxide. Then one proceeds with concentration and settlement with ethyl alcohol. Then the sediment is centrifuged, dissolved in water and dialysed against distilled water. One performs lyophilic drying of the target product. |
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Special purpose kissel production method Invention is related to the technology for production of food products for space alimentation. The method envisages preparation of the recipe components, production of fruit and/or berry puree, their mixing (if there are two or more purees), heating till the temperature is nearly 85°C, sublimation drying, grinding, sieving, mixing with pectin and sugar powder, packing under vacuum into bags of thermosealing combined material and sealing. |
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Natural equivalent of chemically modified starch Invention relates to a composition suitable as a substitute of chemically modified starch, to the composition production method, to a beverage and sauce containing the said composition and to the composition application as an additive to food products, fodder products, pharmaceutical or cosmetic products. According to the invention, the composition contains citrus fibres with moisture-binding ability from 7 to 25 g of water per 1 g of fibre and native starch chosen from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, flour of gold ripeness wheat, potato starch free of amylase and their mixture. The weight ratio of citrus fibres to native starch in the composition is 1:10 - 2:1 with food fibres content in the citrus fibres equal to 60 - 85 wt %. |
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Method of producing pectin from seaweed Invention relates to food industry. The method involves preparing raw material, hydrolysis of the prepared plant material with acid solution at pH 3-5 and temperature 50-60°C for not more than 4 hours and separation of the hydrolysate. The hydrolysed plant material is then washed with water and pectin is then extracted therefrom in an extractor with a false bottom in extraction agent circulation conditions in two steps. First, pectin is extracted from the material with 0.5% ammonium oxalate solution while heating at temperature 45-50°C and pressure 1.5-2.5 atm for not more than 40 min, and then with 1.5% ammonium oxalate solution while heating at temperature 75-80°C and pressure 3-4 atm for not more than 5 min. Further, the extract undergoes ultrafiltration purification and concentration. Pectin is then precipitated from the extract with ethyl alcohol containing sodium chloride and then dried. In one version, the pectin precipitate is further washed with 80% ethyl alcohol before drying. |
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Method for determination of pectin substances weight percentage in vegetal raw material Invention relates to food industry, in particular to determination of pectin substances quantity in vegetal raw material. The method envisages drying plaited paper filter until constant weight, preparation of protopectin and hydratopectin, sampling. The protopectin solution acid medium is neutralised with pectin substances fraction in the solutions being analysed saponified with 40% solution of NaOH during 15 minutes. Then pectin substances are sedimented with concentrated HCl and the sediment is filtered. Then the sediments on filters are washed with cold distilled water. Filters with sediments are dried till constant weight and one calculates pectin substances fractions weight percentage from certain formulas. |
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Method for drying polysaccharides based on uronic acid Invention relates to food industry. In accordance with the method proposed one mixes a powder containing an uronic acid based oligosaccharide, water, protein and a carbohydrate to produce water solution heated to a temperature of 50 - 90°C. Then one adds fat to the heated solution and dries it by way of spraying to produce a powder composition. The uronic acid based oligosaccharide has DP 2 - 250. Additionally proposed is the powder produced by this method and a food product containing such powder. |
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Method for production of pectin and food fibres of pumpkin cake Invention refers to food industry, and namely to pectin production. The method involves pumpkin cake washing with water, pressing and hydrolysis extraction, the mixture water duty being 1:(4-5), at a 60-65°C temperature during 60 minutes. The extragent used is anolyte with pH20 = 4.0-4.5. The hydrolysis mass is separated into cake and hydrolysate by way of pressing. The cake is extracted with catholite with pH20 = 7.5-8.0, the mixture water duty being 1:3, at a 60°C temperature during 30 minutes. Then the cake having been extracted is separated from the extract by way of pressing. Cake particles are milled and dried to produce food fibres. The extract is mixed with the hydrolysate and filtered. The mixture is delivered for alcohol precipitation of pectin and its during. The anolyte and the catholyte are produced by way of sodium chloride treatment in an diaphragm electrolyser. |
