CH712980B1 - Process for the production of pectin from vegetable raw materials. - Google Patents

Abstract

A method for producing pectin from citrus peel, apple pomace, sugar beet pulp or any pectin-containing fruit and vegetable raw materials comprises the method steps of producing a pectin-containing raw material and performing at least one acidic hydrolysis and extraction. By separating off the solids, filtering the extract, removing calcium ions with an ion exchanger and treating with adsorber resin, a purified extract is obtained which is purified, concentrated and dried by means of ultrafiltration of extraction acid and low molecular weight substances.

Description

TECHNICAL AREA

The present invention relates to a method for the production of pectin from vegetable raw materials such as fruits or vegetables, in particular from citrus fruits, apple pomace, beet pulp and other pectin-containing raw materials such as sugar beets. It also relates to a process for the production of organic-certifiable pectin.

STATE OF THE ART

The production of pectin from citrus fruits in the prior art is based on the peels. For example, with an area of 5 km2 and an average yield of 9000 t / km2, around 2000 t of dried peel can be obtained, which results in approx. 500 t of pure pectin with an average pectin content of the peel. This is usually too small an amount to produce the pectin on site using state-of-the-art methods. In this context, on-site means at or in the immediate vicinity of the cultivation site.

WO 00/09567 shows a method for producing pectin from a vegetable raw material, the raw material being processed in order to obtain an extract by acid hydrolysis. This acid hydrolysis is carried out by diluting the raw material with water and adding first hydrochloric acid and then phosphoric acid, the mass being mixed thoroughly. The extraction of the pectin is carried out with further addition while mixing with a periodically changing pressure between 1 and 4 Pa. The extract is concentrated, purified and dried.

From EP 0 426 434 A1 (German version of the granted patent is published as DE69029365T2) the use of sugar beet pectins in food products and medicinal products is known, acetic acid also being used as extraction acid in the process described.

From DD 268857 A1 a process for the production of pectins is known in which the acid extraction is also carried out with citric acid. Furthermore, a membrane technology is used for extract purification and drying of the extract.

From DD 268858 A1 a method for obtaining extractable ingredients from pectin-containing vegetable raw materials is known, in which a membrane technology is used for extract cleaning and drying of the extract.

DE 1224134 B describes a process for the production of pectin extracts or dry pectin.

DE 2133572 A1 describes a method for the production of pectins and in particular it relates to the production of pectins from citrus peel. It concerns citrus pectin for gelling without sugar and mineral acids are used for extraction.

DE 4313549C1 describes a method for obtaining pectin extract from sugar beet. The beet pectin is obtained without alcohol precipitation, not cleaned but dried.

The CH 695979A5 describes the production of organic certifiable pectins by extraction in their own lemon juice with an alcohol precipitation, whereby organic alcohol is used.

According to the state of the art, classic production requires the addition of mineral acids and precipitation aids, a process which makes it impossible for the pectin obtained to be "bio-certified" and which requires complex machinery. In addition, experience has shown that not all pectins are easy to precipitate.

DISCLOSURE OF THE INVENTION

Based on this prior art, the present invention is based on the object of specifying a method that makes it possible, even with smaller production units, to obtain pectins from a wide variety of raw materials and inexpensively on site without the use of precipitation aids. Another aim is to avoid problems in connection with the precipitability, which occur in particular with very highly esterified pectins or sugar beet pectin.

[0013] According to the invention, these objects are achieved with the method features of claim 1. Such a process for the production of pectin from various pectin-containing raw materials has the process steps of producing a raw material containing fruit, vegetables or sugar beet components, performing at least one acid hydrolysis and extracting the pectin at least once, the acid hydrolysis with mineral acids or is carried out with organic acids such as citric acid or preferably vinegar. When using certified organic raw materials and certified organic acid, a certified pectin or certified organic fruit / vegetable extract can be obtained as food, which is particularly interesting for so-called clean label products.

In the process, the vegetable raw materials are first introduced into water, then an acid is added to the vegetable raw materials introduced into water in order to carry out an acidic hydrolysis. A solids-free extract is obtained by dilution and separation, after which the extract is purified over ion exchange resin to remove calcium ions. Treatment of the extract with absorber resin leads to discoloration and removal of odorous and bitter substances. A multi-stage purification of the extract is carried out by the steps of a first ultrafiltration with membrane separation limits between 3000 Daltons and 30,000 Daltons to concentrate the extract, a purification of the extract by adding acid to lower the pH value to a value at least less than 2.0, preferably below 1.0 , a further concentration of the strongly acidic extract by a third ultrafiltration, a purification of the extract with a second ultrafiltration in diafiltration mode, a concentration of the extract with a fourth ultrafiltration, and a final drying of the concentrated extract.

