RU2283602C2 - Method for producing of extract and multiple-component concentrate from this extract - Google Patents

Abstract

FIELD: nonalcoholic industry.

SUBSTANCE: method involves providing enzymic hydrolysis of raw material; producing extract and condensing it at temperature of 46-55 C in combination with natural food additive; before carrying out catalysis of raw material in extractant, exposing mixture to supersonics at temperature of +1 C to +30 C for 0.5-15 min, supersonic vibration frequency of 17.5-21 KHz, radiation intensity of supersonic unit of 0.4-0.5 Wt/cm² in intermittent mode of supersonic vibrations with intermission rest of from 0.3 min to 0.5 min; processing alcoholized hydrolysates with supersonics at temperature of +10 C to +25 C for 1.0-10 min, with frequency of supersonic vibration and radiation intensity of supersonic unit being provided in accordance with mixture processing mode. Method allows swelling time of raw material to be reduced and thereby extraction process to be decreased by 1.5-2 hours. Also, method allows structure of residue to be formed at intensified sedimentation rate enabling natural clarification to be reduced from 7 days to 4 days, facilitates accelerated filtration and allows extract yield losses to be reduced by 15-20%.

EFFECT: improved quantitative and biological value of active substances.

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Description

The invention relates to the production of non-alcoholic and alcohol-containing drinks.

A known method of producing an extract and a concentrate of multicomponent from it, providing for the enzymatic hydrolysis of raw materials, obtaining an extract, thickening it in combination with a natural food supplement, while thickening is carried out at a temperature of 46-55 ° C (see Art. Filonova G.L. and others . "Drinks" NNT "- a new generation of health drinks", J. "Beer and drinks", No. 2, 04/19/2004, p. 82).

The disadvantage of this method is the duration of the process of swelling of the structures of the cellular tissue of plant materials, which increases the duration of its extraction, as well as the formation of plant sediments in the process of clarification of alcohol hydrolysates (extract) that are difficult to sediment, which complicates the filtration and increases the loss of the extract and the formation of secondary sediments in multicomponent concentrates .

The technical result of the proposed method is to reduce the swelling time of plant materials, which allows to reduce the extraction process by 1.5-2 hours, as well as to form a sediment structure with accelerated sedimentation, which reduces natural clarification from 7 to 4 days, which helps to speed up filtration, reducing yield loss of the extract by 15-20%, and also helps to improve the quantitative and biological value of active substances.

This result is achieved by the fact that in a method for producing an extract and a concentrate of multicomponent from it, providing for the enzymatic hydrolysis of raw materials, obtaining an extract, thickening it in combination with a natural food supplement, the thickening is carried out at a temperature of 46-55 ° C, according to the invention, before extraction fruit, and / or berry, and / or vegetable ground vegetable raw materials with an extractant are treated with ultrasound at a temperature of + 1 ° C - + 30 ° C for 0.5-15 minutes, the frequency of ultrasonic vibrations 17.5-21 kHz, the radiation intensity of the ultrasonic installation is 0.4-0.5 watts / cm ² in the intermittent mode of ultrasonic vibrations with a pause of 0.3-0.5 minutes, then the resulting hydrolyzate is alcoholized to the content in the medium 9- 12 vol.% Alcohol and treated with ultrasound at a temperature of + 10 ° С- + 25 ° С for 1.0-10 minutes, while the frequency of ultrasonic vibrations and the radiation intensity of the ultrasonic unit corresponds to the processing mode of the mixture.

Ultrasonic processing of plant materials, carried out in a mild temperature mode, not exceeding 30 ° C, ensures that the biologically active substances, including thermolabile ones, are preserved in their native form, which helps to improve the quantitative and biological value in multicomponent concentrate during subsequent processing.

The method is implemented as follows.

