A method of processing dried rosehips

 

(57) Abstract:

The invention relates to pharmaceutical, cosmetic and food industry and can be used for the production of extracts of rosehip. A method of processing dried rosehips, providing primary processing of raw materials, grinding, mixing with water, maceration, extraction and extraction. Additionally after infusion produces a pressure drop in the vessel, and the process of infusion is further carried out in a sealed vessel at a temperature 105-190oC and a pressure of 0.12 and 1.25 MPa. In this case the correlation between the process parameters infusion must satisfy the principle of balancing pressures: the intracellular pressure in the raw material with a pressure vessel provided 180<t<182, where T is the temperature of the water with the crushed raw material,oC; P is the pressure in the vessel, MPa; t - time infusion, minutes of the Invention allows to create optimally efficient conditions for obtaining extracts hips with a maximum output of active substances, in particular the vitamin C. 3 C.p. f-crystals, 1 table.

The invention relates to pharmaceutical, cosmetic and food industry and can be used for the new acid (vitamin C), contain carotene (provitamin a), vitamin B1IN2TO1, P, PP, and that is In the cells and intercellular space of the fruit also contains sugar, tannin and pectin, citric acid and flavonovy glycoside, quercetin. Therefore, the rich content of biologically active substances facilitate the use of hips as a multivitamin means.

There is a method of processing dried rosehips using infundibulo apparatus AI-3000, including primary processing of raw materials, its crushing, mixing with water, insisting in a water bath, extraction and extraction (Reference pharmacist., M.: Medicine, 1981, edited by Professor A. I. Tenzaloy).

Extraction of raw materials in the device occurs due to its preheat the hot water and soaking in it for a certain period of time. After cooling the vessel to room temperature, the resulting solution with rosehip extract, filtering, drained from the vessel, and the remainder of the press, separating the liquid fraction from the solid, while the liquid fraction also finally filtered. This method of processing dried rosehips allows to obtain extracts with saved (nerazresene the AK as when it is realized only by a diffusion process of saturation of the fruit water but the cell membrane shells of the fruit remains intact, so the result is that the low output of all active ingredients (up to 50%). All of macromolecular compounds (gums, mucilages and others) contained in the hips and influencing complex-beneficial effects on the living organism, does not pass into the extract.

In addition, during cooling "water bath" process of extraction fades out and comes phase equilibrium in the system: liquid - solid residue, leading to the return of the liquid in the sludge of vitamins and minerals that were previously saturated solution when it is heated.

However, the use of this known method of processing dried rosehips using a process of rapid cooling of the pressurized vessel allows to obtain extracts of rosehip saved (intact) vitamin C and increased release of active ingredients (80%) of the cells of the fruit caused encountered in the cooling of the vessel by the pressure difference between the solution of the hips in the vessel and Nastyusha cells of the fruit liquid. However, the resulting pressure drop in the volume of processed raw material is uneven, because deployee of the processed material. So part of biologically active substances misses the extract, and goes into the ballast.

Also known is a method of processing rosehips, including primary processing of raw materials, its crushing, mixing with water, seasoning with hydrochloric acid, extraction and extraction (Patent RF 2005483, prior. 29.12.91 year). The percentage yield of active ingredients rosehip by this method is quite high in comparison with the previous methods.

However, this known method of processing hips of ethnological because of the duration of the operation of extraction of raw materials, carried out in several stages. Therefore, to speed up the extraction process, this method of processing hips should include multiple extractors, which complicates and increases the cost of processing technology. In addition, the use in the processing of hydrochloric acid decreases the security of processing and limits the scope of application of the finished product, but also complicates the technology of its production and increases the cost.

Closest to the proposed invention is a method of processing rosehips, including primary processing of raw materials, its crushing, smashey, (RF patent 2045917 from 13.07.93,, publ. 20.10.95,, B 29). This process ensures the high quality of the output of the extract.

