METHOD OF PRODUCING FOOD PECTIN-CONTAINING PRODUCT Russian patent published in 2024 - IPC A23L29/231 

FIELD: food industry.

SUBSTANCE: invention can be used to produce a food pectin-containing product. Proposed method of producing a food pectin-containing product involves milling pressed beet pulp, hydrolysis-extraction with aqueous citric acid solution with pH 5.4–5.6, containing cellulase, xylanase and protease enzymes, separation of hydrolyzate, its heating and cooling. Before hydrolysis-extraction, the crushed pressed cake is treated with an electromagnetic field of ultrahigh frequency by heating to temperature of 58–62°C at a heating rate of 0.55–0.60°C/s. Hydrolysis-extraction is carried out with constant stirring for 2.0–2.5 hours. Hydrolyzate is cooled to temperature of 25–30°C, 10% aqueous sodium hydroxide solution is added to the cooled hydrolyzate while stirring for 1–2 minutes until a pH value of 11.0–12.0 is achieved and held for 6–8 hours. 5 n aqueous solution of acetic acid is added with stirring for 1–2 minutes until a pH value of 3.5–4.5 is achieved and held for 10–15 minutes. Then, while stirring, 10.5–11.0% aqueous solution of calcium chloride is added with volume ratio of calcium chloride solution to hydrolyzate of 0.8:100 to 1.0:100, and held for 50–60 minutes to form a suspension sediment. Obtained sediment suspension is separated from aqueous phase by decantation and subsequent filtration, washed with 96% ethanol with volume ratio of suspension of precipitate before filtration and ethanol equal to 1.0:1.5 to 1.0:2.0, and dried under vacuum.

EFFECT: invention is aimed at creation of an efficient method of obtaining a product with high content of pectin.

1 cl, 2 ex