RU2247739C2 - Method for preparing pectin - Google Patents

Abstract

FIELD: vegetable raw technology.

SUBSTANCE: invention relates to a method for preparing pectin from vegetable raw. Method for preparing pectin involves milling and mixing sunflower heads and citrus husks, hydrolysis-extraction of mixture, separation of a liquid phase and isolation of the end product from its. Sunflower heads and citrus husks are extracted with dimethylformamide and liquid carbon dioxide before mixing separately and successively and corresponding extracts are separated. After separation of the second extract pressure is dropped abruptly up to atmosphere value, solid phases of sunflower heads and citrus husks are mixed and fed to hydrolysis-extraction. Invention provides enhancing quality of the end product due to elimination of undesirable taste and odor being without deterioration of its technological properties and without reducing the specific yield of pectin.

EFFECT: improved preparing method.

Description

The invention relates to a technology for the isolation of pectin from plant materials.

A known method of producing pectin from citrus squeezes, providing for their extraction with water, hydrolysis-extraction of the solid phase, separation of the liquid phase and the isolation of the target product from it (Donchenko L.V., Technology of pectin and pectin products - M .: DeLi, 2000, p. 96 -105).

A known method for the production of pectin from baskets of sunflower, providing for their grinding, heating to protein denaturation, extraction with acetone or ethyl acetate, hydrolysis-extraction of the solid phase, separation of the liquid phase and the isolation of the target product from it (Sobol I.V., Biochemical substantiation of the technology for producing increased pectin biological value from inflorescences of sunflower. Abstract of a thesis of candidate of technical sciences - Krasnodar: KubSAU, 1997, pp. 8-21).

A common disadvantage of these methods is the low specific yield of pectin. A known method for the production of pectin, which includes crushing and mixing baskets of sunflower and citrus squeezes, hydrolysis-extraction of the mixture, separation of the liquid phase and isolation of the target product from it (Lakeu M.Y., Development of technology for combined pectins from plant materials of Ethiopia. Abstract of dissertation the so-called Krasnodar: KubSAU, 2001, pp. 8-20).

This method allows to increase the specific yield of pectin, but the target product has a specific smell and a bitter taste, which limits the possibility of its use.

The technical result of the invention is to improve the quality of the target product by eliminating undesirable taste and odor without compromising its technological properties and without reducing the specific yield of pectin.

This result is achieved in that in a pectin production method comprising crushing and mixing sunflower baskets and citrus extracts, hydrolyzing-extracting the mixture, separating the liquid phase and isolating the desired product from it, according to the invention, before mixing citrus extracts and sunflower baskets are separately and sequentially extracted dimethylformamide and liquid carbon dioxide at a pressure above atmospheric, the second extract is separated without changing the pressure, then the pressure over the solid phase is re to relieve to atmosphere with the direction of the solid phase to the hydrolysis-extraction.

In this text, the term "pectin preparation" is used in a known sense (Brovko O.G., Study of some merchandising and physicochemical properties of marmalade masses and marmalade based on applesauce and pectin preparations. Abstract of thesis. : MINH, 1975.30 s.).

The method is implemented as follows.

Citrus squeezes and baskets of sunflower are separately crushed, separately extracted with dimethylformamide and the extracts are separated according to well-known methods (Bykova SF, Theoretical and experimental foundations for creating a fundamentally new resource-saving technology for producing vegetable oils. Abstract of thesis, Doctor of Technical Sciences - St. Petersburg: VNIIZh, p.21-26; Demchenko P.P., Improving the technology of extraction of oil from sunflower seeds. Abstract of thesis, Candidate of Technical Sciences - L .: VNIIZh, 1982, p.6-14), which respectively contain essential oils and glycosides possessing bitter taste, and high molecular weight non-polar substances of various groups with a tarry odor. Next, the solid phase is also separately extracted with liquid carbon dioxide at a pressure above atmospheric pressure, the value of which corresponds to the saturated vapor pressure of the extractant at the extraction temperature, and the corresponding extracts are separated without changing the pressure by known methods (G. Kasyanov et al., Processing of plant materials with liquefied and compressed gases - M .: AgroNIITEIPP, 1993.40 p.). The residues of dimethylformamide are transferred to extracts, which excludes the further transition of dimethylformamide according to the stages of the technological process and its entry into the target product. Further, the pressure over the solid phase of both types of raw materials is sharply reduced to atmospheric. This leads to a sharp boiling of carbon dioxide and explosive grinding of plant materials, accompanied by the destruction of cell membranes. Next, the solid phase of baskets of sunflower and citrus squeezes is mixed in a weight ratio from 1: 9 to 9: 1, in which there was an increase in the specific yield of pectin (Lakeu M.Y., Development of the technology of combined pectins from plant materials of Ethiopia. Abstract of diss. the so-called Krasnodar: KubSAU, 2001, pp. 8-20), and sent for hydrolysis-extraction.