However, this known method of processing hips of ethnological and unsafe for use for the extraction of liquefied gas, and the phenomenon of cavitation for mixing the crushed material with water.

The invention solves the problem of simplifying the technology of processing dried rosehips without reducing the quality of the extract, and extend the range of existing methods of processing hips.

The technical result from use of the present invention is to provide an efficient conditions for obtaining extracts hips, realizing the possibility of the formation of instantaneous destructive effect on the cell membrane of the shell to exit vitamins while maintaining vitamin C.

This is achieved in that in the method of processing dried rosehips, including primary processing of raw material, its subsequent grinding, mixing with water, the infusion pressure, extraction and extraction, optionally after infusion under pressure to produce a discharge pressure is illalah: pressure from 0.12 to 1.25 MPa and temperatures of 105oC - 190oWhen the correlation between the process parameters infusion: temperature, pressure and time of infusion, satisfying the principle of balancing pressures: the intracellular pressure in the raw material with the pressure in the vessel, provided that:

180<t<182,oC;

P is the pressure in the vessel, MPa;

t - time infusion, min

For effective use of hips grinding of raw produce with a force sufficient to fracture the fruit without destroying their seeds, and before mixing the crushed material with water to produce separation into fractions, separating from the crushed material seeds of the wild rose, and the subsequent production of oil from them.

A method of processing hips is greatly simplified if the mixing of the separated powdered raw material with water, the infusion and extraction produced in the same vessel.

To obtain a clarified solution of the extract derived from the fruit of the wild rose, after wringing it is subjected to filtering.

The proposed method for processing hips carried out in the following sequence.

First fruits SLA and crushed with force sufficient for the destruction of the fruit without destroying their seeds.

Then the crushed raw materials into fractions, passing it through the shakers, and separating the thus, from him the seeds of the rosehip.

The remaining fraction of raw without seeds are mixed in a vessel with water in a predetermined ratio to obtain the desired concentration of active substances in the solution of the obtained extract.

After that, the vessel contents is heated to boiling, and then tightly closed and crushed raw materials are subjected to maceration at a temperature of 105-190oC and a pressure of 0.12-1.25 MPa, satisfying the principle of balancing pressures: the intracellular pressure in the raw material with the pressure in the vessel, within the time defined by the inequality:

< / BR>
where T is the temperature of the crushed material, oC;

P is the pressure in the vessel, MPa;

t - time infusion, min

When the temperature maceration of raw materials in a sealed vessel cell membrane recycling of materials, with unilateral conductivity, water flows into the cells, which as the filling creates in them the intracellular pressure. When this occurs, the saturation of water in the vessel, and intercellular substances from etki of the processed material and the pressure inside them was counter-balanced by pressure in the vessel.

Only in a closed vessel by increasing the temperature of the contents of the vessel: water with raw materials, resulting in increasing pressure P, the cells of the fruit quickly saturated with water and dissolved upon release of pressure from the vessel.

The ratio of T and P to water is known from the tables, revealing its thermophysical properties and are given in reference Ryvkina S. A. Alexandrov and A. A. "Thermophysical properties of water and steam", M.: Energy, 1980.

It means asking another, any of the process parameters infusion in water: temperature or pressure, the other option is get the above tables.

However, for optimal operation of the infusion in an airtight container, at which vitamin C is not destroyed, but remained in it, this process should lead to rapid boiling of the water and its rapid evaporation. Therefore, the pressure and the temperature in the vessel must comply with the beginning of boiling water.

Thus, by setting a certain temperature water at a known tables pick up the pressure corresponding to the beginning of the boil.

And then, substituting in the inequality of the values of T and P, defined time insisting t:

< / BR>
Test method focuselement above 190oWith corresponding to the higher pressure of 1.25 MPa, the concentration of vitamin C in the solution drops sharply due to its destruction, although the inequality will be performed.

Indeed that when the pressure is below 0.12 MPa, corresponding to temperatures below 105oWith, is not effective destruction of cell membranes and vitamin C are not completely out of the cells of the fruit.

