RU2525612C1 - Sea-buckthorn juice clarification method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one adds to unclarified sea-buckthorn fruit juice 0.025-0.4% of egg albumen (in terms of dry substance) in the form of water solution and 0.025-1.0% of water extract of sea-buckthorn leaves and spears (in terms of dry substance) in the form of water solution; the mixture is heated up to 60-90°C, then - cooled to 4-40°C, maintained during 2-24 hours; the resultant residue is separated. The residue may be separated by way of settlement or centrifugation.

EFFECT: invention allows to enhance functional capabilities of the method and improve biological value of the produced product due to enrichment with biologically active substances of sea-buckthorn leaves and spears.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, and in particular to methods of clarifying sea buckthorn juice, which can be used to produce juices, wines and other food products.

Known methods of clarification of fruit juices by adding a clarifying substance, followed by filtration, sedimentation or centrifugation (Koshelev Yu.A., Ageeva L.D. Oblepikha. Biysk, SIC BSU, 2004, p.126).

A known method of clarification of fruit juice, which consists in the fact that freshly squeezed juice is filtered, heated to 50-60 ° C and add mineral adsorbent - bentonite in the form of a suspension in the amount of 0.65-0.75 g / l, mix the mixture, defend for 2 hours, after which dry penicillin mycelium is added in an amount of 0.15-0.17 g / l, stirred and incubated for 7-8 hours, followed by clarification (SU 1440465 A1, op. 30.11.1988).

A known method of clarifying grape juice, which consists in the fact that freshly squeezed juice is clarified, filtered and boiled (concentrated). Then the concentrated juice is kept at 0-3 ° C for 20-30 days for precipitation of tartar, the precipitate formed is separated by decantation, and a 10% suspension of bentonite at the rate of 3 is added to the concentrated juice, preheated to 50-55 ° C -5 g / l To fully clarify, the juice is kept on bentonite for 24-48 hours, then the clarified part of the juice is separated by decantation and fed to the bottling (SU 1482649 A1, op. 30.05.1989).

There is also a method of clarifying juices or wines, which involves passing juice or wine through a layer of diatomaceous powder with a particle size of 3-20 microns. To create a layer using a powder classified under the following conditions: R≈6 r, where R is the particle size of the largest fraction, μm, r is the particle size of the smallest fraction, μm (RU 2130739 C1, op. 27.05.1999).

Known methods are intended for clarification of juices of grapes, apples, citrus fruits, vegetables, etc., which are a two-phase colloidal system consisting of an aqueous phase and a phase of hydrophilic dense pulp particles. However, it is impossible to use these methods to lighten the juice of the fruits of sea buckthorn. the latter is a three-phase colloidal system, which includes, in addition to the aqueous phase and the phase of hydrophilic dense pulp particles, also the phase of hydrophobic particles of sea buckthorn oil. When attempting to filter, these hydrophobic microparticles are adsorbed by the porous filter materials, as a result of which they instantly and completely lose their filtering ability. The use of sedimentation and centrifugation of the mixture also does not give the desired result, because turbidity microparticles consisting of droplets of oil (density ρ <1) adsorbed on dense microparticles (density ρ> 1) have a density close to the density of the water component (ρ ~ 1). Therefore, regardless of the strength of the gravity field of the centrifuge, such particles remain in the thickness of the unclarified juice.

Closest to the claimed method, the prototype is a method of clarifying sea buckthorn juice, comprising introducing a clarifying substance into it, characterized in that it additionally carries out instant heating of the juice, in which the juice is first heated to 80 ° C for 0.5-2.0 minutes and then cooled to 20 ° C for 0.5-2.0 min and centrifuged, and the clarifying agent is added to sea buckthorn juice cooled to 20 ° C, and a suspension of bentonite in an amount of 1-10 g / dm is used as the clarifying agent ³ (RU 2402960 C2, op. 10.11.2010).

The disadvantages of the known prototype method is to reduce the biological value of the main product - clarified sea buckthorn juice, since biologically active substances (BAS) of sea buckthorn and vital trace elements (Cu, Zn, Cr, Fe, etc.) go into insoluble sediment. At the same time, the organoleptic characteristics of clarified juice are reduced - aroma, taste and color. In addition, the degree of use of unclarified fruit juice of sea buckthorn is reduced. the resulting adsorbent precipitate containing a sea buckthorn biologically active substance is not a useful by-product.

The objective of the invention is to increase the degree of use of unclarified fruit juice of sea buckthorn and increase the biological value of clarified juice.

The technical result of the invention is to increase the functional capabilities of the method and improve the biological value of the resulting product due to the enrichment of biologically active substances of leaves and shoots of sea buckthorn.

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

0.025-0.4% egg albumin (in terms of dry matter) is added in the form of 3 to the un clarified juice of sea buckthorn fruit obtained by any known method, for example, by pressing in the process of obtaining sea buckthorn oil (SU 1620050 A3, op. 07.01.1991) % aqueous solution and 0.03-0.75% extract from the leaves and shoots of sea buckthorn in the form of 0.5-0.75% aqueous solution, heat the mixture to 60 ° -90 ° C, then cool to 4-40 ° C and the precipitate formed is separated by any known method, for example, by sedimentation or centrifugation.