A mixture is prepared of fruit and / or berry and / or vegetable from crushed raw materials, which are loaded into the extractor at a certain mass ratio, the mixture is poured with an extractant at a temperature of + 1 ° С- + 30 ° С containing biocatalysts and food additives, including including alcohol. In the resulting mixture, the volume fraction of alcohol is 3-5% by volume. The contents are treated with ultrasound for 0.5-15 minutes, the frequency of ultrasonic vibrations of 17.5-21 kHz, the radiation intensity of the ultrasonic installation of 0.4-0.5 watts / cm ² in the intermittent mode of ultrasonic vibrations with a pause of 0.3-0 ,5 minutes. Then the contents are pumped into the extractor, turn on heating and bring the temperature to 46-55 ° C. Biocatalysis is carried out within 6-8 hours. The resulting hydrolyzate is poured into the reactor and biocatalysts are inactivated in it at a temperature of 65-75 ° C for 30-40 minutes. The hydrolyzate is cooled to a temperature of + 25- + 30 ° C and alcoholized to a content of 9-12 vol.% Alcohol in the medium. Alcoholic hydrolyzate (extract) is treated with ultrasound at a temperature of 10-25 ° C for 1.0-10 minutes. The frequency of ultrasonic vibrations and the radiation intensity of the ultrasonic installation corresponds to the processing mode of the mixture.

At the end of the sedimentation process of the precipitate for 2-4 days, the clarified extract is decanted, filtered and sent to the reactor to prepare a mixture for evacuation. The calculated amount of the food additive is introduced into the reactor in a known manner and sent to the vacuum apparatus for thickening. In the finished multicomponent concentrate, the mass fraction of solids corresponds to 66-70 wt.%.

Example 1

Prepare a mixture of crushed dry or fresh fruit raw materials. At a certain mass ratio, the mixture is poured with an extract at a temperature of + 1 ° C, containing biocatalysts and food additives, including alcohol-containing ones. In the resulting mixture, the volume fraction of alcohol is 3% by volume. The contents are treated with ultrasound for 0.5 minutes, the frequency of ultrasonic vibrations of 17.5 kHz, the radiation intensity of the ultrasonic installation of 0.4 watts / cm ² in the intermittent mode of ultrasonic vibrations with a pause of 0.3 minutes. Then the contents are pumped into the extractor, include heating and bring the temperature to 46 ° C.

Biocatalysis is carried out for 6 hours. The resulting hydrolyzate is poured into the reactor and the biocatalysts are inactivated in it at a temperature of 65 ° C for 30 minutes. The hydrolyzate is cooled to a temperature of 25 ° C and alcohol to a content of 9% vol. Alcohol in the medium. Alcoholic hydrolyzate (extract) is treated with ultrasound at a temperature of + 10 ° C for 1.0 minute. The frequency of ultrasonic vibrations and the radiation intensity of the ultrasonic installation corresponds to the processing mode of the mixture. At the end of the sedimentation process of the sediment for 4 days, the clarified extract is decanted, filtered and sent to the reactor to prepare a mixture for evacuation. The calculated amount of the food additive is introduced into the reactor in a known manner and sent to the vacuum apparatus for thickening. In the finished multicomponent concentrate, the mass fraction of solids corresponds to 66 wt.%.

Example 2

The method is carried out analogously to example 1. In this case, a mixture of fruits and berries is used, followed by their grinding. At a certain mass ratio, the mixture is poured with an extract at a temperature of + 15 ° C, containing biocatalysts and food additives, including alcohol-containing ones. In the resulting mixture, the volume fraction of alcohol is 4 vol.%. The contents are treated with ultrasound for 8 minutes, the frequency of ultrasonic vibrations of 19 kHz, the radiation intensity of the ultrasonic installation of 0.45 watts / cm ² in the intermittent mode of ultrasonic vibrations with a pause of 3 minutes. Then the contents are pumped into the extractor, turn on the heating and bring the temperature to 47 ° C.

