SU65812A1 - The method of dehydration of vitamin-containing juices and extracts from the needles - Google Patents

Description

The known methods for obtaining vitamin extracts, decoctions and concentrates from needles consist in extracting crushed plant material with boiling subfloor: with puffy water in a diffusion battery, thoroughly filtering M1III acidified extracts, and also clearing the resulting extracts from bitter with active charcoal, with an alcohol mixture ethyl acetate or benzene, or hydrolysis with mineral sys.

For this purification of the resulting bitterness extracts, the application of a relatively complex apparatus, as well as the expenditure of the corresponding solvents, coal and other materials, is required.

The author proposes a method for the depletion of vitamin-containing juices and extracts from pine needles, which substantially eliminates the aforementioned deficiencies and is available for use in both household and industrial conditions.

According to the proposed method, the destruction of bitter glucosides in vitamin-containing extracts from the needles is carried out using enzymatic systems by fermenting yeast and fermentation with lactic acid bacteria.

As a result, either coniferous-vitamin kvasses are fermented 1, beer, etc., or unpowered B1 taminized milky 1slot solutions, which can be concentrated after sugar-killing, Center 1 to a pathogen-like nli semi-dry state.

Example J. Separated from biennial shoots, well washed and 20 kilograms of pine tree in chilled water boiled for 30 minutes. on m sausage cutter with a grid opening diameter of 2.5 mm.

The ground material in a steeply directed chute falls into a tank, where it is immediately mixed with 40 liters of water at 40 ° C.

At the end of the kneading, the juice is decanted through three layers of gauze, and its residue, saturated with pine needles, is pressed through a coarse canvas on a wooden press. Pressed squeezed pulp is thrown into fresh water.

41 kg of strained and squeezed juice having an activity of 52 mg% is used to knead the next batch of freshly 1 ground golden needles.

The needles are pressed as they are discharged from the iodine of the press into the water, taken in an amount of 40 liters. After lO-MHZ-ryTiioro and mixing, bleeding and pressing the press, 42 kg of juice are obtained, at a rate of 8.2 mg%, which serves initially as a dose of / saty jo;, 1a second extraction, and then for receiving freshly ground needles.

In the juice of the first extraction, another 20 kg of freshly ground needles are introduced / as above. After the pumping of the strain, 40.5 kg of juice with an activity of 96 mg% and an acidity of 0.15 mg N / 10 KOH per 1 ml of juice are obtained.

The muddy zeleiato-l (obtained from the second ext.) Stock (the juice of the juice is poured into two bottles, 20 liters each.) One bu / s / 1 adds 100 tons of baked yeast sourdough in colie. Another bottle B is left for caMonpOHaso .ibiioro zakisaki. BOTTLES are bound with paper and placed in a displacement with a temperature of 20-23 ° C. Juice for obstruction is very bitter and has a smell of coniferous smell.

(; 10 days from bottle B, the process of baking: 1I actually finishes, eg. By stating the skin from the bottle of juice from bottle A, add 10% of sugar.

Received; islo-sweet juice; Activity 96 mg%

and acidity 1,1 N / 10 KOH by

1 ml of juice is kept without change; 1 to

during the course of

in closed bottles & nip juice

kah. 20: ml of this juice makes up the full human dose of vitamin C.

Example 2. According to the method described in Example 1, the juice obtained is kz so60 this new needles in an amount of 4% to drink juice of 88 mg%. w juice added 380 liters of water and

40 k, p molasses, dissolved in water, PosC lobe i etcheivivivani at 36 °

Add 3 kg of bread and yeast wort, peremepgano and zaevavleno fermented in a barrel covered with plywood. After an hour, vigorous alcoholic fermentation begins with an abundant release of carbon dioxide. After a day, the fermentation process is basically complete. Activity and receiving kvass 10.5 mg%. The acidity of kvass 0.6 ml N / 0 KOM 1 ml of drink. The sugar content on the rafra is that the meter is 6.5%. Coniferous vitamin; 1 kvass bro / xngg LLt of sweet-sour and very slightly bitter H1, which contains about 2.5% alcohol and is good for carbonaceous acid.

And D and d m et t ii 3 about bt e e II and

The method of exsatisfaction is: -1 Vltami and chi X juice and extra sew from hzi, about tl and h and y y and from the body; such that POLI101.11 farm systems of the HCMS are used to destroy bitter glucosides ;; sedimentation, oxidation, l, and bacterium or 1 fermentation, yeast.