METHOD TO PRODUCE FOOD PECTIN EXTRACT FROM BEET PULP Russian patent published in 2017 - IPC A23L29/231 

FIELD: food industry.

SUBSTANCE: invention relates to methods for extraction of pectin from plant raw materials, namely, to technology for pectin extract production. Production of food beet pectin extract from beet pulp is carried out in the following manner: Dry beet pulp is soaked in water with temperature of 30-40°C at the ratio of 1:20 for 30-40 minutes. Then fully soaked pulp is squeezed, washed once by water with temperature of 40°C and squeezed. Then washed pulp is poured with 1-3% solution of pectolytic ferment preparation of complex action. Mass ratio of beet pulp and ferment preparation is at the same time selected within 1:17. Mixture is maintained at temperature of 40±2°C for 1 hour under continuous mixing. Then the mix is separated. The produced pulp is poured with 0.5% solution of citric acid at the ratio of 1:17, and hydrolysis extraction is carried out for 2 hours at temperature of 80-85°C under continuous mixing. Then hydrolysate is separated and filtered. Afterwards the finished product is packed.

EFFECT: feature of the invention is increased yield and improved quality of food pectin extract from dry beet pulp by using for hydrolysis pectolytic ferment preparations of complex action and citric acid solution.

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