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Invention is intended for use in food industry to produce a meat substitute product. The method involves the following stages: (1) a protein material, a hydrocolloid sedimented with metal cations and water are added to each other; (2) the compositions produced at stage (1) a homogeneous mixture is prepared; (3) the mixture produced at stage (2), while stirred, is blended with a metal cations solution which contains soluble calcium or magnesium salts or their mixture to form a fibrous product; (4) one separates the fibrous product; (5) the protein material contains a milk protein material chosen from the group consisting of dry milk, whey protein and caseinate. |
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Method for production of pectin from palma christi fruit shells Invention relates to food industry, in particular - to a technology for release of pectin from plant raw material. The method envisages fruit shell drying and milling, removal of impurities. Then one degreases the milled fruit shell with acetone during 24 hours. One performs removal of polyphenols, salt - and water-soluble proteins. Then one performs the raw material with drinking water (2-3-times). Then one proceeds with hydrolytic extraction with a 0.3-0.5% solution of citric acid during 120 minutes at a temperature of 85-90°C, duty of water being 1:10. One separates the liquid phase. For pectin substances coagulation acetone is utilised. Then the coagulate is dried and ground. |
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Raw material grinding method for production of pectin and juices and device for its implementation Invention relates to a technology and devices for raw material grinding, in particular - to production of pectin and juices and other products in food and chemical industry. The method involves raw material grinding in a disintegrator and subsequent fine grinding whereby pulp, discharged from the disintegrator (1), is directed in the form of a stream through a nozzle (8) onto a barrier (9) with the help of a high-pressure pump (6), stream rate being V≥k·[12σδε/(pd)]0,5 where σ is strength of the cell membrane cellulose part, δ is thickness of the membrane cellulose layers, ε is elongation at rupture, d is the cell radius, p is the intracellular medium density, k is the coefficient that accounts for the difference between theoretical and actual impact parameters equal to 1.3…1.5. The device is designed in the form of a disintegrator (1) rotor drives whereof are designed in the form of active hydraulic turbines (3), on the blades (9) whereof one delivers (through the nozzles (8)) pulp injected by the high-pressure pump (6). One delivers the pulp (6) to the pump inlet in the form of raw material ground in the disintegrator (1) and filtered. The device turbines (3) blades (9) are designed as planes with corrugated or rough working surface. In the second version of the device the blades (9) are fixed immediately on the disintegrator (1) rotors and the nozzles (8) for pulp delivery are built into the disintegrator (1) body. |
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Method to produce pectin extract from fruit shells of holy clover Invention relates to food industry. Method provides for drying of fruit shell of holy clover, its grinding down to particle size of 1-4 mm, removal of admixtures, hydrolysis-extraction of pectin substances with 0.3% solution of citric acid at hydraulic module of 1:12. Hydrolysis-extraction is carried out at the temperature of 85-90°C for 120 minutes. Then liquid phase is separated. |
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Method of pectin production from black walnut coats Invention relates to food industry. The method envisages fruit coat drying and milling, removal of impurities and degreasing with acetone during 24 hours. Removal of polyphenols is performed with a 5% sodium chloride solution,duty of water being 1:10, at a 75-80°C temperature. Then one undertakes four- or five-time rinsing with potable water. Then one proceeds with hydrolytic extraction with a 0.3-0.5% solution of citric acid during 120 minutes at a temperature of 85-90°C, duty of water being 1:20. For pectin substances coagulation acetone is utilised. Then the coagulant is dried and milled to produce the target product. |
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Method for complex synthesis of biologically active substances from alcohol wastes Invention relates to pharmaceutical and alcohol industry and pertains to a method for preparing a complex of biologically active substances (BAS) from alcohol wastes (distillers' spent grains). The method of producing biologically active substances from alcohol wastes is realised by separating distiller's spent grains into a liquid and a solid fraction. The liquid fraction is filtered, evaporated to obtain a concentrate with density of 1.480 g/ml and then treated with acetone in volume ratio concentrate : acetone equal to 1:3. The precipitate is filtered, washed with acetone three times and then dried. The solid phase is extracted through maceration with 1% solution of ammonium oxalate in weight-volume ratio raw material : extract equal to 1:10 at 70°C for 3 hours. The extract is filtered, evaporated to obtain a concentrate with density of 1.480 g/ml and then treated with 95% alcohol in volume ratio concentrate : alcohol equal to 1:2. The precipitate is filtered, washed, dried and the ground. |
