FIELD: food industry.
SUBSTANCE: invention relates to a method for production of food anthocyan colouring agent from grapes, including treatment of non-fermented sweet varieties of dark coloured grape varieties by water solution of pectolytic enzyme preparation Lallzyme EX-V, taken in amount of 20 g per 1 ton of refuses at hydromodule 1:2, their thermostatting from 45 to 60 minutes at temperature 22…25 °C and pH 3.5−4, extraction of dye with 96 % ethanol solution at temperature of 50…60 °C, extract filtering, concentration thereof to dry substances content of 35−40 %, characterized by that, before enzymatic treatment, non-fermented sweet grape refuses are treated with an electromagnetic field with frequency of wave oscillations in range of 10−100 Hz for 15 minutes and performing three-step extraction of dye with exposure in each case for 60 minutes with constant stirring with subsequent combination of all fractions extract.
EFFECT: disclosed is a method of producing food anthocyan colouring agent from grapes.
1 cl, 1 dwg, 4 ex
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