RU2452277C1 - Red bilberry concentrate production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to berry concentrates production. The method for red bilberry concentrate production is as follows: one crushes red bilberries to produce a mash, maintains the mash during 10-15 minutes at a temperature of 40-45°C, one proceeds with introduction into it a mixture of enzymic preparations i.e. Fructozym colour and Laminex BG at the following ratio of the mash to the enzymic preparations equal to 100 g - 0.015 g. Then one performs (while continuously stirring) hydrolysis during 1-2 hours at a temperature of 40-45°C, heating of the mixture up to a temperature of 80-85°C during 1-2 minutes, cooling to a temperature of 30-40°C and separation into liquid fraction (with dry substances content equal to 10-11%) and solid residue by way of pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50-60°C, the ratio of enzymic preparations in the mixture is equal to 1:1. Dry substances content in the concentrate is equal to 40-45%.

EFFECT: invention ensures the product yield increase, low viscosity of the juice and the concentrate quality enhancement.

6 tbl, 2 ex

Description

The invention relates to the production of berry concentrates.

An urgent problem in the processing of lingonberry berries is the improvement of the technological process for the most complete extraction and preservation of valuable natural components. Taking into account that physiologically functional ingredients of berries that are healthy for health are associated with structural biopolymers of plant tissue, it seems advisable to carry out enzymatic modification of lingonberry berries.

The practical use of liquid enzymatic hydrolysates of lingonberry berries for food production may be limited because their production is seasonal. In addition, the production volumes of enzymatic hydrolysates can be quite large, therefore, for its storage and transportation requires a large number of containers and huge storage facilities. In this regard, for the rational and most widespread use in the food industry of lingonberry enzymatic hydrolysates, it is advisable to obtain their concentrates.

The healing properties of lingonberry berries are due to their chemical composition. Lingonberry berries are rich in vitamins, especially vitamin C. To replenish the supply of vitamin C, it is best to eat fresh berries, directly from the bush. In terms of carotene (provitamin A), cranberries are superior to cranberries, lemons, pears, apples, grapes and blueberries. It is also rich in vitamin B2. Berries also contain sugars, catechins, mineral salts, pectin and tannins, organic acids (malic, citric, acetic, formic and oxalic). Lingonberry berries have a diuretic and disinfecting effect and are traditionally used for kidney stones, gout, rheumatism, pyelonephritis, cystitis. In addition, lingonberry enhances the activity of antibiotics and sulfa drugs, as well as to increase appetite after suffering serious illnesses and injuries. In this case, fruit juice from berries is very useful, since it combines anti-inflammatory and diuretic effects, i.e. inhibits the development of microbes and removes toxins. An acidic drink quenches thirst, and the vitamins contained in it strengthen strength. Fruit juice is also useful for oncological diseases - for cancer intoxication. Lingonberry promotes the assimilation of food, enhances the excretion of saliva, gastric and pancreatic juices, therefore, it helps to successfully treat gastritis with low acidity, inflammation of the pancreas. It is also used as an adjuvant in the treatment of hypertension. Copper contained in berries and leaves of lingonberry (0.87 to 2.53%) makes it useful for the treatment of diabetes. The tannins that are part of the fruits and leaves of lingonberries have the ability to bind and neutralize some heavy metals that are harmful to the body, such as cobalt, cesium and lead salts.

There is a method of enzymatic processing of lingonberry berries by adding various enzyme preparations of Fructocim-color or LAMINEX BG ("The use of biotechnological techniques for processing red currant and lingonberry berries" TRAUBENBERG S.E. et al. Izvestiya Vuzov. Food Technology, No. 2-3, 2008 g., pp. 67-69) [1].

The disadvantages of this method are the low yield of lingonberry juice, the low content of biologically active components, as well as the low preservation of the juice, since it is not concentrated.

The closest analogue is a method for producing lingonberry concentrate, which includes pressing berries, separating the juice from the pulp, pasteurization, concentration by heating, flavoring, while before the separation of the juice from the pulp, pectolite enzyme is added to the mixture in an amount of 40-50 g per 1000 kg of mixture ( see RU 95110063 A1, 03/27/1997) [2].

The disadvantages of the closest analogue are the low product yield, high viscosity of the juice, as well as the low quality of the concentrate.

The objective of the invention is the increased product yield, low viscosity of the juice, as well as increased quality of the concentrate.

