RU2490916C1 - Sea-buckthorn fruits processing method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The sea-buckthorn fruits processing method involves raw fruits milling, fruit pulp saturation with carbon dioxide with subsequent gas throttling till atmospheric pressure, the mixture heating, settlement, the fruit pulp separation by way of decantation, food vegetable oil addition to the fruit pulp, the mixture dispersion with its subsequent dividing under conditions of artificial gravity force and the target products separation. Sea-buckthorn fruits are milled with seeds integrity preservation and their subsequent separation, while the produced fruit pulp is diluted with water at a ratio of 1:1 and heated till the temperature is equal to 60-90°C. Before the mixture dispersion process clarified juice is removed; food vegetal oil and water-soluble carbohydrate are added to the fruit pulp at a ratio 1:1 and 1:( 0.25-1) respectively. The mixture is dispersed at a temperature of 45 - 90°C with the mixture subsequent dividing by way of centrifugation into the upper layer represented by an oil sea-buckthorn extract, the intermediate layer in the form of thick paste and the lower layer represented by clarified juice of sea-buckthorn fruits.

EFFECT: method ensures the target products quality enhancement.

2 cl, 2 tbl, 3 ex

Description

The invention relates to the oil industry and medicine, and in particular to methods of processing fruits of sea buckthorn.

There are various methods of processing the fruits of sea buckthorn in order to obtain sea buckthorn oil from raw fruit pulp by extracting fat-soluble biologically active compounds (BAS) of sea buckthorn with vegetable oil.

For example, there is a known method of processing sea-buckthorn fruits, including grinding sea-buckthorn fruits, separating sea-buckthorn juice to obtain pulp in the residue, extracting the pulp from the juice, extracting the pulp and pulp with vegetable oil, separating the extract by pressing, and filtering it through dried sea-buckthorn fruit to obtain sea buckthorn oil and mixing the spent filter element with extractable raw materials (A.S. SU 1604835 A1, publ. 07.11.1990).

A known method of producing sea buckthorn oil, including grinding sea buckthorn fruit, separating the juice from the pulp, clarifying the juice and extracting it with oil, separating the juice from the resulting oil extract, extracting the pulp with the obtained oil extract while stirring and grinding with the selection of the extract as the target product in a cyclic process (patent RU 2053255 C1, publ. 01/27/1996).

A known method of producing sea buckthorn oil from juice with fruit pulp by extracting fat-soluble vitamins with sunflower oil and drying the raw material by heating. In this case, the juice is dried at a temperature not exceeding 60 ° C and a pressure below 2 · 10 ⁴ Pa. Upon reaching the set parameters, a boiling process begins, leading to the homogenization of juice and oil poured into the chamber, thereby accelerating the extraction process. As water boils away, a violation of the stability of the emulsion with the formation of sediment and oil occurs (patent RU 2224013 C2, publ. 02.20.2004).

The main disadvantage of the known methods is limited functionality, since the latter are focused on obtaining only one final product - sea buckthorn oil and do not provide for the integrated use of sea buckthorn fruits, which leads to unjustified losses of valuable vitamin raw materials in the form of waste - seeds, bagasse and unclarified juice. Moreover, the extraction of raw fruit pulp is difficult due to poor adhesion between the particles of the extractant (vegetable oil) and the particles of plant cells distributed in the aqueous medium of the juice. In addition, part of the fat-soluble biologically active substances of sea buckthorn fruits is excluded from the extraction process, since is in a bound state in the form of protein-lipid complexes. To destroy such complexes, fermentation methods are applied by fermenting the juice (A.S. SU 631524 A1, publ. 11/05/1978) or by adding enzyme preparations (Koshelev Yu.A., Ageeva L.D. Oblepikha. Biysk, SRI BSU, 2004, p. 121-128).

Fermentation of fresh juice leads to a deterioration in the quality of the resulting products due to the accumulation of waste products of microorganisms and a decrease in organoleptic characteristics. The addition of enzyme preparations also reduces the quality indicators of the juice due to the presence of foreign substances in it.

