FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages dry beet pulp swelling in 30-40°C water at a ratio of 1:20 during 30-40 minutes. Then pulp completely swollen is squeezed and twice washed with cold water. Then the washed pulp is poured with a 0.5-2.0% enzyme preparation solution with high cellulolytic activity. The weight ratio of beet pulp and the enzyme preparation is chosen within the range of 1 :(13-15). The mixture is maintained at a temperature of 40-42°C during 1-2 hours while continuously stirred. Then the mixture is separated. One pours the produced pulp with milk whey at a ratio of 1:(13-15) and performs hydrolysis extraction during 2-2.5 hours at a temperature of 95-98°C while continuously stirring. Then one performs hydrolysate separation and filtration. Then the final product is packed.
EFFECT: invention allows to produce a food pectin beet extract with good organoleptic indices and ensure a non-waste technology of sugar beet processing.
3 ex
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| METHOD FOR PRODUCTION OF PECTIN | 1992 |
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