Sea-buckthorn fruits processing method. RU patent 2490916.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The sea-buckthorn fruits processing method involves raw fruits milling, fruit pulp saturation with carbon dioxide with subsequent gas throttling till atmospheric pressure, the mixture heating, settlement, the fruit pulp separation by way of decantation, food vegetable oil addition to the fruit pulp, the mixture dispersion with its subsequent dividing under conditions of artificial gravity force and the target products separation. Sea-buckthorn fruits are milled with seeds integrity preservation and their subsequent separation, while the produced fruit pulp is diluted with water at a ratio of 1:1 and heated till the temperature is equal to 60-90°C. Before the mixture dispersion process clarified juice is removed; food vegetal oil and water-soluble carbohydrate are added to the fruit pulp at a ratio 1:1 and 1:( 0.25-1) respectively. The mixture is dispersed at a temperature of 45 - 90°C with the mixture subsequent dividing by way of centrifugation into the upper layer represented by an oil sea-buckthorn extract, the intermediate layer in the form of thick paste and the lower layer represented by clarified juice of sea-buckthorn fruits.

EFFECT: method ensures the target products quality enhancement.

2 cl, 2 tbl, 3 ex

The invention relates to the oil industry and medicine, in particular to methods of processing of fruits of sea buckthorn.

There are various ways of processing of fruits of sea buckthorn with the purpose of obtaining sea-buckthorn oil from crude fruit pulp by extraction of fat-soluble biologically active compounds (BAC) of sea buckthorn oil.

Known, for example, a method of processing of sea-buckthorn fruits, including shredding of fruits of sea buckthorn, Department of sea-buckthorn juice with obtaining pulp in the balance, the allocation of pulp juice extraction pulp and pulp, vegetable oil, Department extract pressing, cleaning of its filtration through dried beet pulp of fruits of sea buckthorn with obtaining sea-buckthorn oil and mixing used the filter element with raw materials (A.S. SU 1604835 A1, publ. 07.11.1990).

A method of obtaining sea-buckthorn oil, including shredding of fruits of sea buckthorn, Department of juice from the pulp, bleaching, juice and oil extraction, separation of the formed juice oil extract, extraction of pulp obtained oil extract when mixing and grinding emitting extract as target product of the cyclical conduct of the process (patent RU 2053255 C1, publ. 27.01.1996).

A method of obtaining sea-buckthorn oil from the juice with the pulp of the fruits of extraction by a fat-soluble vitamins sunflower oil and drying of raw materials by heating. The juice is dried at a temperature above 60 C and a pressure below 2·10 4 PA. When achieving the set parameters begins rapid process of boiling, leading to homogenization drenched in camera juice and oil than accelerated the process of extraction. As boiling water is a disturbance of the stability of the emulsion and the formation of oil (patent RU 2224013 C2, publ. 20.02.2004).

The main disadvantage of known methods are limited functionality, since they are oriented to receive only one end product - buckthorn oil and does not provide for a comprehensive use of the fruits of sea buckthorn, which leads to unjustified losses of valuable vitamin raw materials as waste - seeds, pulp and unclarified juice. The extraction of crude fruit pulp is difficult due to poor adhesion between the particles of the solvent (oil), and particles of plant cells, distributed in the aquatic environment juice. In addition, some of the fat-soluble biologically active substances of sea-buckthorn fruit is excluded from the extraction process, because it is in the bound state in the form of protein-lipid complexes. For destruction of such systems are used methods of fermentation fermentation of juice (A.S. SU 631524 A1, publ. 05.11.1978) or add enzyme preparations (Koshelev Y.A., Ageeva L.D. sea Buckthorn. Biysk, SIC BSU, 2004, p.121-128).

Fermentation of fresh juice leads to deterioration of quality of the obtained products due to the accumulation of products of microorganisms and reduce the organoleptic indicators. Add enzyme preparations is also reduces quality juice because of the presence of foreign substances.

Closest to the proposed method is the prototype is a way of processing of fruits of sea buckthorn, where fresh fruits are crushed, separate the juice with pulp, emit pulp by its saturation by carbon dioxide under pressure from 0.10 to 0.16 MPa, reduce excessive pressure to the atmospheric throttling gas is heated to 60-65°, defend and separate surfaced flesh with the subsequent extraction of oil one of the known methods, for example by crushing, drying and extraction food vegetable oil (A.S. SU 1620050 A3, publ. 07.01.1991).

The disadvantages of this the method is low efficiency, because a portion of the hydrophobic biologically active substances (BAS) of sea buckthorn (carotenoids, sterols, Tocopherols etc) remains bound and is not involved in the extraction process, which reduces the quality of produced oil, and with limited functional the possibilities. In addition, obtained in this way are oil extract and clarified fruit juice characterized by low organoleptic characteristics (turbidity and high acidity).

