RU1831491C - Process of production of a red food colour from a vegetable raw material - Google Patents

Abstract

Usage: in the food industry and perfumery. The inventive plant material is frozen, defrosted, crushed and sterilized by immersing it in liquid carbon dioxide, draining the last and instant pressure relief to atmospheric pressure, after separating the juice from the squeezes, they are diluted with water and the juice and squeezes are fermented, followed by mixing the culture Tural liquids, filtration and concentration. 2 C.p.

Description

Yo

The invention relates to the preparation of dyes from vegetable raw materials that can be used in the food industry and perfumery.

In the proposed method for producing red dye from vegetable raw materials, which involves freezing, defrosting, grinding, separating juice from squeezed, adding water, sterilization, separate fermentation of juice diluted with water and squeezing with enzymes of microorganisms of citric acid fermentation, mixing culture liquids, filtering and concentration , according to the invention, the freezing, grinding and sterilization of the raw material is carried out by immersing it in liquid carbon dioxide, draining the latter and gnovennogo depressurization to atmospheric pressure.

This makes it possible to combine three technological operations at one position in parallel conduction, which reduces cycle time and reduces the distortion of the chemical composition of the finished product when replacing cavitation heat sterilization.

It is possible to concentrate by spraying in the field of ultrasonic vibrations with a frequency of 18-100 kHz under vacuum.

This makes it possible to completely eliminate the thermal effect on the product and the distortion of its chemical composition.

It is also possible to mix juice and / or squeeze with water by co-spraying in the field of ultrasonic vibrations with a frequency of 18-100 kHz.

This makes it possible to improve the quality of mixing and to open plant cells due to the cavitational change in pressure under the influence of ultrasound on the samples00

00

Ј o

Oj

raw materials, how to facilitate the process of mass transfer during dye extraction and fermentation,

The implementation method is as follows.

Prepared fresh plant material is immersed in liquid carbon dioxide, which leads to the extraction of flavoring substances and impregnation of plant tissues with liquefied gas, and the miscella of flavoring substances is drained, after which pressure is instantly dropped to atmospheric pressure, which leads to freezing and breaking of intercellular connections of the raw material by boiling and adiabatically expanding the liquefied gas. The crushed raw materials are defrosted, after which the juice is separated from the squeezes. Then the squeezes are diluted with water, preferably by co-spraying in the field of ultrasonic vibrations with a frequency of 18-100 kHz to a particle size of 0.1-100 μm, which allows a homogeneous mixture with opened shells of raw cells, crushing of which occurs due to a cavitation pressure change during atomization by ultrasound. Cavitational pressure changes during boiling and adiabatic expansion of liquefied gas and ultrasonic atomization with a specific energy input of 475 J / l leads to death in violation of the integrity or irreversible deformation of the cell walls of microorganisms in any form, including spore, which achieves sterilization raw materials and / or semi-finished products. A culture of the citric acid fermentation microorganism is separately introduced into the juice and squeezes diluted with water, the enzymes of which ferment the raw cell tissue. In the process of life, microorganisms purify the target product from the concomitant carbohydrate and protein type substances. After fermentation, the culture fluid is mixed. They are removed, filtered and concentrated, preferably by spraying in the field of ultrasonic vibrations with a frequency of 18-20 kHz to a dispersion of 0.1-0.5 microns under vacuum, which makes it possible to obtain a dye concentrate at room temperature without changing the chemical composition of the thermolabile substances of the anthocyanin group.

EXAMPLE 1 Fresh red cabbage after inspection, cleaning, washing and drilling of the tombs is immersed in liquid carbon dioxide at a temperature of 22 ° C and a pressure of 12 MPa. After holding for 50 minutes, the miscella containing flavors is drained and the pressure is instantly relieved for atmospheric pressure. After defrosting, the juice and squeezes are separated from the cabbage, to which water is added by co-spraying in the field of ultrasonic vibrations with a frequency of 80 and 18 kHz, respectively, in a weight ratio of 1: 0.6 and 1: 1.5, respectively. Then, 20% by volume of aqueous

0 suspension of fungal culture Asperglllus nlger. Fermentation was carried out at a temperature of 30 ° C for 96 hours until the pH was reduced to 2.5. The resulting culture liquids are mixed and filtered, and then concentrated by spraying under vacuum with a residual pressure of 10 kPa in an ultrasonic field with a frequency of 20 kHz to a solids content of 79%. The yield of the expected product is 98% of the theoretically possible.

Example 2. Fresh beets after inspection, washing, cutting tops and ends are cut into slices 5 mm thick and immersed in liquid carbon dioxide at a temperature of 30 ° С and a pressure of 15 MPa. After holding for 40 minutes, the miscella containing flavoring substances is drained, and the pressure is instantly released to atmospheric pressure. After defrosting juice

0 are separated from the marc and are mixed with water in a weight ratio of 1: 0.84 and 1: 2, respectively. Then in the prepared substrate after adding 20% by volume of the suspension of spores of the yeast culture Candida tropfcalls

5 Fementation is carried out at a temperature of 28 ° C for 96 hours until the pH drops to {3.0. The resulting culture liquids were mixed and concentrated by evaporation to a solids content of 65%. The yield of dye is 95% of theoretically possible.

Example 3. Fresh plum after inspection and washing is loaded into liquid carbon dioxide at a temperature of 18 C and

5 pressure of 6.5 MPa. After holding for 30 minutes, the miscella containing flavoring substances is drained, and the pressure is instantly released to atmospheric pressure. After defrosting, the juice is separated

0 from pomace and mixed with water by co-spraying in the field of ultrasonic vibrations with a frequency of 18 kHz in a ratio of 1: 1 and 1: 1.5, respectively. Then, 20% are added to the prepared substrates.

5 volume of a suspension of spores of yeast culture Candida Hpolytica. Fermentation was carried out at a temperature of 29 ° C for 96 hours until the pH was reduced to 2.5. The resulting culture liquids are mixed, filtered and concentrated to a solids content of 70% by spraying under vacuum with a residual pressure of 15 kPe in a field of ultrasonic vibrations with a frequency of 40 kHz. The yield of dye is 99% of theoretically possible.

Thus, the proposed method in comparison with the closest technical solution allows to reduce the duration of the technological cycle by 10-15% and to eliminate distortion of the chemical composition of the dye, increasing its quantitative yield.

Claims (3)

SUMMARY OF THE INVENTION 1. A method for producing red food coloring from vegetable raw materials, which comprises separating the juice from squeezed juice, fermenting the juice with enzymes of microorganisms of citric acid fermentation, filtering and concentrating, and so on, before separating juice from squeezed vegetable raw materials are frozen, defrosted, crushed and sterilized by immersing it in liquid carbon dioxide, draining the last and instant pressure relief to atmospheric pressure, and after separating the juice from the squeezes, they are diluted with water, along with the fermentation of the juice, the squeezes are fermented with subsequent mixing of culture fluids. 2, The method according to claim 1, with the exception that the concentration is carried out in the field of ultrasonic vibrations with a frequency of 18-100 kHz under vacuum. 3. A method according to claim 1, characterized in that the juice and / or squeezes are mixed with water by co-spraying in the field of ultrasonic vibrations with a frequency of 18-100 kHz.