METHOD FOR PRODUCTION OF PECTIN AND FOOD FIBRES OF PUMPKIN CAKE Russian patent published in 2011 - IPC A23L1/524 

FIELD: food industry.

SUBSTANCE: invention refers to food industry, and namely to pectin production. The method involves pumpkin cake washing with water, pressing and hydrolysis extraction, the mixture water duty being 1:(4-5), at a 60-65°C temperature during 60 minutes. The extragent used is anolyte with pH₂₀ = 4.0-4.5. The hydrolysis mass is separated into cake and hydrolysate by way of pressing. The cake is extracted with catholite with pH₂₀ = 7.5-8.0, the mixture water duty being 1:3, at a 60°C temperature during 30 minutes. Then the cake having been extracted is separated from the extract by way of pressing. Cake particles are milled and dried to produce food fibres. The extract is mixed with the hydrolysate and filtered. The mixture is delivered for alcohol precipitation of pectin and its during. The anolyte and the catholyte are produced by way of sodium chloride treatment in an diaphragm electrolyser.

EFFECT: invention enables implementation of a non-waste pumpkin technology due to production of pectin and additional extraction of food fibres, pectin yield increase, production of high quality pectin and food fibres, production process environmental friendliness enhancement.

1 dwg, 1 tbl, 3 ex