The objective of the invention is development of methods of complex processing of sea-buckthorn fruit that increases the degree of use of raw materials.

The technical result of the invention is to increase the functional capabilities of the method and improving the quality of the products.

The task is achieved by the proposed method lies in the following.

Fresh or frozen fruits of sea buckthorn are crushed with preserving the integrity of seeds. Seeds settled on the bottom of the tank is removed by any known method, for example, by filtration or decanting. Then, the resulting fruit pulp is diluted with water in the ratio 1:1 and is heated up to temperature 60 to 90°C. After cooling mixture is saturated with carbon dioxide under pressure of 0.1-0,16 MPa, then the pressure to reduce atmospheric. The mixture is heated to a temperature of 40-60°C and can withstand without active mixing within 2-4 hours. When this happens flotation particles fruit pulp, bubbles of gas and the separation of the mixture on the denser clarified juice (70-90% of the initial mass of the fruit pulp) and on a layer of relatively lighter oil-containing particles fruit pulp (10-30% of the initial mass of the fruit pulp).

The clarified juice is removed and into a paste-like fruit pulp add edible vegetable oil in 1:1 ratio and water-soluble carbohydrate in a ratio of 1:(0,25-1). Add water-soluble carbohydrate contributes to a more complete separation of a mixture received.

Then the resulting mixture is dispersed when temperature 45-90°C and separated by centrifugation into three layers: water (lower) layer, which is a sweetened and transparent juice of fruits of sea buckthorn, the middle layer, which is a thick paste containing chopped dense particles of pulp, sweetened fruit juice and tiny droplets oil and upper (lipid-fat) layer, which is a transparent oily extract of the fruits of sea buckthorn. The bottom layer is selected by , the top layer is selected with the help of vacuum aspiration, and the rest of the middle layer of the fruit pastes selected mechanically by skimming.

As a result of receive three valuable product: juice of fruits of sea buckthorn, which can be used directly as a vitamin drink or for further processing; a thick paste, which is a close mixture of microscopic solid particles pulp, fruit juice and drops of oil that can be used as and flavouring component in products of therapeutic and prophylactic direction - yogurt, pastry, confectionery and bakery products etc; oil extract of the fruits of sea buckthorn (sea-buckthorn oil), which can either be used as a therapeutic and prophylactic agent with a high content of carotenoids and other biologically active substances of sea-buckthorn, either as a component of food products, cosmetics etc.

To increase the concentration of biologically active substances of sea-buckthorn oil extract used its saturation fresh portions of concentrated fruit pulp, according to the above diagram.

The required concentration of carotenoids and other biologically active substances is achieved repeated servings of fresh fruit pulp.

Defining the differences of the proposed method from the prototype are:

1. the fruits of sea buckthorn are crushed with preserving the integrity of the seeds, which allows to preserve the viability and suitability for growing seedlings and other purposes;

2. fruit pulp is diluted with water in the ratio 1:1 and is heated up to temperature 60 to 90 C, which allows you to suppress the activity of microflora and oxidative enzymes, reduce acidity, destroy complexes cells the fruit pulp, due to thermal denaturation of proteins and osmotic shock;

3. before the dispersion process clarified juice removed and the fruit pulp, add edible vegetable oil in 1:1 ratio and water-soluble carbohydrate in a ratio of 1:(0,25-1), which increases the osmotic pressure in mixture and provides a greater output of the extract and the more complete recovery of carotenoids extraction.

The invention is illustrated by the following examples of specific implementation method.

Example 1.

Freshly harvested the fruits of sea buckthorn (a mixture of varieties) in the amount of 300 g of crushed homogenizer at 5000 rpm for 5 minutes. Separated seeds on the grid filter, and fruit pulp in the amount of 240 g diluted with water in the ratio 1:1 and heated up to a temperature of 90°C. After cooling the mixture of fruit pulp and water saturated with carbon dioxide (carbon dioxide) for 10 hours at a temperature of 4 C. After throttling gas to atmospheric pressure, the mixture was heated to a temperature of 40 C and kept for 2 hours without stirring. Surfaced pulp separated by the method of decanting, added with an equal volume deodorized sunflower oil and 25% of the edible refined sugar (in the ratio 1:0,25 from the mass of the mixture of fruit pulp and water).

Then the resulting mixture fruit pulp, water and oil at a temperature of 90 degrees Celsius mechanical propeller stirrer at 5000 rpm for 5 minutes, after that the mixture is separated by centrifugation at separation factor 3000g for 20 minutes. Selected top layer (oil extract) by vacuum suction bottom layer (transparent sea buckthorn juice with sugar) method and intermediate layer fruit pulp containing insoluble particles fruit pulp selected mechanically by skimming. The extraction process was repeated similarly, using oil extract from previous extraction and fresh portion of fruit pulp to saturation extract to the required concentration of total carotenoids.

