Method for preparing pectin from citrus husks

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for isolating pectin from vegetable raw. Method for preparing pectin from citrus husks involves hydrolysis-extraction of a solid phase and separation of a liquid phase. Before hydrolysis-extraction a solid phase is extracted with ethyl acetate and liquid acetylene successively under the above atmosphere pressure. The second extract is separated without pressure change followed by abrupt dropping pressure over a solid phase up to atmosphere value and feeding a solid phase to hydrolysis-extraction. Invention provides reducing loss of pectin being without deterioration of its organoleptic properties.

EFFECT: improved preparing method.

 

The invention relates to the process of extracting pectin from plant materials.

A known method of producing pectin from citrus pomace for the extraction of water, hydrolysis-extraction solid phase, separating the liquid phase and its concentration or drying (Donchenko L.V. Technology of pectin and actinomadura. - M.: new Delhi, 2000, pp.96-105).

The disadvantage of this method is the high loss of pectin with water extract.

The technical result of the invention is to reduce losses of pectin without deterioration in its organoleptic properties.

This result is achieved in that in the method of producing pectin from citrus pomace, providing them hydrolysis-extraction and separation of the liquid phase, according to the invention before hydrolysis-extraction process them sequentially extracted with ethyl acetate and liquid acetylene at a pressure above atmospheric, separating the second extract without changing the pressure, then the pressure over the solid phase sharply dropping to atmospheric with the direction of the solid phase hydrolysis-extraction.

The method is implemented as follows.

Citrus pomace, if necessary, crushed (Donchenko L.V. Technology of pectin and actinomadura. Textbook for University students): new Delhi, 2000, pp.96-105), and then extracted with ethyl acetate and separating the extract by known methods (Bykov SF Theoretical and experimental basis for the creation of a brand new resource-saving technologies of production of vegetable oils. Abstract distn - SPb.: VNIIG, p.21-26; Demchenko P.P. improvement of the technology of extraction of oil from sunflower seeds. Abstract Diskin - L.: VNIIG, 1982, p.6-14), containing essential oils and glycosides, with a bitter taste. Then the solid phase is extracted with liquid acetylene at a pressure above atmospheric, corresponding to the vapor pressure of the extractant at a temperature of extraction, and separating the extract without changing the pressure (Kasyanov GI and other Processing of plant raw material liquefied and compressed gases. - M.: Agroniiteipp, 1993, 40 C.). The remains go into ethyl acetate extract, which prevents further passage of ethyl acetate by the stages of the technological process and its penetration into the target product. Pressure over the solid phase sharply dropped to atmospheric. This leads to a sharp boiling liquefied gas and explosive grinding plant, accompanied by the destruction of cell membranes. Then the solid phase is directed to the hydrolysis-extraction.

Hydrolysis-extraction is carried out with the parameters selected by well-known recommendations (Donchenko L.V. Technology of pectin and actinomadura. - M.: new Delhi, 2000, p.143-142) or calculated and the known dependencies (Ilyin I.A. Scientific fundamentals of the modified pectin. - Krasnodar: Scznyaw, 2001, p.88-156). Due to the preliminary destruction of cell membranes increases the contact surface phases and availability protopectin substances for hydrolysis-extraction. This reduces the processing time and reduce the possibility of deep hydrolysis and loss of pectin. After completion of the hydrolysis-extraction is separated as the target product liquid phase, which is optionally concentrated or dried.

It should be noted that pectic substances do not dissolve either in ethyl acetate or in acetylene, which prevents their loss with detachable extracts and therefore increases the yield of pectin compared with the closest analogue. Despite the fact that the initial content of pectin in citrus vyjimka is from 8.9 to 14.9% in terms of dry substance, and the content of residual according to the invention, but remove the prototype water-soluble fraction of about 33% (Donchenko L.V. Technology of pectin and actinomadura. - M.: new Delhi, 2000, p.53, 97), loss of pectin as a result of his deep hydrolysis can be estimated for the proposed method and the closest analogue for known dependencies (Altonian M.K. Kinetics of degradation of the polysaccharide in the process of obtaining pectin. Abstract Diskin - Krasnodar:KPI, 1988).

Determination of the organoleptic properties of the products obtained by the proposed method and the closest analogue is carried out according to GOST 8756.1, revealed no differences between groups on any of the regulated parameters.

Thus, the proposed method allows to reduce the loss of pectin without deterioration in its organoleptic properties.

The method of producing pectin from citrus pomace, involving hydrolysis-extraction solid phase, and separating the liquid phase, characterized in that before hydrolysis-extraction solid phase it sequentially extracted with ethyl acetate and liquid acetylene at a pressure above atmospheric, separating the second extract without changing the pressure, then the pressure over the solid phase sharply dropping to atmospheric with the direction of the solid phase hydrolysis-extraction.



 

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