MD1136Z - Process for producing an extract from grape pomace - Google Patents
Process for producing an extract from grape pomace Download PDFInfo
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- MD1136Z MD1136Z MDS20160102A MDS20160102A MD1136Z MD 1136 Z MD1136 Z MD 1136Z MD S20160102 A MDS20160102 A MD S20160102A MD S20160102 A MDS20160102 A MD S20160102A MD 1136 Z MD1136 Z MD 1136Z
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- grape pomace
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Abstract
Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a extractului de tescovină de struguri.Procedeul, conform invenţiei, include extragerea tescovinei de struguri, uscată până la umiditatea de 8%, cu o soluţie apoasă de etanol de 20…80% la temperatura de 15…35°C timp de 15…60 min cu agitare continuă, filtrarea extractului, adăugarea clorurii de calciu în cantitate de 0,111…1,11% din masa tescovinei de struguri uscate şi menţinerea extractului la temperatura de 2…8°C timp de 6…18 ore.Rezultatul invenţiei constă în stabilizarea şi ameliorarea culorii extractului.The invention relates to the food industry, namely to a process for obtaining grape marc extract. The process according to the invention includes extracting grape marc, dried to 8% moisture, with an aqueous ethanol solution of 20 ... 80 % at 15 ... 35 ° C for 15 ... 60 min with continuous stirring, filtering the extract, adding calcium chloride in the amount of 0.111 ... 1.11% by mass of dried grape marc and keeping the extract at 2 ... 8 The result of the invention consists in stabilizing and improving the color of the extract.
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a extractului de tescovină de struguri. The invention relates to the food industry, namely to a process for obtaining grape marc extract.
Este cunoscut un procedeu de obţinere a extractului de coacăză neagră prin adăugarea unor fitocomponente extrase din mere [1]. A process for obtaining blackcurrant extract by adding phytocomponents extracted from apples is known [1].
Dezavantajul acestui procedeu constă în costul înalt de obţinere a fitocomponentelor din mere, care pot conţine glicozidaze ce provoacă pierderea stabilităţii culorii extractului. The disadvantage of this process is the high cost of obtaining phytocomponents from apples, which may contain glycosidases that cause the loss of color stability of the extract.
Se mai cunoaşte un procedeu de obţinere a extractului de tescovină de struguri prin extragerea tescovinei cu soluţie apoasă de etanol 25...75%, la temperatura de cel mult 30 °C. Metoda include adăugarea acidului tanic sub formă de galotanin hidrolizabil în cantitate de 5...25% din masa substanţei uscate conţinută în extractul obţinut, apoi recuperarea extractului prin uscare-pulverizare pe dextrină în două etape [2]. There is also a known process for obtaining grape pomace extract by extracting the pomace with an aqueous solution of 25...75% ethanol, at a temperature of no more than 30 ° C. The method includes adding tannic acid in the form of hydrolyzable gallotannin in an amount of 5...25% of the mass of the dry substance contained in the obtained extract, then recovering the extract by spray-drying on dextrin in two stages [2].
Dezavantajul acestui procedeu constă în costul mare al acidului tanic care este adăugat în cantităţi mari fără ameliorarea culorii extractului şi durata mare de realizare a procesului tehnologic. The disadvantage of this process is the high cost of tannic acid, which is added in large quantities without improving the color of the extract, and the long duration of the technological process.
Problema pe care o rezolvă invenţia propusă este stabilizarea şi ameliorarea culorii extractului de tescovină de struguri prin adăugarea unei substanţe ieftine în cantităţi mici. The problem solved by the proposed invention is the stabilization and improvement of the color of grape marc extract by adding a cheap substance in small quantities.
