RU2268919C2 - Method for complex processing fruit-berry raw - Google Patents

Abstract

FIELD: food industry and technology.

SUBSTANCE: invention relates to a method for complex processing fruit-berry raw. Method involves milling fruit-berry raw and extraction with water at hydromodulus value = 1:(1-15) in the presence of food acids at pH 1.5-2.5 and temperature 25-60°C. Vegetable pulp-free extract is concentrated, treated with aqueous-alcoholic mixture in the concentration 60-96.6 vol. % in the volume ratio = 1:(1-2). Pectin is separated and remaining solution is blended with other components according to prescription for manufacturing alcoholic drinks. Invention provides preparing the commercial pectin and to intensify the process, to enhance the content of extractive substances in the solution and to prepared liqueur-vodka articles with high resistance as result of pectin removing.

EFFECT: improved and valuable method for processing.

2 tbl, 5 ex

Description

The invention relates to the food industry, and in particular to methods for extracting fruit and berry raw materials.

The traditional types of low-alcohol drinks in distilleries are considered tinctures, liqueurs and other types of products made from fruit and berry raw materials. The duration of technological operations, high purchase prices for raw materials, the short shelf life of finished products often do not justify the cost of their manufacture. In addition, raw materials for the production of sweet tinctures are used only by 40-60%, and the pulp remaining after extraction is sent to the dump, while from them you can get such a valuable substance as pectin.

An analysis of the literature data and ongoing studies have shown that the main reason for the short shelf life of sweet tinctures is the presence of pectin in them, which during the storage process forms turbidity, and subsequently sediment, which is the main reason for their return from the distribution network. To eliminate them from drinks, a number of technological operations are carried out, i.e. clarification (treatment with bentonite, polyvinylpyrrolidone, etc.). At the same time, it should be noted that pectin and protein substances are valuable natural compounds and their preparation, in conditions of increasing environmental degradation, is of extreme relevance.

A known method of producing fruit drinks and infusions, involving the grinding of raw materials, its double infusion with a water-alcohol mixture, the subsequent mixing of the first and second discharge, further blending of alcoholic beverages, processing with bentonite, settling, filtering and bottling.

[Slavutskaya N.I. Technology of alcoholic beverage production, M.: Food industry, 1972, 177 pp.].

A known method for producing alcoholized juices, which includes sorting, washing and pressing of raw materials. Settling and alcoholizing the juice obtained, further blending of alcoholic beverages, clarification, filtration and bottling.

[Slavutskaya N.I. Technology of alcoholic beverage production, M.: Food industry, 1972, 177 pp.].

A known method of preparing infusions for alcoholic beverages, including grinding the raw materials, the first and second infusion in an aqueous solution of ethyl alcohol with stirring, the subsequent mixing of the first and second plums and their clarification, where before the first and second infusion of raw materials, succinic, fumaric acid or their salts are additionally introduced in the amount of 0.0005-0.002 kg / l, dissolved in an aqueous solution of ethyl alcohol.

[Patent RU No. 2158754, C 12 G 3/06, B 01 D 11/02, A 23 L 2/00, 1999].

A known method of extraction of plant materials, involving the loading of raw materials into a rotary pulsation apparatus and processing with a hydraulic module of 1: 2.5-1: 12 with a water-alcohol mixture with or without succinic acid.

[Patent RU No. 2203122 C1, cl. B 01 D 11/02, C 12 G 3/06, 2003].

The disadvantage of the above methods is to obtain drinks with a high content of pectin substances that have passed into the solution from the destroyed cell walls, which subsequently leads to the appearance of turbidity and the formation of sediment.

A known method for the production of dessert drink "Klyukovka", involving the preparation of cranberry fruit drinks of the I and II plums, mixing them with subsequent blending with sugar syrup 65.8%, citric acid, rectified ethyl alcohol of higher purity and water to obtain ready for bottling the blend according to the invention before mixing from the amount of cranberry juice I drain part is separated, kept for 6-8 hours at a temperature of 6-8 ° C below ambient temperature and introduced into the finished blend, subjecting it to aging at the same temperature for 18-20 hours (prototype).

[Patent RU No. 2078133 C1, cl. C 12 G 3/06, 1997].

The disadvantage of this method is the duration of the infusion process, the low stability of the drink and the degree of conversion of raw materials.

The aim of the invention is a new method for the complex processing of fruit (plant) raw materials, which provides for the preparation of alcoholic beverages with the simultaneous production of pectin as a food product.

The technical result of the proposed method is a comprehensive technology for processing fruit and berry raw materials, which allows to intensify the process of obtaining alcoholized fruit drinks with a high content of extractives, and on their basis the manufacture of alcoholic beverages with high resistance, as well as to obtain marketable pectin.

The proposed method allows for the preparation of extracts from fruit and berry raw materials to simultaneously separate pectin, which further excludes the stage of processing extracts with bentonite or other reagents that reduce the pectin content in the finished product.

