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METHOD FOR PRODUCTION OF FOOD ADDITIVE - VEGETAL RAW MATERIAL PECTIN
METHOD FOR PRODUCTION OF FOOD ADDITIVE - VEGETAL RAW MATERIAL PECTIN
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机译:食品添加剂-植物原料果胶的生产方法。
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摘要
FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method for production of a food additive - pectin from vegetable raw material includes washing raw material with water, acid hydrolysis, separation of solution, deposition and drying of the target product. Initial raw material is represented by cranberries. Hydrolysis is carried out with 0.03 n citric acid solution at ratio of weight of insoluble dry substances of raw materials to weight of acid solution from 1:18 to 1:22, temperature 98–100 °C for 105–125 minutes. Then the obtained pectin-containing solution is evaporated till mass fraction of pectin is equal to 4–6 %. Pectin is precipitated from solution in three volumes of 96 % ethyl alcohol.EFFECT: invention allows to produce pectin satisfying requirements for food additive E440, considerably increase output of target product due to more complete hydrolysis of protopectin.1 cl, 2 dwg, 3 ex
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机译:技术领域:食品工业。发明涉及食品工业。由植物原料生产食品添加剂-果胶的方法包括用水洗涤原料,酸水解,溶液分离,目标产品的沉积和干燥。初始原料以小红莓为代表。用0.03 n柠檬酸溶液以原料不溶性干物质的重量与酸溶液的重量比从1:18到1:22进行水解,温度为98-100摄氏度,持续105-125分钟。然后将获得的含有果胶的溶液蒸发,直至果胶的质量分数等于4-6%。果胶在三种体积的96%乙醇中从溶液中沉淀出来。效果:本发明允许生产满足食品添加剂E440要求的果胶,由于原果胶的更完全水解而大大提高了目标产品的产量.1 cl,2 dwg,3 ex
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