Method to produce pectin extract from fruit shells of holy clover

FIELD: food industry.

SUBSTANCE: 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 85-90C for 120 minutes. Then liquid phase is separated.

EFFECT: invention makes it possible to process secondary raw resources of holy clover fruit production, which were not used before, to produce high yield of target product with required consumer properties.

1 ex

 

The invention relates to the process of extracting pectin from plant material, in particular to the technology of pectin extract.

A method of obtaining pectin extract from the bark of pine and larch, including drying and grinding of raw materials, removal of water-soluble substances with hot water, clean ballast and coloring substances ethanol, hydrolysis-extraction of pectin solution of ammonium oxalate, separation of the liquid phase after the completion of the process of hydrolysis-extraction, clarification of the extract activated carbon [Yartseva N.A., Permyakova, GV, Degree R.A. Characterization of pectin food from the bark of conifers Siberia // Food and fodder resources of the forests of Siberia. - Krasnoyarsk, 1983 - s].

A method of obtaining pectin extract from pre-dried folds of the cotton bolls, providing them grinding to a powder, removal of impurities, clean ballast and pigments 80%ethanol, hydrolysis-extraction using a 0.3%solution of oxalic acid at a water ratio of 1:8, the process temperature of 78-82C and a duration of 90 minutes, the separation of the liquid phase upon completion of the process of hydrolysis-extraction [Turbayev D., Arifhodjaev HA, Salamov HT Conditions for extraction of pectin from leaf x is optovoi boxes // Electrotechnology pectin: abstracts of the III scientific-technical workshop - Kiev, 1992 - pp.62-63].

The disadvantages of the method of obtaining pectin extract from the bark of pine and larch are proposed leaching of the raw material with hot water and lighting extract, activated charcoal, and so strong grinding, recommended for leaves of the cotton bolls, leads to the degradation of pectin molecules, which affects the physico-chemical properties of the extract.

A common drawback of these methods is the presence of a stage of purification from the ballast and coloring substances ethanol, which entails large costs of the extractant, and use as gidrolizuemye agent is oxalic acid or of ammonium oxalate, making extracts unsuitable for use as intermediates in the production of drinks based on them.

The present invention solves the problem of recycling of secondary raw materials of the seed production of sainfoin, not previously used.

The technical result of the invention is to provide a pectin extract the standard quality of the fruit shell of sainfoin.

The technical result is achieved in that in a method of producing pectin extract, including drying and grinding fruit shell, removal of impurities, hydrolysis-extraction, separation of the liquid phase after the completion of the process of hydrolysis-extraction, according to which obreteniyu, the raw material is crushed to particle size of 1-4 mm, hydrolysis-extraction carried out with 0.3%citric acid solution for 120 minutes at a temperature of 85-90C and water ratio of 1:12, and the cleaning of the raw extract from the ballast and pigments do not exercise.

Comparative analysis of the claimed solution with known methods of obtaining pectin extract leads to the conclusion that the inventive method has the criterion of "novelty", as it allows to obtain a pectin extract from the shells of the fruit of sainfoin (not previously used.

The inventive method of obtaining pectin extract meets the criterion of "inventive step", as it allows to obtain a pectin extract standard quality by using advanced settings maintenance process of hydrolysis-extraction, and the lack of a stage of purification of raw materials and pectin extract from the ballast and pigments allows to exclude the use of ethanol.

The claimed technical solution meets the criterion of "industrial applicability", as it can be used in any enterprise pectin production.

Recommended grinding the raw material to the size fractions 1-4 mm provides the size of the pectin molecule, guaranteeing physico-chemical properties of the obtained extract.

The choice of limo is Noah acid as gidrolizuemye agent explains the nutritional purpose of pectin extract, and the concentration of 0.3% is optimal for both the organoleptic characteristics of the product and process of hydrolysis.

The optimal solution of pectin substances in the extract is found at a water ratio of 1:12. When the water ratio of 1:8-1:10 is formed mushy mass, there is no free movement in the phase transition pectin is complicated and is not provided at the appropriate level. When increasing the water ratio in excess of the optimal concentration of extracted pectin in the solution decreases, and although qualitative indicators pectin extract increased water ratio is not affected, in the technological cycle in parallel increases the acid load of containers and equipment, as well as energy consumption.

The optimum temperature for the hydrolysis of 85-90C. With increasing temperature the diffusion coefficient increases as decreases the viscosity of the extract, however, an excessive increase in the temperature causes degradation of pectic substances, resulting in worsening of their physico-chemical characteristics. At a temperature of 5-10C below the optimal hydrolysis is slower, which significantly increases the cycle length.

The duration of hydrolysis of 120 minutes is optimal when other accepted optimal process parameters. With decreasing cycle time direct the correlates of the amount of extractable pectin, however, increasing the duration of the process on the yield of pectin substances are not severely affected, with increased energy consumption and utilization of equipment.

Cleaning of raw materials and pectin extract from fruit shells sainfoin from coloring and ballast substances impractical, because the color of the resulting product can be used as an ingredient in beverages without prior preparation, and ballast substances include proteins and carbohydrates that provide nutritional value of the product, and substances that give the extract from this feedstock specific aroma. The exception is the stage of purification of raw materials and pectin extract from pigments in the proposed method eliminates the consumption of ethanol and the use of carbon filters, and thereby reduce the economic costs and time spent on the process of production of pectin extract.

The method is implemented as follows. Separated fruit shell is subjected to drying and grinding, then there is the removal of impurities, hydrolysis-extraction, separation of the liquid phase after the completion of the process of hydrolysis-extraction.

An example of implementation of the proposed method

Separated during processing of the fruits of sainfoin fruit shell is dried and crushed to particle size of 1-4 mm Hydrolysis-extra is the key perform of 0.3% solution of citric acid for 120 minutes at a temperature of 85C and water ratio of 1:12. Upon completion of the process of hydrolysis-extraction of the separated liquid phase. The number spirooxazine pectin is 8%.

A positive effect in the implementation of the developed method consists in solving the problem of recycling of secondary raw materials of the seed production of sainfoin, not previously used; in the extreme conservation of physico-chemical properties of pectin, provide gentle regime grinding of raw materials; to give the target product is a consumer qualities by applying the role gidrolizuemye agent citric acid; the maximum output of the pectic substances in the selection of optimal process parameters of the hydrolysis-extraction, as well as in the elimination of the use of ethanol and filtration activated carbon from the technological process of production of pectin extract.

Specified positive effect is achieved only when the combination of the described process parameters, which allows to obtain the claimed technical result.

Production validation of the developed technology held in the unique "Technologist" (Kuban state agrarian University) in 2008-2009 to Develop recommended for implementation in production.

The method of obtaining pectin extract from fruit shells sainfoin, including drying and grinding fruit shell, remove primes the th, hydrolysis-extraction, separation of the liquid phase after the completion of the process of hydrolysis-extraction, characterized in that the raw material is crushed to particle size of 1-4 mm, hydrolysis-extraction carried out with 0.3%citric acid solution for 120 min at a temperature of 85-90C and water ratio of 1:12, and the cleaning of the raw extract from the colouring matter shall not exercise.



 

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