RU2645330C1 - Method of preparing fruit or vegetable pomace for the production of sorbents - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the preparation of pomace from fruits or vegetables for the production of a sorbent used in the production of food products in the formulation of which no dyes are used, and also in the pharmaceutical industry. Method is characterized in that during an hour after the juicing, oxidation of polyphenols in the pomace is inhibited by spraying them with an aqueous solution of sodium chloride with a mass fraction of 0.15–0.50 % of dry matter. In this case, solution and pomace are used in a ratio of 1:1 with continuous stirring for 10–15 minutes and pressed. Then pomace is treated with a solution of ascorbic acid with a concentration of 0.09–0.20 % for 10–15 minutes with continuous stirring, dried at a temperature of not higher than 50 °C to a humidity of 7–8 % and ground to a powder.

EFFECT: invention ensures the production of a sorbent retaining its sorption properties for a long time and not changing its color.

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Description

The invention relates to the pharmaceutical industry, and can be used to obtain a base in powder form for the production of sorbents.

The product can be used for the production of sorbents, including enterosorbents.

A known method of processing apples, including washing fruits, inspecting, crushing, separating the juice from the pulp, drying and grinding, after separating the juice, the pulp is blanched and wiped, while drying is carried out in a roller dryer at a steam pressure of 0.36-0.42 MPa and a thickness applied layer 0.50-1.00 mm for 30-45 s (A.S. USSR No. 1405769, class A23B 702, 1988). This method allows to improve the quality of the finished product, to reduce its thermoplasticity. However, the method is time-consuming in the process, affect the treated mass with hot steam, a pressure of 0.42 MPa, heating to 90-95 ° C, which inevitably leads to the decomposition of fiber and folding protein in the processed mass and, as a consequence, to reduce the quality of the finished product .

A known method of producing a biologically active additive (BAA) to food with radioprotective properties (RF patent 2370159 C1, publ. 10/20/2009, bull. No. 29), antioxidant properties (RF patent 2371012 C1, publ. 27.10.2009, bull. No. 30), hepatoprotective properties (RF patent 2370160 C1, publ. 10/20/2009, bull. No. 29) and antitoxic properties (RF patent 2370155 C1, publ. 20.10.2009, bull. №29). The proposed dietary supplements are apple squeezed powder obtained by drying them to a moisture content of 6-8%, followed by grinding in a thin, spiral-spinning film 0.1-0.5 mm thick with a pulsating pressure gradient of 10-15 MPa and a temperature of 20-30 ° C. The binding and excretion of heavy metal ions (lead, cadmium, cesium, zirconium), radionuclides and other toxic substances, as well as the antioxidant, hepatoprotective and antitoxic properties of the powder from apple pomace are due to the presence of physiologically functional ingredients (pectin, protopectin, vitamin C and trace elements) selenium). The disadvantage of this method is the dark gray color of apple fibers due to oxidative processes. The possibility of their use in the production of food products, in the formulation of which dyes are not used, is reduced.

A known method of bleaching edible plant fibers obtained from waste juice production, in particular apple pomace (patent 2556145, publ. 10.07.2015, Bull. No. 19). According to this scheme, raw apple pomace is mixed with an alkaline KOH solution at a temperature of 40-45 ° C. Then, at a temperature of 50-55 ° C, a solution of hydrogen peroxide is added. Continue smooth controlled heating to 60-65 ° C. Bleach for 40-60 minutes. Squeeze on a press filter or centrifuge. It is washed in a solution containing softened water and citric or acetic acid at a temperature of 40–45 ° C. Squeeze, subjected to infrared convective drying to a moisture content of 7-8% at a temperature of not more than 35 ° C during the entire drying time. Grind to the desired fraction size. The method allows to obtain not a powder, but a pasty product having a color from white to light yellow. A pasty product requires special packaging and storage conditions, unlike powder. Heating to 60–65 ° C during bleaching of raw materials can lead to a decrease in pectin content and, as a result, sorption ability.

A known method of producing dietary fiber from beet pulp, developed in Czechoslovakia (Pat. 270967, CSFR "Method for producing dietary fiber." Declaration. 29.12.97, publ. 11.07.91, MKI5 A23L 1/21. RZH, No. 14, 1993 ., p. 39). According to this scheme, sugarless chips are washed with water, disinfected and whitened with a solution of hydrogen peroxide. The method is simple, however, as with the above method, it is necessary to use aggressive reagents (alkali, hydrogen peroxide), which requires compliance with particularly strict sanitary and hygienic requirements. It should also be noted that H ₂ O ₂ initiates a radical process leading to oxidative degradation of pectin, which intensifies with increasing temperature.