Closest to the proposed method, the prototype is a method of processing sea buckthorn fruits, in which fresh fruits are crushed, juice with pulp is separated, pulp is isolated by saturating it with carbon dioxide under a pressure of 0.10-0.16 MPa, and reducing the overpressure to atmospheric gas throttling, heated to 60-65 ° C, defend and separate the emerging pulp with subsequent extraction of oil from it by one of the known methods, for example by grinding, drying and extraction with edible vegetable oil (A.S. SU 1620050 A3, publ. 07.01.1991).

The disadvantages of this method are low efficiency, because part of the hydrophobic biologically active substances (BAS) of sea buckthorn (carotenoids, sterols, tocopherols, etc.) remain in a bound state and are not involved in the extraction process, which reduces the quality of the resulting oil, as well as limited functional opportunities. In addition, the oil extract and clarified fruit juice obtained in this way are characterized by low organoleptic characteristics (turbidity and high acidity).

The objective of the invention is to develop a method for the integrated processing of fruits of sea buckthorn, which increases the degree of use of raw materials.

The technical result of the invention is to increase the functionality of the method and improve the quality of the products.

The problem is achieved by the proposed method, which consists in the following.

Freshly harvested or frozen fruits of sea buckthorn are crushed while maintaining the integrity of the seeds. Seeds that have settled on the bottom of the tank are removed by any known method, for example by filtration or decantation. Then the resulting fruit pulp is diluted with water in a ratio of 1: 1 and heated to a temperature of 60-90 ° C. After cooling, the mixture is saturated with carbon dioxide under a pressure of 0.1-0.16 MPa, then the pressure is reduced to atmospheric. Then the mixture is heated to a temperature of 40-60 ° C and maintained without active stirring for 2-4 hours. In this case, particles of fruit pulp flotate with gas bubbles and the mixture is divided into a denser clarified juice (70-90% of the initial mass of fruit pulp) and a layer of relatively lighter oily particles of fruit pulp (10-30% of the initial mass of fruit pulp).

The clarified juice is removed, and edible vegetable oil in a ratio of 1: 1 and water-soluble carbohydrate in a ratio of 1: (0.25-1) are added to the pasty fruit pulp. The addition of a water-soluble carbohydrate promotes a more complete separation of the resulting mixture.

Then, the resulting mixture is dispersed at a temperature of 45-90 ° C and separated by centrifugation into three layers: the aqueous (lower) layer, which is a sweetened and transparent juice of sea buckthorn fruit, the middle layer, which is a thick paste containing crushed dense particles of pulp, fruit sweetened juice and the smallest drops of oil, and the upper (lipid-fat) layer, which is a transparent oil extract of sea buckthorn fruit. The lower layer is selected by siphoning, the upper layer is removed by suction, and the remaining middle layer of fruit paste is removed mechanically by scooping.

The result is three valuable products: sea buckthorn fruit juice, which can be used directly as a vitamin drink or for further processing; thick paste, which is a close mixture of microscopic dense particles of pulp, fruit juice and drops of oil, which can be used as a fortifying and flavoring component in the medical and preventive products - yoghurts, confectionery and bakery products, etc .; oil extract of sea buckthorn fruit (sea buckthorn oil), which can be used either as a therapeutic and prophylactic agent with a high content of carotenoids and other biologically active sea buckthorn, or as a component of food products, cosmetics, etc.

To increase the concentration of biologically active sea buckthorn in the oil extract, its saturation with fresh portions of concentrated fruit pulp is used according to the above scheme.

The required concentration of carotenoids and other biologically active substances is achieved by repeated extracts of fresh portions of fruit pulp.

