SU1733448A1 - Method of complex reprocessing of pomegranate fruit crust and partitions - Google Patents

Abstract

Use: in the food industry. SUMMARY OF THE INVENTION: The peels and partitions of pomegranate fruits are dried, crushed and extracted cyclically at a water ratio of 1: 4 in three stages: in the first stage, water at 35 ° C for 6 hours in 12 cycles, centrifuging the extract at the end of the fourth and all subsequent the stages and its processing with a 1% solution of gelatin to obtain tannin and in the sediment dubitel; at the second stage - in 6 cycles with the duration of the second and subsequent cycles of 30 minutes when using water acidified with citric acid as the extractant in the first cycle, with a ratio of raw materials: water: acid 1: 4: 0.21 at 90-95 & ° C for 1 h; in the second and subsequent cycles - water at 75-80 ° C with centrifugation of the extract at the end of each cycle and its processing with ethanol to obtain food coloring and in the sediment of pectin. At the third stage, extraction is carried out in 12 cycles for 30 minutes each with 0.1% sodium hydroxide solution to obtain a mixture of alkali-soluble polyphenols with nitrogenous substances, which serves as a food additive. 1 tab. (Ls

Description

The invention relates to the food industry, in particular to the field of complex processing of the peel and partitions left after obtaining juice from pomegranate fruits, can be used to obtain tannin - a concentrated extract of P-vitamin products, tanning agent, food coloring, pectin and a mixture of alkali-soluble polyphenols with nitrogenous substances serving as food supplement.

There is a method of processing crusts and partitions of pomegranate fruit, including their drying, grinding, cyclic extraction at a water ratio of 1: 4 in two stages: first, with water at 35 ° C for 6 hours to produce tannin, at the second, with water, acidified citric acid, with a ratio of raw materials: water: acid 1: 4: 0.21 at 90-95 ° C for 1 h, and in the second and subsequent cycles - with water at 75-80 ° C to obtain food coloring. However, tannin and food dye contain a complex of substances, some of which precipitate during storage of products, porting their appearance. These, in particular, in the composition of the tannin are oligomeric forms of phenolic compounds that can aggregate into large insoluble particles, and in the composition of the food dye - pectic substances. After precipitation, these substances in the composition of the tannin and food dye are ballast. And the isolation in pure form can be given by two additional valuable products, since oligomeric forms of phenolic compounds are excellent tannins, and low-methylated pectin is used for

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removing toxins, cholesterol, radioactive cobalt and strontium from the human body is a good counter to heavy metals, menthol, and other toxic substances.

Other disadvantages of the method consist in a small number of extraction cycles in the first stage of processing the raw material upon receipt of tannin, a small number of cycles and a short processing time in the second and all subsequent extraction cycles in the second stage of processing the raw material in obtaining food dye. This leads to significant losses of valuable components contained in the raw materials.

In addition, water and acidified hot water cannot sufficiently exhaustively extract all valuable substances contained in the crust and septa and some of them in the composition of the raw material remain unused, for example, associated forms of polyphenols with biological activity. Therefore, it is necessary to supplement the manufacturing process with a third step in the processing of raw materials to produce another valuable additional product.

The purpose of the invention is to improve the quality of target products, as well as more complete processing of raw materials by obtaining additional products.

The goal is achieved by those. that in the method of complex processing of crusts and partitions of pomegranate fruits, including their drying, grinding, cyclic extraction at a water ratio of 1: 4 in two stages: the first - with water at 35 ° C for 6 hours to produce tannin, the second - in the first cycle water, acidified with citric acid, with a ratio of raw materials: water: acid 1: 4: 0.21 at 90-95 ° C for 1 h, and in the second and subsequent cycles - water at 75-80 ° C to obtain a food dye, According to the invention, the first extraction step is carried out in 12 cycles, and at the end of the fourth and all leduyuschih cycles extract was centrifuged and treated with 1% gelatin solution to obtain a precipitate tannins; the second stage of extraction is carried out in 6 cycles with a duration of the second and subsequent cycles of 30 minutes. at the end of each cycle, the extract is centrifuged and treated with ethanol to obtain pectin in the sediment, and after the second stage, the third stage is carried out in 12 cycles of 30 minutes each with 0.1% sodium hydroxide solution to obtain a mixture of alkali-soluble polyphenols substances serving as a food additive.

