RU2154075C1 - Method of preparing pigment additive from vegetable stock - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: dried greens of parsley are finely divided, then extracted under counterflow conditions with 96 % ethyl alcohol at stock to extracting agent ratio from 1:2 to 1:4 for not longer than 40 min in the presence of MgCO₃ or Mg or mixtures thereof (0.1...1.0)% based on amount of stock at 10-22 C. Extract is filtered, collected into common container, solvent is distilled off and thickened at temperature of not higher than 40 C and residual pressure of not greater than 1333 Pa for 1 hour and dried to dry matter content of 78-80%. EFFECT: increased value of additive and simpler technology for preparing thereof. 1 ex

Description

 The invention relates to a technology for the production of food colors from plant materials, in particular to a method for producing green food coloring, which can be used in the food industry, in the production of medicines.

 A known method of obtaining food green dye from the tops of carrots by extracting raw materials with an organic solvent, saponification with alkali, acidification, stabilization of the dye, conversion to a water-soluble form and subsequent drying [1].

 The disadvantages of this method are the use of non-food chemicals in the technological chain, which makes further the use of the dye harmless, the length of the process for its production.

The closest in technical essence and the achieved results to the proposed one is a method of producing a green food coloring by extracting the crushed green mass of tomato or pumpkin plants simultaneously with squeezing the juice and then separating it from the meal. As a solvent, water is used in the ratio green mass: water 1: 1-1: 1.5, after filtration, the extract is heated to 80 - 90 ^o C, the liquid is decanted, and the resulting precipitate is dried, and the separated meal is extracted with ethanol in the ratio 1: 2 within 30–40 min, the extract is filtered, dried and mixed with the dried precipitate, and the decanted liquid is dried to a solids content of 78–80% [2].

The disadvantages of this method are: low quality of the dye due to the use of high temperature in the production process, because heating above 60 ^o C is impractical because biologically active substances, such as chlorophyll, vitamin C, carotenoids, bioflavonoids, etc., are destroyed, and the yield of the extract increases slightly. Also, dye production by this method is limited in time: it can be obtained only in the summer. In addition, the raw materials used in the prototype are not used in human nutrition.

 The purpose of the invention is to increase the nutritional value of the dye, expanding the raw material base for obtaining green food additives, simplifying the production technology and using environmentally friendly chemicals for extraction.

 This goal is achieved by the fact that the dried parsley greens are used as raw material, which is crushed, extracted with ethyl alcohol, filtered and the solvent is distilled off under vacuum.

The method is as follows. The dried parsley is crushed, then extracted under countercurrent conditions with 96% ethanol at a ratio of raw material and extractant 1: 2 - 1: 4 for 40 min in the presence of MgCO ₃ , or MgO, or a mixture of 0.1 - 1.0 % of the amount of raw materials at a temperature of 10 - 22 ^o C, the extract is filtered, collected in a common container, the solvent is distilled off and concentrated at a temperature not exceeding 40 ^o C and a residual pressure of not more than 1333 Pa for one hour, dried to a solids content of 75 - 80%.

Example. 500 g of dried and chopped parsley was mixed with 2.5 g of MgO and extracted in a countercurrent screw extractor at 15 ^° C with 1500 grams of 96% ethanol for 200 minutes with an average residence time of 40 minutes for the raw materials in the extractor. The obtained extract in an amount of 1290 g was filtered, the solvent was distilled off, and the product was dried in a rotary-film evaporator at a temperature of 35 ^° C and a residual pressure of 1330 Pa for 1 hour. Got a black and green paste with a dry matter content of 78% in an amount of 51.5 g.

 The choice of dried parsley as a raw material is due to the fact that it is a food raw material, a good source of biologically active substances. So, 100 g of dried parsley contains ascorbic acid 119.8 mg%, protein 5.7%, carotenoids 72.6 mg%, chlorophyll 712.2 mg%. In addition, a food supplement can be produced all year long, regardless of the season. Foods enriched with the prepared additive will be given a number of valuable properties: antiradical, antioxidant, antihemolytic, etc.

 The use of a pigmented additive from parsley with a high content of biologically active substances for the enrichment of bulk foods, dietary, special and therapeutic purposes will allow you to get a significant social effect.

Literature
1. A. S. 266117. C 09 B 61/00. The method of obtaining food green dye from plant materials. T.V. Kasperskaya, N.P. Semenova (USSR). - N 1307201 / 28-13. Declared February 17, 69, published March 17, 70, Byul. N 11.

 2. A. S. 1751175, C 09 V 61/00. A method of obtaining a green food coloring. V.L. Khositashvili, L.V. Khositashvili (USSR). - N 4858270/13. Declared August 15, 1990; Published on July 30, 1992; Bull. N 28.

Claims (1)

A method of obtaining a pigment additive from plant materials, comprising crushing greens, extraction, filtering and distilling off the solvent, characterized in that the dried parsley greens are used as raw materials, the extraction is carried out in a countercurrent 96% ethanol in the presence of 0.1 - 1.0% MgCO ₃ and / or MgO by weight of greenery, and the temperature during the distillation of the solvent does not exceed 40 ^o C.