The problem is solved in that the method of producing lingonberry concentrate, characterized in that the lingonberry is crushed to obtain pulp, withstand the pulp for 10-15 minutes at a temperature of 40-45 ° C, add a mixture of enzyme preparations Fructotsim-color and Laminex BG at the following ratio of the pulp is a mixture of enzymes 100 g - 0.015 g, hydrolysis is carried out for 1-2 hours at a temperature of 40-45 ° C with constant stirring, the mixture is heated to a temperature of 80-85 ° C, kept for 1-2 minutes and then cooled to a temperature of 30-40 ° C, carried out once the separation of the liquid fraction with a solids content of 10-11% and the solid residue by pressing, then the liquid fraction is concentrated under vacuum at a temperature of 50-60 ° C, while the ratio of enzyme preparations in the mixture is 1: 1, the solids content in the concentrate is 40-45%.

The technical result of the claimed invention is to increase the yield of juice by 40%, as well as the bioactive components of organic berries (1.3-1.5 times), vitamin C (1.25 times), biologically active polyphenolic compounds (2, 3 times), anthocyanins (2.4 times) and catechins (1.5 times). The resulting concentrate can be considered as a valuable functional ingredient in the creation of food products with a harmonious combination of nutritional, preventive and consumer benefits. The selected concentration conditions make it possible to obtain a concentrate of enzymatic hydrolyzate of lingonberry berries (KFGB) with a solids content of 40-45% and with good organoleptic properties. The technical result will be achieved only with the claimed qualitative and quantitative ratio of the components, as well as using only the declared modes.

The results of organoleptic evaluation indicate that KFGB has high consumer qualities (Table 1), and the microbiological state of KFGB meets the requirements of SanPiN for concentrates.

Table 1 Organoleptic and physico-chemical indicators KFGB Indicator KFGB Mass fraction of solids,% 40.00 Appearance Transparent liquid without sediment Taste and smell Peculiar to lingonberry berries Color Dark red The presence of sediment Absent pH 2,3

The data of the biochemical composition demonstrate its high nutritional and biological values (Table 2).

table 2 Chemical composition KFGB Indicator Content, mg / 100 ml Solids content,% 40,0 Titrated to-you (in terms of lemon),% 3.8 Total sugar mg / 100 ml 27.6 Anthocyanin Content 128.8 The content of catechins, 83.0 Polyphenol content 2723.0 Vitamin C Content 52.8

KFGB has a significant content and a rare variety of organic acids (3.8 g / 100 ml in terms of citric acid) (Tables 3, 4), which leads to a diverse spectrum of their physiological effects.

Table 3 The content of some organic acids in KGB Organic acids Content, mg / g Quinic acid 54,4 Apple acid 10.5 Isolimonic acid 12.9 Lemon acid 92.9

Organic acids favorably affect fat metabolism and activate the digestive tract. And representatives of phenolic acids, the natural carrier of which are lingonberry berries (benzoic, salicylic, quinine, chlorogenic, gallic), possess not only high biological activity, but also valuable technological properties. Some acids, primarily benzoic, salicylic, and also chlorogenic, have a pronounced antiseptic effect, which determines the good storage capacity of lingonberry berries products. In addition, benzoic and gallic acids belong to the antioxidant compounds, the presence of which in food today is given great attention. A significant content of organic acids KFGB determines the low value of the active acidity of the medium (pH 2.3), which contributes to the natural protection of the concentrate from the action of microorganisms.

The presence of vitamins and bioactive polyphenolic compounds in it is extremely important for assessing the nutritional value of a concentrate. It is known that during the heat treatment a significant part of vitamins (especially ascorbic acid) is destroyed, therefore, studies on determining the content of vitamins and components of the polyphenolic complex of the enzyme hydrolyzate of lingonberry berries were of great interest. The determination was carried out using modern methods of high performance liquid chromatography.

As the studies showed, the total content of polyphenols in the concentrate is 2723.0 mg / 100 ml, anthocyanins - coloring pigments of berries - 128.8 mg / 100 ml, catechins - 83.0 mg / 100 ml (Table 2). The qualitative composition of this most important group of biologically active compounds has been studied. The research results are presented in table 4.5.

Table 4 Composition of anthocyanins KFGB Anthocyanins,% Object of study Cyanidin-3-galactoside Cyanidin-3-glucoside Cyanidin-3-arabinoside KFGB 85.6 1.4 13

The study of the qualitative composition of anthocyanins in the concentrate showed that the series of anthocyanins is based on anthocyanidin - cyanidin. Of the sugars included in the anthocyanin molecule, glucose, galactose, and arabinose were detected. From the point of view of food technology, anthocyanins are of interest, which are present in large quantities, since it is they that form the color of raw materials and products. A large proportion in terms of quantity is accounted for by cyanidin-3-galactoside, and cyanidin-3-arabinoside and cyanidin-3-glucoside are present in smaller amounts (Table 4).

Chromatographic data (CFGB) show that a series of catechins of the enzymatic hydrolyzate concentrate is represented by epigallocatechin (230 mg / l), catechin (110 mg / l) and epicatechin (150 mg / l), and their esters with gallic acid (epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) (Table 5).

