RU2055484C1 - Method of pectin preparing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves washing squash pulp with water, two-stage hydrolysis of washed raw at hydromodulus of pulp-acid mixture 1:(10-30), pH in mixture is 0.8-1.1, temperature of process is 65-70 C. Duration of the first stage of hydrolysis is 1.5-2.0 hr and the second stage is 0.5-1.0 hr. EFFECT: improved method of pectin preparing. 4 tbl

Description

 The invention relates to the food industry, in particular to the production of pectin, and in particular to methods for its preparation from pumpkin pulp.

A known method of producing pectin from dry beet pulp, which consists in washing the raw materials with water, acid hydrolysis, extracting the pulp, precipitation of pectin with alcohol, pressing, cleaning and drying. In this case the water temperature is maintained by washing 15-20 ^{° C,} washing the leads for 10 20 minutes, the hydrolysis is carried out under a continuous selection hydrolyzate by heating it to 73-78 ^{° C} and repeated passage through the pulp layer with the multiplicity of 3-6 to give final hydrolyzate containing pectin 0.9 1.4 extraction is carried out with water under continuous selection extract it with heating to 65-70 ^{° C} and re-pass through the layer of pulp with the same magnification as in the hydrolysis extract with the selection of the content of pectin substances in it not less than 0.2 P radiation extract was mixed with the hydrolyzate mixture is deposited, compacted and dried. The method allows to increase the yield of pectin, reduce the cost of reagents and improve the quality of pectin. So, the strength of a 2% standard jelly on a Sosnowski instrument is 300 510 mm Hg.

 However, the technology is complex and requires a long time: it provides extraction with a recycling ratio of 7 times.

 Closest to the claimed technical solution is a method for producing pectin from apples, which consists in washing the raw materials with water, acid hydrolysis, filtering the hydrolyzate, purifying it, precipitating the pectin with alcohol and drying. In this case, hydrolysis is carried out in two stages: at pH 2.5 3.0 and 4.5 5.0, the duration of hydrolysis at each stage is 20-40 minutes. Before cleaning, the hydrolyzate is alkalinized to pH 7.5-8.0, and cleaning is carried out on anion exchange resin. This method allows to obtain pectin with a high content of phenolic compounds.

 However, the disadvantage is the complexity and duration of the production process. In addition, the resulting product is esterified, which does not allow to use it as a product for therapeutic purposes.

 The aim of the invention is to improve product quality while simplifying technology and expanding the raw material base.

The goal is achieved by the fact that in the method for producing pectin, which consists in washing plant materials with water, two-stage acid hydrolysis of the washed materials, filtering the obtained hydrolyzate, precipitating pectin from it with alcohol and drying the finished product, pumpkin pulp is used as the plant raw material, hydrolysis is carried out using the hydrojomic acid module mixture of 1: (10-30), pH 0.8-1.1 and temperature of 65-70 ^{° C} process, with the duration of the first hydrolysis step is 1.5 for 2 hours, 1.0 hours 0.5 second.

 The method is as follows.

Pumpkin is cut into pieces together with peel and pulp, seeds are removed and passed through a meat grinder, juice is squeezed out of the resulting mass. The cake from the juice of pumpkin pulp is poured water, heated to 50 55 ° ^C. Then after 30 minutes the water is drained. Pulp washing is repeated three times, after which hydrolysis is carried out. For this pumpkin pulp poured hydrochloric acid hydronic 1:10 at pH 0.8-1.1, the weight is placed in a water bath heated to 65 to 70 ^C. The hydrolysis is carried out with continuous stirring for 1.5 h 2,0, after which the resulting hydrolyzate is filtered, and the remaining pulp is squeezed. Pressed pulp is again subjected to hydrolysis at a pH of 0.8 1.1 at a temperature of 65 70 ^about C for 0.5 to 1.0 hour, after which the hydrolyzate is filtered again. Both hydrolysates are mixed, cooled to room temperature, after which they are precipitated with 96% concentration of alcohol or acetone with a ratio of the hydrolyzate to precipitant volumes of 1: 2.

 The method is illustrated by examples.

PRI me R 1. 50 g of dry pumpkin pulp is washed in 0.5 l of water three times at 65 ^about C for 30 minutes After washing three times, the pressed pulp is subjected to hydrolysis in 0.1 N hydrochloric acid. Hydraulic zhomokislotnoy mixture 1:10, pH 0.8, temperature 65 ^{° C,} the duration of the first stage of hydrolysis 1.5 h. The hydrolyzate is filtered, pressed sugar beet pulp is hydrolyzed again under the same conditions for 0.5 hours. Connects both hydrolyzate , the mixture is cooled and precipitated. The yield of pectin after complete extraction of pumpkin pulp 7.3% of a mixture of air-dry pulp. The content of polygalacturonic acids (PGA) 50% degree of esterification (SE) 64.4% intrinsic viscosity [η] 3.3 dl / g, valence strength 800 g.

