Method for production of pectin food extract

FIELD: food industry.

SUBSTANCE: 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.

EFFECT: invention allows to produce a food pectin beet extract with good organoleptic indices and ensure a non-waste technology of sugar beet processing.

3 ex

 

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

A known method of producing pectin and pectin extract from sugar beet pulp using hydrochloric acid as gidrolizuemye agent, providing for the grinding beet pulp, hydration swelling of raw materials, hydrolysis-extraction of pectin solution of hydrochloric acid at a temperature of 70°C, precipitation of pectin from pectin extract with alcohol, extrusion, grinding and cleaning of the resulting sludge [Donchenko L.V., Firsov, the Technology of pectin and actinomadura. - Krasnodar: ksam, 2006. - 279 S.].

The disadvantage of this method is the impossibility of obtaining food pectin extract due to the use of inorganic salt (non-food) acid.

There is also known a method of producing pectin from baskets of blossoms of sunflower using oxalic acid as gidrolizuemye agent, which provides the following operations: grinding baskets-sunflower inflorescences and drying, processing of raw materials with a solution of enzyme preparation, hydrolysis-extraction of pectin solution of oxalic acid, the precipitation of the pectin of the pectin extract with alcohol, pressing, ismalic the tion and purification of the resulting sludge, drying, grinding and sieving ready pectin (patent for invention IPC 6 SW 37/06, 23L 1/0524, "Method of producing pectin from baskets sunflower" ed. Donchenko L.V. Rodionova L.Y., Sable IV).

The disadvantage of this method is the inability to obtain food grade PE through the use of oxalic acid.

The closest to the technical nature of the proposed solution is a method of producing pectin from sugar beet pulp and Apple pomace (patent RU №2010540, 15.04.1994). The method includes preparation of a blended mixture of beet pulp and Apple Marc, the introduction of the phosphate mixture of cellulose, a swelling of the mixture in aqueous solution of acetic acid, washing with water, the hydrolysis mixture containing solutions of hydrochloric and acetic acids, which impose additional pre-heated and aged at 90-95°C for 15-25 min whey having a pH of 290-300°So Then the hydrolysate is separated, cooled and neutralized. This is followed by the deposition of pectin 96%ethyl alcohol, cleaning and drying. Get a dry food pectin.

The disadvantage of this method is the impossibility of obtaining food pectin extract due to the use of inorganic salt (non-food) acid.

The technical result of the proposed method is to obtain food pecti the new extract from dried beet pulp with good organoleptic characteristics by using for hydrolysis of whey and enzymes save time and energy costs.

The technical result is achieved in that in a method of producing pectin extract, including swelling of the feedstock in a liquid medium, washing with water, hydrolysis, separation of the hydrolysate, its cooling, according to the invention as a source of raw materials use dry sugar beet pulp, swelling which carry water with a temperature of 30-40°C at a ratio of 1:20 for 30-40 minutes, fully swollen pulp squeezed and washed 2 times with cold water, after which the washed pulp is poured from 0.5 to 2.0%solution of the enzyme preparation with high cellulolytic activity, while the mass ratio of beet pulp and enzyme the drug is chosen in the range 1:(13-15), the extract mixture is performed at a temperature of 40-42°C for 1-2 hours under stirring, then the mixture is separated, the resulting pulp is poured milk whey in a ratio of 1:(13-15) and carry out the hydrolysis-extraction for 2-2,5 hours at a temperature of 95-98°C with constant stirring, the obtained hydrolysate was filtered and after cooling are packing the final product. As raw materials use dry sugar beet pulp, which is the waste of sugar manufacture, extensively developed in the Krasnodar region. Swelling of dry beet pulp in water PR is a temperature of 30-40°C occurs in the shortest possible time, that helps reduce the time and energy costs of production. The swelling of the pulp within 30-40 minutes helps reduce the time and energy costs of production and completely saturate the sugar beet moisture. And the ratio of dry beet pulp and water 1:20 allows raw materials to fully absorb water and reduce the cost of water production.

Double rinsing with cold water removes residues of soluble carbohydrates, as well as aromatic and colouring matter, which is the ballast in relation to pectin.

Subsequent fill rinsed beet pulp with a solution of enzyme preparation with a concentration of from 0.5 to 2.0%, with high cellulolytic activity (for example, Cellovyridin), allows the enzymes to destroy the connection between cellulose and > protopectin, facilitating subsequent the latest move in a soluble state, allows you to remove dyes and aromatic substances, giving the finished product extraneous taste and aroma. Making more or less concentrated solution of the enzyme in comparison with the optimum does not allow you to get a quality product, because in the end pectin extract has a strong aroma and taste of raw beets, liquid gets muddy color.

The mass ratio of beet pulp and a solution of the enzyme preparation is chosen in the range 1:(13-15), because when this ratio provides the highest yield of pectin and achieved the best organoleptic characteristics of pectin extract.

The extract mixture is performed at a temperature of 40-42°C, as this temperature is optimal for the action of cellulolyticus enzymes, and duration of incubation for 1-2 hours ensures maximum removal of ballast substances.

Conducting hydrolysis-extraction at a temperature of 95-98°C allows the most efficiently carry out the process of hydrolysis. With increasing temperature increases the diffusion coefficient, but an excessive increase in the temperature causes degradation of pectic substances, resulting in worsening of organoleptic characteristics of pectin extract. At a temperature below the hydrolysis is slower, which significantly increases the duration of the process.