Invenţia soluţionează problema prin aceea că se propune un procedeu de obţinere a extractului de tescovină de struguri, care include extragerea tescovinei, uscată până la umiditatea de 8%, cu o soluţie apoasă de etanol de 20…80% la temperatura de 15…35°C timp de 15…60 min cu agitare continuă, filtrarea extractului, adăugarea clorurii de calciu în cantitate de 0,111…1,11% din masa tescovinei uscate şi menţinerea extractului la temperatura de 2…8°C timp de 6…18 ore. The invention solves the problem by proposing a process for obtaining grape pomace extract, which includes extracting the pomace, dried to 8% humidity, with an aqueous solution of 20…80% ethanol at a temperature of 15…35°C for 15…60 min with continuous stirring, filtering the extract, adding calcium chloride in an amount of 0.111…1.11% of the mass of the dried pomace and maintaining the extract at a temperature of 2…8°C for 6…18 hours.
Rezultatul invenţiei constă în stabilizarea şi ameliorarea culorii extractului. The result of the invention consists in stabilizing and improving the color of the extract.
Avantajul invenţiei revendicate constă în micşorarea cantităţii de substanţe adăugate, costul mic al substanţei adăugate la extractul de tescovină şi ameliorarea culorii extractului. The advantage of the claimed invention consists in reducing the amount of added substances, the low cost of the substance added to the pomace extract and improving the color of the extract.
Exemplu de realizare a invenţiei Example of embodiment of the invention
O cantitate de 500 g de tescovină de struguri, cu umiditatea de 8%, se amestecă cu 5000 ml soluţie apoasă de etanol de 50% într-un vas prevăzut cu încălzire şi agitare. Extracţia tescovinei se realizează timp de 30 min la temperatura de 25 °C. După extracţie, suspensia se filtrează. În soluţia rezultantă se adaugă clorură de calciu în concentraţie de 1,11% raportată la masa tescovinei de struguri uscate, se agită până la dizolvarea sării şi se depozitează la temperatura de 4 °C timp de 12 ore. Se obţine un extract de tescovină de struguri stabilizat cu culoare ameliorată. A quantity of 500 g of grape pomace, with a humidity of 8%, is mixed with 5000 ml of 50% aqueous ethanol solution in a vessel equipped with heating and stirring. The extraction of the pomace is carried out for 30 min at a temperature of 25 °C. After extraction, the suspension is filtered. Calcium chloride is added to the resulting solution in a concentration of 1.11% relative to the mass of the dried grape pomace, stirred until the salt dissolves and stored at a temperature of 4 °C for 12 hours. A stabilized grape pomace extract with improved color is obtained.
Tabel Table
№ Concentraţia clorurii de calciu Parametrii de culoare (CIELab) L* - luminozitate Parametrii de culoare (CIELab) a* - componenta roşu/verde Parametrii de culoare (CIELab) C*-chroma 1. Fără adaos de clorură de calciu 65,60±0,12de 30,00±0,19ab 30,84±0,16ab 2. CaCl2 0,111% 59,82±2,68c 45,55±6,70c 46,60±6,74c 3. CaCl2 1,11% 51,59±0,72b 64,65±1,15c 65,33±1,08d 4. CaCl2 11,1% 47,46±0,94a 69,00±0,19c 69,29±0,16d№ Calcium chloride concentration Color parameters (CIELab) L* - luminance Color parameters (CIELab) a* - red/green component Color parameters (CIELab) C*-chroma 1. Without calcium chloride addition 65.60±0.12de 30.00±0.19ab 30.84±0.16ab 2. CaCl2 0.111% 59.82±2.68c 45.55±6.70c 46.60±6.74c 3. CaCl2 1.11% 51.59±0.72b 64.65±1.15c 65.33±1.08d 4. CaCl2 11.1% 47.46±0.94a 69.00±0.19c 69.29±0.16d
L*(luminozitate) - luminozitatea în sistemul CIELab, caracterizează cât de închisă sau deschisă este culoarea, cu cât valorile acestui parametru sunt mai mari, cu atât mai deschisă este culoarea; a*- componenta cromatică roşu/verde în sistemul CIELab, cu cât valorile sunt mai mari, cu atât mai intensă este nuanţa roşie; C* - descrie calitatea cromatică şi se referă la intensitatea unei anumite culori; a, b, c, d, e sunt litere care desemnează rezultate semnificativ diferite prin metoda ANOVA (p≤0,05) şi testul post-hoc Tukey. L*(lightness) - lightness in the CIELab system, characterizes how dark or light the color is, the higher the values of this parameter, the lighter the color; a*- the red/green chromatic component in the CIELab system, the higher the values, the more intense the red hue; C* - describes the chromatic quality and refers to the intensity of a certain color; a, b, c, d, e are letters that designate significantly different results by the ANOVA method (p≤0.05) and the Tukey post-hoc test.
