METHOD FOR MAKING FOOD PECTIN-COMPRISING PRODUCT Russian patent published in 2023 - IPC A23L29/231 

FIELD: food production.

SUBSTANCE: proposed method for producing a food pectin-comprising product includes hydrolysis-extraction of beet pulp using an enzyme preparation and citric acid, separation of the hydrolyzate and packaging of the target product. As beet pulp, pressed pulp pre-crushed to a particle size of 1.5-2.0 mm is used, hydrolysis-extraction is carried out with an aqueous solution of citric acid with a pH of 5.4-5.6 comprising enzymes: cellulase, xylanase and protease in an amount providing respectively 200, 200 and 100 units of activity in terms of 1 g of dry matter of pressed pulp. The ratio of crushed pressed pulp, an aqueous solution of citric acid comprising enzymes, is from 1:15 to 1:17 and a temperature of 58-62°C for 3.0-3.5 hours. After separation of the hydrolyzate, it is heated to a temperature of 83-87°C and kept for 10-15 minutes, cooled to a temperature of 55-60°C and dried under vacuum.

EFFECT: invention makes it possible to obtain a pectin-comprising food product with a significant reduction in water consumption by 320-360% and an increase in product yield by 15-20% and pectin content in it by 3.8-4.5%.

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