Biocatalysis is carried out for 6 hours. The resulting hydrolyzate is poured into the reactor and the biocatalysts are inactivated in it at a temperature of 70 ° C for 35 minutes. The hydrolyzate is cooled to a temperature of 28 ° C and alcohol to a content of 10 vol.% Alcohol in the medium. Alcoholic hydrolyzate (extract) is treated with ultrasound at a temperature of + 20 ° C for 8 minutes. The frequency of ultrasonic vibrations and the radiation intensity of the ultrasonic installation corresponds to the processing mode of the mixture. At the end of the sedimentation process of the precipitate for 3 days, the clarified extract is decanted, filtered and sent to the reactor to prepare a mixture for evacuation. The calculated amount of the food additive is introduced into the reactor in a known manner and sent to the vacuum apparatus for thickening. In the finished multicomponent concentrate, the mass fraction of solids corresponds to 68 wt.%.

Example 3

The method is carried out analogously to example 1. In this case, a fruit and berry mixture is used in combination with vegetable raw materials with their subsequent grinding. At a certain mass ratio, the mixture is poured with an extract at a temperature of + 30 ° C, containing biocatalysts and food additives, including alcohol-containing ones. In the resulting mixture, the volume fraction of alcohol is 5 vol.%. The contents are treated with ultrasound for 15 minutes at a frequency of ultrasonic vibrations of 21 kHz, the radiation intensity of the ultrasonic installation of 0.5 watts / cm ² in an intermittent mode of ultrasonic vibrations with a pause of 5 minutes. Then the contents are pumped into the extractor, include heating and bring the temperature to 55 ° C.

Biocatalysis is carried out for 6 hours. The resulting hydrolyzate is poured into the reactor and the biocatalysts are inactivated in it at a temperature of 75 ° C for 40 minutes. The hydrolyzate is cooled to a temperature of 30 ° C and alcoholized to 12 vol.% Alcohol in the medium. Alcoholic hydrolyzate (extract) is treated with ultrasound at a temperature of + 25 ° C for 10 minutes. The frequency of ultrasonic vibrations and the radiation intensity of the ultrasonic installation corresponds to the processing mode of the mixture. At the end of the sedimentation process of the precipitate for 2 days, the clarified extract is decanted, filtered and sent to the reactor to prepare a mixture for evacuation. The calculated amount of the food additive is introduced into the reactor in a known manner and sent to the vacuum apparatus for thickening. In the finished multicomponent concentrate, the mass fraction of solids corresponds to 70 wt.%.

Thus, the proposed method allows to intensify the extraction process, increase the yield of extractives of the raw materials used in the extract, stabilize the structural and mechanical properties of the extract after filtration, increase the shelf life in a multicomponent concentrate, and also maximize the preservation of biologically active substances.

Comparative characteristics of technological parameters upon receipt of the extract Stage Names Control (enzymatic hydrolysis) Enzymatic hydrolysis + ultrasound time reduction: - swelling of enzymatic hydrolysis 10 hours 8.5-8 hours - sedimentation of particles of a biopolymer complex in alcoholized hydrolysates (extracts) 8-7 days 4-3 days - reduction of filtration losses and increase in extract yield 15-20%

Claims (1)

A method for the production of an extract and a multicomponent concentrate from it, comprising enzymatic hydrolysis of the raw materials, obtaining the extract, thickening it in combination with a natural food supplement, the thickening being carried out at a temperature of 46-55 ° C, characterized in that before the extraction the mixture is fruit and / or berry and / or vegetable ground vegetable raw materials with an extractant are treated with ultrasound at a temperature of 1 - 30 ° C for 0.5-15 minutes, the frequency of ultrasonic vibrations of 17.5-21 kHz, the radiation intensity of ultrasound Fitting oic 0.4-0.5 W / cm ² in an intermittent mode ultrasonic vibrations with a pause of 0.3-0.5 minutes, and then the resultant hydrolyzate to alcohol content of the medium 9-12 vol.% of alcohol and sonicated at a temperature 10 - 25 ° C for 1.0-10 min, while the frequency of ultrasonic vibrations and the radiation intensity of the ultrasonic installation correspond to the processing mode of the mixture.