METHOD OF MANUFACTURING PECTIN Russian patent published in 2008 - IPC A23L1/524 

FIELD: food products.

SUBSTANCE: invention relates to food industry, namely to manufacturing of pectin and fruit powder from secondary raw material stock of processing industries. The method involves water rinsing of the original raw stock - blending of dry fruit residues ground to 2-3 mm and obtained by processing small-fruited apple grades Purpurovaya, Dobrynya and Fonarik taken in proportion 1:1:0.5 respectively. Then the fruit residues are steeped in heated up to 45-50°C milk whey during 2 hours with proportion 1:(4.5-4.9) respectively. Hydrolytic extraction under the temperature of 70-75°C during 1 hour with media pH of 3.0-3.5 and operating device rotation speed of 5000 rpm follow. Hydrolytic mixture is centrifuged with production of solid phase and pectin extract which is cooled down to 20°C, neutralised by baking soda up to pH=7, cleaned by anion exchangers and concentrated during 2 hours under the temperature of 80-85°C till dry solids content is 60-65%. Pectin is precipitated by ethanol, separated, rinsed with ethanol twice, dried and ground. Raw material resources base is expanded, secondary raw materials are used more fully, pectin obtained possesses high yield.

EFFECT: manufacturing pectin with high yield from secondary raw material resources.

2 cl, 5 tbl, 1 ex