CS225530B1 - Preparation of the colouring agent from the common elder - Google Patents

Description

The invention relates to a process for the preparation of a dye preparation from black base fruits.

Up to now, it is known to process a black juice base which is used directly in the production of fruit drinks. The lack of direct use of said juice is its typical aroma and considerable dye destruction during its own fruit beverage production technology.

The above-mentioned drawbacks are eliminated by the method of preparation of the coloring preparation from the fruit of the black base according to the invention, which is based on the fact that after removal the raw metal peak of the fruit is frozen at -1 ° to -20 ° C and allowed to thaw at room temperature or to 75-8 ° C, then the raw material is compressed, the camel is centrifuged and fermented with a pure culture of grapevine at 26-8 ° C for 24-30 hours and after centrifugation the fermented juice is concentrated under vacuum at 45-50 ° C. In the case of thawing at room temperature, the juice is pasteurized at a temperature of 90 to 95 ° C for 45 to 60 seconds. Prior to fermentation, bentonite may be added in an amount of 0.2 to 0.3 g.i.

- 2,225,530

After harvesting, the raw material is freed from the fruit tops and frozen at -18 ° C in blocks packed in PVC bags. The raw material is allowed to thaw freely prior to processing. Freezing and thawing results in an average yield of about 70% during compression. Thawing is accelerated by feeding steam directly into the feedstock. Heating the feedstock to a temperature of 75 to 8 ° C increases the yield by -5 to 8 # · After thawing, the feedstock is compressed as quickly as possible, as dye oxidation occurs and air enzymes speed up due to atmospheric oxygen. After pressing, the juice is centrifuged to give a clear juice. In the case of free thawing, the juice is pasteurized at 90-95 ° C for 45-60 seconds, cooled immediately to sufficiently inactivate enzymes / anthocyanase, phenoloxidase, polyphenoloxidase. · Pasteurization results in less dye loss during subsequent fermentation compared to unpasteurized juice an average of 5 to 6 After pasteurization, the juice is fermented with 3% inoculum of a pure yeast culture.

Liquid fermentation / inoculum / pure culture of wine yeast is prepared by inoculating 100-150 ml of sterile grape mussel with a reducing sugar content of 100-120 g.l from slanted agar. The nutrient medium is prepared by diluting the concentrated grape must, feeding it with nitrogen and phosphorus components. The inoculum is obtained by fermentation on a reciprocating shaker for 24 hours. The following yeast strain has been verified:

Saccharomyces oviformis / Tokaj 76 / D, V 10-2-5-34

Sacharomyces oviformis / Aluminum 1, V 10-35-41 /

Saccharomyces oviformis / Bratislava 1, V 10-25-8 / from collection KVtfw Bratislava. There were no significant differences in dye drop in the experiments. During a 24-hour fermentation at 2q ° C, the reducing sugar content decreases on average to 3.0-3.5 g · ^l * ¹ with an initial sugar content of 85 to 100 g.l -1.

Example

S 225 530

The juice with an original sugar content of 92.7 g.l -1 at 28 ° C was fermented. After fermentation with selected yeast, residual sugar content and total dye content were determined.

Yeast strain Saccharomyces oviformis residual sugar / gl ¹ / dye content / el ¹ / Tokaj 76 / D 3.2 3.73 Bratislava 1 3.5 3.81 Aluminum 1 3.2 3.80

To reduce dye losses. during fermentation, the pH of the medium is adjusted to an optimum of about 3.5 to 4.0 with citric or tartaric acid, and after acidification with tartaric acid an average dye loss of 6.5% was found compared to citric acid. Prior to fermentation, bentonite may be added, which serves in the first phase to enlarge the inner fermentation surface and in the second phase as a clarifier. The addition of a bentonite suspension of 0.2 - 0.3 gl * ^{-1 does not} cause significant dye loss. After the fermentation is complete, the juice is centrifuged to remove the yeast biomass (or clarifying agent, if any) as a secondary product. When using a clarifying agent, the juice is more easily centrifuged and, in addition, the substances are removed which subsequently reduce the quality of the product. The sulfur fermented juice is concentrated under vacuum at 45-50 ° C. Average dye loss during concentration is 3 to 5 *

Upon concentration, ethanol is obtained as a secondary product which can be purified by rectification.

225 53 (

After concentration of the dye to more than 40% soluble dry matter, the preparation is stored at 0-4 ° C. The maintenance of the preparation can be increased by adding benzoate or sodium sorbate, eventually the concentrate can be dried in a spray dryer ·

The preparation according to the invention is a red dye of neutral taste with a typical fruity aroma. It has a wide range of applications in the food industry as a substitute for many red sons of tic dyes in sour and low-acid foods.

Claims (3)

OBJECT OF THE INVENTION 225 530 A method for preparing a coloring preparation from black berry fruits, characterized in that the raw material is frozen at -18 to -20 ° C after removal of the fruit tops and is thawed at room temperature or heated to 75 to 80 ° C prior to processing. then the raw material is compressed, the juice is centrifuged and fermented with a pure wine yeast culture at 26-30 ° C for 24-30 hours and after centrifugation the fermented juice is concentrated under vacuum at 45-50 ° C. Method according to claim 1, characterized in that in the case of thawing at room temperature the juice is pasteurized at a temperature of 90 to 95 ° C for 45 to 60 seconds. 3. The method of claim 1 wherein bentonite is added in an amount of 0.2 to 0.3 g / ^l prior to fermentation.