It is known that to obtain pectin by known methods, hydrolysis-extraction of raw materials is carried out in the presence of mineral acids. However, the proposed method for producing extracts with the simultaneous separation of pectin substances necessitates the replacement of non-food reagents with food, approved for use in ready-made drinks. For this purpose, the processing of fruit and berry raw materials was carried out under conditions of a gentle regime of hydrolysis and use of food acids as a hydrolyzing agent. This method allows you to extract pectin substances and obtain the extract, in its organoleptic and physico-chemical characteristics not inferior to the extracts (table 1) obtained in accordance with the existing regulations / MFR 10-1292-99 /.

Table 1 Physico-chemical characteristics of extracts obtained by the proposed technology, and fruit drinks obtained by double infusion according to standard technology №№ The name of indicators Cranberry Alcohol Alcoholic fruit drink of red mountain ash (dry) the control experience the control experience one The content of extractives, g / 100 cm ³ 3.2 5.46 9.7 11,4 2 Sugar content, g / 100 cm ³ 1.3 2.2 2,3 3.71 3 The content of dissolved pectin, g / 100 cm ³ 0.2100 0.004 0.386 0.001 four The content of precipitated * pectin, g / 100 cm ³ - 0.4547 - 0.5360 5 Titratable acidity, g / 100 cm ³ 1,0 1,04 1,5 1.65 6 The content of protein substances, g / 100 cm ³ 0.328 0.016 0.81 0,025 7 Shelf life of fruit drinks, months 6 24 6 eighteen Control - alcoholized fruit drinks obtained by standard technology by double infusion.
Experience * - alcoholized fruit drinks obtained by the proposed method. The content of the ingredients is given after separation of the pectin substances precipitated after alcoholization to a strength of 60% vol.

As follows from the data presented in table 1, the proposed method allows to increase the shelf life of semi-finished products, the number of extracted extractive substances, to reduce the content of colloidal substances in the extracts, as well as to obtain pectin as a commercial product.

Obtained by the proposed method, pectins (Table 2) have an esterification degree of 35-48% and can later be used in the food and medical industries.

table 2 Characterization of pectin obtained from cranberries and red dry mountain ash The name of indicators Characteristic Cranberry pectin Mountain ash pectin 1. Organoleptic indicators Appearance Fine powder with a particle size of 0.1-0.5 mm Fine powder with a particle size of 0.1-0.5 mm Taste slightly acidic slightly acidic Smell absent absent Color light pink light cream 2. Physico-chemical indicators The degree of esterification,% 44.55 41.09 The content of free carboxyl groups 11.7 3.87 The content of esterified groups 0.8 0.4

This goal is achieved by the fact that the crushed raw material is extracted in the presence of food acids that are approved for use in beverages, for example, succinic, citric, fumaric, milk, water, after which the pulp is separated from the extract, and the resulting extract is concentrated, then precipitated with an aqueous-alcohol solution and pectin is separated, and liquor products are prepared from the obtained extract.

The essence of the proposed method is as follows.

Prepared raw materials are loaded into the extractor and poured with water in a ratio of 1: 1-15, food-grade acid is added to a pH value of 1.5-5.5. Hydrolysis-extraction is carried out for 1-10 hours, depending on the type of raw material, at a temperature of 25-60 ° C. The hydrolyzate is filtered and concentrated. Then pectin is precipitated from the extract with a solution of ethyl alcohol at a concentration of 60-96.6% vol. with a volume ratio of 1: 1-2, followed by cleaning and drying. The extract determines the strength, content of extractive substances, sugars and acidity, then blended with other components included in the prescription composition, defend, filter and send for bottling.

The invention is illustrated by the example of the preparation of sweet tinctures "Rowan on cognac" and "Cranberry".

Example 1. Red mountain ash in an amount of 3.5 kg is poured with 10 liters of water and succinic acid is added to a pH of 1.5, extracted at a temperature of 25 ° C. Hydrolysis is carried out for 10 hours. After hydrolysis, the pulp is filtered off, and the resulting filtrate is concentrated. Condensed filtrate precipitated 70% vol. water-alcohol mixture in a ratio of 1: 1 for 1 hour. Precipitated pectin is filtered off and dried with ethanol. In the obtained extract, the extractivity, acidity, ethyl alcohol and sugar content are determined and a blend card is calculated. Rowan extract is added to the blending vat in the amount of 477 l, cognac - 310.29 l, rectified ethyl alcohol - 2481.6 l, 68.5% sugar syrup - 1533.6 l, color - 34.8 kg, dissolved in 4585 l of water. After bringing all the constituent parts, the blend is adjusted with water to the required volume (1000 dl) and stirred until the mass is completely homogeneous throughout the vat. The tincture is kept in accordance with the regulations, filtered and sent for bottling.

