RU2294649C1 - Method for preparing pectin extract - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for producing pectin extract. Method involves dosing apple pulps and their mixing with cherry plum puree taken in the ratio 1:4 followed by addition of citric and succinic acids taken in the ratio 3:2 and in the amount 0.01-0.02% of the raw mass. Then method involves extraction in combination with acid-thermal hydrolysis of raw at hydromodulus 1:6, at temperature 80-90°C for 120-140 min at pH = 2-2.5. Prepared extract is separated and filtered off. Invention provides increasing yield of pectin substances and enhancing quality of pectin.

EFFECT: improved preparing method of pectin.

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Description

The invention relates to the food industry, and in particular to a method for producing pectin extract.

A known method of producing apple pectin, including grinding apple pomace, extraction with water, which is carried out in two stages at a temperature of 30-35 ° C and a pH of 7.8-8.2, then filtered and precipitated. Precipitation of the target product is carried out by acidification of the combined extracts to a pH of 4.2-4.8 at a temperature of 4-8 ° C for 2-4 hours (RU 94002908). The disadvantage of the analogue is that the extraction takes place in two stages, and the process takes a lot of time, and the indicated pH values do not allow to obtain a high yield of apple pectin.

Also known is a method of producing pectin from apple pomace. Apple marc (wet and sulfitated) is pre-steamed for 15 minutes before washing. Washed with water at a water ratio of 1: 6 and a temperature of 50-60 ° C. The pulp is separated (solid residue) from the extractant, the extractant is removed, and the solid residue is subjected to acid-thermal hydrolysis with 1-1.5% citric acid solution (pH of the hydrolyzate 2.0-2.5), water module 1: 6, at a temperature 60-70 ° C, then the hydrolyzate is separated by filtration. The pulp is subjected to extraction with water at a ratio of the pulp: water phases of 1: 5 for more complete extraction of pectin substances, the pulp is separated and removed, and the mixture of hydrolyzate-extract is evaporated. The obtained pectin concentrate is precipitated and washed with ethanol, dried by spraying or in a vacuum dryer, and then crushed (RU patent 2110187). The disadvantage of the prototype is the complexity of the process, carrying out acid-thermal hydrolysis at a temperature of 60-70 ° C does not allow more complete extraction of pectin substances, thereby reducing the quality of pectin.

The objective of the invention is to obtain pectin extract from combined raw materials.

The technical result of the proposed method is to increase the yield of pectin substances, improving the quality of pectin.

The technical result is achieved due to the fact that in the method of producing pectin extract, characterized in that apple squeezes are dosed and mixed with cherry plum in a ratio of 1: 4, citric and succinic acids taken in a ratio of 3: 2 in an amount of 0.01 are added -0.02% by weight of the raw material, and extraction is carried out together with acid-thermal hydrolysis of the raw material at a 1: 6 hydromodule at a temperature of 80-90 ° C for 120-140 min at a pH of 2-2.5, the obtained extract is separated and filtered him.

The essence of this method is as follows: apple squeezes are dosed and mixed with cherry plum, citric and succinic acids. Cherry plum puree is sent for mixing with apple squeezes in the ratio of apple squeezes: plum puree 1: 4. Citric and succinic acids are sieved, subjected to magnetic separation, the mixing of acids occurs in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material, is dosed and added to apple pomace and cherry plum, with a water ratio of 1: 6. The mixture is subjected to acid-thermal hydrolysis at a temperature of 80-90 ° C for 120-140 minutes at a pH of 2.0-2.5. Then the resulting extract is separated and filtered.