Thus, the restriction of the parameters T and P of the process of infusion due to:

- minimum value of the pressure in the vessel P, the limited efficiency of destruction of cell membranes from differential intracellular pressure in raw material and pressure in the vessel when it is reset,

- the maximum value of the temperature caused by the destruction of vitamin C.

Excess intracellular pressure on strength characteristics of cell membranes leads to the destruction of cells. However, this process of destruction is prevented by the pressure in the vessel. So after soaking produce a pressure drop from the vessel, which under the influence of intracellular pressure cell membrane materials are destroyed and begins the process of extracting the contents of the cells into the solution.

When these uwaysi preservation of vitamin C and not exceeding the limits of its thermal destruction, as well as not creating the conditions of its destruction at the molecular level (such destruction can contribute ultrasound and cavitation).

After complete extraction of raw materials within a specified time, all the weight is directed to the extraction of getting a separate solution of the extract and pulp. If necessary, the extract can be routed to filter for clarification.

For testing the proposed method of processing hips in a container of water with a volume of 0.5 l was placed 0,01 kg of crushed rose hips without seeds. Then heated the contents of the vessel to a boil, and then closed the lid, continuing the heating to different temperatures ToWith (table). The pressure was determined from the tables, revealing thermophysical properties of water and given in the Handbook Ryvkina S. A. Alexandrov and A. A. "Thermophysical properties of water and steam", M.: Energy, 1980.

Then from the inequality

180<t<182,oWITH,

P is the pressure in the vessel, MPa;

t - time infusion, minutes,

defined time intervals infusion of raw materials (t):

< / BR>
When reaching the preset parameters of the processing of sbriccoli.

The table shows the comparative characteristics of the obtained solutions of the extract of rose hips in different modes of the process of infusion.

On the recommendations of the State Pharmacopoeia of the USSR, 11th edition, issue 2, M. : Medicine, 1990, insisting raw material at a temperature of heating water to 100oWith in an open vessel should be conducted for at least 15 minutes as a short infusion of vitamin C in the solution to be insufficient, i.e. it is completely out of the intercellular space of the fruit. The same can be observed at lower than 100oWith temperatures heating the contents in the vessel due to incomplete release of vitamin C from raw material at the same time infusion (concentration of vitamin C drops to 4% in the table). Inequality at these temperatures heating is not observed, since the pressure in the vessel begins to increase at temperatures above 100oC.

When heating the contents of an open container at 90oWith pressure it remains relevant atmospheric 0.1 MPa. The duration of infusion for 15 minutes at these settings, the inequality is not observed:

t=90oC0,115=135.

For these modes, process nastaveni the amine in the solution is small (4%).

Similarly, when heating the contents of an open container at 100oWith the pressure therein remains relevant atmospheric 0.1 MPa. The duration of infusion for 15 minutes at these settings, the inequality is not observed:

t=100oS,1=150.

For these modes, the process of fabrication is similar to insisting in an open vessel, is not the destruction of the cells of the fruit, therefore, the concentration of vitamin C in solution is also small (5%).

When the heat content in a closed vessel at 105oWith it formed a pressure of 0.12 MPa, determined according to the tables of thermophysical properties of water and steam. The duration of the infusion when these parameters are determined from inequality and is

< / BR>
< / BR>
The concentration of vitamin C in the solution is 13%.

When heating the contents of the vessel to 120oSince it formed pressure 0,198 MPa and duration of infusion with these parameters determined from the inequality is:

< / BR>
The concentration of vitamin C in solution is 13.5%.

When heating the contents of the vessel to 140oSince it formed pressure 0,361 MPa and duration of infusion when these parametric 14%.

When heating the contents of the vessel 160oWith it formed the pressure of 0.61 MPa and duration of infusion with these parameters determined from the inequality is:

< / BR>
The concentration of vitamin C in solution is 14.5%.

