Method for complex reprocessing of sea buckthorn berries

FIELD: food processing industry, in particular complex reprocessing of buckthorn berries.

SUBSTANCE: sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed.

EFFECT: decreased energy consumption and accelerated processing cycle.

 

The invention relates to the technology of complex processing of sea-buckthorn berries.

The known method for complex processing of sea-buckthorn berries, providing for their preparation, extraction of juice, pomace drying, sequential extraction with separation of the extracts of liquid carbon dioxide in the field of ultrasonic vibrations generated by condensation of the vapor mixture in the extraction of the extractant and aqueous-alcoholic solution with separate water and alcohol extraction, distillation of alcohol from the aqueous-alcoholic extract and freeze drying, drying and disintegration of the cake, clarification of juice and packing juice, extracts and meal (EN 2099971 C1, 27.12.1997).

The disadvantages of this method are the high energy intensity and duration of the technological cycle.

The technical result of the invention is to reduce the intensity and duration of the technological cycle.

This result is achieved in that in the method for complex processing of sea-buckthorn berries, providing for their preparation, extraction of juice, sequential extraction of pomace with the Department of the relevant extracts of liquid carbon dioxide and a water-alcohol solution with separate water and alcohol extraction, distillation of alcohol from the aqueous-alcoholic extract and vacuum freeze-drying, suck and disintegration of the cake, clarification of juice and packing juice, extracts and residues according to the invention before pomace extraction with liquid carbon dioxide them extracted by water with separation of the corresponding extract, concentrate and kumajirou juice before bleaching, and in the process each stage of the extraction pressure in the extraction mixture is periodically reset to the value that provides the lash of the extractant, and increase to its original value.

The method is implemented as follows.

Sea buckthorn berries are preparing for the traditional technology by inspection and cleaning, and then wring out the juice. Marc sequentially extracted with water, liquid carbon dioxide and a water-alcohol solution, prigotavlivaemy directly in the extraction process with separate feeding in the extraction volume of water and alcohol. At each stage of extraction to separate the corresponding extract.

During each stage of the extraction pressure in the extraction mixture is periodically reset to the value that provides the lash of the extractant, and increase to its original value.

The formation and collapse of each bubble of gas phase in the extraction mixture is accompanied by the creation of a shock wave that destroys the cellular structure of sea buckthorn. As is known, the action of the shock wave weakens p is oportional the square of the distance from the epicenter, that is, in this case from the formation or collapse of the bubble. When the discharge pressure of the solid phase particles in the extraction mixture serve as centers of vaporization, and most of the bubbles formed directly on the surface of the extracted pomace. The most nearly analogous to the condensation of the bubbles of carbon dioxide or the vapors of alcohol occur always at some distance from the surface of the extracted raw materials. The conclusion from this is that in the proposed method, the specific energy consumption for the destruction of cell structures Seabuckthorn pomace, and thus their extraction will be lower than in the closest analogue.

Separated at the stage of water extraction extract, representing the diffusion juice, concentrated to solids content corresponding to the pressed juice, and kumajirou with him. After that, the juice lighten known methods and packaged. CO2-extract, which is a mixture of fatty and aromatic oils and fat-soluble biologically active substances, Packed without any additional processing. From the aqueous-alcoholic extract distilled alcohol and dried his vacuum sublimation to obtain a dry mixture of biologically active substances, which packaged. The meal obtained after completion of all listed with ADI extraction, dried, disintegrate and packaged. This product is a purified vegetable fiber.

According to the experimental validation of the proposed method in comparison with the closest analogue reduces the specific energy consumption of approximately 1.5-2%, the duration of the technological cycle at 16-18%, increase juice yield 6-8%CO2-extract 2-2,5% due to a corresponding reduction of the output of hydro-alcoholic extract and dietary fiber. However, the latter have high sorption capacity for lead by 5-7%, aromatic compounds 10-12%.

Thus, the proposed method allows to reduce energy consumption and the duration of the technological cycle.

Method for complex processing of sea-buckthorn berries, providing for their preparation, extraction of juice, sequential extraction of pomace with the Department of the relevant extracts of liquid carbon dioxide and a water-alcohol solution with separate water and alcohol extraction, distillation of alcohol from the aqueous-alcoholic extract and vacuum freeze-drying, drying and disintegration of the cake, clarification of juice and packing juice, extracts and meal, characterized in that before pomace extraction with liquid carbon dioxide them extracted by water with separation of the corresponding extra is the which concentrate and kumajirou juice before bleaching, and in the process each stage of the extraction pressure in the extraction mixture is periodically reset to the value that provides the lash of the extractant, and increase to its original value.



 

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