METHOD FOR MANUFACTURING PECTIN CONCENTRATE OUT OF BEET BAGASSE Russian patent published in 2004 - IPC

FIELD: food industry.

SUBSTANCE: the present innovation deals with processing beet bagasse being the waste of beet-sugar production. The method deals with moistening bagasse with acute vapor at 125-130 C for 15-20 min for purification and deodorization. Then comes hydrolysis of bagasse with 2.0-2.5%-hydrogen peroxide solution for 15-20 min at obtaining a solid phase. Extraction of pectin substances out of hydrolyzed bagasse is carried out with water at pH being 5.5-6.0 at 70-75 C followed by obtaining an extract. Ultrafiltration of extract should be conducted upon membranous filter with pores of 25-30 nm for division into two fractions - high-molecular and low-molecular ones. The former fraction should be boiled down due to vacuum evaporation to obtain the content of dry matters being 4.1-4.3%. The latter undergoes diafiltration upon membranous filter with pores of 10-15 nm for purification from admixtures, then comes sterilization by ultraviolet irradiation followed by concentration with ultrafiltration to obtain the content of dry matters being 1.4-1.5%. Ready-to-use concentrates should be packed and supplied for consumers to prepare food products. As a result, the quality of pectin concentrate is improved. Thus, low-molecular pectin concentrate is useful to prepare curative-prophylactic and refreshing beverages due to the fact that at storage no residue is developed that could deteriorate products' appearance. High-molecular pectin concentrate is of increased gelling capacity and could be applied at manufacturing jelly, gels and other confectionary products.

EFFECT: higher efficiency.

1 dwg, 1 ex