Table 5 The content of catechins in the concentrate of the enzymatic hydrolyzate of lingonberry, mg / l Name of catechins KFGB Sum of catechins, of which: 830 Epigallocatechin 230 Catechin 110 Epicatechin 150 Epigalocatechin Gallate thirty Gallocatechin Gallate 60 Epicatechin Gallate 250

Among the detected catechins, the highest content of epicategallocatechin and epicatechin gallate was found (28% and 30%, respectively), catechin and epicatechin (13% and 18% respectively) are present in smaller amounts, and the slightly different epigallocatechin gallate and gallocatechin gallate compounds account for a little more than 10 % (table 5.)

Flavonoid compounds exhibit capillary-strengthening, anti-inflammatory and antioxidant properties, due to which they have a positive effect on the human body, in particular, they slow down the aging process, inhibit the growth of cancerous tumors, and protect the body in conditions of increased radiation. Therefore, their presence in the human diet will significantly reduce the risk of various diseases.

The antioxidant effect due to the presence of various groups of flavonoid compounds in the concentrate will be enhanced by the presence of vitamin C due to the synergistic effect. As studies have shown, the content of this physiologically most important vitamin is 52.8 mg / 100 ml of concentrate (Table 2). A natural combination of vitamin C with compounds with P-vitamin activity will help stabilize the vitamin and increase its effectiveness.

The dosage of the introduced preparations and the duration range of the enzymatic hydrolysis were selected based on previously determined conditions for the use of each enzyme preparation separately (concentration, time, and other parameters). Enzyme preparations were added to the pulp of lingonberry berries, while enzymatic hydrolysis was performed under optimal conditions for the action of enzymes (t = 40-45 ° C). Then the hydrolyzate was heated to inactivate the enzymes to a temperature of 80-85 ° C and the juice was separated from the pulp by pressing. The yield of juice and the% decrease in the viscosity of the hydrolyzate relative to the juice obtained without the use of enzyme preparations (control), with individual enzyme preparations and a mixture of enzyme preparations were determined.

In this case, the maximum yield of juice is observed when a mixture of enzyme preparations is used, in which the ratio of enzyme preparations is 1: 1 (50% of the optimal concentration of each drug separately, provided that they are used individually, which is 1.6 units PKA / g pectin for Fructocim-Color and 7.3 units of CA / g of fiber for LAMINEX BG Glucanase Complex.), and the duration of the enzymatic effect is 1-2 hours. At the same time, the yield of juice increases by 40%, and the viscosity decreases by 90%.

In addition, we studied the effect of enzymatic treatment using enzyme preparations on the output of physiologically functional ingredients of lingonberry berries in the soluble part.

For this, a comparative analysis was carried out on their content in juice obtained without enzymatic treatment (control) and using a mixture of enzymes in terms of 100 g of lingonberry berries. The data obtained are presented in table.6.

The effect of enzymatic treatment of lingonberry berries using a mixture of enzymes on the output of physiologically functional ingredients

Table 6 Indicators Component content (mg / 100 g lingonberry) Juice (control) With the use of a mixture of enzymes Organic to you, including: 981.46 1310.64 Lemon 1.98 2,50 D- Isolimonic 35.00 52.00 L-apple 45.10 38.00 Benzoic 1.76 4.10 Chlorogenic acid 4.82 8.50 Salicylic 0,068 0,069 Gall Polyphenol compounds 186.00 435.20 Catechins 39,99 58.46 Anthocyanins 18.93 45.58 Vitamin C 98.58 169.9

With regard to the introduction of individual enzyme preparations in the processing of lingonberry berries, it is known from [1] that the processing of lingonberry berries with Fructocym color contributes to an increase in juice yield by 12-30% and a decrease in the viscosity of hydrolysates obtained by 85-91%, and when processing lingonberry Laminex BG juice yield increases by 4-15%, and the accumulation of reducing substances is 53-61.6 mg / ml.

The results of the studies, obtained using modern methods of analysis, showed that enzymatic treatment using a mixture of enzymes contributes to a significant increase in the soluble portion of the enzymatic hydrolysates of extractives: organic acids, vitamins, polyphenolic compounds, anthocyanins, catechins. The yield of organic acids (citric, D-isolimonic and L-malic acids) increases by 1.3-1.5 times (Table 6).

At the same time, an increase in the yield of anthocyanins, the coloring matter of plants, is observed. The yield of anthocyanins increases 2.4 times (18.93 mg / 100 g of lingonberry berries (without the use of an enzyme preparation) and 45.58 mg / 100 g of lingonberry berries using a mixture of enzymes) (Table 6). An increase in the yield of anthocyanins and their maximum preservation during processing is of great importance, since the efficiency of the process is judged by the content of anthocyanins in the processed products of fruit and berry raw materials.