By separating the solids, filtering the extract, removing calcium ions with an ion exchanger and treating with adsorber resin, a purified extract is obtained which is purified, concentrated and dried by means of ultrafiltration of extraction acid and low molecular weight substances.

With such a method according to the invention, the problems and disadvantages mentioned are eliminated at the same time. In particular, the fruit / vegetable producer can now use the fruit and vegetable by-products on site. Otherwise, the raw materials are chopped up, boiled in water with added acid and the pectin is removed. The pH value of diluted table vinegar can be around 3, which is usually considered to be somewhat weak. It has been found, however, that the yield develops in an interesting manner over an increased temperature and over time.

The method according to the invention avoids, following the traditional acidic extraction and filtration, the precipitation of the pectins with alcohol from the solution, but rather wins the pectins with membrane separation and cleaning processes and direct drying of the aqueous concentrate. This is a cost-effective process, since it is possible to work purely with water and there is no need to invest in expensive explosion-proof systems.

In the following flow chart according to FIGS. 1A and 1B, the innovative process steps that are central to the method are highlighted. The pectin industry has already worked very intensively on membrane separation processes for pectin production, with the focus mostly on concentrating the pectin extract in order to replace thermal concentration processes.

Particularly in the area of the purification of the pectin extracts, great advances could be made in the present process development through further developed membranes, so that this process can now be implemented directly.

In a first ultrafiltration, the extract is concentrated with the aim of reusing the largest possible proportions of the extraction acid and thus obtaining an economically but also ecologically interesting process.

It has been found to be particularly important for the purity of the pectin that after partial concentration, the pH value is briefly lowered to pH 0.7 to pH 1.6 by adding acid and then further concentrated afterwards. This addition of acid to achieve a pH value preferably below 1.0 for a short time has proven to be a key element in achieving sufficient pectin purity.

For cleaning, the strongly acidic permeates of ultrafiltration are separated from washed-out accompanying substances via a nanofiltration membrane and the permeates of nanofiltration are returned to the extraction process as extraction acid.

As an intermediate step in the refinement, the deesterification with acids or the amidation by adding ammonia can be carried out if necessary.

The pectin extract is further purified from accompanying substances and the added processing aids (so-called diafiltration) and concentrated by optional repeated redilution and concentration via ultrafiltration membranes or by continuously adding water during the ultrafiltration.

The permeates of the acid de-esterification are also cleaned via the nanofiltration and the acid is returned to the process. When using ammonia, the permeates are also cleaned using a separate nanofiltration and the ammonia solution is returned to the process.

This is followed by the process steps of drying the concentrate from the ultrafiltration, grinding the pure pectins, mixing, standardization and filling. A membrane technology is called ultrafiltration in which macromolecular substances and small particles can be separated from a medium and concentrated. If the exclusion limit is in a range between 2 and 100 nanometers, this is referred to as ultrafiltration.

The method is based on the fact that the extracts are specially cleaned and dried directly without alcohol precipitation.

It is advantageous that organic-certifiable pectin can be obtained with the method. Organic-certifiable pectin is understood to be a pectin that is obtained exclusively through processing from organically grown and organically certified natural products and organically certified extraction acids.

With the method according to the invention, problems of precipitation, especially in the case of highly esterified pectins or sugar beet pectin, are circumvented by cleaning the extract and drying it directly after concentration.

In the ultrafiltration steps, the pectin molecules that are larger than the corresponding membrane separation limit are retained in the retentate and smaller molecules are let through into the permeate. In this way, acids and sugars in particular are removed from the extract. The ultrafiltration is carried out in several stages.

When concentrating the extract with the fourth and last ultrafiltration, in particular, wound membrane modules can be used in order to achieve a sufficient overflow at high viscosity. With apple and citrus pectins, pectin contents of approx. 4% were achieved in this concentrate, with sugar beet pectin of approx. 8%.

[0032] Further embodiments are given in the dependent claims.