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Method for pectin gelling property enhancement Invention is related to food industry, namely to technology gelling additives production. In accordance with the method proposed pectin is ground and dissolved, the pectin solution is amidated and a sugar-and-pectin mixture is prepared. Amidation proceeds during 1.5-6 hours at room temperature by way of gaseous ammonia flow through the pectin solution till the share of amides in the total galacuronide content is 60-70 vol. %. |
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Invention refers to food industry, in particular to technology of pectin production. The method involves hydrolysis-extraction of pectin-containing raw materials with nanostructured water in rotary cavitation extractor at the ratio of phases 1: (3-5) and the index of cavitation 2.1-2.5. Then separation of phases is carried out. Microfiltration of liquid phase is carried out with tangential method on membranes with a pore size of about 1.4 microns. Then it is concentrated and subjected to ultrasonic spray drying at a temperature of 50-65°C. |
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Gelling agent including combination of pectins for low caloric gels According to the invention gel-forming system is a combination of the first pectin and at least of one second pectin. The primary pectin contains free acid residues within the range of 50-80%. The said second pectin is contained in the combination at amount of at least 5 wt % and possesses degree of etherification within 20-50%. Gel-forming system is applicable for gel-forming jams and jellies with contents of soluble solid substances less, than 30%. |
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Method for preparing calcium pectate Dry powder of pectic acid or its water-soluble salt is mixed with aqueous solution of calcium salt at concentration at least 0.6 mol/l. The prepared calcium pectate is separated from aqueous phase. |
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Present invention relates to food industry and in particular to obtaining fat substitute for using it in meat compositions. Method pertains to the stage wherein plant fibre is heat-treated for inactivating pectin-methyl esterase and preventing de-etherification of pectin in the plant fibre thereby preserving in it methoxy-pectins with etherification degree at least 50%. Fat substitute containing heat-treated plant fibre includes starch in amount of not less than 25 wt % of the dry substance. Alternatively fat substitute can contain 10 wt % of the dry substance. Fat substitute is added to the meat product composition. Note that weight ratio of substituting fat with plant fibre in the mentioned fat substitute is 1:0.3-3. However percentage of fat in the final product is reduced to 2-13%. Present invention aims at obtaining meat product with reduced fat percentage herewith preserving its texture. |
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Method includes preparing of plant raw material by mixing it with water citric acid solution of pH 2.3-3.6 with relation of raw material and water solution 1:(1-3). And also with amylolytic enzymes and pectin in proportion of 0.01-0.05 wt % and 1.5-2.1 wt %. Prepared plant raw material is sequentially gone through treatment on rotary chopper disperser, rotary-cavitational extractor and ultrasonic reactor till disperse mass is produced with temperature of no more than 65°C and particles size less than 1 mcm. Produced disperse mass is centrifuged with separation coefficient Fr=6000-100000 to pectin containing fibre and liquid pectin containing disperse phase. It is sent to press filter with pressure of 0.3 MPa, it is microfiltered till low-molecular suspensions are no more than 1.0%. Then it is sequentially gone through ultrafiltration, diafiltration and nanofiltration till low-molecular suspensions in pectin containing concentrate are no more than 0.18%, then the concentrate is dried on low temperatures. The second invention is a line of plan raw material processing to produce pectin and food products containing pectin. The technological process contains preparation of pectin containing raw material, which includes preparation of fresh raw material and dry raw material. All of them are connected with units including at least two containers for hydromodulus production. Then there are solution preparation block, block of hydrolytic extraction of pectin containing raw material, block of separation and concentration of produced disperse mass and unit for drying pectin, in a form of low temperature drying unit. Block of hydrolytic extraction of pectin containing raw material is presented as a system with at least three rotary chopper dispersers, three rotary-cavitational extractor and ultrasonic reactor with adjustable generators. Mentioned above reactors are set up in every transitional storage container for disperse mass. Block of separation and concentration of disperse mass includes sequentially set up centrifuge, press filter, microfilter, ultrafilter, diafilter and nanofilter units. |
