RU2262866C1 - Method for manufacturing dry pectin concentrate out of beet bagasse - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with hydrolysis of beet bagasse with hydrogen peroxide solution, extraction of pectin substances out of hydrolyzed fibers of beet bagasse, thickening the extract due to vacuum-evaporation to obtain a concentrate and its drying to achieve a powder-like state. For beet bagasse hydrolysis one should apply a solution at hydrogen peroxide concentration being 3.5-4.0%, the process lasts for 40-45 min. Moreover, hydrolyzed mass that contains fibers of beet bagasse and solution with residual content of hydrogen peroxide should be forced into extractor without separation. As a result, the content of pectin substances in ready-to-use product is increased, output is increased by 5-7%, its chromaticity is decreased by 20-30% and storage period is prolonged. Technological process for obtaining the concentrate is simplified that leads to decreased energy expenses for its manufacturing.

EFFECT: higher efficiency of manufacturing.

1 dwg, 1 ex

Description

The invention relates to the food industry, in particular to the processing of a by-product of sugar beet production - pulp, in order to obtain a food product - dry pectin concentrate.

A known method for the production of pectin concentrate (RU No. 2000713 C1, 10/15/93), which involves grinding sugar beet root crops, processing with hot steam at a temperature of 103-105 ° C for 7-8 minutes, separating the juice from the pulp, its hydrolysis and extraction of pectin substances from pulp fibers with edible organic acid, for example citric or lactic, at a pH of 2.0-3.0 and a temperature of 38-42 ° C for 12-15 minutes, separating the obtained extract, mixing juice and extract, thickening the mixture by vacuum evaporation at a temperature of 50-60 ° C until reaching dry matter in the resulting concentrate 58-60% and the addition of edible organic acid to it to a pH of 3.0-4.0.

The disadvantage of this method is the low content of pectin substances in the finished concentrate. In addition, the decomposition of sucrose as a result of acid hydrolysis leads to the formation of a large number of dyes, which increase the color of the resulting concentrate and impair its purity. Almost all water-soluble substances of sugar beets pass into the finished product, including salts of heavy metals harmful to humans, pesticides, nitrates, etc., and give the concentrate a specific beet smell, taste and dark color. The use of expensive food-grade organic acids (citric, lactic) significantly increases the cost of the concentrate.

The closest technical solution to the proposed one is a method for the production of pectin concentrate from beet pulp (RU No. 2202621 C1, 04/20/2003), which provides for the treatment of pulp with hot steam at a temperature of 125-130 ° C for 15-20 minutes, hydrolysis of the latter 2.0-2-2 , 5% hydrogen peroxide solution for 15-20 minutes, followed by separation of the solution from the hydrolyzed pulp, extraction of pectin substances with water with a pH of 5.5-6.0 at a temperature of 70-75 ° C, separation of the extract, its thickening is vacuum by evaporation to obtain a concentrate, as well as possible drying powdery state.

The disadvantage of this method is the darkening of the fibers of beet pulp after steam treatment, which further leads to an increased consumption of clarifier - hydrogen peroxide. In addition, during heat treatment, pulp is mechanically washed out and a part of the pectin substances contained in it is lost. The presence of heat treatment of pulp, the mild hydrolysis of protopectin in plant tissue (low concentration of hydrogen peroxide and insufficient process time), as well as intermediate pressing before extraction lead to the loss of some pectin substances and worsen the presentation of the finished product.

The technical result of the invention is to increase the content of pectin substances in the finished product, increase the yield, reduce its color and increase the shelf life.

To achieve this technical result in the proposed method for the production of dry pectin concentrate from beet pulp, which involves hydrolysis of the latter with a solution of hydrogen peroxide, extraction of pectin substances from hydrolyzed pulp fibers with water in an extractor, separating the extract from the extracted fiber mass, thickening the extract by vacuum evaporation to obtain a concentrate and its drying to a powder state. For hydrolysis of the pulp, a solution with a concentration of hydrogen peroxide of 3.5-4.0% is used and the process is carried out for 40-45 minutes, while the hydrolyzed mass containing pulp fibers and a solution with a residual content of hydrogen peroxide are fed to the extractor without separation.

The method is illustrated by the technological scheme depicted in the drawing.

A method for the production of dry pectin concentrate from beet pulp is as follows.

As raw materials use raw pressed pulp. It is also possible to use dry pulp, which is pre-washed and soaked to swell and remove impurities formed during the drying process.

Hydrolysis of water-insoluble protopectin to soluble pectin from the pulp plant mass is carried out with a 3.5-4.0% hydrogen peroxide solution. The hydrolysis process is carried out at a pH of 4.1-4.2, a temperature of 50-55 ° C for 40-45 minutes in a continuous screw apparatus.

