RU2249007C2 - Method for preparing pectin - Google Patents

Abstract

FIELD: technology of natural substances.

SUBSTANCE: invention relates to technology for isolating pectin from the vegetable raw. Method involves milling sunflower heads and citrus husks, their successive extraction with acetone firstly and then after separation of extract extraction of solid phases with liquid carbon dioxide, hydrolysis-extraction of mixture of solid phases, separation of liquid phase and isolation of the end product from its. Invention provides enhancing quality of the end product.

EFFECT: improved preparing method.

Description

The invention relates to a technology for the isolation of pectin from plant materials.

A known method of producing pectin from citrus squeezes, providing for their extraction with water, hydrolysis-extraction of the solid phase, separation of the liquid phase and isolation of the target product from it (Donchenko L.V., Technology of pectin and pectin products - M .: DeLi, 2000, p. 96 -105).

A known method of producing pectin from baskets of sunflower, providing for their grinding, heating to protein denaturation, extraction with acetone or ethyl acetate, hydrolysis-extraction of the solid phase, separation of the liquid phase and isolation of the target product from it (Sobol I.V. Biochemical substantiation of the technology for producing high biological pectin values from inflorescences of sunflower. Abstract of a dissertation of a candidate of technical sciences - Krasnodar: KubSAU, 1997, pp. 8-21).

A common disadvantage of these methods is the low specific yield of pectin.

A known method of producing pectin, comprising crushing and mixing baskets of sunflower and citrus squeezes, hydrolysis-extraction of the mixture, separation of the liquid phase and the isolation of the target product from it (Lakeu M.Y. Development of technology for combined pectins from plant materials of Ethiopia. Abstract of dissertation .n. - Krasnodar: KubSAU, 2001, pp. 8-20).

This method allows to increase the specific yield of pectin, but the target product has a specific smell and a bitter taste, which limits the possibility of its use.

The technical result of the invention is to improve the quality of the target product by eliminating undesirable taste and odor without compromising its technological properties and without reducing the specific yield of pectin.

This result is achieved by the fact that in the method for producing pectin, which includes grinding and mixing baskets of sunflower and citrus squeezes, hydrolyzing-extracting the mixture, separating the liquid phase and isolating the desired product from it, according to the invention, before mixing the baskets of sunflower and citrus squeezes, they are first sequentially extracted with acetone and then, after separation of the extract, the solid phases are extracted with liquid carbon dioxide.

The method is implemented as follows.

Citrus squeezes and baskets of sunflower are separately chopped, separately extracted with acetone and the extracts are separated according to well-known methods (Bykova SF, Theoretical and experimental principles for creating a fundamentally new resource-saving technology for the production of vegetable oils. Abstract of thesis, Doctor of Technical Sciences - St. Petersburg: VNIIZh, p.21-26; Demchenko PP, Improving the technology of extraction of oil from sunflower seeds. Abstract of the dissertation, candidate of technical science - L .: VNIIZh, 1982, p.6-14), which respectively contain essential bitter oils and glycosides cous, and high molecular weight non-polar substances of different groups having resinous odor. Next, the solid phase is also separately extracted with liquid carbon dioxide and the corresponding extracts are separated according to well-known methods (Kasyanov G.I. et al. Processing of plant materials with liquefied and compressed gases - M .: AgroNIITEIPP, 1993, 40 pp.). The residual acetone passes into the extracts, which excludes the further transition of acetone through the stages of the technological process and its entry into the target product. Next, the solid phase of baskets of sunflower and citrus squeezes are mixed and sent for hydrolysis-extraction. Mixing is carried out, as in the closest analogue, in a weight ratio from 1: 9 to 9: 1, in which there was an increase in the specific yield of pectin (Lakeu M.Y. Development of the technology of combined pectins from plant material of Ethiopia. Abstract of thesis. so-called - Krasnodar: KubSAU, 2001, pp. 8-20.

Hydrolysis-extraction is carried out at parameters selected according to well-known recommendations (the closest analogue is L. Donchenko, Technology of pectin and pectin products - M .: DeLi, 2000, p.143-142), or calculated according to known dependencies (I. Ilyina A. Scientific basis of the technology of modified pectins - Krasnodar: SKZNIISiV, 2001, p. 88-156). After completion of the hydrolysis-extraction, the liquid phase containing pectin is separated, which is concentrated or dried.

Moreover, the initial pectin content in citrus squeezes is from 8.9 to 14.9% by dry matter, the content of water-soluble fraction in it is about 33%, and in sunflower baskets, respectively, from 12 to 24% by dry matter when it is contained in it water-soluble fraction from 30 to 40% (Donchenko L.V. Technology of pectin and pectin products - M .: DeLi, 2000, p.53, 55, 97), the loss of pectin as a result of its deep hydrolysis can be estimated for the proposed method and the closest analogue of known dependencies (Altunyan M.K. Ki YETİK degradation of the polysaccharide during the manufacture of pectin Abstract Ph.D. Thesis - Krasnodar:.. KPI, 1988). According to experimental data, the losses of pectin in the proposed method and in the closest analogue differ by an amount not exceeding the error of determination, which is confirmed by analytical calculation according to the above method, in which the reduction in pectin losses in the proposed method should be about 1%.

The product obtained according to the described technology complies with GOST 29059.

Determination of the organoleptic properties of the products obtained by the proposed method and the closest analogue, carried out according to GOST 8756.1, revealed the absence of the bitter taste and odors present in the target product from the target product by the closest analogue.

As indicated above, the pectin preparations obtained by the proposed technology for any tested combinations of sunflower varieties, types and varieties of citrus fruits, in any weight proportions from the above interval, did not have a bitter aftertaste and tarry odor. The specific yield of pectin substances in all cases was not lower than that of the closest analogue with identical mass ratios of the same types of raw materials in mixtures. Gelling and sorption ability, determined by the standard method (L. Donchenko, Technology of pectin and pectin products - M .: DeLi, 2000, p. 41-48), preparations obtained by the proposed method and by the closest analogue with identical ratios of the same types of raw materials in mixtures, differed by a value close to the error in their determination.

Thus, the proposed method can improve the quality of the target product by eliminating undesirable taste and smell without compromising its technological properties and without reducing the specific yield of pectin.

Claims (1)

A method for producing pectin, which involves grinding and mixing baskets of sunflower and citrus squeezes, hydrolysis-extraction of the mixture, separation of the liquid phase after completion of the hydrolysis-extraction process and isolation of the target product from it, characterized in that before mixing the baskets of sunflower and citrus marc extracts are first sequentially extracted with acetone and then, after separation of the extract, the solid phases are extracted with liquid carbon dioxide.