There is a method of stabilizing apple pomace in an aqueous solution of citric acid, where ascorbic acid is additionally introduced in an amount of 0.5-1.0% by weight of squeezed, while citric acid is taken in an amount of 1.5-2.0% by weight of squeezed, the soaking temperature is maintained within 75-80 ° FROM. Then it is treated with water vapor, then it is sequentially fed to the washing machines, colloidal mill and vacuum evaporator (patent SU 1775098 A1, publ. 15.11.92, Bull. No. 42). The invention allows to prevent darkening of apple squeezes and the paste obtained from them, however, the use of high temperatures leads to thermal destruction of pectin, in addition, a paste is obtained, not a powder.

A known method of clarifying beet pulp at the stage of stabilizing its color with a solution of citric acid with a mass fraction of 0.08-0.09% for 40-45 minutes with constant stirring (patent RU 2528496 C1, publ. 09/20/2014, bull. No. 26) . The disadvantage of this method, as in the above, is the use of citric acid, which reduces the pH to a value of 2.0-2.3, which increases the dissociation of ionized galacturonic acid residues, increases the solubility of the structural elements of protopectin, i.e. significantly intensifies the process of extracting pectin substances when washing apple pomace with water, which leads to a decrease in the content of pectin in the finished powder.

The closest in technical essence and the achieved effect is a method of preparing beet pulp for the production of dietary fiber (RF patent No. 2189828, publ. 04/20/1999). A method of producing dietary fiber, which involves the preparation of raw materials, grinding them in the presence of an inhibitory reagent of enzymatic systems, pressing, washing with cold water with repeated pressing operations, drying the finished product, characterized in that the return beets from sugar beet production are used as raw materials - battle and tails of sugar beet , as an inactivator of oxidizing enzymes - sodium thiosulfate with a mass fraction of 0.008–0.012% of beetroot mass, they are washed twice with water In the ratio of beetroot mass: water 1: 3 with a temperature of 20–25 ° C, after pressing, the beetroot mass is deodorized with water at a temperature of 60–65 ° C, pressed, treated with a solution of ascorbic acid with a mass fraction of 0.1–0.2% to beet mass, pressed and dried the product to a moisture content of not more than 5%. The disadvantage of this method is the stabilization of beet chips with sodium thiosulfate at the stage of cutting the beets into the chips before it is desugared, it is undesirable to get them together with beet chips in a diffusion apparatus for desulfurizing the chips, since there is a high probability of changing the composition of beet pulp and complications when cleaning it.

It is known from the prior art that a mixture of sorbents, in particular activated carbon, pectin and microcrystalline cellulose, exhibits a greater sorption capacity than its pure components (Zadin R.R.Development of drugs for combined enterosorbents based on activated carbon: abstract. Diss ... Candidate of Philosophy, 04/14/01: Perm, 2011.24 s.). However, such a technology to increase sorption activity in the technological plan is a long and expensive process.

EFFECT: maximum preservation of pectin substances in relation to the initial pectin content in the raw material; improving the sorption properties of the finished product, economical and environmentally friendly inhibition of the enzymatic oxidation of polyphenols in fruit and vegetable squeezes; obtaining a powder having a light color, which allows it to be used in the manufacture of food products in the formulation of which dyes are not used.

The technical result of the invention is achieved by making changes to the technology of processing pomace. In the method of preparing fruit or vegetable squeezes for powder production, including washing fruits, inspecting, crushing, separating juice, inhibiting the enzymatic oxidation of polyphenols in squeezes, pressing, drying, grinding and storing them, add new steps. To inhibit the enzymatic oxidation of polyphenols in fruit or vegetable squeezes, sodium chloride solution is added with a mass fraction of 0.15-0.50% with continuous stirring for 10-15 minutes for an hour after squeezing the juice.

The next step after washing the pomace with a solution of sodium chloride is pressing, without additional washing with water. Next, the raw material is treated with a solution of ascorbic acid with a mass fraction of 0.09-0.20% for 10-15 minutes with continuous stirring. After pressing, dried at a temperature not exceeding 50 ° C to a moisture content of 7-8%. This allows you to reduce the decomposition of polygalacturonic acid and increase the sorption capacity of the resulting sorbent.

The proposed method of preparing fruit and vegetable pomace for the production of powder with sorption properties is as follows.

Fruits or vegetables are thoroughly washed, inspected, crushed, and juice is separated by direct extraction. To block the enzymatic activity of polyphenol oxidase and inhibit the development of the formation of coloring substances, squeezes, not later than an hour after separation of the juice, are placed in a 0.15-0.50% sodium chloride solution.

The use of a 0.15-0.50% NaCl solution is more appropriate than dry matter, since the crushed squeeze mass is under the solution layer, this increases the wetting surface, more uniform and complete wetting occurs. Wetting avoids contact with oxygen in the air, which significantly prevents darkening of the mass.

Contact with the solution is carried out for 5-10 minutes with continuous stirring, then the squeeze is pressed. Repeated washing of the mass after pressing is not required, since sorption of Na ⁺ and Cl ^- ions on dietary fibers does not occur.