 PRI me R 2. The method is carried out under the same conditions as in example 1, however, the hydraulic module (GM) of the pulp and acid mixture was 1:50. The yield of pectin substances in this case was 3.6 PGA 38% SE 58% [η] 1.5 dl / g, no jelly was formed.

 The effect of the hydromodule values at the hydrolysis stage on the yield and quality of pectin is shown in Table 1. From the table it follows that hydrolysis is advisable to carry out at a GM value of 1:10. As the GM values increase to 1:50, the product's properties deteriorate.

PRI me R 3. 50 g of dry pumpkin pulp is washed in 0.5 l of water three times at 65 ^about C for 30 minutes After washing three times, the pressed pulp is subjected to hydrolysis in 0.1 N hydrochloric acid. Hydraulic zhomokislotnoy mixture 1:10, pH 0.8, temperature 80 ^{° C,} duration of the first stage of hydrolysis 1.5 h, a second 0.5 h. Yield of pectin PGA 6.7% SE 43% 70,3% [η] 3.45 dl / g, jelly strength 700 g.

In the table. 2 presents data on the study of the effect of hydrolysis temperature on the yield and quality of pectin. The table shows that the temperature less than 65 ^{° C} leads to insufficient complete extraction of pectic substances, and the temperature rise above 70 ^{° C} degrades the product quality.

PRI me R 4. The method was carried out similarly to that described in examples 1.3. Hydraulic zhomokislotnoy mixture 1:10 and hydrolysis was carried out in 0,1 N hydrochloric acid, the hydrolysis temperature is 65 ^{° C,} the total duration of the hydrolysis for 1 hour. The yield of pectin was 7.3% PGA% SE 50 54% [η] 2,75 dl / g, the strength of the jelly according to Valenta 680

 A study of the effect of hydrolysis duration on the yield and quality of pectin is presented in Table 3. From the table it follows that with a total duration of hydrolysis of less than 1.5 hours, the completeness of the release of pectin substances is not ensured, and an increase in the total duration of hydrolysis leads to a deterioration in the quality of pectin (the value of the limiting viscosity number and the jelly strength decrease).

EXAMPLE EXAMPLE 5. The method is carried out as described in Examples 1, 3: liquor ratio 1:10 zhomokislotnoy mixture, the hydrolysis temperature is 65 ^{° C,} the total duration of the hydrolysis of 2 hours (1.5 hours 1st stage, 0.5 hr 2nd stage), pH 1.1. The yield of pectin substances 7.3% PGC 50% SE 64% [η] 3.3 dl / g, the strength of the jelly 800 g

 A study of the effect of pH of hydrolysis on the yield and quality of pectin is presented in Table 4. With a decrease in pH at the stage of hydrolysis of less than 0.8, jelly is not formed, the percentage of pectin substances is minimized, and with an increase in pH of more than 1.1, the yield decreases, jelly is not formed.

 The type of feedstock (dry pulp or squeezed) does not affect the achievement of a technical result. Pumpkin pulp can be used in any of these types.

 The pulp was dried to preserve freshly pressed pulp. Moreover, conservation did not affect the achievement of the technical result.

PRI me R 6. 300 g of freshly squeezed pumpkin pulp (which corresponds to 50 g of dry raw materials) is poured with water and washed in 0.5 l of water at 55 ^about C for 30 minutes The washing process in this mode is carried out three times, after which the pressed pulp is subjected to hydrolysis in 0.1 N hydrochloric acid. Hydraulic zhomokislotnoy mixture 1:. 10, pH 0.8, temperature 65 ^{° C,} the duration of the first stage of hydrolysis 1.5 h hydrolyzate was filtered, pressed sugar beet pulp is hydrolyzed again under the same conditions for 0.5 hours connects both hydrolyzate. , the mixture is cooled, precipitated with alcohol and dried. The yield of pectin was 7.2; the content of PGC 49%; the degree of esterification 65%; characteristic viscosity η 3.2 dl / g;

 The method allows to solve the problem of an acute shortage of domestic student-educators by using an unconventional source of raw materials for agricultural high-yielding culture of the Volga pumpkin.

 The resulting compositions satisfy the requirements of the GOST for jelly confectionery.

Claims (1)

METHOD FOR PRODUCING PECTIN, which involves washing the plant material with water, two-stage acid hydrolysis of the washed material, filtering the obtained hydrolyzate, precipitating pectin from it with alcohol and drying the finished product, characterized in that pumpkin pulp is used as the plant material, the hydrolysis is carried out using a hydro-acid mixture 1: 10 - 30, the pH of the mixture is 0.8 - 1.1 and the process temperature is 65 - 70 ^o C, while the duration of the first stage of hydrolysis is 1.5 - 2.0 hours, the second - 0.5 - 1.0 hours

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