The method is carried out as follows.

Dried and crushed crusts and pomegranate fruit partitions are subjected to

cyclic extraction at a water ratio of 1: 4 in three stages.

At the first stage, the crust and partitions are extracted with water in 12 cycles of 30 minutes each at 35 ° C. Used first

Three cycles of water is enough to swell the raw material as a result of absorbing moisture. At the end of the perforated and all subsequent cycles, the extract is fed into a centrifuge. Polyphenolic compounds that can form strong bonds with proteins from the composition of the purified by centrifugation extract are added by adding to it in the collection tank a 1% aqueous solution of gelatin in an amount sufficient to precipitate

0 polyphenols. Using a suction filter, the precipitate is separated, the tannides are extracted from it by exhaustive treatment with boiling alcohol in a tank under reflux, and the alcohol solution of the polyphenols is evaporated.

5 with simultaneous trapping of alcohol for reuse, after which the tannides are dried at 60 ... 70 ° C for 6 ... 8 h to a residual moisture content of 6.0%, pulverized and a powdered tanning agent is obtained.

0 The extract liberated from several of the most astringent phenolic compounds is concentrated by boiling to a dry substance content of 57.0% to obtain tannin — a concentrated extract.

5 P-vitamin products.

In the second stage, the remaining crust and partitions are extracted in 6 cycles, and in the first one, extraction is carried out with water acidified with citric acid, in

0 the ratio of raw materials: water: acid 1: 4: 0.21 at 90 ... 95 ° C for 1 h, and in the second and subsequent cycles - with water at 75 .., 80 ° C for 30 minutes. At the end of each cycle, the extract is fed into a centrifuge. Allocate

5 pectic substances from the composition of the extract purified by centrifuging by adding to it in the collection tank ethanol in an amount sufficient to weakly coagulate pectin. Separate coagulum from

0 of the extract, washed it several times with alcohol, then dried at 40 ... 50 ° C for 8 ... 10 hours to a residual moisture content of 5.0%, crushed and get powdered pectin, which can be used as an additive to food prophylactic setting. The extract liberated from unstable to viscous pectic substances is concentrated by boiling to a solids content of 35% to obtain biologically

active food dye with simultaneous trapping of alcohol for reuse, and to complete the trapping of alcohol, the process is carried out on a remote installation.

In the third stage, the remaining crust and partitions are extracted in 12 cycles of 30 minutes each, with 0.1% sodium hydroxide solution. At the end of each cycle, the extract is fed to a centrifuge. Polyphenols and nitrogenous substances are isolated from the composition of the extract purified by centrifugation by adding hydrochloric acid to it with a pH of 2.0. Using a suction filter, the precipitate formed is separated from the extract, washed several times with water, dried at 60 ... 70 ° C for 6 ... 8 h to a residual moisture content of 6.0%, pulverized and a powdery mixture of alkaline soluble polyphenols is obtained (87 , 7%) with nitrogenous substances (12.3%), serving as a food additive.

The degree of precipitation of alkaline-soluble polyphenols and nitrogenous substances depends on the optimum pH of the medium, therefore the amount of hydrochloric acid is taken so that the pH is 2.0.

Temperatures of 60 ... 70 ° C with a drying time of 6 ... 8 hours are optimal in that they allow to obtain a powdered tanning agent and a powdered mixture of alkaline soluble polyphenols with nitrogenous substances with the minimum necessary for long-term storage. Temperatures of 40 ... 50 ° C with prolonged drying of 8 ... 10 hours are optimal in this respect for obtaining powdered pectin. An increase in temperature above the indicated values, although it can shorten the drying time, but is accompanied by a deterioration in the quality of products, which is unacceptable.

Concentration of tannin to a dry matter content of 57% and food coloring up to 35.0% is optimal from the point of view of the technological properties acquired by them. The nutritional value and technological properties of tannin - a concentrated extract of P-vitamin products and biologically active food coloring are given in the table.

As a result of the implementation of the method, a part of the crust and partitions, comprising 18 to 20% of the initial mass, containing, based on the dry mass of 2.5% of the total nitrogen, 6.25, 2.6% of mineral substances, but mainly cellulose, remains. This is possible with the indicated number of extraction cycles at the first stage of processing, the number of cycles and the duration of extraction at the second stage of processing and the introduction of the third stage of processing of the peel and partitions.

