SU986379A1 - Method of concentrating acid saccharides - Google Patents

Description

(54) METHOD FOR CONCENTRATING ACID.

The invention relates to the food industry, in particular to a method for producing acid polysaccharides.

A method of producing acidic polysaccharides from plant material i is known by precipitating aluminum cations with separating the precipitate, washing it, pressing and drying it with Cl 3.

The disadvantage of this method is its multistage, requiring high energy and reagent consumption.

The closest to the invention, the technical solution to the technical essence and the achieved effect is a method of concentrating acidic polysaccharides, involving the removal of water from mixtures containing acidic polysaccharides 2.

The disadvantages of the method are its complexity and the use of expensive equipment.

The aim of the invention is to prevent; method and price reduction.

The goal is achieved in that way. the concentration of acidic polysaccharides, involving the removal of water from mixtures containing acidic polysaccharides, removal of water is carried out by acidifying the mixture to pH 2, B - 3.2, adding to it 0.6% POLYSACCHARIDES

10% protein solution in the ratio of polysaccharide; protein 2: 1, separating the obtained precipitate, then mixing it with water in a ratio of 1: 1-4, adjusting the pH of the solution to 6.0 - 6.2, followed by separating the polysaccharide from the protein phase, while the spent protein solution is directed on

10 is the initial stage of the process of isolation of acidic nojm saccharides.

As a protein solution, it is advisable to use a solution of milk proteins.

15

The essence of the method is that an aqueous mixture containing a solution of an acidic polysaccharide, such as wastewater from washing artificial food granular caviar, wine,

20 fruit, vegetable juice is acidified to a pH of 2.8 - 3.2 and a protein solution is added in an amount such that the ratio of polysaccharide: protein is 2: 1, and a precipitate forms,

25 containing protein and polysaccharide.

Claims (2)

The precipitate is separated from the resulting system and for every 100 parts by weight. 100-400 parts by weight of precipitate is added. water after. bringing the pH of the mixture to 6.0 - 6.2 and getting a two-phase system. From this two-phase system, the 5-10% acidic polysaccharide phase is separated, and the remaining. A 5-16% protein solution is diluted and used again to extract the next batch of acidic polysaccharide. As an aqueous solution of protein take skim milk return, milk and cheese whey and other milk proteins. The method is used for concentrating from solutions of acidic polysaccharides such as apinates, pectins, carrageenan and others. The method allows the use of proteins many times, since the spent protein phase contains 5-16% protein, which is much more than is required to concentrate the acidic polysaccharide (1 part by weight of the protein allows to obtain up to 200 weight parts of the acidic polysaccharide). The examples given illustrate the essence of the method. Example 1. To 1000 g of wastewater produced by washing the grains of food granular caviar containing 0.2% alginate, add 33 g of milk processing, containing 3% of total milk proteins and previously acidified to a pH of 3.0. A precipitate of 6 g, containing 1 g of total milk proteins and 2 g of sodium alginate, is formed. The precipitate is separated on a filter and 2 4 g of water at a pH of 6.0 are added to it. The mixture was centrifuged at 3000 rpm for 20 minutes, whereby the mixture was stratified. The upper phase contains 25 g of an 8% alginate solution, which can be immediately diluted with water, used again for washing caviar grains, or for making confectionery. In the phase with, 5 g of a 20% concentrate of total milk proteins is contained. This concentration, on the one hand, can be used as a highly accumulative food raw material for additives in caviar and other products, and on the other hand for concentrating and isolating the next batch of alginate. This protein isolation, at MHoroKipaTHOM, allows the concentration of the same amount of protein of different syngates with the same amount of protein, using 200 g of skim milk to extract 600 grams of alginate, which is a waste product of the production of food, granular caviar. This resin is sufficient to process 100 kg of iKi seed ,. which is the semi-daily production capacity of a food granular caviar shop. Moreover, 200 g of skim treated with 300 kg of waste wash water. Example2. In 1000 kg of unclarified 0.3% containing pects on apricot juice, 20 kg of a 1.0% gelatin solution containing 0.2 kg of gelatin are added, mixed and the mixture is acidified to a pH of 2.8. It forms 26.7 kg of sediment containing 3 kg of pectin and 0.2 kg of gelatin. The precipitate is separated on a filter, 50 kg of water is added to it, stirred, adjusted to pH 6.1, and centrifuged for 15 minutes. The centrifuged biphasic system is stratified and, after separation of the phases, 16.7 kg of a 12% protein concentrate and 60 kg of a 5% pectin solution are obtained, which can be immediately used in the confectionery industry or dried to obtain dry pectin. the degree of dissolution is used again to isolate the next batch of pectin. Example 3 The pectin extract from the husk, obtained in the process of pectin production, contains 0.5% pectin. To 1000 kg of this extract, 448 kg of whey containing 0.6% of total milk proteins was added and the pH was adjusted to 3.2. A precipitate of 25 kg containing 5 kg of pectin and 2.5 kg of protein is formed. The precipitate was separated on a filter, 25 kg of water was added to it, the pH was adjusted to 6.2, and the system was centrifuged for 10 minutes at 3000 rpm. A phase separation is obtained. The upper phase contains 42 kg of a 12% pectin solution, and the lower phase contains 8 kg of a 31% milk protein concentrate. The protein concentrate is reused to isolate pectin, and the pectin solution is dried and pectin powder is obtained. Drying requires only 37 kg of water to be removed, while when drying the original extract, it would be necessary to remove 995 kg of water, which is almost 30 times more. For example. 2 tons of serum allows the pectin to be concentrated from 30 tons of extrusion, which is equivalent to the removal of 29.85 tons of water. The advantages of the invention compared to the known one are that the method does not require drying solutions of acidic polysaccharides, since the concentrated solutions obtained by the method can be repeatedly used directly in the production process, for example, to rinse caviar or on the basis of these solutions products, such as marmalades, for which the concentration of the initial solutions of the polysaccharide is 0.8–1.1%, which is not permitted by the known method, since coagulants are obtained in it,; and solutions. The raw material for the process of concentrating according to the preparatory method is milk production wastes, for example, milk return, milk whey and cheese whey, so the method is economically more profitable and cheaper than the known method. The method requires less energy consumption, since it is not necessary to use additional energy for the regeneration of auxiliary raw materials, in particular protein, regeneration occurs in the process of beneficial use of protein for concentrating poly saherid. Claim 1. The Kitcjja polysaccharide concentration method, including f1 removal of water from mixtures "containing acidic polysahorides, differing in that, in order to simplify and strengthen cnococSa, the removal of water from mixtures containing acidic polysaccharides is carried out by acidification mixtures of others pH 2.8 - 3.2, adding thereto a 0.6-10% aqueous solution of polysaccharide: protein ratio 2: 1, separating any precipitate, after which it is mixed with water in a ratio of 1: 1- 4, the pH of the ext. 0-6.2 solution was adjusted, followed by the separation of the polysaccharide from the poor phase, thus the spent protein solution was added to the initial stage of the acidification process. 2. The method according to p. If about tl and h and y and i-the fact that as a protein solution using a solution of milk proteins. Sources of information taken into account during the examination 1. Zh. D. D., Parfenenko V.V. Production and use of pectin. Experience Nalchik confectionery. Nalchik, 1962. 2. Whistler R. Jndustria) Jums Acad, press publ. New York and London, 1973, c. 432.