METHOD OF PECTIN PRODUCTION FROM BLACK WALNUT COATS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry. The method envisages fruit coat drying and milling, removal of impurities and degreasing with acetone during 24 hours. Removal of polyphenols is performed with a 5% sodium chloride solution,duty of water being 1:10, at a 75-80°C temperature. Then one undertakes four- or five-time rinsing with potable water. Then one proceeds with hydrolytic extraction with a 0.3-0.5% solution of citric acid during 120 minutes at a temperature of 85-90°C, duty of water being 1:20. For pectin substances coagulation acetone is utilised. Then the coagulant is dried and milled to produce the target product.;EFFECT: invention enables processing previously unused secondary raw material resources of black walnut fruits and to ensure a high output of target product with required consumer properties.;1 ex