SU1556681A1 - Method of processing dry waste of squeezing of citrus fruit - Google Patents

Abstract

The invention relates to the food industry, in particular to the production of vitamin preparations, as well as to the distillery production, bakery production. The aim of the invention is to expand the functionality of the method by obtaining additional target products and increasing the yield of vitamin P. Dry, crushed squeezes of citrus fruits are poured with 70-90% v / v aqueous ethanol with 0.03-0.05% sodium bicarbonate added and heated at 80 -90 ° C for 1 hour. The extract is filtered, the remaining meal is re-extracted with 75-90 degrees alcohol, the extract is filtered again, and the remaining residue is used as dietary fiber. The obtained extracts are combined, the alcohol is distilled off and the mixture is kept at 10-23 ° C for 10-24 hours. The precipitate which has separated out is filtered, washed with water and dried to obtain vitamin P with an additional yield of citrus extract.

Description

The invention relates to the food industry, in particular to the production of vitamin preparations, as well as to the liquor-vodka production.

The aim of the invention is to expand the functionality of the method by obtaining additional target products and increasing the yield of vitamin P.

The method is carried out as follows.

Dry crushed squeezes of citrus fruits are placed in a container, filled with aqueous ethanol with a strength of 70-90% by volume with the addition of 0.03-0.05% sodium hydrogen carbonate and heated at a temperature of 80-90 ° C for 1 hour.

The extract is filtered, the residue is again extracted with aqueous ethanol with a strength of 75-90 vol.%, The extract is filtered again.

Alcohol is distilled off from the residue and dietary fiber is obtained.

The resulting extracts are combined and the alcohol is distilled off. The mixture is maintained at 10-23 ° C for 10-24 hours

The precipitated precipitate containing vitamin P is separated by filtration and washed with water. The precipitate is dried and get vitamin P.

The filtrate containing biologically valuable citrus substances is used as a food extract in the production of lemonade Mandarin.

To maximize the extraction of vitamin P, extraction of citrus squeeze must be carried out in two stages. In the first stage, sodium bicarbonate is added at a concentration of 0.03-0.05%. This amount is determined experimentally, taking into account

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neutralizing the acidity of the pressed citrus fruits (in the form of organic acids), which impede the extraction of vitamin P. It is not advisable to add NaHCOs when re-extracting, since in the first stage of extraction the organic acids are completely neutralized.

The duration of the extraction of vitamin P is 1 hour, while the equilibrium of the concentration of vitamin P in the extract and mandarin squeeze is reached, after which the transition of vitamin P to the extract practically does not occur. After a twofold extraction, the main part of vitamin P is extracted from the spins (more than 95%); therefore, carrying out the third stage of extraction is inexpedient.

Example. 3 100.0 g of dry crushed mandarin squeezes are treated as in Example 1, the extract is left for 10 hours to release vitamin P, the yield of vitamin is 4.0%, and the dietary fiber is 75%.

In the form of the extractant, water is used.

ethanol. The use of alcohol is less than 70%; the mandarin s are treated improperly, since the yield of measure 20 is reduced, and the extract is left for 23 hours to release vitamin P.

The yield of vitamin P is 3.7%, dietary fiber - 75%.

Example 5. 100, 0 g of dry crushed cuts are treated as in Example 1, the extract is left at 10 ° C to release vitamin P. The yield of vitamin P is 5.5%, dietary fiber - 75%.

Example 6. 100.0 g of dry crushed mandarin squeezes are processed to a sufficient degree. {Extraction of vitamin P is carried out

Remaining after removing the alcohol, the mixture is oi at 75 ° C

The yield of vitamin P is 2.7%, dietary fiber - 75%.

According to this method, the yield of vitamin P is increased by 2.5-3 times compared to the known. EFFECT: creation of non-waste fruit processing technology.

vitamin P. Use for the extraction of alcohol more than 90 ° is impractical, because this leads to an increase in the cost of the method.

The process of extracting Vitamin P at 80-90 ° C is due to the fact that, at a temperature below 80 ° C, the extraction process of vitamin P is much longer, the yield of vitamin P is reduced. At 90 ° C

extracts are kept at 10-23 ° C for 10-24 hours. These parameters are due to the fact that to create a temperature of less than 10 ° C in production, additional energy consumption is required, and above 23 ° C, the aqueous solution may deteriorate. As regards the duration of the aging of the aqueous solution, during this period insoluble suspensions containing vitamin P completely precipitate.

citrus fruits due to the possibility of using the whole meal, while the meal remaining after the processing of marc by a known method is unsuitable for use.

citrus fruits due to the possibility of using the whole meal, while the meal remaining after the processing of marc by a known method is unsuitable for use.

The method is feasible in the processing of other citrus fruits: fruits of orange and lemon.

Claims (1)

Invention Formula Example 1. 100.0 g of dry crushed mandarin squeezes are placed in a container, poured 800 ml of aqueous ethanol with a strength of 90 vol.% Containing sodium bicarbonate in an amount of 0.4 g (0.05%) 45 and heated at 90 ° C for 1 h. After this, the extract is filtered, the precipitate. A method for processing dry squeezes is flattened with aqueous ethanol of citrus fruits, including preparation with a dosage of 90 vol.% (Without baking soda carbonate, ground squeezing, extraction in two old ones) under the same conditions and filtered .Dia with alcohol separation at each stage of extraction of precipitate. Distilled 50 is obtained tract filtering, subsequent mixing 75 g (75%) with the weight content of the pi-extracts, vitamin P by precipitation keeping the mixture, separating the precipitate by filtration, washing the precipitate and drying to obtain vitamin P, characterized in that, in order to expand the functional suspended fibers in an amount of 94-95%. The resulting extracts are combined and the alcohol is distilled off. 200 ml of a mixture of extracts is obtained, which is left at 15 ° C for 20 hours. The precipitated precipitate of the method's possibilities by obtaining an additional P is separated by filtration and illustrative desired products, and washed with water. The precipitate is dried and obtained in a higher yield of vitamin P, as extractant use aqueous ethanol, 5.5 g (5.5%) of vitamin P (isperidine). The filtrate, which contains natural substances contained in the mandarin peel, is sterilized in the form of food extract and used in the production of lemonade “Mandarin. Example 2. 100.0 g of crushed dry squeezes of mandarin are treated as in Example 1, aqueous ethanol with a strength of 70% by volume is used to extract vitamin P. The output of the vitamin in this case is 4.0%, dietary fiber - 65%. Example. 3 100.0 g of dry crushed mandarin squeezes are treated as in Example 1, the extract is left for 10 hours to release vitamin P, the yield of vitamin is 4.0%, and the dietary fiber is 75%. p4 shredded citrus fruits due to the possibility of using the whole meal, while the meal remaining after the processing of marc by a known method is unsuitable for use. The method is feasible in the processing of other citrus fruits: fruits of orange and lemon. Method for processing dry squeezes according to the formula of the invention processing dry waste 1556681 56 the extraction at each stage is carried out by a litter and the residue after the second stage is at a temperature of 80-90 ° C for 1 hour, and the extractant is removed from the extract to obtain in the first extraction stage using residue from the distillation of dietary fiber, 70-90% by volume of ethanol to - keeping the mixture at a temperature of 0.03-0.05% hydrogen carbonate nat-10-23 ° C for 10-24 h from the preparation, in the second stage - aqueous by this-5 after separation of vitamin P citruool strength of 75-90% by volume., from an extra-infusion.