When heating the contents of the vessel to 180oWith it formed a pressure of 1 MPa and duration of infusion with these parameters determined from the inequality is:

< / BR>
The concentration of vitamin C in the solution is 15%.

When heating the contents of the vessel to 190oWith it formed a pressure of 1.25 MPa and duration of infusion t when these parameters are determined from the inequality is:

< / BR>
The concentration of vitamin C in the solution is 14%.

When heating the contents in a sealed vessel to 200oWith it formed a pressure of 1.55 MPa and duration of infusion with these parameters determined from the inequality is:

< / BR>
The concentration of vitamin C in the solution is 5%.

When heating the contents of the vessel to 210oWith it formed a pressure of 1.9 MPa and duration of infusion with these parameters determined from inequalities is, stevanie at temperatures below 105oWith and the corresponding pressure is below 0.12 MPa does not allow to achieve a high concentration of vitamin C in the solution for preserving the cell membranes of the fruit holding this vitamin.

While insisting at temperatures above 190oWith and the corresponding pressure of 1.25 MPa leads to a rapid infusion t <1 min, however, the content of vitamin C in raw materials falls because of its thermal destruction.

Thus, the optimal regime of processing of raw materials with a maximum output of vitamin C, as seen from the above table, is the mode with the parameters of pressure and temperature intervals, respectively, P = 0,12 -1,25 MPa and T = 105-190oWith, subject to the championship:

180<t<182,oC;

P is the pressure in the vessel, MPa;

t - time infusion, min

The tests revealed a correlation between the parameters of the infusion mode: pressure, temperature and time, to facilitate the timing of the infusion.

Thus, the proposed method of processing dried rosehips allows you to create optimal conditions for processing of fruits and obestat fruit discharge pressure of the vessel, and it is also effective to use rosehip seeds for the subsequent production of these oils due to their separation from the crushed material before mixing it with water.

The proposed method allows to simplify the technological equipment for processing of dried rosehips through one vessel several operations: mixing raw materials with water, the infusion pressure and its subsequent discharge and extraction. In addition, the proposed method allows the use of existing devices for processing hips without making changes to their designs, but also to enhance the technical and operational capabilities of the known methods of processing fruits.

Conducted by the applicant's analysis of the prior art, including searching by the patent and scientific and technical information sources and identify sources that contain information about the analogs of the invention, has allowed to establish that the applicant had not discovered analogues characterized by signs, identical to all the essential features of the claimed inventions.

The definition from the list of identified unique prototype allowed us to identify a set sudetonemecke hips, set forth in the claims.

Therefore, the claimed invention "method of processing dried rosehips" meet the criterion of "novelty."

The criteria of the invention "industrial applicability" is confirmed by the fact that the proposed method of processing dried rosehips with its new features has been used successfully in the enterprise of the applicant processing hips.

1. A method of processing dried rosehips, providing primary processing of raw materials, subsequent grinding, mixing with water, insisting in a vessel, the extraction and centrifuge, characterized in that additionally, after infusion of raw produce, the pressure in the vessel, the operation of the infusion of the crushed raw material in water is carried out in a sealed vessel at intervals: pressure from 0.12 to 1.25 MPa and temperatures from 105 to 190oWith, when the ratio between the process parameters infusion: temperature, pressure and time of infusion, satisfying the principle of balancing pressures: the intracellular pressure in the raw material with the pressure in the vessel, provided

180<t<182,oC;

R - daleo p. 1, characterized in that the grinding of raw produce with a force sufficient to fracture the fruit without destroying their seeds, and before mixing the crushed material with water to produce separation into fractions, separating from the crushed material seeds of rose hips.

3. A method of processing dried rosehips under item 1, characterized in that the mixing of the crushed material with water, the infusion and extraction produced in the same vessel.

4. A method of processing dried rosehips under item 1, characterized in that after extraction the extract obtained is subjected to filtration.

 

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2 tbl

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