At the same time, a bio-certifiable pectin is obtained if organically grown raw materials and bio-certified acids such as table vinegar are used.

The method is particularly suitable for the use of energy at a temperature level of about 100 ° C and is therefore also suitable for the use of waste heat or renewable energies.

BRIEF DESCRIPTION OF THE DRAWINGS

Preferred embodiments of the invention are described below with reference to the drawings, which are only used for explanation and are not to be interpreted as restrictive. In the drawings show: <tb> Fig. 1A <SEP> a flowchart of an exemplary embodiment of a method according to the invention, which is continued in FIG. 1B, <tb> Fig. 1B <SEP> is a continuation of the flow chart according to FIG. 1A, <tb> Fig. 2 <SEP> a flow chart of the steps of a post-extraction of an exemplary embodiment of the method according to the invention, <tb> Fig. 3 <SEP> a flowchart of the steps of an acid de-esterification of an embodiment of the method according to the invention, <tb> Fig. 4 <SEP> a flow chart of the steps of an amidation of an exemplary embodiment of the method according to the invention, and <tb> Fig. 5 <SEP> shows a flow diagram of the steps of enzymatic modifications of an exemplary embodiment of the method according to the invention.

DESCRIPTION OF PREFERRED EMBODIMENTS

Production as a single batch is described below. Production is designed as a batch process for extraction, followed by a continuous process for the subsequent steps. The method according to the invention has been carried out with various raw materials. In particular, extractions were carried out with the following seven raw materials: <tb> <SEP> In extraction tests in Switzerland, lemons, dried lemon peel, dried apple pomace, pressed sugar beet pulp (fresh, frozen, dried and ensiled) were assumed.

- Raw material 1 (lemons):

Whole lemons are used in a preceding step. The method according to the invention described here is advantageously preceded by the steps of oil extraction and the abrasion of the yellow shell parts for color extraction. Then the lemons, which have got rid of the yellow peel parts, are juiced and roughly chopped, for example with a perforated disk mill, which produces strips about 5 millimeters thick and 1 to 4 centimeters long.

- Raw material 2 (washed and dried lemon peel):

In this embodiment, a commercially available lemon peel raw material from South America with about 92% dry matter was used.

- Raw material 3 (dried apple pomace from apple juice processing)

A commercially available dry apple pomace raw material from Europe with approx. 92% dry matter was used here.

- Raw material 4 (pressed sugar beet pulp, fresh, conventional and organic)

In this embodiment, commercially available pressed beet pulp with approx. 70 to 75% dry matter from Schweizer Zucker AG without added molasses.

- Raw material 5 (pressed sugar beet pulp, frozen, conventional and organic)

Here, commercial beet pulp with about 70 to 75% dry matter from Schweizer Zucker AG was frozen fresh without the addition of molasses and used after thawing.

- Raw material 6 (pressed sugar beet pulp ensiled)

In this embodiment, commercial beet pulp with approx. 70 to 75% dry matter from Schweizer Zucker AG without molasses added in round bales of approx. 1200 kg and used after a few months to a year of silage.

- Raw material 7 (dried sugar beet pulp)

Finally, commercially available beet pulp with approx. 70 to 75% dry matter from Schweizer Zucker AG was freshly fed to a drying process without the addition of molasses, both at low temperatures and at the normal operating temperatures. The dried pressed sugar beet pulp has approx. 92% dry matter.

The following describes the production as a single batch for the sugar beet pectin using the raw material 6 with reference to FIG. 1.

A heatable tank with a capacity of 1,800 liters with an anchor stirrer was used for the extraction. For rapid preheating, 800 liters of softened water 2 in the 1000 l container were preheated to approx. 70 ° C using a plate heat exchanger, then pumped into the tank and brought to the target temperature of 80 ° C in the tank.

200 kg of pressed sugar beet pulp, silage 1, corresponding to the raw material dry substance of 60 kg given in the table “Typical extraction examples” were added and heated again to the target temperature of 80 ° C. The amount of acid 3 (6.3 kg of nitric acid 60%) necessary to achieve the specified pH was then added and extraction 5 was started with continuous stirring. After the extraction time of 4 hours had elapsed, the mash was diluted 10 with 700 liters of softened water or extract from the post-extraction so that the temperature of the diluted mash was 60 ° C to 70 ° C.