In the production of pectin extract, a mixture of citric and succinic acids in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material is used as a hydrolyzing agent. Cherry plum puree is also used as a raw material, as a result, a combined extract containing apple and cherry plum pectins is obtained, as a result, the yield of pectin substances increases and the quality of pectin increases. Cherry plum puree, being a source of organic acids, is used as an acid-containing raw material, thereby increasing the ability to quickly achieve the required pH of the raw material during hydrolysis. It was found that when using a mixture of citric and succinic acids as a hydrolyzing agent in a ratio of 3: 2 in an amount of 0.01-0.02%, the yield of alcohol-precipitated pectin substances increases from 2.65 to 3.35%. It has been experimentally proved that it is precisely this ratio of citric and succinic acids, as well as the use of plum puree in a ratio of 1: 4 as an acid-containing raw material, that allows the yield of pectin substances with a high complexing ability. With a decrease in pH below 2, the acid content increases and the content of pectin substances decreases from 2.69 to 2.11%. The combination of the claimed essential features allows to increase the yield of pectin substances and, thereby, improve the quality of pectin. The consumption rates of raw materials are given in table 1.

An example of a specific implementation.

Example 1

Apple squeezes are dosed, mixed with cherry plum in a ratio of 1: 4, add citric and succinic acids taken in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material. The extraction of the mixture is carried out together with acid-thermal hydrolysis at a temperature of 90 ° C with a hydraulic module of 1: 6. The duration of the process is 120 minutes at pH 2.5. Next, the resulting extract is separated and filtered.

Example 2

Apple squeezes are dosed, mixed with cherry plum in a ratio of 1: 4, add citric and succinic acids taken in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material. The extraction of the mixture is carried out together with acid-thermal hydrolysis at a temperature of 85 ° C with a hydraulic ratio of 1: 6. The duration of the process is 125 minutes at a pH of 2.2. Next, the resulting extract is separated and filtered.

Example 3

Apple squeezes are dosed, mixed with cherry plum in a ratio of 1: 4, add citric and succinic acids taken in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material. The extraction of the mixture is carried out together with acid-thermal hydrolysis at a temperature of 80 ° C with a hydraulic ratio of 1: 6. The duration of the process is 140 minutes at pH 2.0. Next, the resulting extract is separated and filtered.

Example 4

Apple squeezes are dosed, mixed with cherry plum in a ratio of 1: 4, add citric and succinic acids taken in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material. The extraction of the mixture is carried out together with acid-thermal hydrolysis at a temperature of 80 ° C with a hydraulic ratio of 1: 6. The duration of the process is 135 minutes at pH 2.0. Next, the resulting extract is separated and filtered.

The data of the studies are shown in tables 2 and 3. As you can see, this method of producing pectin extract from combined raw materials can increase the yield of pectin substances and obtain a product with high quality indicators.

Table 1
Raw Material Consumption Name of recipe components The rate of consumption of raw materials, kg per 1000 kg of the finished product Pomace 164.8 Fresh cherry plum or 784.8 Cherry plum puree 659.0 Lemon acid 7.56 succinic acid 5.05 table 2
The dependence of the content of pectin substances in the extract on the composition of the hydrolyzing agent and pH Examples Active acidity (pH) The content of pectin substances in the extract,% Complexing ability, mg Pb ²⁺ / g Example 1 2,5 2.65 305.91 Example 2 2.2 2.7 348.65 Example 3 2.0 2,8 390.45 Example 4 2.0 3.35 402.22

Table 3
Qualitative characteristics of pectin extract obtained by acid-thermal hydrolysis Organoleptic indicators Name of indicator Extract Characterization Taste and smell Natural, pleasant, typical of plum and apples. The taste is sour Color Saturated red characteristic of plum physical and chemical indicators Mass fraction of solids,% 6.0 Active acidity (pH) 3.05 Mass fraction of pectin substances,% 3.35 The degree of esterification,% 57.16 Student's forming ability of 1% solution, kPa 47.14

Claims (1)

A method of producing a pectin extract, characterized in that apple squeezes are dosed and mixed with cherry plum in a ratio of 1: 4, citric and succinic acids taken in a ratio of 3: 2 in an amount of 0.01-0.02% by weight of the raw material are added and extraction is carried out together with acid-thermal hydrolysis of the feedstock at a 1: 6 hydromodule at a temperature of 80-90 ° C for 120-140 min at a pH of 2-2.5, the resulting extract is separated and filtered.