The administration of egg albumin in an amount of less than 0.025% does not lead to the desired clarification effect, and the administration of egg albumin in an amount of more than 0.4% leads to the formation of an excessively large amount of sediment and a decrease in the yield of clarified juice.

The introduction of the extract of leaves and shoots of sea buckthorn, due to the presence of tannins in it, leads to the deposition of flocculent particles, which allows to achieve full clarification of the juice. In addition, the extract of leaves and young shoots of sea buckthorn, containing biologically active substances, can increase the biological value of clarified juice.

The introduction of the extract of leaves and shoots of sea buckthorn in an amount of less than 0.025% does not lead to the desired effect of clarification, and the introduction of the extract of leaves and shoots of sea buckthorn in an amount of more than 1.0% leads to a deterioration in the organoleptic characteristics (taste and color) of clarified juice.

When the mixture is heated to 60 ° -90 ° C, egg albumin coagulates and sea buckthorn oil microparticles are adsorbed on protein coagulum particles, which allows the oil particles to bind to form hydrophilic loose flocculent particles. In addition, heating the juice leads to the suppression of microflora, which increases the preservation of the juice during storage and further processing.

Heating below 60 ° C does not lead to coagulation of the protein and the formation of sediment, while heating above 90 ° C leads to accelerated destruction of biologically active substances.

The result is two valuable products:

1. The juice of the sea-buckthorn fruit clarified to transparency, enriched with biologically active substances of the leaves and shoots of sea-buckthorn. It can be used for further processing in food products of the medical and preventive direction and in winemaking.

2. The precipitate, which is an insoluble complex of egg white, microparticles of sea buckthorn oil and tannins of leaves and shoots of sea buckthorn. This product consists of non-toxic biogenic organic substances with biological activity, so it can be used in the manufacture of cosmetics, as a fortifying feed additive, etc.

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

Example 1

0.05 g of egg albumin (which is 0.025% in terms of dry matter) in the form of 20 ml of 0.125% aqueous solution of fresh egg white and 0.05 g of leaf extract was added to 200 g of fresh sea-buckthorn juice (mixture of varieties) in the amount of 200 ml fruits of sea buckthorn (which is 0.025% in terms of dry matter) in the form of 20 ml of 0.125% aqueous solution. The mixture was heated in a water bath for 15 minutes at 60 ° C, after which it was cooled to 4 ° C and held for 24 hours. The precipitate formed was filtered off through a paper filter.

Example 2

0.25 g of egg albumin (which is 0.125% in terms of dry matter) in the form of 20 ml of a 1, 25% aqueous solution of fresh egg white and 0.70 g of extract was added to 200 ml of fresh unclarified sea buckthorn juice (a mixture of varieties) leaves and fruits of sea buckthorn (which is 0.35% in terms of dry matter) in the form of 20 ml of a 3.5% aqueous solution. The mixture was heated in a water bath for 15 minutes at 90 ° C, after which it was cooled to 25 ° C and held for 2 hours. The resulting precipitate was separated by centrifugation for 5 minutes at a separation factor of 3000.

Example 3

0.8 g of egg albumin (which is 0.4% in terms of dry matter) in the form of 20 ml of a 4% aqueous solution of fresh egg white and 2.0 g of extract was added to 200 ml of fresh unclarified sea buckthorn juice (a mixture of varieties) leaves and shoots of sea buckthorn (which is 1.0% in terms of dry matter) in the form of 20 ml of a 10% aqueous solution. The mixture was heated in a water bath for 15 minutes at 90 ° C, after which it was cooled to 60 ° C and held for 2 hours. The resulting precipitate was separated by centrifugation for 5 minutes at a separation factor of 3000.

Quantitative and organoleptic indicators of un clarified and clarified sea buckthorn juice are presented in Table 1, where * - assessment was carried out refractometrically, recalculation by sucrose; ** - recalculation by malic acid

Table 1 Sample Transparency Hue juice Solids,% * Total acidity,% ** The smell of juice Juice output Sediment Source juice Turbid Orange 11.3 1.75 Fresh fruit 99.5% 0.5% Example 1 Transparent Light yellow 8.9 1.47 Characteristic sea buckthorn 97.3% 2.7% Example 2 Transparent Yellow 9.7 1,54 Characteristic 94.5% 5.5% Example 3 Transparent Dark yellow 10.3 1.47 Characteristic 87.5% 12.5%

From table 1 it is seen that the clarified juice has higher organoleptic characteristics compared to unclarified: transparency, improved taste (due to low acidity), while maintaining its smell. At the same time, its biological activity increases due to the introduction of biologically active substances of leaves and shoots of sea buckthorn.

Using the proposed method will allow clarification of the juice with a simultaneous increase in its biological activity and preservation of its organoleptic characteristics: taste and smell.

Claims (2)

1. The method of clarification of sea buckthorn juice, including adding a clarifying substance and separating the precipitate, characterized in that as a clarifying substance using a complex of egg albumin and water-soluble substances of leaves and shoots of sea buckthorn, for which egg albumin in the amount of 0.025-0 is added to unclarified juice, 4% (in terms of dry matter) and extract from the leaves and shoots of sea buckthorn in an amount of 0.025-1.0%, then the mixture is heated to 60-90 ° C, cooled to 4-40 ° C and incubated for 2-24 hours . 2. The method according to claim 1, characterized in that the separation of the precipitate formed is carried out by centrifugation or filtration.