At the indicated parameters of the hydrolysis process in the plant tissue, substances are completely decomposed and secreted from it, which determine the specific beet smell and taste of the finished product, discoloration, deep sterilization and deodorization of plant fibers occur, the degree of hydrolysis of protopectin increases (the transition of insoluble protopectin to water-soluble pectin) and, accordingly, the yield of water-soluble pectin substances.

After the hydrolysis process is over, all the obtained hydrolyzed mass containing pulp fibers and a solution with a residual content of 0.6-0.8% H ₂ O ₂ is fed to the extractor without separation. The process of extraction of water-soluble substances, including pectin, is carried out in the extractor with stirring using demineralized water with a pH of 5.5-6.0 (water module 1: 5), at a process temperature of 70-75 ° C for 65-70 minutes.

The pressed solid phase (clarified plant mass) is directed to the production of food additives - clarified beet fibers.

The extract separated from the solid phase by compression is concentrated in a vacuum apparatus at a temperature of 60-65% to obtain a concentrate with a solids content of 8-10%.

Next, the concentrate is dried at a temperature of 60-62 ° C in a gushing dryer to obtain a dry powdered pectin concentrate with a dry matter content (ST) of 90-98%.

Dry pectin concentrate is a light beige powdery product without a specific beet odor and taste, which contains:

- 14-15% water-soluble beet pectin with an esterification degree of not more than 34%;

- 2.5-3.0% water-soluble cellulose and hemicellulose;

- 6.5-7.0% reducing sugars;

- up to 70% of alcohol-soluble substances (araban, galactan, betaine, saponin, etc.).

The proposed method for the production of dry pectin concentrate from beet pulp in comparison with the known method provides: increasing the yield of the final product by 5-7%; the content of water-soluble pectin in it is 14% compared to 5.2% in a condensed liquid concentrate; its high complexing ability is 10.9 mg Pb ⁺² / 1 g and, accordingly, 7.0 mg Pb ⁺² / 1 g in the prototype; color reduction by 20-30% in terms of 100 parts of solids. The process of obtaining concentrate is greatly simplified, which leads to a reduction in energy costs for its production.

Dry pectin concentrate, in comparison with condensed liquid, is more transportable, does not require an expensive preservative during storage, and has an almost 2 times longer shelf life.

The proposed concentrate can be used as a prophylactic biologically active additive in food products of the population throughout the Russian Federation, but it acquires special significance in areas of environmental contamination with radioactive and heavy metals. It is possible to use concentrate in the food industry as an additive in the manufacture of a wide range of products, including for therapeutic purposes.

Dry pectin concentrate may be in the form of a powder, granules or tablets.

Example.

100 kg of fresh pressed pulp is hydrolyzed with a 3.5% aqueous solution of hydrogen peroxide for 40 minutes at a temperature of 50 ° C in a continuous screw apparatus.

At the end of the process of hydrolysis of protopectin, clarified beet fibers with the formed complex of water-soluble substances and the remainder of the unreacted hydrogen peroxide (concentration 0.7%) are sent to an extractor, in which the process of extraction of water-soluble substances is carried out using demineralized water with a pH of 5.5 (hydromodule 1: 5 ) at a process temperature of 75 ° C for 65 minutes.

After extraction, the plant mass is pressed in a screw press until the solids content in the liquid phase (extract) is 16%. The pressed clarified mass is used for the production of a food additive - food beet fibers.

The resulting extract is sent to a vacuum apparatus for preliminary thickening to a dry matter content of 10% and then to a gushing dryer, where the drying process takes place at a temperature of 60 ° C to obtain a powdered pectin concentrate.

Dry pectin concentrate has the following physicochemical parameters: solids content of 98%, including water-soluble pectin - 14%; reducing monosaccharides - 7%; soluble forms of cellulose and hemicellulose - 3.5%; ash content - 3.2%; the pH of the aqueous extract is 4.2; complexing ability - 10.9 mg Pb ²⁺ per 1 g; the content of ballast substances (alcohol-soluble fraction) is 69%. The concentrate has a light beige color, without a specific beet smell and taste.

Pectin concentrate substances contain: free carboxyl groups - 7.2%; esterified carboxyl groups - 3.7%; the total content of carboxyl groups is 10.9%; degree of esterification - 34%.

Claims (1)

A method for the production of dry pectin concentrate from beet pulp, which involves hydrolysis of the latter with a solution of hydrogen peroxide, extraction of pectin substances from hydrolyzed pulp fibers with water in an extractor, separating the extract from the extracted fiber mass, thickening the extract by vacuum evaporation to obtain a concentrate, and drying it to a powder state, different the fact that for the hydrolysis of the pulp use a solution with a concentration of hydrogen peroxide of 3.5-4.0% and the process is carried out for 40-45 minutes, at this hydrolyzed mass containing pulp fibers and a solution with a residual content of hydrogen peroxide, without separation serves in the extractor.