| 摘要 |
FIELD: food processing industry, in particular pectin production. ^ SUBSTANCE: claimed method includes pouring of aubergine fruits, aubergine pedicule and fresh beet bagasse with ammonium oxalate solution followed by one-or two-step extraction. Then extract filtered from vegetable bagasse are fed into setter, boiled down and pectin is precipitated with alcohol. After phase separation pectin coagulant is fed on centrifugation step to separate alcohol solution followed by rectification thereof. Then pectin is dried and pre-packed, and concentrate remained after alcohol rectification is used as colorant. Extraction can be carried out in one step for 3-5 h at 63-65°C or for 12-14 h at 35-37°C. Also extraction can be carried out in one step: the first one for 1.5-2.0 h at 80-85°C or for 4 h at 41-43°C, and the second one for 1.5-2.0 h 4 h for 45°C. ^ EFFECT: increased pectin yield; pectin of improved quality. ^ 5 cl, 4 ex |