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Long-term stored cereal products with high moisture content According to the invention, cereal product can contain grain component, hydrolysed outmeal, acid-stable milk protein component and total water at the ratio at least 45% from the total weight of cereal product. |
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Claimed invention relates to method of obtaining hot liquid fibrous product for enteral introduction, which can be successfully used for treatment and prevention of diet-sensitive disease states, for instance excessive body weight. Invention method includes mixing a. portion of recoverable composition, including (i) 0.1-75 g pectin, (ii) indigestible oligosaccharide with polymerisation degree more than 2 and fewer than 60 monose links and (iii) gas-excreting system, and b. liquid with temperature more than 35°C. Product has low viscosity and does not contain aggregates (big lumps of fibrous material). Also described is product itself and its application. |
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Proposed pectin production method envisages tung fruit coat drying and grinding, removal of contaminants, hydrolytic extraction and liquid phase separation once the hydrolytic extraction process is over. After that the target product is sedimented from the liquid phase; the coagulate is dried and ground. Parallel to decontamination acetone degreasing of the ground fruit coat is done during 22-24 hours. For clearance of polyphenols the mass is treated with 3% solution of sodium chloride during 30 minutes at a temperature of 70-75°C and hydromodule 1:8 which operation is followed by double or triple potable water flushing. Then one proceeds with hydrolytic extraction (treatment with 0.3-0.5% solution of oxalic acid during 90 minutes at a temperature of 80-85°C and hydromodule 1:17). For the pectin substance sedimentation 96% solution of ethanol is utilised. |
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Method of antiseptic film obtaining Invention can be used at treatment of pyoinflammatory diseases and trophic ulcers, and also in gynecology - at a cervical pathology. After secondary crushing pectin is dissolved in water in the ratio accordingly 0.09÷0.1:1.0; then the colloidal solution in thickness of 2.0÷2.5 mm is applied on a fluoroplastic surface, dried and the pectinaceous film obtained for the medical purposes in tight packing is sterilised a method of ultra-violet radiation within not less than 15 minutes. |
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Method of manufacturing plant dietary fibres Invention relates to food industry and can be used for manufacturing dietary fibres. The method of manufacturing dietary fibres implies hydrolysis of raw material under the temperature of 50-70°C during 2 hours with following 15-minutes inactivation. Hydrolysis is carried out by pectintranseliminase Bacillus subtilis with the activity of 32380.0 units/ml or α-amylase Bacillus licheniformis with the activity of 633.3 units/ml. Hydrolysis can also be carried out by complex enzyme preparation of Bacillus subtilis or Pemcillium emersonii cultures with the proteolytic activity of 490.0 units/ml and amylase activity of 458.7 units/ml or complex enzyme preparation Aspergillus specium with endopolygal acturonase activity of 812.4 units/ml, proteolytic activity 480.8 units/ml and amylase activity of 468.3 units/ml. The obtained dietary fibres are separated and decolourised by hydrogen peroxide solution. |
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Improved method of processing vegetable material, containing pectin Invention relates to pectin and processed initial material, which contains pectin. Method of obtaining processed initial material by deactivation of pectinesterase includes obtaining fruit vegetable material, containing pectin, and bringing it in contact with water, which has pH value from 3.2 to 3.9, at temperature ≤70°C. After that processed initial material is extracted. In addition, invention relates to use of processed initial material, containing pectin, obtained according to said method, respectively, for pectin extraction, as food for animals or as ingredient in food products. In addition invention relates to pectin, obtained according to said method, by means of extraction from initial vegetable material, molecular weight of said pectin being higher on value up to 50% than molecular weight of pectin, obtained from extraction of similar but unprocessed initial vegetable material, containing pectin. Ratio of sensitivity to calcium of said pectin and sensitivity to calcium of pectin, extracted from similar, but unprocessed with washing, initial vegetable material, which contains pectin, is within 0.90-1.40. Pectin preserves molecular weight and etherification degree well, has high output and low sensitivity to calcium. |