Example 2. Cranberries in an amount of 5 kg are poured with 5.5 liters of water and succinic acid is added to a pH of 3.0, extracted at a temperature of 45 ° C. Hydrolysis is carried out for 6 hours. After hydrolysis, the pulp is filtered off, and the resulting filtrate is concentrated. Condensed filtrate precipitated 60% vol. water-alcohol mixture in a ratio of 1: 2 for 1 hour. Precipitated pectin is filtered off and dried with ethanol. The extract obtained is used to determine the content of extractives, acidity, the content of ethyl alcohol and sugar, and a blend card is calculated. Cranberry extract is added to the blending vat in the amount of 1922 l, rectified ethyl alcohol - 2236.1 l, 68.5% sugar syrup - 443.61 l. After carrying out all the components, the blend is brought to the required volume with water (1000 dl) and stirred until the mass is completely homogeneous throughout the vat. The tincture is kept in accordance with the regulations, filtered and sent for bottling.

Example 3. Dry red mountain ash in an amount of 1 kg is poured with 15 liters of water and citric acid is added to a pH value of 5.5, extracted at a temperature of 60 ° C. Hydrolysis is carried out for 8 hours. After hydrolysis, the pulp is filtered off, and the resulting filtrate is concentrated. Condensed filtrate precipitated with 96.6% vol. water-alcohol mixture in a ratio of 1: 1.5 for 1 hour. Precipitated pectin is filtered off and dried with ethanol. In the obtained extract, the extractivity, acidity, ethyl alcohol and sugar content are determined and a blend card is calculated. Rowan extract in the amount of 357.9 l, cognac - 310, 29 l, rectified ethyl alcohol - 2437.2 l, 68.5% sugar syrup - 1549.55 l, color - 34.8 kg, are added to the blending vat; dissolved in 4585 l of water. After bringing all the constituent parts, the blend is adjusted with water to the required volume (1000 dl) and stirred until the mass is completely homogeneous throughout the vat. The tincture is kept in accordance with the regulations, filtered and sent for bottling.

Example 4. Cranberries in an amount of 5 kg are poured with 25 liters of water and lactic acid is added to a pH of 4, extracted at a temperature of 45 ° C. Hydrolysis is carried out for 6 hours. After hydrolysis, the pulp is filtered off, and the resulting filtrate is concentrated. Condensed filtrate precipitated 60% vol. water-alcohol mixture in a ratio of 1: 2 for 1 hour. Precipitated pectin is filtered off and dried with ethanol. In the obtained extract, the extractivity, acidity, ethyl alcohol and sugar content are determined and a blend card is calculated. Cranberry juice in the amount of 858 liters is introduced into the blending vat, rectified ethyl alcohol - 211.43 liters, 68.5% sugar syrup - 463.55 liters. After bringing all the constituent parts, the blend is adjusted with water to the required volume (1000 dl) and stirred until the mass is completely homogeneous throughout the vat. The tincture is kept in accordance with the regulations, filtered and sent for bottling.

Example 5. Red mountain ash in an amount of 3.5 kg is poured with 25 liters of water and fumaric acid is added to a pH of 3.5, extracted at a temperature of 55 ° C. Hydrolysis is carried out for 9 hours. After hydrolysis, the pulp is filtered off, and the resulting filtrate is concentrated. Condensed filtrate precipitated 70% vol. water-alcohol mixture in a ratio of 1: 1 for 2 hours. Precipitated pectin is filtered off and dried with ethanol. In the obtained extract, the extractivity, acidity, ethyl alcohol and sugar content are determined and a blend card is calculated. Rowan extract is added to the blending vat in the amount of 477 l, cognac - 310.29 l, rectified ethyl alcohol - 2481.6 l, 68.5% sugar syrup - 1533.6 l, color - 34.8 kg, dissolved in 4585 l of water. After bringing all the constituent parts, the blend is adjusted with water to the required volume (1000 dl) and stirred until the mass is completely homogeneous throughout the vat. The tincture is kept in accordance with the regulations, filtered and sent for bottling.

Thus, the proposed method of complex processing of fruit and berry raw materials provides for the simultaneous production of alcoholic beverages and pectin as a by-product of the commercial product, allows to intensify the process of obtaining semi-finished products of distillery production with a high content of extractive substances, to increase the stability of tinctures and the degree of conversion of the feedstock.

The proposed method is not described in the literature, therefore, it has novelty. In the proposed method uses approved for use in beverages food acids. It was not obvious that the use of food acids will achieve the above effect, so the method has an inventive step. The semi-finished products obtained in this way have a high content of extractive substances, which allows to obtain a larger number of alcoholic beverages with increased storage resistance.

Claims (2)

1. A method of processing fruit and berry raw materials, including grinding, extraction, separation from pulp, blending of the resulting solution, characterized in that the extraction is carried out with water at a water ratio of 1: 1-15 in the presence of food acids at pH 1.5-5.5 and a temperature of 25-60 ° C for 1-10 hours, the extract separated from the pulp is concentrated, treated with a water-alcohol mixture with a concentration of 60-96.6 vol.% at a volume ratio of 1: 1-2, pectin is separated, and the remaining solution blended with other ingredients according to the recipes for the production of alcohol itkov. 2. The method according to claim 1, characterized in that as food acids take citric, succinic, lactic, fumaric acid.