DE806825C - Process for the extraction of beet juice - Google Patents
Process for the extraction of beet juiceInfo
- Publication number
- DE806825C DE806825C DEP49624A DEP0049624A DE806825C DE 806825 C DE806825 C DE 806825C DE P49624 A DEP49624 A DE P49624A DE P0049624 A DEP0049624 A DE P0049624A DE 806825 C DE806825 C DE 806825C
- Authority
- DE
- Germany
- Prior art keywords
- juice
- extraction
- beet
- beet juice
- pectin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims description 5
- 235000015191 beet juice Nutrition 0.000 title claims description 4
- 238000000605 extraction Methods 0.000 title 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 4
- 241000335053 Beta vulgaris Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims 1
- 239000000463 material Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
Verfahren zur Gewinnung von Rübensäften Die bei der Rül,enkraut- (Rübensirup-) Herstellung übliche Saftgewinnung besteht im allgemeinen darin, daß die Zuckerrüben bei Temperaturen von I00 bis 1300 C gedämpft werden und aus dem zerkleinerten Dämpfgut der Saft ausgepreßt wird.Process for the production of beet juices The at the Rül, enkraut (beet syrup) Production of the usual juice production generally consists of the sugar beet are steamed at temperatures from 100 to 1300 C and from the shredded steamed material the juice is squeezed out.
Dämpftemperatur und Dämpfdauer werden dabei durch die Forderung bestimmt, I. ein gargekochtes und damit gut auspreßbares Gut mit großer Saftausbeute zu gewinnen, in welchem 2. hochmolekulare Pektinstoffe, die für die Eigenschaften des Rübenkrautes als Brotaufstrich wesentlich sind in möglichst großer Afenge enthalten sind. l)iese beiden Forderungen stehen in ihrer techtischen Durchführung insofern in einem Widerspruch, als hohe Dämpftemperaturen wohl eine hohe Saftausheute, jedoch wegen der Wärmeempfindlichkeit der Pektinstoffe mehr oder weniger große Zerstörung der Pektine zur Folge haben. Die Folge ist. daß hei praktisch brauchbaren Dämpftemperaturen und -zeiten stets mit einem wesentlichen Verlust an hochmolekularen Pektinen zu rechnen ist. Steaming temperature and steaming duration are determined by the requirement, I. To obtain a cooked and therefore easy to squeeze product with a large juice yield, in which 2. high molecular weight pectin substances, which are responsible for the properties of the beet herb as a spread are essential in the largest possible ape. l) hese both requirements are in contradiction in terms of their technical implementation, as high steam temperatures, a high juice output, but because of the sensitivity to heat the pectin substances result in a greater or lesser degree of destruction of the pectins. The result is. that is, always hot steam temperatures and times that can be used in practice a significant loss of high molecular weight pectins is to be expected.
Das \\lesen vorliegenden V erfahrens besteht darin, daß der Rübensaft mit einem beträchtlich höheren Gehalt an Pektin bei gleichzeitig höherer Saftausbeute gevonnen wird, wenn die Saftgevinnnng in zwei Stufen erfolgt: In der ersten Stufe werden die Rüben bei niedriger Temperatur (Ioo bis II50 C) gedämpft, wodurch bei der nachfolgenden Pressung ein pektinreicher Saft, jedoch nicht mit höchster Ausbeute gewonnen wird. Das ausgepreßte Gut wird sodann einer zeiten Behandlung mit heißem Wasser bei etwa go° oder Dampf bei Gegenwart von Nasser bis 1100 unterworfen und dann in üblicher NVeise nochmals gepreßt. Durch diese zweimalige Behandlung bei niedriger Temperatur mit nachfolgendem Abpressen wird ein pektinreicher Saft in bisher nicht erreicht hoher Ausbeute gewonnen.The present procedure consists in the fact that the beet juice With a considerably higher content of pectin with a higher juice yield at the same time is collected when the juice is produced in takes place in two stages: In In the first stage, the beets are steamed at a low temperature (Ioo to II50 C), which results in a pectin-rich juice in the subsequent pressing, but not with highest yield is obtained. The pressed material then undergoes a second treatment Subjected to with hot water at about go ° or steam in the presence of wet to 1100 and then pressed again in the usual way. Through this two-time treatment at a low temperature followed by pressing it becomes a pectin-rich juice obtained in a previously unattained high yield.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP49624A DE806825C (en) | 1949-07-22 | 1949-07-22 | Process for the extraction of beet juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP49624A DE806825C (en) | 1949-07-22 | 1949-07-22 | Process for the extraction of beet juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE806825C true DE806825C (en) | 1951-06-18 |
Family
ID=7383873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEP49624A Expired DE806825C (en) | 1949-07-22 | 1949-07-22 | Process for the extraction of beet juice |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE806825C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990010719A3 (en) * | 1989-03-10 | 1990-11-01 | Sugana Zucker Gmbh | Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained |
| EP0952229A1 (en) * | 1998-04-22 | 1999-10-27 | Grafschafter Krautfabrik, Josef Schmitz KG | Process and apparatus for producing beet marc |
-
1949
- 1949-07-22 DE DEP49624A patent/DE806825C/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1990010719A3 (en) * | 1989-03-10 | 1990-11-01 | Sugana Zucker Gmbh | Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained |
| AT401776B (en) * | 1989-03-10 | 1996-11-25 | Agrana Zucker Gmbh | MULTI-STAGE METHOD FOR PRODUCING SUGAR FROM SUGAR BEET |
| EP0952229A1 (en) * | 1998-04-22 | 1999-10-27 | Grafschafter Krautfabrik, Josef Schmitz KG | Process and apparatus for producing beet marc |
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