The defining differences of the proposed method from the prototype are:

1. the fruits of sea buckthorn are crushed while maintaining the integrity of the seeds, which allows to maintain the viability and suitability of the latter for growing seedlings and other purposes;

2. the fruit pulp is diluted with water in a ratio of 1: 1 and heated to a temperature of 60-90 ° C, which allows to suppress the activity of microflora and oxidative enzymes, to reduce acidity, to destroy lipoprotein complexes of fruit pulp cells due to thermal denaturation of proteins and osmotic shock;

3. before the dispersion process, the clarified juice is removed, and edible vegetable oil in a ratio of 1: 1 and water-soluble carbohydrate in a ratio of 1: (0.25-1) are added to the fruit pulp, which increases the osmotic pressure in the mixture and provides a greater yield of extract and more complete extraction of carotenoids during extraction.

The invention is illustrated by the following examples of specific performance of the method.

Example 1

Freshly collected fruits of sea buckthorn (a mixture of varieties) in an amount of 300 g were ground with a propeller homogenizer at 5000 rpm for 5 minutes. The seeds were separated on a strainer, and the fruit pulp in the amount of 240 g was diluted with water in a ratio of 1: 1 and heated to a temperature of 90 ° C. After cooling, the mixture of fruit pulp and water was saturated with carbon dioxide (carbon dioxide) for 10 hours at 4 ° C. After throttling the gas to atmospheric pressure, the mixture was heated to a temperature of 40 ° C and held for 2 hours without stirring. The emerging pulp was separated by decantation, an equal volume of deodorized sunflower oil and 25% edible refined sugar were added (in a ratio of 1: 0.25 by weight of the mixture of fruit pulp and water).

Then, the resulting mixture of fruit pulp, water and oil was dispersed at a temperature of 90 ° C with a mechanical propeller stirrer at 5000 rpm for 5 minutes, after which the mixture was separated by centrifugation at a separation factor of 3000 g for 20 minutes. The upper layer (oil extract) was selected by vacuum suction, the lower layer (transparent sea buckthorn juice with sugar) by siphoning and an intermediate layer of fruit pulp containing insoluble particles of fruit pulp was mechanically removed by scooping. The extraction process was repeated similarly, using the oil extract from the previous extraction and a fresh portion of pulp fruits until the extract was saturated to the desired concentration of the sum of carotenoids.

Example 2

The frozen fruits of sea buckthorn (a mixture of varieties) in an amount of 300 g were ground with a propeller homogenizer at 5000 rpm for 5 minutes. The seeds were separated on a strainer, and the fruit pulp in the amount of 250 g was diluted with water in a ratio of 1: 1 and heated to a temperature of 60 ° C. After cooling, the mixture of fruit pulp and water was saturated with carbon dioxide (carbon dioxide) for 10 hours at 4 ° C. After throttling the gas to atmospheric pressure, the mixture was heated to a temperature of 45 ° C and held for 4 hours without stirring. The emerging pulp was separated by decantation, an equal volume of olive oil and 50% glucose were added (in a ratio of 1: 0.5 by weight of the mixture of fruit pulp and water).

Then the resulting mixture of fruit pulp, water and oil was dispersed at a temperature of 65 ° C with a mechanical propeller stirrer at 5000 rpm for 10 minutes, after which the mixture was separated by centrifugation at a separation factor of 3000 g for 20 minutes. The upper layer (oil extract) was selected by suction, the lower layer (transparent sea buckthorn juice with glucose) by siphoning and an intermediate layer of fruit pulp containing insoluble particles of fruit pulp was mechanically removed by scooping.

Example 3

The frozen fruits of sea buckthorn (a mixture of varieties) in an amount of 300 g were ground with a propeller homogenizer at 5000 rpm for 5 minutes. The seeds were separated on a strainer, and the fruit pulp in an amount of 250 g was diluted with water in a ratio of 1: 1 and heated to a temperature of 70 ° C. After cooling, the mixture of fruit pulp and water was saturated with carbon dioxide (carbon dioxide) for 10 hours at 4 ° C. After throttling the gas to atmospheric pressure, the mixture was heated to a temperature of 60 ° C and held for 3 hours without stirring. The popped fruit pulp was separated by decantation, an equal volume of deodorized sunflower oil and 100% edible refined sugar were added (in a ratio of 1: 1 by weight of the mixture of fruit pulp and water).

