RU2154953C1 - Method of producing food emulsifier - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: roots of bouncing-bet are extracted with liquid ammonia at pressure higher than atmospheric one. Then liquid phase is separated, and extragent is run off from it by raising the temperature and/or reducing the pressure with preparation of saponin-containing emulsifier. EFFECT: increased emulsifier quality; reduced power capacity. 2 cl

Description

 The invention relates to a technology for the production of saponin-containing food emulsifier and can be used in the food industry.

 A known method for the production of an emulsifier, including the preparation and extraction of boiling water of the roots of soapwort and the separation of the liquid phase to obtain the target product (Ivanova OI Development of technology for food emulsifiers and emulsion products based on plant materials. Abstract of dissertation ... N. - Vladivostok: NIIRSTPTNP, 1998, p. 6-15).

 The disadvantages of this method are the high energy intensity and low quality of the finished product.

 The technical result of the invention is to reduce energy intensity and improve the quality of the finished product.

 This result is achieved in that in a method for the production of a food emulsifier, which includes preparing and extracting the roots of the soapwort drug and separating the liquid phase to obtain the target product, according to the invention, the extraction is carried out with liquid ammonia at a pressure above atmospheric, and after separation of the liquid phase the extractant is distilled off by increasing the temperature and / or decrease in pressure.

 This allows you to reduce energy consumption due to the absence of the need to heat the extraction mixture and to improve the quality of the finished product by reducing the content of impurities in it.

 In a preferred embodiment, the extraction is carried out in a continuous stream of extractant, the extractant is distilled off by increasing temperature, and the resulting vapors are dispersed in the extraction mixture under conditions that ensure their condensation.

 This allows you to further reduce the energy intensity due to the utilization of the energy of the vapors of the extractant to create ultrasonic vibrations in the extraction mixture that intensify mass transfer.

 The method is implemented as follows.

The roots of the soap dish are prepared by washing, inspection and grinding, and then extracted with liquid ammonia at ambient temperature and pressure above atmospheric pressure by an amount sufficient to maintain the liquid phase state with ammonia. The extraction can be carried out on any known gas-liquid extraction plants. Depending on their designs, they can implement a batch process with infusion of the raw material in the extractant, a batch process of processing the feed with a continuous flow of extractant, a continuous process with different directions of phase movement. Regardless of the organization of the extraction, the specific energy consumption of the proposed method is lower than the closest analogue by at least 15-20%. Compared to boiling water, liquid ammonia is more selective with respect to saponins. Impurities in the solids of the extract according to the proposed method are 0.5-3%, according to the closest analogue 11.8-35%. After extraction is completed, the liquid phase is separated and the extractant is distilled from it by increasing the temperature and / or reducing the pressure. In any case, the extractant is completely removed from the extract with minimal heat (heating not more than 40 ^o C) or without it at all. As a result, according to the proposed technology, an extract is obtained that does not contain an extractant, which is unattainable by the closest analogue.

 When carrying out extraction in a continuous flow of extractant, it is advisable to distill it from the extract by increasing the temperature, i.e., with increasing potential energy, since this makes it possible to disperse the exhaust vapors in the extraction mixture during recirculation of the extractant under conditions that ensure their condensation, for example, by heat exchange with the extraction mixture or due to adiabatic expansion. Under such conditions, the collapse of the bubbles of the gas phase in the liquid leads to the generation of ultrasonic vibrations in the extraction mixture. Under the influence of the latter, the cell walls of plant materials are destroyed, which leads to a sharp drop in its diffusion resistance and the development of a phase contact surface. As a result, mass transfer is accelerated many times, and exhaustive extraction is completed within 15-20 minutes. This increases the productivity of the method and allows to reduce its energy intensity by utilizing the potential energy of the recycled extractant to intensify the extraction.

 Thus, the proposed method allows to reduce specific energy consumption and improve the quality of the finished product, and in its preferred embodiment, further increase productivity.

Claims (2)

 1. A method of manufacturing a food emulsifier, including preparing and extracting the roots of the soapwort drug and separating the liquid phase to obtain a saponin-containing target product, characterized in that the extraction is carried out with liquid ammonia at a pressure above atmospheric, and after separation of the liquid phase the extractant is distilled off by increasing the temperature and / or lowering pressure.  2. The method according to claim 1, characterized in that the extraction is carried out in a continuous stream of extractant, the extractant is distilled off by increasing temperature, and the resulting vapor is dispersed in the extraction mixture under conditions that ensure their condensation.