FIELD: food industry.
SUBSTANCE: method involves drying the initial raw materials by the convection method and grinding it to the average size of 3-4 mm. The ground product is extracted in two stages for 30 minutes, each with the 0.3% aqueous solution of citric acid at 75-80°C. The water duty at the first stage is 1:8, at the second one - 1:4. The extracts are separated and mixed. The mixed extract is concentrated by evaporation under vacuum to the dry substances content of 30% by a refractometer, filtered, poured into glass bottles and pasteurized. The proposed method allows to obtain a valuable red colouring with the yield of tanning and colouring substances of 26.4% to the dry substance of the extract.
EFFECT: highest content of anthocyanins, biologically active and flavouring substances.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING LIPOPHILIC COMPLEXES, POLYPHENOLS AND FOOD ADDITIVES FROM POMEGRANATE JUICE PRODUCTION BY-PRODUCTS | 2018 |
|
RU2712602C1 |
| METHOD FOR OBTAINING OF BEVERAGE WITH CLARIFIED JUICE FACTURE FROM MATURED SOFTENED PERSIMMONS | 2016 |
|
RU2645969C2 |
| METHOD OF COMPLEX REPROCESSING OF POMEGRANATE FRUIT CRUST AND PARTITIONS | 0 |
|
SU1733448A1 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT FROM MAINTAINED SOFTENED PERSIMMONS | 2013 |
|
RU2552360C2 |
| METHOD FOR PRODUCTION OF RED CERTIFIED FOOD COLOR FROM PLANT RAW MATERIALS | 2003 |
|
RU2280659C2 |
| SOFT DRINK PRODUCTION METHOD | 0 |
|
SU1747007A1 |
| METHOD FOR PRODUCTION OF RED FOOD DYE FROM VEGETABLE RAW MATERIAL | 2003 |
|
RU2287541C2 |
| METHOD FOR OBTAINING MILK AND PLANT EXTRACT FROM PEPPERIDGE BERRIES | 2007 |
|
RU2355193C1 |
| METHOD OF PROCESSING PLANT RAW MATERIALS TO PRODUCE PECTIN AND FOOD PRODUCTS CONTAINING PECTIN AND LINE FOR THIS IMPLEMENTATION | 2007 |
|
RU2354140C1 |
| METHOD FOR PRODUCTION OF ANTHOCYAN COLOURING AGENT FROM VEGETABLE RAW MATERIALS | 2009 |
|
RU2399639C1 |