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Method of production of pectin-containing paste Invention concerns of a of fruit juice and dairy waste processing and can be used for tinning and confectionery industry. Method includes preliminary lactoserum watering of small-fruited apple dry refuse milled to 1-2 mm with humidity 6-8% at ratio 1:5 respectively within 2 hours at temperature 40°C. Then mixture is delivered to hydrolysis extraction at temperature 75-80°C, medium pH 3.5-4.0 with ascorbic acid in amount 1% of dry refuse weight and rotation 5000 rpm. Prepared mass is rubbed through and added with baking soda in amount 0.75-1.0% of end product weight. |
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Method of pectin production from watermelon rind Invention relates to food industry and to technique of pectin extraction from wastes remained after industrial treatment of watermelons. Method provides for cleaning in water, crushing and further hydrodynamic cavitation, US treatment at 300-400 HZ frequency and acid hydrolysis at pH 5.0-6.0 and 68-72°C of temperature during 50-70 minutes. Produced extract is separated. Then pectin-containing extract is exposed to ultra-filtration treatment. Pectin substances precipitate due to calcium chloride and they are cleaned by ethyl alcohol. |
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Method of manufacturing pectin Invention relates to food industry, namely to manufacturing of pectin and fruit powder from secondary raw material stock of processing industries. The method involves water rinsing of the original raw stock - blending of dry fruit residues ground to 2-3 mm and obtained by processing small-fruited apple grades Purpurovaya, Dobrynya and Fonarik taken in proportion 1:1:0.5 respectively. Then the fruit residues are steeped in heated up to 45-50°C milk whey during 2 hours with proportion 1:(4.5-4.9) respectively. Hydrolytic extraction under the temperature of 70-75°C during 1 hour with media pH of 3.0-3.5 and operating device rotation speed of 5000 rpm follow. Hydrolytic mixture is centrifuged with production of solid phase and pectin extract which is cooled down to 20°C, neutralised by baking soda up to pH=7, cleaned by anion exchangers and concentrated during 2 hours under the temperature of 80-85°C till dry solids content is 60-65%. Pectin is precipitated by ethanol, separated, rinsed with ethanol twice, dried and ground. Raw material resources base is expanded, secondary raw materials are used more fully, pectin obtained possesses high yield. |
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Non-alcoholic prophylactic beverage Non-alcoholic prophylactic beverage contains, wt kg per 100 decaliters, the following components: 436-484 kg of pectin extract produced from grape pomace with pectin substance content of at least 2.5%; 200-240 kg of apple juice; 80-100 kg of grape juice; 100-120 kg of biologically active additive in the form of water-alcohol extract produced from barberry fruit; 4-6 kg of ascorbic acid, and water the balance. Beverage is of light-brown color, and has accordingly combined flavor and aroma with prevailing dew-berry note. The indicated optimal ratio of components allows user to obtain in one cup of beverage third portion of daily norm of vitamin C and pectin to increase user's working capacity and normalize functioning of cardiovascular and nervous systems. Moreover, grape juice and barberry enable in strengthening of immune system. |
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Method for complex processing of distillery dregs Method involves separating dregs into liquid and solid fractions; filtering liquid fraction; boiling out for producing of concentrate having density of 1.480 g/ml; treating with 95%-alcohol in volumetric concentrate and alcohol ratio of 1:3; filtering out settled pectin; providing triple washing with 95%-alcohol; drying and grinding; extracting pectin from solid fraction by vortex extraction method at rotational speed of mass of 8,000 rev/min, water temperature of 70 C and extraction time of 8 min; filtering out; boiling out for producing concentrate having density of 1.480 g/ml; separating pectin by method similar to that used for separation from liquid fraction; mixing pectin samples separated from both fractions. Method allows separated pectin to be used as gastrointestinal disturbance prophylaxis means, it may be also used as jelly former, stabilizer, solubilization agent, and emulsifier. |
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Method for production of pectin and other products from pectin-containing raw materials Claimed method includes raw material preparation by bagasse separation. Bagasse is blended with water and fed into water duty for cavitation treatment at pH 2.8-3.6. Obtained mixture is discharged from water duty, separated by vacuum filtration and separated into pectin extract and pectin-containing edible fibers. Said edible fibers are pressed to separate mash and desiccated by convective drying. Mash is recycled in water duty; water is blended with bagasse and mash in bagasse:(water+mash) mass ratio from 90:10 to 75:25; pectin extract is filtered and separated again. Extract is fed in microfiltration step and ultrafiltration step at pectin extract flow rate of 0.12.5 m/s and pressure of 0,1 MPa to separate vitamin- and pectin-containing beverage. Further extract containing 3 % of dry matters is boiled and dried in vacuum in foamed state under IR heating at product temperature of 40-50°C and under rest pressure in drying chamber of 2.7-5.5 MPa. |
