FIELD: biotechnology, plant preparations. SUBSTANCE: aqueous extract of plant raw is treated at 95-98 C, under pressure 1.2-1.5 kg/cm2. Then pectin matters were isolated from treated extract. Preferably to isolate the end product by evaporation or precipitation with alkaline-earth metal mixed salts or by precipitation with organic solvent. EFFECT: improved method of pectin preparing. 2 cl
Title | Year | Author | Number |
---|---|---|---|
JELLY MARMALADE PRODUCTION METHOD | 1992 |
|
RU2065706C1 |
METHOD OF SORBENT PREPARING | 1991 |
|
RU2090569C1 |
METHOD OF OBTAINING PECTIN | 0 |
|
SU664967A1 |
METHOD OF PRODUCING PECTIC ACID | 0 |
|
SU854934A1 |
0 |
|
SU539040A1 | |
METHOD OF OBTAINING SODIUM OR POTASSIUM PECTATE | 0 |
|
SU1165684A1 |
METHOD FOR OBTAINING PECTIN | 0 |
|
SU1666458A1 |
METHOD FOR DETERMINING CONCENTRATION OF PECTINS | 0 |
|
SU1751663A1 |
METHOD OF CARBOHYDRATE-CONTAINING JELLYING CONCENTRATE PREPARING | 1995 |
|
RU2094002C1 |
METHOD OF PREPARING PECTIN | 1998 |
|
RU2176647C2 |
Authors
Dates
1996-08-20—Published
1991-11-14—Filed