After the dilution step 10, the mash was separated in a separation step 15 using a Flottweg decanter Z23. The solids with a dry matter content of 12 to 20% were re-extracted in a solids discharge step 85 and the extract from the re-extraction according to FIG. 2 was returned to the next extraction for dilution. The extract after decanter was collected in 1000 l containers. In some cases, strong foaming resulted.

The extract after the decanter still contained voluminous suspended solids, which could largely be separated off using a clarifier.

The extract after clarifier was filtered clear through a kieselguhr precoat filter with an area of 3 m2. Clarcel filter aid was used for alluviation, and filter aid was continuously added during the filtration.

Subsequent to the kieselguhr filtration 20, the extract was filtered through Filtrox AF 31H layers as a safety measure to prevent kieselguhr particles from damaging the membranes in the event of any leakage of the kieselguhr filter.

The resulting 1700 liters of clear filtered extract were then passed through an ion exchanger 25 filled with 20 liters of LewatitMonoPlus SP 112 resin, a strongly acidic cation exchanger to remove residual calcium at a flow of 400 liters per hour. This resin can be regenerated after loading with a saline solution.

Subsequently, in a decolorizing step 30, the extract was passed through a column with 15 liters of decolorizing resin of the Lewatit S 7968 type at a flow rate of 400 liters per hour. This resin binds color and odorous substances. The decolorizing resin can be regenerated after loading with caustic soda. If the aim is to recover the adsorbed substances, the column can first be washed out with alcohol and then completely regenerated with sodium hydroxide solution.

The extract purified in this way was then treated further in a first ultrafiltration step 35. Two winding modules of approx. 25 m2 membrane area of the type GR61PP-8038/48 from Alfa Laval were used.

In a first part of the ultrafiltration, the extract was concentrated by a factor of 5. Although the remaining acid should be washed out in the subsequent step of diafiltration, it was expedient to first increase the acid content by adding acid 40. This reduces the pH value to <1.0. The diafiltration is then started immediately. At this lower pH value, more accompanying substances are separated from the pectin molecule and washed out.

After concentration by a factor of 5, acid was added 40 of 3.5 kg of nitric acid 60%, followed by further concentration by a third ultrafiltration 45 to a factor of approximately 7.5.

The concentration was maintained by continuous addition of water with simultaneous ultrafiltration and the concentrated extract was purified by diafiltration 50 (also ultrafiltration 3) with a total of 1500 liters of softened water or reverse osmosis water and the acid was washed out. The leaching was followed by measuring the conductivity of the permeate.

At the end of the diafiltration, a fourth ultrafiltration 55 was used to concentrate as much as possible. The final concentration was a factor of 16 based on the clear-filtered extract and had 7.4% dry matter.

In the drawings, the fourth ultrafiltration 55 is shown as the last step in the flowchart in FIG. 1A and the method according to the exemplary embodiment is described further with the next steps in the flowchart in FIG. 1B.

The concentrate 60 was applied to a belt dryer for a drying step 65 at 50 ° C. for drying. The water evaporation took about 5 minutes by heating the heat-permeable strip on the lower side with hot water at 95 ° C and air flowing over the thin pectin film on the upper side. The dried pectin could be removed from the belt with scrapers and was then fed to the grinding process.

The milling in a milling step 70 was carried out by pre-comminution with a Rotoplex cutting mill Ro28 / 40 from Alpine, followed by fine milling with a fine impact mill 160 UPZ from Alpine. The spectrum of the grain size distribution thus corresponded roughly to that of commercial pectins. 12.2% sugar beet pectin based on the dry matter raw material used was obtained.

Depending on the application, the pectins were then mixed to homogenize a batch 75 or by adding sugar or other recipe ingredients such as e.g. Buffer salts standardized 75 and bottled 80.

For the production of citrus pectin using the raw materials 2, the same process is used with regard to the process steps as such with the sequence described above for the sugar beet pectin with the following changes: <tb> <SEP> 900 liters of water have been used. 35 kg of dried citrus peel were used, which corresponds to 32.2 kg of dry matter as raw material. The addition of acid was 4.0 kg of nitric acid 60%. The extraction time was 2 hours at 80 ° C. The dilution was carried out with 700 liters of water. The concentration with the first ultrafiltration 35 took place by a factor of 3. The subsequent addition of acid 40 comprised 2.5 kg of nitric acid 60%. The further concentration by the third ultrafiltration 45 took place to a factor of approximately 4. The diafiltration 50 took place with a total amount of 1000 liters softened water. The fourth ultrafiltration 55 with a final concentration of a factor of 12 took place with 3.4% dry matter in the concentrate. After grinding, 70 14.9% and 16.7% citrus pectin were obtained.

