FIELD: food processing industry, in particular methods for pectin production from fruit-and-berry raw material waste.
SUBSTANCE: pectin is produced from preparation of hydrolyzing agent by cultivation of yeast Zygofabospora marxiana in broth containing milky whey, yeast autolysate and Rieder mineral salts. Liquid phase is separated from solid one by centrifugation to obtain agent in form of cell-free broth. Hydrolyzing agent is blended with prewashed and dried fruit-and-berry waste and extracted with 96 % ethanol. Obtained precipitate is mixed with water in ratio of 1:4 and hydrolyzing agent is introduced in amount of 0.03-0.04 % based on 1 g of dry marc followed by fermentation and liquid and solid phase separation. Liquid phase is stripped and dried.
EFFECT: target product of improved quality; simplified process with increased yield.
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