Then, the resulting mixture of fruit pulp, water and oil was dispersed at a temperature of 45 ° C with a mechanical propeller stirrer at 5000 rpm for 5 minutes, after which this mixture was separated by centrifugation at a separation factor of 3000 g for 20 minutes. The upper layer (oil extract), the lower layer (transparent sea buckthorn juice with sucrose) and the intermediate layer containing insoluble particles of fruit pulp were selected by suction and were mechanically scooped out.

The test results of the known and proposed methods are presented in table 1 and table 2.

Table 1 presents data on the content of the sum of carotenoids in the oil extracts of sea buckthorn fruits, depending on the number of extractions (with the addition of 25% sucrose). Table 2 presents the quantitative and organoleptic characteristics of the extract of sea buckthorn oil and juice after the first stage of extraction of the fruit homogenate. The content of the amount of carotenoids is expressed in mg%, the yield of extract, juice and paste in volume percent (%).

From the presented data it follows that the addition of soluble carbohydrate leads to an improvement in the separation of the mixture of fruit homogenate, water and extractant (oil) into clarified juice, oil extract of biologically active substances of sea buckthorn fruit (sea buckthorn oil) and a layer of insoluble fruit pulp (paste), as well as their improvement organoleptic indicators.

Thus, the addition of soluble carbohydrate as an osmotic agent during the extraction of biologically active substances from sea buckthorn fruits from raw fruit pulp improves the quality of the products by increasing the concentration of the sum of carotenoids in oil and improving the organoleptic characteristics of clarified juice.

Using the proposed method will improve the functionality of the processing of sea buckthorn fruits by obtaining four types of products at once: sea buckthorn oil, clarified clear juice, vitamin fruit paste, whole viable seeds, and also improve the quality of the products.

Table 1 Extraction number one 2 four 7 Carotenoids in extract, mg% thirty 55 114 204

table 2

Option Pure homogenate Homogenate + 25% sucrose Homogenate + 50% glucose Homogenate + 100% sucrose Sum of carotenoids 26 thirty 33 35 Extract yield 40.5% 46.8% 47.1% 47.5% Paste yield 19.2% 11.5% 11.1% 11.7% Juice output 40.3% 41.7% 41.8% 40.8% Extract Transparency Opalescent Transparent Transparent Transparent Juice Transparency Opalescent Weakly opalescent Weakly opalescent Transparent Taste of juice Sour Sweet and sour Sweet and sour Sweet and sour

Claims (2)

1. A method of processing sea buckthorn fruits, including crushing raw fruits, saturating the fruit pulp with carbon dioxide, followed by throttling the gas to atmospheric pressure, heating the mixture, settling, separating the fruit pulp by decantation, adding vegetable oil to the latter, dispersing the mixture, followed by its separation into conditions of artificial gravity and separation of the target products, characterized in that the fruits of sea buckthorn are crushed while maintaining the integrity of the seeds, followed by their separation By drinking water, the resulting fruit pulp is diluted with water in a ratio of 1: 1 and heated to a temperature of 60-90 ° C, and before the process of dispersing the mixture, the clarified juice is removed, edible vegetable oil is added to the fruit pulp in a ratio of 1: 1 and water-soluble carbohydrate in a ratio of 1: (0.25-1), the mixture is dispersed at a temperature of 45-90 ° C, followed by its separation by centrifugation on the upper layer, which is an oil extract of sea buckthorn, the intermediate layer in the form of a thick paste and the lower layer, which is a clarified juice sea buckthorn. 2. The method according to claim 1, characterized in that the food-grade refined sugar or glucose is used as a water-soluble carbohydrate.