In the exemplary embodiments relating to sugar beet pectin, apple pectin and citrus pectin, the following parameters resulted for raw materials 2, 3 and 6: <tb> Z4 <SEP> Lemon peel dried <SEP> 32.2 <SEP> 2.00 <SEP> 80 <SEP> 1.8 <SEP> 16.70% <tb> P1 <SEP> citrus peel, dried <SEP> 32.2 <SEP> 2.00 <SEP> 76 <SEP> 1.7 <SEP> 14.90% <tb> L <SEP> Sugar beet pulp Silage <SEP> 60.0 <SEP> 4.00 <SEP> 80 <SEP> 19 <SEP> 12.20% <tb> Q1 <SEP> Apple pomace <SEP> 60.0 <SEP> 2.50 <SEP> 80 <SEP> 1.6 <SEP> 11.30%

The analysis of the result of the application of the method for raw material 2 showed the following qualities of the citrus pectins: <tb> Pure pectin content after ash removal [%] <SEP> 79.2 <SEP> 74.3 <tb> Humidity [%] <SEP> 5.6 <SEP> <tb> Ash [%] <SEP> 1.1 <SEP> <tb> pH value <SEP> 2.7 <SEP> <tb> Galacturonic acid [%] <SEP> 78.0 <SEP> 80.8 <tb> Degree of esterification [%] <SEP> 71.8 <SEP> 69.7 <tb> Viscosity 2.5%, D = 250s <-1> [mPas] <SEP> 376 <SEP> <tb> Calcium content [%] <SEP> 0.35 <SEP> <tb> Turbidity [FNU] <SEP> 55 <SEP> <tb> color <SEP> L <SEP> 79.8 <SEP> <tb> <SEP> a <SEP> 2.9 <SEP> <tb> <SEP> b <SEP> 16.8 <SEP> <tb> Breaking strength [HPE] <SEP> 868 <SEP> <tb> Gelling power [° USA-SAG] <SEP> 186 <SEP> 172

The analysis of the result of the application of the method for raw material 6 showed the following quality of the sugar beet pectin: <tb> Pure pectin content after ash removal [%] <SEP> 89.3 <tb> humidity [%] <SEP> 8.2 <tb> Ash [%] <SEP> 0.2 <tb> pH value <SEP> 2.6 <tb> Galacturonic acid [%] <SEP> 75.7 <tb> Degree of esterification [%] <SEP> 60.8 <tb> Degree of acetylation [%] <SEP> 19.3 <tb> viscosity 2.5%, D = 250s <-1> [mPas] <SEP> 39 <tb> Molecular weight [Da] <SEP> 41,000 <tb> Calcium content [%] <SEP> 0.07 <tb> Crude protein content [%] <SEP> 6.3 <tb> Nitrogen content [%] <SEP> 1.0 <tb> color <SEP> L <SEP> 75.6 <tb> <SEP> a <SEP> 3.08 <tb> <SEP> b <SEP> 23.4

The sugar beet pectin L had a very good ability to stabilize oil emulsions.

FIG. 2 shows the post-extraction 95, which is then transferred back to the dilution step 10. This subsequent extraction is based on the permeates obtained in the steps of ultrafiltration 35, 45, 50, which are fed to a nanofiltration 90, a pure dilute acid being obtained in the permeate, which in turn can be fed to the extraction 5. As a result, about 2/3 of the acid can be returned to the cycle without the low-molecular accompanying substances accumulating undesirably. In particular, the retentates of the nanofiltration 90 can then be used to obtain low molecular weight compounds such as e.g. Sugar, galacturonic acid oligomers and other substances can be used.

3 shows the additional process steps of acid de-esterification, which can optionally be inserted between the first and third ultrafiltration. A simple modification of pectin to low methylester pectin is achieved in which dry pectin is not first dissolved again or processed in alcoholic suspension, but mineral acid 110 is added to the extract after concentration with the first ultrafiltration 35 so that an acid concentration of 0.1 to 0.6 Mol / liter ideally about 400 mmol acid / liter is reached and the mixture is stirred at 25 to 35 ° C for several hours / days until the desired degree of esterification is reached. The extract is then processed further via the third ultrafiltration 45 using the standard process.