Example 2.

Then the resulting mixture fruit pulp, water and oil at a temperature of 65oC mechanical propeller stirrer at 5000 rpm for 10 minutes, after that the mixture is separated by centrifugation at separation factor 3000g for 20 minutes. Selected top layer (oil extract) by suction bottom layer (transparent sea buckthorn juice with glucose) method and intermediate layer fruit pulp containing insoluble particles fruit pulp, selected mechanically by skimming.

Example 3.

Frozen fruits of sea buckthorn (a mixture of varieties) in the amount of 300 g of crushed homogenizer at 5000 rpm for 5 minutes. Separated seeds on the grid filter, and fruit pulp in the amount of 250 g diluted with water in the ratio 1:1 and heated up to a temperature of 70 degrees C. After cooling the mixture of fruit pulp and water saturated with carbon dioxide (carbon dioxide) for 10 hours at a temperature of 4 C. After throttling gas to atmospheric pressure, the mixture was heated to a temperature of 60 C and kept for 3 hours without stirring. Surfaced fruit pulp is separated by the method of decanting, added with an equal volume deodorized sunflower oil and 100% food-grade refined sugar (in the ratio 1:1 from the mass of the mixture of fruit pulp and water).

Then the resulting mixture fruit pulp, water and oil at a temperature of 45 deg C mechanically a propeller stirrer at 5000 rpm for 5 minutes, after that the mixture is separated by centrifugation at separation factor 3000g for 20 minutes. Selected by sucking the top layer (oil extract), the bottom layer (transparent sea buckthorn juice with sucrose) and intermediate layer containing insoluble particles fruit pulp, selected mechanically by skimming.

The results of tests of known and the proposed method are presented in table 1 and table 2.

In table 1 presents data on the content of the sum of carotenoids in oil extracts of the fruit buckthorn depending on the number of (with the addition of 25% sucrose). In table 2 presents the quantitative and organoleptic indicators of the extract of sea buckthorn oil and juice after the first stage of extraction homogenate fruits. The total content of carotenoids expressed in mg%, the output of the extract, juice and paste - in volumetric percent (%).

The presented data show that the adding soluble carbohydrates leads to the improvement of the separation of mixtures of homogenate fruits, water and solvent (oil) on the clarified juice, oil extract biologically active substances of the fruits of sea buckthorn (sea-buckthorn oil) and a layer of insoluble fruit pulp (pasta), as well as the improvement of their organoleptic properties.

In such a thus, the addition of soluble carbohydrate as an osmotic agent in the process of extraction of biologically active substances of sea-buckthorn fruits of raw fruit pulp leads to improvement of product quality due to increase of concentration of total carotenoids in oil and improve the organoleptic indicators light juice.

Use of the proposed method will allow to increase the functionality of the processing of fruits of sea buckthorn by just four products: sea-buckthorn oil, light transparent juice, vitamins, fruit paste, whole viable seed, and improve the quality of the products.

The number extraction

Carotenoids in the extract, mg%

Net homogenate

Homogenate + 25% sucrose

Homogenate + 50% glucose

Homogenate + 100% sucrose

Amount of carotenoids

Output extract

Output paste

Juice yield

Transparency extract

Opalestsiruet

Transparent

Transparent

Transparent

Transparency juice

Opalestsiruet

Poorly opalestsiruet

Poorly opalestsiruet

Transparent

The taste of juice

Soursweet

Sweet and sour

Sweet and sour

1. Method for processing of fruits of sea buckthorn, including melting of the raw fruit, saturation fruit pulp carbon dioxide followed by throttling gas to atmospheric pressure, heating of the mixture, sedimentation, Department of the fruit pulp method decanting adding to the last edible oil dispersion mixtures with subsequent separation in the conditions of artificial gravity and the separation of target products, characterized in that the fruits of sea buckthorn crushed with preserving the integrity of seeds and their subsequent separation received fruit pulp is diluted with water in the ratio 1:1 and is heated up to temperature 60 to 90°C, and in front of the dispersion process clarified juice mixture is removed, the fruit pulp, add edible vegetable oil in 1:1 ratio and water-soluble carbohydrate in a ratio of 1:(0,25-1), mixture of dispersed when temperature 45-90°C with subsequent separation by centrifuging of the upper layer, which represents the oil extract of sea buckthorn, an intermediate layer in the form of a thick paste and the bottom layer, which is a clear juice of fruits of sea buckthorn.

2. The method according to claim 1, characterized in that in the capacity of water-soluble carbohydrate use food refined sugar or glucose.