RU2277347C2 - Method for production of food emulsifier - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: spiny eleutherococcus roots are extracted with liquid ammonia, wherein pressure in extraction mixture is periodically dissipated to ammonia boiling point and built up to starting value. Then liquid phase is separated and extractant is distilled to produce target product.

EFFECT: decreased energy consumption.

Description

The invention relates to a technology for the production of saponin-containing emulsifier suitable for use in food products.

A known method of producing a food emulsifier, comprising preparing and extracting the roots of prickly Eleutherococcus with liquid ammonia at a constant pressure above atmospheric pressure, separating the liquid phase and distilling the extractant from it to obtain the target product and condensing the stripped off vapor of the extractant in the extraction mixture (RU 2154952 C1, 08.27.2000) .

The disadvantage of this method is the high specific energy consumption.

The technical result of the invention is to reduce specific energy consumption.

This result is achieved by the fact that in the method for producing a food emulsifier, which involves preparing and extracting the roots of prickly eleutherococcus with liquid ammonia, separating the liquid phase and distilling the extractant from it to obtain the target product, the pressure in the extraction mixture is periodically dropped during extraction to a value that ensures boiling of ammonia, and increase to its original value.

The method is implemented as follows.

The roots of the prickly Eleutherococcus are inspected, ground and petalled, and then extracted with liquid ammonia. The pressure in the extraction mixture is periodically dumped to a value that ensures the boiling of ammonia, and increase to the initial value.

The formation, as in the proposed method, or collapse, as in the closest analogue, 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 the extracted raw material and intensifies the extraction of saponins from it. As is known, the action of a shock wave weakens in proportion to the square of the distance from the epicenter, that is, in this case, from the place of formation or collapse of the gas phase bubble. When bubbling steam, bubble condensation occurs as a result of heat exchange with the liquid phase of the extraction mixture, therefore, occurs in the liquid phase at a certain distance from the particles of the extracted raw material. When depressurizing, the particles of the solid phase in the extraction mixture serve as vaporization centers, and most gas phase bubbles form directly on the surface of the extracted raw material. It follows from this that the specific cost of the energy of the shock waves to destroy the cellular structure of the extracted raw materials in the proposed method will always be lower than in the closest analogue. In addition, this difference will be the greater, the greater the value of the hydraulic module of the extraction mixture.

After completion of the extraction, the liquid phase is separated and the target product is isolated from it when the extractant is distilled off by increasing the temperature and / or reducing the pressure.

Thus, the proposed method allows to reduce specific energy consumption.

Claims (1)

A method of obtaining a food emulsifier, comprising preparing and extracting the roots of prickly Eleutherococcus with liquid ammonia, separating the liquid phase and distilling the extractant from it to obtain the target product, characterized in that during the extraction process the pressure in the extraction mixture is periodically released to a value that ensures boiling of ammonia, and increase to the original value.