FIG. 4 shows the additional process steps of an amidation which can be used between the first and fourth ultrafiltration 35 and 55, respectively. A simple modification of pectin to amidated pectin is achieved in which dry pectin is not first dissolved again or processed in alcoholic suspension, but the extract is cooled to a temperature of minus 2 ° C to 10 ° C after concentration with the first ultrafiltration 35 115 and ammonia 120 is added so that an ammonia concentration of 0.1 to 3 mol / liter is achieved and the mixture is stirred at -2 to + 15 ° C. for several hours until the desired degree of amidation is achieved. The extract is then processed further via a fifth ultrafiltration 125 and a diafiltration 130, concentrated with the ultrafiltration 55 and finally dried.

In this case, 134 permeate can be returned to the amidation with a nanofiltration.

Finally, FIG. 5 shows process steps for an enzymatic modification of pectin, in which dry pectin does not first have to be redissolved, but instead the completely purified extract is directly mixed with the enzyme 140 corresponding to the desired product after concentration via the fourth ultrafiltration 55 and kept at 20 to 40 ° C and stirred. After the desired pectin has been reached, the enzyme is inactivated by pasteurization 145 at 70 to 95 ° C., preferably 80 ° C. for 30 seconds to 3 minutes, preferably 1 minute. If necessary, it is thermally concentrated 60 and the extract is dried 65.

In this way, low methylester pectins, galacturonic acid oligomers, monogalacturonic acid or pH and molecular weight-modified pectins can be obtained simply and inexpensively.

REFERENCE LIST

1 Vegetable raw material 2 water 3 acid 5 hydrolysis extraction 10 dilution 15 separation 20 filtration 25 ion exchanger 30 decolorization 35 first ultrafiltration 40 acid addition 45 third ultrafiltration 50 second ultrafiltration / diafiltration 55 fourth ultrafiltration 60 thermal concentration 65 drying 70 grinding 75 mixing and standardization 80 Filling of the end product 85 Solids discharge 90 Nanofiltration with permeate recirculation for extraction 95 Post-extraction 100 Separation 105 Depectinized raw material 110 Acid addition, deesterification 115 Cooling 120 Amidation reaction 125 fifth ultrafiltration 130 sixth ultrafiltration 135 Nanofiltration with permeate recirculation for amidation 140 Enzyme addition 145 Pasteurization

Claims (22)