Example 1. The production of tannin, tanning agent, food dye, pectin and a mixture of alkali-soluble polyphenols with nitrogenous substances is carried out on a section of the garnet processing line of eight vertical-type autoclaves, augmented

0 drying and distillation units.

To obtain 2300 kg of tannin, 10 kg of tanning agent, 950 kg of food coloring, 80 kg of pectin and 40 kg of an alkaline soluble mixture

5 polyphenols with nitrogenous substances, 300 kg of pre-dried crusts and partitions of pomegranate fruit with the content of

0 57.6% of water-soluble solids and subjected to their cyclic extraction at a water ratio of 1: 4 in three stages.

At the first stage, the crust and partitions are extracted with water in 12 cycles of 30 minutes

5 each at 35 ° C. The water used in the first three cycles is enough to swell the raw material. At the end of the fourth and all subsequent cycles, the extract is fed into a centrifuge. Polyphenolic compounds that exhibit pronounced tanning properties were isolated from the composition of the extract purified by centrifugation by adding to it in a collection tank a 1% aqueous solution of gelatin in an amount sufficient5 to precipitate polyphenols. Using a suction filter, the precipitate is separated, the tannides are extracted from it by exhaustive treatment with boiling alcohol in a reflux tank, the alcoholic solution of polyphenols is evaporated while the alcohol is collected for reuse, and the tandins are dried at 60 ° C for 8 hours to residual moisture content of 6.0%, crushed and get

5 powdered tanning agent. The extract liberated from several of the most astringent phenolic compounds is concentrated by boiling to a dry substance content of 57.0% to obtain tannin, a concentrated extract of P-vitamin products.

At the second stage, the remaining crust and partitions are extracted in 6 cycles, and in the first of them the extraction is carried out

5 water, acidified with citric acid, in the ratio of raw materials: water: acid 1: 4: 0.21 at 90 ° C for 1 h, and in the second and subsequent cycles - with water at 80 ° C for 30 minutes. At the end of each cycle, the extract is fed to a centrifuge. Pectic substances are isolated from the composition of the extract purified by centrifugation by adding to it in the collection tank ethanol in an amount sufficient to weaken the coagulation of pectin. The coagulum is separated from the extract, washed several times with alcohol, then dried at 40 ° C for 10 hours to a residual moisture content of 5.0%, crushed, and powdered pectin is obtained. The extract liberated from unstable and viscous pectin substances is concentrated by boiling to a dry content of 35.0% to obtain a biologically active food color while simultaneously trapping the alcohol before reuse, and to complete the trapping of the alcohol, the process is distilled. installation.

In the third stage, the remaining crust and partitions are extracted in 12 cycles of 30 minutes each with 0.1% sodium hydroxide solution. At the end of each cycle, the extract is fed to a centrifuge. Polyphenols and nitrogenous substances are isolated from the composition of the extract purified by centrifugation by adding hydrochloric acid to it with a pH of 2.0. Using a suction filter, the precipitate formed is separated from the extract, the precipitate is washed several times with water, dried at 60 ° C for 8 hours to a residual moisture content of 6.0%, pulverized and a powdered mixture of alkaline soluble polyphenols (87.7%) is obtained nitrogenous substances (12.3%), serving as a food additive.

The alcohol used in the preparation of pectin and tanning in an amount of 3500 kg ULEE.- is molded and reused with a loss of 1%. The consumption of other materials is: gelatin 5 kg, caustic sodium 14.4 kg, hydrochloric acid 144 kg. Used in the amount of 63 kg of citric acid goes into the composition of food dye.

EXAMPLE 2 The production of tannin, tanning agent, food dye, pectin, and a mixture of alkali-soluble polyphenols with nitrogenous substances is carried out at the site of the garnets processing line of eight ventilla-type autoclaves, supplemented with a drying and distillation units.

To obtain 2008 kg of tannin, 10g of tanning agent, 950 kg of food coloring. 80 k-pectin and 40 kg of a mixture of alkali-soluble polyphenols with nitrogenous substances in each of eight autoclaves load 300 kg of previously dried and crushed 7-10 mm crusts and partitions of pomegranate fruits with a content of 50.0% water-soluble dry substances and

they are subjected to cyclic extraction at a water ratio of 1: 4 in three stages.

