| 摘要 |
Preparing chokeberry pomace powder from chokeberry pomace, comprises extracting juice from ripe fruit of Aronia melanocarpaand separating chokeberry juice from chokeberry pomace, drying the chokeberry pomace for 4-8 hours at sub-atmospheric pressure and temperatures of 60-85[deg] C, until the residual moisture content up to 8 wt.% and grinding the chokeberry pomace to chokeberry pomace powder with a grain size of 50-500 mu m. Independent claims are also included for: (1) use of chokeberry pomace powder in baked products and in cosmetic products; and (2) producing a chokeberry extract concentrate comprising mixing a chokeberry pomace powder having a particle size of 50-500mu m, preferably 200 mu m with a mixture of water (40-60%) and ethanol (60-40%), where one part of pomace chokeberry powder is added to two parts of water-ethanol mixture, storing the mixture of chokeberry pomace powder, water and ethanol for a period of 3-5 weeks, straining of the extract resulting during storage, heating the extract for 3-9 hours, preferably 6 hours at constant temperature of 60[deg] C until the majority of the ethanol is evaporated and the extract is obtained and mixing the extract with glycerin and maltodextrin for preservation. |