Hydrolysis-extraction is carried out at parameters selected according to well-known recommendations (the closest analogue; Donchenko L.V., Technology of pectin and pectin products - M .: DeLi, 2000, p.143-142), or calculated according to known dependencies (Ilyina I. A., Scientific basis of the technology of modified pectins-Krasnodar: SKZNIISiV, 2001, p. 88-156). Due to the preliminary destruction of cell membranes, the contact surface of the phases and the availability of protopectin substances for hydrolysis-extraction are increased. This reduces the duration of the process and reduces the possibility of deep hydrolysis and loss of pectin. After completion of the hydrolysis-extraction, a liquid phase containing pectin is separated, which, if necessary, is concentrated or dried.

While the initial pectin content in citrus squeezes is from 8.9 to 14.9% by dry matter, the content of water-soluble fraction in it is about 33%, and in sunflower baskets, respectively, from 12 to 24% by dry matter when contained in water-soluble fraction from 30 to 40% (Donchenko L.V., Technology of pectin and pectin products - M .: DeLi, 2000, p.53, 55, 97), the loss of pectin as a result of its deep hydrolysis can be estimated for the proposed method and the closest analogue to known dependencies (Altunyan M.K., inetika degradation of the polysaccharide during the manufacture of pectin Abstract dis.k.t.n. - Krasnodar. KPI, 1988). According to experimental data, the losses of pectin in the proposed method and in the closest analogue differ by an amount not exceeding the error of determination, which is confirmed by analytical calculation according to the above method, in which the reduction in pectin losses in the proposed method should be about 1%.

The product obtained according to the described technology complies with GOST 29059.

Determination of the organoleptic properties of the products obtained by the proposed method and the closest analogue, carried out according to GOST 8756.1, revealed the absence of the bitter taste and odors present in the target product from the target product by the closest analogue.

As indicated above, the pectin preparations obtained by the proposed technology for any tested combinations of sunflower varieties, types and varieties of citrus fruits, in any weight proportions from the above interval, did not have a bitter aftertaste and tarry odor. The specific yield of pectin substances in all cases was not lower than that of the closest analogue with identical mass ratios of the same types of raw materials in mixtures. Gelling and sorption ability, determined by the standard method (L. Donchenko, Technology of pectin and pectin products - M .: DeLi, 2000, p. 41-48), preparations obtained by the proposed method and by the closest analogue with identical ratios of the same types of raw materials in mixtures differed by an amount close to the error in their determination.

Thus, the proposed method can improve the quality of the target product by eliminating undesirable taste and smell without compromising its technological properties and without reducing the specific yield of pectin.

Claims (1)

A method for the production of pectin, which includes grinding and mixing baskets of sunflower and citrus squeezes, hydrolyzing the mixture, separating the liquid phase and isolating the desired product from it, characterized in that before mixing the baskets of sunflower and citrus squeezes are separately and sequentially extracted with dimethylformamide and liquid carbon dioxide pressure above atmospheric with separation of the corresponding extracts, after separation of the second extract, the pressure is sharply reduced to atmospheric, mixed vayut solid phases of sunflower heads and citrus pomace with the direction of their hydrolysis-extraction.