METHOD FOR PRODUCTION OF PECTIN Russian patent published in 1998 - IPC

FIELD: production of pectin from vegetable raw materials. SUBSTANCE: method includes mixing of beet pulp and apple husks in ratio of 1:(1-9); addition of cellulose phosphate in the amount of 2-4 wt.%; swelling of raw material in mixture of ultrafiltrate with water in ratio of 1:(1-2) and water duty of 1:10 for 1.0-1.5 h. Whey with acidity of 290-300 deg T is heated up to temperature of 90-95 C, held at this temperature for 15-20 min, then cooled and filtered. Prepared whey is mixed with hydrochloric and acetic acids (with ratio of hydrochloric acid: acetic acid: lactic acid = 1: (0.220-0.660): (0.374-0.943) and pH is brought to 0.6-0.8. Hydrolysis of raw materials is carried out with a mixture of acids for 1.0-1.5 h at temperature of 77-77 C and water duty of 1:10. Hydrolyzate is separated, cellulose phosphate is introduced in the amount of 2-4 wt.% and held with stirring for 20-30 min. Cellulose phosphate is separated, cooled and neutralized with sodium carbonate to pH 2.2-2.4, and with use of sodium lactate pH is brought to 2.8-3.0. Hydrolyzate is concentrated by ultrafiltration to obtain content of pectin to 3.0-4.5 wt.%. Pectin is precipitated with 96% ethyl alcohol and with volumetric ratio of ethyl alcohol to concentrate of (1-1.5):1. Then cleaning and drying are carried out. EFFECT: increased jelly-forming ability of pectin, pectin purity and yield, reduced power consumption; and utilization of secondary products. 7 tbl