The enzymatic treatment of lingonberry berries allows one to increase the yield of another important group of catechin flavonoids (1.5 times), which have the highest P-vitamin activity compared to other groups of flavonoid compounds (Table 6).

The effectiveness of the enzymatic treatment of lingonberry berries can be judged by the output of vitamin C in the FGB. As shown by the results of the studies, the yield of vitamin C increases by 1.7 times (without the use of enzyme preparations, the yield was 98.58 mg / 100 lingonberry and using a mixture enzyme preparations 169.9 mg / 100 lingonberry). The increase in the yield of ascorbic acid is most likely due to the hydrolytic decomposition of the structural components of the cell wall, as a result of which the bound forms of vitamin C are released and pass into the extract. In the human body, vitamin C carries a huge physiological load, so the value of this circumstance is obvious.

Thus, it was found that the use of a mixture of enzyme preparations for 1-2 hours of hydrolysis increases the yield of juice by 40%, more complete extraction and transfer to the soluble part of the enzymatic hydrolyzate of lingonberry valuable physiologically functional ingredients of berries (organic acids, vitamins, polyphenols, anthocyanins, catechins).

The entire described set of valuable components has a diverse physiological effect on the body, contributes to the maintenance of health and the prevention of diseases, including non-infectious (oncological, cardiovascular, metabolic).

Lingonberry concentrate is prepared as follows. Lingonberry fruits are crushed to obtain pulp, incubated pulp for 10-15 minutes at a temperature of 40-45 ° C, add a mixture of enzyme preparations Fructocim-color and Laminex BG in the following ratio of the pulp - a mixture of enzymes 100 g - 0.015 g, hydrolysis for 1-2 hours at a temperature of 40-45 ° C with constant stirring, heat the mixture to a temperature of 80-85 ° C, hold for 1-2 minutes and then cool to a temperature of 30-40 ° C, carry out the separation into a liquid fraction with a solids content of 10-11% and a solid residue by pressing, then m the liquid fraction is concentrated under vacuum at a temperature of 50-60 ° C, while the ratio of enzyme preparations in the mixture is 1: 1.

Example 1

Lingonberry fruits are crushed to produce pulp, withstand the pulp for 15 minutes at a temperature of 45 ° C. A mixture of enzyme preparations Fructocim-color and Laminex BG is introduced into it in the following ratio of pulp - enzyme mixture 100 g - 0.015 g, while the ratio of enzyme preparations in the mixture is 1: 1. Hydrolysis is carried out for 2 hours at a temperature of 40 ° C with constant stirring. The mixture is heated to a temperature of 85 ° C, incubated for 2 minutes and then cooled to a temperature of 30 ° C. The resulting hydrolyzate is divided into a liquid fraction with a solids content of 10-11% and a solid residue by pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50 ° C. The solids content in the concentrate is 45%.

Example 2

Lingonberry fruits are crushed to produce pulp, withstand the pulp for 20 minutes at a temperature of 40 ° C. A mixture of enzyme preparations Fructocim-color and Laminex BG is introduced into it in the following ratio of pulp - enzyme mixture 100 g - 0.015 g, while the ratio of enzyme preparations in the mixture is 1: 1. Hydrolysis is carried out for 1 hour at a temperature of 45 ° C with constant stirring. The mixture is heated to a temperature of 80 ° C, incubated for 1 minute and then cooled to a temperature of 40 ° C. The resulting hydrolyzate is divided into a liquid fraction with a solids content of 10-11% and a solid residue by pressing. Then carry out the concentration of the mixture under vacuum at a temperature of 60 ° C. The solids content in the concentrate is 40%.

Going beyond the stated parameters of the process does not allow to obtain a lingonberry concentrate having exactly the above properties.

Thus, having a complex of biologically active compounds created by nature itself and being a source of natural dyes, the concentrate can be considered as a valuable functional ingredient in creating food products with a harmonious combination of nutritional, preventive and consumer benefits.

Claims (1)

A method of producing lingonberry concentrate, characterized in that the lingonberry is crushed to obtain a pulp, the pulp is incubated for 10-15 minutes at a temperature of 40-45 ° C, a mixture of enzyme preparations Fructocim-color and Laminex BG is added to it in the following ratio of the pulp - a mixture of enzymes 100 g - 0.015 g, hydrolysis is carried out for 1-2 hours at a temperature of 40-45 ° C with constant stirring, the mixture is heated to a temperature of 80-85 ° C, incubated for 1-2 minutes and then cooled to a temperature of 30-40 ° C, carry out the separation into a liquid fraction with a dry content of another 10-11% and the solid residue by pressing, then the liquid fraction is concentrated in vacuo at a temperature of 50-60 ° C, while the ratio of enzyme preparations in the mixture is 1: 1, the solids content in the concentrate is 40-45%.