Analiza statistică (ANOVA, test post-hoc Tukey, p≤0,05) a arătat că la mărirea concentraţiei sării de 10 ori atât nuanţa roşie, cât şi calitatea cromatică nu se modifică în mod semnificativ. Statistical analysis (ANOVA, Tukey post-hoc test, p≤0.05) showed that when the salt concentration is increased 10 times, both the red hue and the chromatic quality do not change significantly.
Procedeul de obţinere a extractului de tescovină de struguri propus scade cantitatea de substanţă adăugată, micşorează costul procesului prin folosirea unei substanţe mai ieftine, precum şi durata procesului tehnologic, stabilizează şi ameliorează culoarea extractului. The proposed grape pomace extract obtaining process decreases the amount of added substance, reduces the cost of the process by using a cheaper substance, as well as the duration of the technological process, stabilizes and improves the color of the extract.
1. Guillotin S., Sanoner P., Renard C. Stabilisation of the colour of anthocyanins in solutions by admixture with phytocomponents from apple. Jornal of Horticultural Science & Biotechnology. ISAFRUIT special Issue, 2009, p.96-99 1. Guillotin S., Sanoner P., Renard C. Stabilization of the color of anthocyanins in solutions by admixture with phytocomponents from apple. Journal of Horticultural Science & Biotechnology. ISAFRUIT special Issue, 2009, p.96-99
2. US4481226 A 1984.11.06 2. US4481226 A 1984.11.06
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20160102A MD1136Z (en) | 2016-09-13 | 2016-09-13 | Process for producing an extract from grape pomace |
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|---|---|---|---|
| MDS20160102A MD1136Z (en) | 2016-09-13 | 2016-09-13 | Process for producing an extract from grape pomace |
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| MD1136Y MD1136Y (en) | 2017-04-30 |
| MD1136Z true MD1136Z (en) | 2017-11-30 |
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| MDS20160102A MD1136Z (en) | 2016-09-13 | 2016-09-13 | Process for producing an extract from grape pomace |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4481226A (en) * | 1982-03-31 | 1984-11-06 | General Foods Corporation | Stabilized anthocyanin food colorant |
| MD3034B1 (en) * | 2005-05-27 | 2006-04-30 | Institutul National Pentru Viticultura Si Vinificatie | Process for red colorant obtaining from grape pomace |
| RO125704B1 (en) * | 2009-03-30 | 2012-02-28 | Simona Elena Bişboacă | Process for obtaining polyphenols from marc |
| MD825Y (en) * | 2014-01-22 | 2014-10-31 | Aliona GHENDOV-MOŞANU | Process for producing polyphenols from grape pomace |
-
2016
- 2016-09-13 MD MDS20160102A patent/MD1136Z/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4481226A (en) * | 1982-03-31 | 1984-11-06 | General Foods Corporation | Stabilized anthocyanin food colorant |
| MD3034B1 (en) * | 2005-05-27 | 2006-04-30 | Institutul National Pentru Viticultura Si Vinificatie | Process for red colorant obtaining from grape pomace |
| RO125704B1 (en) * | 2009-03-30 | 2012-02-28 | Simona Elena Bişboacă | Process for obtaining polyphenols from marc |
| MD825Y (en) * | 2014-01-22 | 2014-10-31 | Aliona GHENDOV-MOŞANU | Process for producing polyphenols from grape pomace |
Non-Patent Citations (1)
| Title |
|---|
| Guillotin S., Sanoner P., Renard C. Stabilisation of the colour of anthocyanins in solutions by admixture with phytocomponents from apple. Jornal of Horticultural Science & Biotechnology. ISAFRUIT special Issue, 2009, p.96-99 * |
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| Publication number | Publication date |
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| MD1136Y (en) | 2017-04-30 |
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