METHOD OF PECTIN PRODUCTION

FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to technology of pectin production. The method involves hydrolysis-extraction of pectin-containing raw materials with nanostructured water in rotary cavitation extractor at the ratio of phases 1: (3-5) and the index...

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Hauptverfasser:	AVDONIN PAVEL VASIL'EVICH, GOLUBEV VLADIMIR NIKOLAEVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	AVDONIN PAVEL VASIL'EVICH GOLUBEV VLADIMIR NIKOLAEVICH
description	FIELD: food industry. ^ SUBSTANCE: invention refers to food industry, in particular to technology of pectin production. The method involves hydrolysis-extraction of pectin-containing raw materials with nanostructured water in rotary cavitation extractor at the ratio of phases 1: (3-5) and the index of cavitation 2.1-2.5. Then separation of phases is carried out. Microfiltration of liquid phase is carried out with tangential method on membranes with a pore size of about 1.4 microns. Then it is concentrated and subjected to ultrasonic spray drying at a temperature of 50-65C. ^ EFFECT: invention enables to obtain pectin with high gelling capacity. Изобретение относится к пищевой промышленности, в частности к технологии производства пектина. Способ предусматривает гидролиз-экстрагирование пектинсодержащего сырья наноструктурированной водой в роторно-кавитационном экстракторе при соотношении фаз 1:(3-5) и индексе кавитации 2,1-2,5. Затем проводят разделение фаз. Микрофильтрацию жидкой фазы осуществляют тангенциальным методом на мембранах с размером пор около 1,4 мкм. Далее концентрируют и подвергают ультразвуковой распылительной сушке при температуре 50-65°С. Изобретение позволяет получить пектин с повышенной желирующей способностью.
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The method involves hydrolysis-extraction of pectin-containing raw materials with nanostructured water in rotary cavitation extractor at the ratio of phases 1: (3-5) and the index of cavitation 2.1-2.5. Then separation of phases is carried out. Microfiltration of liquid phase is carried out with tangential method on membranes with a pore size of about 1.4 microns. Then it is concentrated and subjected to ultrasonic spray drying at a temperature of 50-65C. ^ EFFECT: invention enables to obtain pectin with high gelling capacity. Изобретение относится к пищевой промышленности, в частности к технологии производства пектина. Способ предусматривает гидролиз-экстрагирование пектинсодержащего сырья наноструктурированной водой в роторно-кавитационном экстракторе при соотношении фаз 1:(3-5) и индексе кавитации 2,1-2,5. Затем проводят разделение фаз. Микрофильтрацию жидкой фазы осуществляют тангенциальным методом на мембранах с размером пор около 1,4 мкм. 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The method involves hydrolysis-extraction of pectin-containing raw materials with nanostructured water in rotary cavitation extractor at the ratio of phases 1: (3-5) and the index of cavitation 2.1-2.5. Then separation of phases is carried out. Microfiltration of liquid phase is carried out with tangential method on membranes with a pore size of about 1.4 microns. Then it is concentrated and subjected to ultrasonic spray drying at a temperature of 50-65C. ^ EFFECT: invention enables to obtain pectin with high gelling capacity. Изобретение относится к пищевой промышленности, в частности к технологии производства пектина. Способ предусматривает гидролиз-экстрагирование пектинсодержащего сырья наноструктурированной водой в роторно-кавитационном экстракторе при соотношении фаз 1:(3-5) и индексе кавитации 2,1-2,5. Затем проводят разделение фаз. Микрофильтрацию жидкой фазы осуществляют тангенциальным методом на мембранах с размером пор около 1,4 мкм. Далее концентрируют и подвергают ультразвуковой распылительной сушке при температуре 50-65°С. Изобретение позволяет получить пектин с повышенной желирующей способностью.</abstract><oa>free_for_read</oa></addata></record>
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subjects	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	METHOD OF PECTIN PRODUCTION
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