At the first stage, the crust and partitions are extracted with water in 12 cycles of 30 minutes

each at 35 ° C. The water used in the first three cycles is enough to swell the raw material as a result of the absorption of moisture. At the end of the quadruple and all subsequent cycles, the extract is fed into a centrifuge. Polyphenolic compounds exhibiting pronounced dubbing properties were isolated from the composition of the extract purified by centrifugation by adding a 1% solution to it in the collection tank.

5 gelatin in an amount sufficient to precipitate polyphenols. The precipitate is separated using a suction filter, the tannides are extracted from it by exhaustive treatment with boiling alcohol in a tank with a reflux cooler, the alcoholic solution of polyphenols is evaporated while the alcohol is collected for reuse, and then dried by tannides at 70 ° C for 6 hours residual moisture content

5 6.0%, crushed and get powdered tanning agent. The extract liberated from several of the most tart phenolic compounds is concentrated by boiling to a dry matter content of 57.0%.

0 to obtain tannin - a concentrated extract of P-vitamin products.

In the second stage, the remaining crust and partitions are extracted in 6 cycles, and in the first one, extraction is carried out

5 water, acidified with citric acid, in the ratio of raw materials: water: acid 1: 4: 0.21 at 95CC for 1 h, and in the second and subsequent cycles - with water at 75 C for 30 minutes. Extract at the end of each cycle

0 served in a centrifuge. Pectic substances were isolated from the composition of the extract purified by centrifugation by adding to it in the collection tank ethanol in an amount sufficient to weakly coagulate pectin. The coagulum is separated from the extract, washed several times with alcohol, then dried at 50 ° C for 8 hours to a residual moisture content of 5.0%, pulverized and powdered

0 pectin. The extract, freed from unstable and viscous pectin substances, is concentrated by boiling to a solids content of 35.0% to obtain a biologically active food dye color of 5 liters while simultaneously trapping alcohol for reuse, and until the alcohol is completely pressed, the process is carried out in a distillation unit,

In the third stage, the remaining crust and partitions are extracted in 12 cycles of

30 minutes each with a 0.1% sodium hydroxide solution. At the end of each cycle, the extract is fed to a centrifuge. Polyphenols and nitrogenous substances are isolated from the composition of the extract purified by centrifugation by adding hydrochloric acid to it with a pH of 2.0. Using a suction filter, the precipitate formed is separated from the extract, the precipitate is washed several times with water, dried at 60 ° C for 8 hours to a residual moisture content of 6.0%, pulverized and a powdery mixture of alkaline soluble polyphenols (87.7%) is obtained nitrogenous substances (12.3%), serving as a food additive.

3500 kg of alcohol used in the preparation of pectin and tanning agent is captured and reused with a loss of 1%. The consumption of other materials is: gelatin 5 kg, sodium hydroxide 14.4 kg, hydrochloric acid 144 kg. Used in the amount of 63 kg of citric acid goes into the composition of food dye.

The use of the invention improves the quality of tannin and food dye due to the removal of substances unstable in their composition, and the use of these and other components preserved in raw materials in obtaining additional valuable products of three types allows for a more complete processing of the peel and partitions.

Claims (1)

The invention of the method of complex processing of the peel and partitions of pomegranate fruit, including their drying, grinding, cyclic extraction at a water ratio of 1: 4 in two stages: on the first - with water at 35 ° C for 6 hours to produce tannin, on the second - in the first cycle with water acidified with citric acid, at a ratio raw materials: water: acid 1: 4: 0.21 at 90-95 ° C for 1 hour, and in the second and subsequent cycles with water at 75-80 ° C to obtain a food dye, characterized in that, in order to increase the quality of the target products, as well as a more complete processing of raw materials by obtaining additional products, the first stage of extraction is carried out in 12 cycles, and at the end of the fourth and all subsequent cycles, the extract is centrifuged and treated with a 1% solution of gelatin to obtain a tanning agent in the sediment, the second stage of extraction is carried out in 6 cycles with the duration of the second and subsequent cycles for 30 minutes, at the end of each cycle, the extract is centrifuged and treated with ethanol to form pectin in the precipitate, and after the second stage, the third stage of extraction is carried out in 12 cycles of 30 minutes each with a 0.1% sodium hydroxide solution to obtain a mixture of alkaline soluble polyphenols with nitrogenous substances serving as a food additive.