FIELD: food-processing industry. SUBSTANCE: method involves using fruit reprocession wastes; mixing wastes with aqueous solution of hydrochloric acid; heating to temperature of 70-80 C; holding; separating obtained pectin extract; neutralizing with lime and sodium carbonate till pH of extract reaches 3.0-3.8; concentrating extract till pectin content reaches 1.5-2.0%. EFFECT: increased efficiency, improved quality of product and simplified method. 3 tbl
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PECTIN MATTER PREPARING | 1991 |
|
RU2065446C1 |
METHOD OF SORBENT PREPARING | 1991 |
|
RU2090569C1 |
METHOD OF PRODUCING PECTIC ACID | 0 |
|
SU854934A1 |
METHOD OF OBTAINING SODIUM OR POTASSIUM PECTATE | 0 |
|
SU1165684A1 |
METHOD FOR SUGAR-CONTAINING SOLUTION PURIFICATION | 0 |
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METHOD FOR PRODUCTION OF GELLING AGENT | 2003 |
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RU2251309C2 |
METHOD FOR PRODUCTION OF PECTIN-CONTAINING SUGAR | 1991 |
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RU2005791C1 |
METHOD OF PREPARING PECTIN-CONTAINING PRODUCT | 1991 |
|
RU2035516C1 |
METHOD FOR DETERMINING CONCENTRATION OF PECTINS | 0 |
|
SU1751663A1 |
METHOD FOR PRODUCING JELLY-LIKE PRODUCT | 1993 |
|
RU2081615C1 |
Authors
Dates
1996-08-27—Published
1992-08-20—Filed