The elimination of the stage of repeated washing with clean water after a sodium chloride solution increases the degree of efficiency of the process due to the conservation of water and energy resources, and the use of sodium chloride is environmentally safer and more economical than the use of citric acid or sodium thiosulfate.

The use of hypertonic NaCl solution also helps to reduce microbiological damage to the product. To increase the effect of inhibition after pressing, fruit or vegetable squeezes are treated with a 0.09–2.00% ascorbic acid solution. Ascorbic acid acts as a powerful reducing agent of phenolic substances, which prevents darkening of pomace during drying. The introduction of ascorbic acid can increase the nutritional value of dietary fiber. Ascorbic acid (food supplement E300) is an organic compound, the maximum permissible concentration of the substance is 2 mg / m ³ , hazard class 3. When using the proposed technology for the preparation of pomace, the final concentration of ascorbic acid in the feed is not more than 0.02 mg / m ³ .

Ascorbic acid is an antioxidant, reducing agent and coenzyme of a number of metabolic processes in a living organism, that is, it has a number of useful properties and is free from the disadvantages of alkalis or hydrogen peroxide used in known technological schemes.

The last stage of the process consists in drying the product at a temperature of 40-50 ° C. Known technologies are used for drying, most often, temperatures close to 100 ° C, with the breakdown of pectin - polygalacturonic acid.

From the prior art it is known that drying of plant materials to a moisture content of 8% is optimal for increasing the shelf life of the product, it was up to this humidity level that the finished product was dried.

Confirmation of the industrial applicability of the method illustrates an example of assessing the quality of the sorbent obtained from apple pomace prepared according to the proposed method.

Sorption capacity test. In a series of sample tubes were placed (m) to 1 g of sorbent, them poured 0.05 L (V) 0.025M aqueous solution of the metal salt, for example, lead ions, copper, nickel and zinc were taken in the form of salts Pb (NO _{3) 2,} CuSO ₄ , NiCI ₂ and ZnSO ₄ using a reagent of the qualification “chemically pure” and kept for 2 hours. Under conditions of equilibrium in the system, the equilibrium concentration of metal ions in the solution (C _p ) from their initial concentration (C ₀ ) was determined and the equilibrium sorption capacity of the sorbent (A _p ) was calculated:

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According to the sorption activity for apple squeezed dried without preliminary stabilization and drying at 85–90 ° С, the studied cations are arranged in a row: Pb ²⁺ > Zn ²⁺ ≥ Cu ²⁺ > Ni ²⁺ . The sorption capacity of apple pulp is respectively: 198.8 mg / g, 61.3 mg / g, 59.6 mg / g and 51.4 mg / g.

Stabilization of apple squeezes at the oxidation stage did not affect the sorption mechanism, since it did not change the sequence of the arrangement of ions in the series according to sorption activity, but its numerical values increased on average by 7%: 213.8 mg / g, 65.9 mg / g, 64.1 mg / g , 55.3 mg / g, which indicates a greater preservation of pectin substances, in contrast to the powder obtained without stabilization.

The tests were carried out both with freshly prepared powder from pomace and with powder stored from six months to two years. No significant deterioration of sorption properties with an increase in shelf life was noted.

Thus, we have proposed the following steps, characterized by novelty.

The use of an aqueous solution of sodium chloride for irrigation pomps with a mass fraction of 0.15–0.50% dry matter, while the ratio of solution to pomace is 1: 1. Squeeze irrigation must be carried out no later than one hour after squeezing the juice.

Treatment with a solution of ascorbic acid with a mass fraction of 0.09-0.20%.

Performing the pressing of raw materials after each stage of irrigation without additional washing with clean water.

Use for drying the temperature regime not higher than 50 ° C to a moisture content of 7-8%.

New steps made it possible to obtain a new result unknown from the prior art, namely the exclusion from the technological chain of preparation for the production of sorbents for the process of separation of pure pectin. The sorption efficiency of the proposed method is higher than that of the currently used pure pectin.

It was found that the obtained powder for the production of sorbents is extremely undemanding to storage conditions.

The only storage condition that must be observed to fully preserve the properties over time is to maintain humidity. Powder should be stored in closed containers. The requirements for temperature and lighting are not critical. For two years, a study of the obtained powder, stored at a temperature of +10 to +40 ° C and variable illumination, did not reveal a decrease in the sorption properties and color of the powder.

Claims (1)

A method of preparing fruit or vegetable extracts for the production of a sorbent, characterized in that it involves squeezing the juice, inhibiting the oxidation of polyphenols in the squeezes by pressing them with an aqueous solution of sodium chloride with a mass fraction of 0.15-0.50% for an hour after squeezing the juice dry matter in a ratio of solution and squeeze 1: 1 with continuous stirring for 10-15 minutes, then press, treat with a solution of ascorbic acid in a concentration of 0.09-0.20% for 10-15 minutes with continuous stirring, dried at temperature not exceeding 50 ° C to a moisture content of 7-8% and crushed to obtain a powder.