The optimal solution of pectin substances in the extract is detected when the ratio of pulp : whey - 1:(13-15). With a smaller ratio of the transition pectic substances in the extract is complicated and is not provided at the appropriate level. When the magnification ratio above the optimal concentration of pectin in the solution decreases, and in the technological cycle increases the consumption of whey and energy.

Continue the activities of the hydrolysis-extraction for 2-2,5 hours with constant stirring is optimal. To reduce cycle time less than 2 hours reduced the amount of extractable pectin substances, and increasing the cycle time reduces the yield of pectin, but also increases energy consumption.

The use of whey as gidrolizuemye agent explains the nutritional purpose of pectin extract and allows to obtain a food product with improved organoleptic assessment, to give it a pleasant milky taste. Getting food product is also due to the fact that serum contains from 0.8 to 1% of the whey proteins, which are characterized by high biological value due to the optimal set and balance of essential amino acids. In addition, whey is rich in b vitamins, it also contains vitamins C, a and E, nicotinic acid, choline, Biotin, valuable minerals (K, CA, Mg, P).

After filtration and cooling, get ready food pectin extract.

Obtained according to the described technology food beet pectin extract is hygienic product with improved biological properties.

Getting food pectin extract by applying whey is as follows.

Spend the swelling of dry beet pulp with water the temperature of 30-40°C at a ratio of 1:20 for 30-40 minutes. Then, completely swollen pulp squeezed and washed twice with cold water. Then the washed pulp is poured from 0.5 to 2.0%solution of the enzyme preparation with high cellulolytic activity. When this mass ratio of beet pulp and the enzyme preparation is chosen in the range 1:(13-15). The extract mixture is performed at a temperature of 40-42°C for 1-2 hours with constant stirring. The mixture is then separated. The resulting pulp is poured milk whey in a ratio of 1:(13-15) and carry out the hydrolysis-extraction for 2-2,5 hours at a temperature of 95-98°C with constant stirring. Then spend the separation of the hydrolysate, the filtration and cooling. Then the target product is Packed.

Examples of the method of obtaining dietary pectin extract.

Example 1. Dry sugar beet pulp pour water t=40°C in the ratio of 1:20, incubated for 40 min with periodic mixing. Then the swollen pulp press, washed 2 times with cold water. The washed pulp is poured with 0.5%solution of celloviridin in the ratio of 1:13 and maintained at t=42°C for 2 hours with constant stirring. The mixture is then separated. Beet pulp is poured milk whey in a ratio of 1:13 and carry out the hydrolysis-extraction at t=95°C for 2 hours with constant stirring. The mixture is then shared by the, the extract obtained was filtered and sent to the packaging after cooling.

Example 2. Dry sugar beet pulp pour water t=30°C in the ratio of 1:20, incubated for 40 min with periodic mixing. Then the swollen pulp press, washed 2 times with cold water. The washed pulp is poured 1,0%solution celloviridin in the ratio of 1:15 and maintained at t=40°C for 1.5 hours with constant stirring. The mixture is then separated. Beet pulp is poured milk whey in a ratio of 1:15 and carry out the hydrolysis-extraction at t=98°C for 2 hours with constant stirring. Then the mixture is separated, the resulting extract is filtered and sent to the packaging after cooling.

Example 3. Dry sugar beet pulp pour water t=40°C in the ratio of 1:20, incubated 30 min with periodic mixing. Then the swollen pulp press, washed 2 times with cold water. The washed pulp is poured a 2.0%solution of cellovyridin in the ratio of 1:15 and maintained at t=42°C for 1 hour with constant stirring. The mixture is then separated. Beet pulp is poured milk whey in a ratio of 1:15 and carry out the hydrolysis-extraction at t=95°C for 2.5 hours with constant stirring. Then the mixture is separated, the resulting extract is filtered and sent to the packaging after cooling.

Received PI is Evie pectin extracts was evaluated by the quality of appearance, color, taste and smell. The obtained extracts in appearance were transparent light yellow liquid without sediment, with a faint opalescent effect. The taste of salty-sour, pleasant aroma, characteristic of whey.

Prepared edible pectin extract contains a mass fraction of pectic substances is not less than 4.0%, the mass fraction of dry substances of 5.4%, has a complex-forming ability on lead 210 Pb+2/g of pectin.

Thus, the technical result is achieved only when combined with the stated parameters of the process of obtaining food beet pectin extract.

A positive effect in the implementation of the developed method is that the processing of dry beet pulp provides non-waste technology for the processing of sugar beet in the course of a year or several months from the beginning of the season; to give the target product is a consumer qualities through the use of as gidrolizuemye agent whey and use of enzyme preparations.

The method of obtaining dietary pectin extract, including swelling of the feedstock in a liquid medium, washing with water, hydrolysis, separation of the hydrolysate, its cooling, characterized in that the feedstock use dry sugar beet pulp, swelling which carry water with those who a temperature of 30-40°C at a ratio of 1:20 for 30-40 min, fully swollen pulp squeezed and washed 2 times with cold water, after which the washed pulp is poured from 0.5 to 2.0%solution of the enzyme preparation with high cellulolytic activity, while the mass ratio of beet pulp and the enzyme preparation is chosen in the range 1:(13-15), the extract mixture is performed at a temperature of 40-42°C for 1-2 h with constant stirring, then the mixture is separated, the resulting pulp is poured milk whey in a ratio of 1:(13-15) and carry out the hydrolysis-extraction for 2-2 .5 hours at a temperature of 95-98°C with constant stirring obtained hydrolysate was filtered and after cooling are packing the target product.



 

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