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Method for producing of pectin Method involves processes for hydrolysis and extraction of pectin substances from raw plant material; providing hydrolysis process using electric field and extraction process using polyharmonic action; upon termination of hydrolysis process, diluting mixture with water to hydromodulus of 1:25. |
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Method involves mixing protein material, hydrocolloid deposited by metal cations and water at elevated temperature until homogeneous mixture is produced; mixing resultant mixture with solution of cations of metals having valence of at least 2 for forming of fibrous product; obtaining fibrous product. Protein material is preferably milk protein material. Hydrocolloid is selected from the group consisting of low methoxy content pectin, resin Gellan and alginate. Also, meat-substituting product obtained using the method is described in Specification. |
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Method for production of pectin from fruit-and-vegetable raw materials and waste thereof Claimed method includes pouring of aubergine fruits, aubergine pedicule and fresh beet bagasse with ammonium oxalate solution followed by one-or two-step extraction. Then extract filtered from vegetable bagasse are fed into setter, boiled down and pectin is precipitated with alcohol. After phase separation pectin coagulant is fed on centrifugation step to separate alcohol solution followed by rectification thereof. Then pectin is dried and pre-packed, and concentrate remained after alcohol rectification is used as colorant. Extraction can be carried out in one step for 3-5 h at 63-65°C or for 12-14 h at 35-37°C. Also extraction can be carried out in one step: the first one for 1.5-2.0 h at 80-85°C or for 4 h at 41-43°C, and the second one for 1.5-2.0 h 4 h for 45°C. |
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Method for preparing pectin extract Invention relates to a method for producing pectin extract. Method involves dosing apple pulps and their mixing with cherry plum puree taken in the ratio 1:4 followed by addition of citric and succinic acids taken in the ratio 3:2 and in the amount 0.01-0.02% of the raw mass. Then method involves extraction in combination with acid-thermal hydrolysis of raw at hydromodulus 1:6, at temperature 80-90°C for 120-140 min at pH = 2-2.5. Prepared extract is separated and filtered off. Invention provides increasing yield of pectin substances and enhancing quality of pectin. |
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Method for production of apple-and-fruit mixture Claimed method includes inspection, washing and blanching of raw materials prepared from mixture of (mass %) cut apples 33.0-35.0; feijoa puree 23.0-25.0; 50 % apple syrup 35.0-40.0; and pectin gel forming powder 2.0-5.0, followed by mixture boiling to produce target product containing 56-58 % of dry materials. Said pectin gel forming powder is obtained by enzyme treatment of seed-free apple refuse at water duty of 1:1 for 30 min followed by drying with IR-rays at 40-50°C for 4 hours. Food structure-forming agent is soaked before formula component blending in syrup in ratio of 1:10, respectively. |
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Method for purification of pectin extract Dry pectin extract is subjected to six-step extraction with aqueous ethanol solution under the next process parameters: 1) 35-40 % solution, pH 2-2.5; temperature of 45-50°C, and solid/liquid phase ratio of 1:(1-1.5); 2) 45-50 % solution, pH 2.5-2.8; temperature of 50-55°C, and solid/liquid phase ratio of 1:(1.5-2); 3) 55-60 % solution, pH 2.8-3, temperature of 40-50°C, and solid/liquid phase ratio of 1:(2.5-3); 4) 65-75 % solution, pH 3-3.2; temperature of 50-55°C, and solid/liquid phase ratio of 1:(2-2.5); 5) 75-80 % solution, pH 3.2-3.5; temperature of 45-50°C, and solid/liquid phase ratio of 1:(2-2.5); 6) 80-85 % solution, pH 3.2-3.5; temperature of 30-40°C, and solid/liquid phase ratio of 1:(1-2.5). Isolated solid phase is further dried. |
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Protein-stabilizing agent contains pectin with high content of methoxy groups and propylene glycol alginate in weight ratio from 0.5:1 to 3.5:1. Compositions for suspending in aqueous acidic medium contain protein material and said protein-stabilizing agent. Also invention relates to aqueous acidic protein suspension having pH 3.0-5.5 and containing stabilized protein material suspension and abovementioned protein-stabilizing agent in specific component ratio. |
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Method for production of gel jujube Claimed method includes syrup producing containing sugar, pectin and aqueous extract from mixture of hibiscus flowers and dogrose fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, cherry flavoring, and preparation obtained from biomass of Mortierella strangulata micromycete according to claimed technology. Obtained product is poured, formed, dried and pre-packed. |
Another patent 2513506.