1. Process for the production of pectin from vegetable raw materials such as fruits or vegetables, in particular from citrus fruits, apple pomace, beet pulp and other pectin-containing raw materials such as sugar beet, without the use of precipitation aids, or for the production of low methylester pectin, for a simple modification of the one to be obtained Pectin into amidated pectin to be obtained, or to achieve a simple enzymatic modification of the pectin to be obtained, this has the following process steps: - Bringing the vegetable raw material (1) into water (2), - adding an acid (3) to the vegetable raw materials introduced into the water, - Carrying out an acid hydrolysis (5), - Obtaining a solids-free extract by dilution (10) and separation (15), - Gradual cleaning of the extract through the steps: - a first ultrafiltration to concentrate (35) the extract, - a purification of the extract by adding acid (40) to lower the pH value to a value at least less than 2.0, preferably less than 1.0, - Purification of the extract with a second ultrafiltration in diafiltration mode (50), and - Final drying of the concentrated extract (65). 2. The method according to claim 1, wherein the step of purifying the extract by adding acid (40) takes place over a short period of 1 to 10 minutes. 3. The method according to claim 1 or 2, wherein after one of the ultrafiltrations for permeate return a nanofiltration is carried out, wherein in the step of introducing the vegetable raw material into water (2) this water or an acidic permeate from this nanofiltration (90) can also comprise . 4. The method according to claim 3, wherein the mixture of water (2) or permeate from the nanofiltration (90) has between 50 and 70 ° Celsius and is then heated to preferably around 90 ° Celsius, so that this mixture before the hydrolysis (5 ) between 70 to 100 ° Celsius, advantageously 80 ° Celsius and more, is reached. 5. The method according to any one of claims 1 to 4, wherein the acid hydrolysis (5) is optionally carried out with a mineral acid or with a pleasure acid and the temperature reached in the step preceding the acid hydrolysis is maintained between 2 and 4 hours. 6. The method according to any one of claims 1 to 5, wherein the recovery of a solids-free extract by dilution (10) and separation (15) with a decanter and clarifier and subsequent filtration (20) is preferably achieved via a precoat filter. 7. The method according to any one of claims 1 to 6, wherein between the recovery of the solids-free extract and the step-by-step purification, one and / or the other of the following steps is interposed: - Purification of the extract via ion exchange resin (25) to remove calcium ions, and / or - Treatment of the extract via absorber resin (30) to decolorize and remove odorous and bitter substances. 8. The method according to any one of claims 1 to 7, wherein before the purification of the extract with the second ultrafiltration in the diafiltration mode (50) the step - a further concentration of the strongly acidic extract by a third ultrafiltration (45) is upstream, and / or wherein after the purification of the extract with the second ultrafiltration in the diafiltration mode (50) the step - A concentration of the extract is followed by a fourth ultrafiltration (55). 9. The method according to claim 8, wherein a spacer of 90 mil is used in the concentration of the extract with the fourth ultrafiltration (55) for wound membrane modules in order to achieve a sufficient overflow at high viscosity. 10. The method according to any one of claims 1 to 9, wherein any one of the ultrafiltration uses membrane separation limits between 3000 Daltons and 30,000 Daltons. 11. The method according to any one of claims 3 or 4, wherein the second ultrafiltration in the diafiltration mode (50) comprises a recovery of the added acid via the nanofiltration (90) in the initial phase of the diafiltration and a discarding of the permeate at advanced dilution. 12. The method according to any one of claims 1 to 11, wherein the second ultrafiltration is monitored via a conductivity measurement, the conductance of the added diafiltration water being sought in the retentate and permeate. 13. The method according to any one of claims 1 to 12, wherein the concentrated extract is again thermally concentrated (60) before drying (65). 14. The method according to any one of claims 1 to 13, wherein the concentrated extract is dried in a few minutes on a belt dryer atmospherically with a large overflow with conditioned air and about 90 ° C heating (65) 15. The method of claim 14, wherein the drying is followed by a single-stage or multi-stage milling step (70). 16. The method according to any one of claims 1 to 13, wherein the concentrated extract is dried by spray drying. 17. The method according to claim 3, wherein the permeates obtained in the steps of the ultrafiltrations (35, 45, 50) are fed to a nanofiltration (90), a pure dilute acid being obtained in the permeate, which in turn is fed to the extraction (5) . 18. The method according to any one of claims 1 to 17, wherein water is added to the solid (85) obtained after the step of acid hydrolysis (5) by the separation (15) and subjected to a second extraction step, a post-extraction (95) becomes. 19. The method according to claim 7, wherein the adsorbent resin loaded after the step of decolorization (30) regenerates and the substances thus obtained, e.g. Phenols are purified. 20. The method according to any one of claims 1 to 19, wherein, instead of dissolving the dry pectin produced or processing it in alcoholic suspension, mineral acid is added to the extract after concentration with the first ultrafiltration (35) so that an acid concentration of 0.1 to 0.6 Mol / liter ideally approx. 400 mmol acid / liter is reached and the mixture is stirred at 25 to 35 ° C for several hours / days until the desired degree of esterification is achieved, the extract then being further processed according to the standard process via the third ultrafiltration (45) . 21. The method according to any one of claims 1 to 20, wherein, instead of dissolving the dry pectin produced or processing in alcoholic suspension, the extract after concentration with the first ultrafiltration (35) to a temperature of minus 2 ° C to 10 ° C is cooled and mixed with ammonia, an ammonia concentration of 0.1 to 3 mol / liter is achieved and stirred at -2 to + 15 ° C for several hours until the desired degree of amidation is reached, the extract then over a fifth and / or sixth ultrafiltration (125, 130) is processed further and finally dried. 22. The method according to any one of claims 1 to 21, wherein the completely purified extract is added directly after concentration via the fourth ultrafiltration (55) with the enzyme corresponding to the desired product and is kept and stirred at 20 to 40 ° C and after Achieving the desired pectin by pasteurization (145) at 70 to 95 ° C, preferably 80 ° C, for 30 seconds to 3 minutes, preferably 1 minute, the enzyme is inactivated.