RU2251918C1 - Method for processing of dog rose fruits - Google Patents

Abstract

FIELD: food-processing industry, in particular, dog rose fruit processing method.

SUBSTANCE: method involves extracting ground dog rose fruits with water and non-polar liquefied gas while periodically reliving pressure in extraction mixture to value providing boiling of extractant and raising said pressure to initial value.

EFFECT: reduced process cycle time without loss of extractive substances.

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Description

The invention relates to a technology for processing rosehip berries.

A known method of processing rosehip berries, providing for the preliminary heating of raw materials and water used as an extractant, degassing of raw materials, mixing them, heating the mixture to a temperature of 55-56 ° C, performing extraction in a vacuum-pulse mode when the pressure is released to 0.1-13 , 3 kPa for boiling water, holding under vacuum for 3 minutes, restoring the initial atmospheric pressure and heating the mixture to the original temperature for 5 minutes, and separating the extract after 5 cycles of pressure change (RU 2163827 A2, 03/10/2001).

The disadvantages of this method are the high irreversible losses of ascorbic acid, constituting about 40% of its initial content in the feedstock, in the process of preheating and degassing the feedstock and heating the extraction mixture and the low yield of carotenoids that are insoluble in water.

Closest to the proposed method is the processing of rose hips, which involves preparing, crushing, extracting with water to separate the corresponding extract, drying the solid phase and extracting with non-polar liquefied gas to separate the corresponding extract, which provides for the possibility of obtaining two extracts or blending them as target products ( RU 2045917 C1, 10.20.1995).

This method, compared with the previous one, eliminates the loss of ascorbic acid and allows you to quite fully extract carotenoids from raw materials. The disadvantage of this method is the duration of the technological cycle.

The technical result of the invention is to reduce the duration of the technological cycle without loss of extractive substances.

This result is achieved by the fact that in the method of processing rosehip berries, which involves preparing, crushing, extracting with water to separate the corresponding extract, drying the solid phase and extracting with non-polar liquefied gas to separate the corresponding extract, according to the invention, during each stage of extraction, the pressure in the extraction mixture periodically reset to a value that ensures boiling of the extractant, and increase to its original value.

The method is implemented as follows.

Rosehip berries after traditional preparation, including inspection and washing, are crushed and extracted with water to separate the corresponding extract. The solid phase is dried and extracted with a non-polar liquefied gas, for example carbon dioxide or argon, with the separation of the corresponding extract according to a known method (Kasyanov G.I. et al. Processing of plant materials with liquefied and compressed gases - M .: AgroNIITEIPP, 1993 - 40 s. ) Since this method does not provide for thermostating of the extraction mixtures, their initial temperature corresponds to the ambient temperature, and the initial pressure corresponds to the saturated vapor pressure of the extractant at the extraction temperature.

With a grinding method other than roller, the extracts are subjected to microfiltration. It is possible to concentrate the aqueous extract. It is possible to use two extracts or their blend as the target product.

During each stage of extraction, the pressure in the extraction mixture is periodically dropped to a value that ensures boiling of the extractant, and increased to its original value without supplying heat. Upon depressurization, the formation of each bubble of the gas phase in the extraction mixture is accompanied by the creation of a shock wave that destroys the cellular structure of rosehip berries. This leads to a drop in their diffusion resistance and the development of a phase contact surface, which intensifies the extraction process. Since the evaporation of any liquid occurs with the absorption of heat, after each pressure relief cycle, the temperature of the extraction mixtures decreases slightly, and the pressure relief in each subsequent cycle is carried out to a lower residual pressure than in the previous one. The number of pressure change cycles at each stage of extraction is determined by the known dependences of the intensification of extraction by low-frequency oscillations (Lomachinsky V.A., Highly efficient technologies for processing plant materials - M .: Russian Technologies, 1996, pp. 54-56). It, as a rule, ranges from 2 to 5, depending on the choice of the traditionally used hydraulic module and methods for the preparation of raw materials.

It has been experimentally established that due to the intensification of extraction, the time of the technological cycle in the proposed method can be reduced by 30-40% compared to the closest analogue without prejudice to the target products, the yield of which does not change both quantitatively and qualitatively. Moreover, in comparison with the first analogue, the specific yield of ascorbic acid is increased almost 2 times, and Korotinoid almost 4 times.

Thus, the proposed method allows to reduce the duration of the technological cycle without reducing the specific yield of extractives.

Claims (1)

A method of processing rosehip berries, which involves preparing, crushing, extracting with water to separate the corresponding extract, drying the solid phase and extracting with non-polar liquefied gas to separate the corresponding extract, characterized in that during each stage of extraction the pressure in the extraction mixture is periodically released to a value that ensures boiling of the extractant, and increase to its original value.