SU1613462A1 - Method of producing food dye from carrots - Google Patents

Abstract

This invention relates to the production of high molecular weight compounds, in particular natural dyes, and can be used in the butter industry, cheese making, confectionery and canning industries. The purpose of the method is to accelerate the process and increase the durability of the dye during storage. The method involves mixing carrot juice with pectin in a ratio of 1: (0.25-0.4), mixing for 30-40 minutes, using pectin with a methoxyl group content of 4.2-6.1%. 1 tab.

Description

The invention relates to the field of producing high molecular weight compounds, in particular natural dyes, and can be used in butter, cheese, confectionery and canning industry.

The purpose of the invention is to accelerate the process and increase durability, dye during storage,

The method is carried out in the following manner.

In pectin powder with a content of methoxyl groups of 4.2-6.1%, carrot juice is added at a ratio of components for dry substances (juice and pectin powder) 1: 0.25 -

0.4, then the mixture is stirred for 30-40 minutes. The desired product is precipitated or spray dried. A storage stable carotenoid dye is found.

Example 1. KO, Sr pectin powder containing methoxy

groups (7.2%), 15.9 ml of carrot juice was added, with a solids content of 12.6%. The ratio of components: pectin dry substances 1: 0,25. The mixture is vigorously stirred for 40 minutes. The chain of product is sprayed with known methods: sedimentation or spray drying.

Example 2. To 0.5 g of pectin powder (-OCN3, 6.1%), 15.9 MP of carrot juice with a content of dry matter of 12.6% are added. The ratio of the components of juice: pectin on dry substances 1: 0,25. The mixture is vigorously stirred for 40 minutes, then the desired product is isolated by known methods: by precipitation or spray drying.

Example 3. To 0.5 g of pectin powder (OSID, 4.62%) was added 15.9 MP of wet juice with a solids content of 12.6%. The ratio of the components of juice: pectin 1: O, 25. The resulting mixture is stirred for 40 minutes. The desired product is isolated by known methods: precipitation or spray drying.

Example 4. To 0.5 g of pectin powder (-OCH, 3.12%) was added 15.9 ml of carrot juice with a solids content of 12.6%, the ratio of components to dry substances 1:; 0.25. The mixture is subjected to vigorous permeation for 40 min. The target product is isolated by known methods: precipitation or spray drying.

C p and me r 5. To 2.0 g of pectin powder (-ALD, 6.1%) add 100 ml of carrot juice with a solids content of 8.0%. The resulting mixture is stirred for 50 minutes. The product is then recovered by known methods: precipitation or spray drying.

Example 6. K2.35g of pectin powder (-OCH, 6, i%) is added with 1 PO ml of carrot juice with a solids content of 9.4%. The ratio of the components of juice: pectin 1: 0,25. The mixture is stirred vigorously for 35 minutes. The final product is isolated by known methods: precipitation or spray drying.

Example 7. To 2.35 g of pectin powder (-OCHE, 6.1%), 100 ml of carrot juice was added with a solids content of 9.4%. The ratio of the components of juice: pectin 1: 0,25. The resulting mixture is stirred for 30 minutes. Then the target product is isolated by known methods: precipitation or spray drying.

Example 8. To 2.35 g of pectin powder (-OCHE, 6.1%), add 100 ml of carrot juice with a solids content of 9.4%. The mixture is then vigorously stirred for 25 minutes. The final product is isolated by known methods: by precipitation or by using drying equipment.

Example 9. 5, O g of pectin powder is added to 100 mp of sea juice with a solids content of 10.0%. The ratio of components to dry substances 1: 0,5. It forms a dense mixture that is difficult to dissolve. After stirring for 40 minutes, the desired product is isolated with known

methods: precipitation or spray drying.

Example 10. In 100 ml of carrot juice with a dry matter content of 10.0%, pectin powder 4.0 g is added. The ratio of juice components: pectin is 1: 0.4. At this ratio, it forms more easily mixing with the mixture. After sorption (40 min), the final product is isolated by known methods: by precipitation or spray drying.

Example 11. To 3.5 g of pectin powder is added 100 ml of carrot.

0

juice with a solids content of 10.0%. The ratio of the components of juice: Pectin 1: 0,35. The mixture is moderately agitated for 40 minutes, after which the target product is isolated with known MeTOAasm: plating or spray drying.

Example 12. To 100 ml of carrot juice with a solids content of 10.0% was added 2.5 g of pectic powder. The ratio of components is 1: 0.25. The mixture is stirred for 40 minutes. Then the target product is isolated by known methods: precipitation or spray drying.

 From examples 1-4, it can be seen that the range of methoxyl groups (-OCHj) of pectin substances of 6.1-4.2% is optimal for obtaining a carotenoid preparation stable during storage (see table).

During sorption of the carcass and gh substances of carrot juice with pectin substances with the amount of methoxyl groups above 6.1%, the preparation received the drug oranzhe516

The color discoloration, which is discolored during storage, gives the same negative result when sorbing carotenoids of carrot juice with pectin substances with a number of oxyl groups below 4.2%.

The optimal ratio of carrot juice to pectin is 1: 0.25 - 0.4.

With a ratio of coefficients of 1: 0.25, pectin powder is evenly distributed throughout the volume of carrot juice, moderately saturated with yellow pigments. So an optimal condition is created to stabilize the pigment, with the result that the target drug is stable during storage.

With a further decrease in the amount of pectin, i.e. with an increase in the volume of juice, an excess of liquid appears, during precipitation, the amount of non-stabilized yellow pectin, discolouration of the pectin, increases in volume, and during storage.

With a decrease in o6 i5eM i juice and an increase in the amount of pectin in comparison with the indicated ratio (1: 0.4), not all pectin powder begins to accumulate with morconium carotenioids (go cosca. As a result of the formation of difficult mixing, see psi pectin throughout the juice volume uneven, transparent pectin fractions (.1.

The optimal time for sorption of yellow carrot juice pigments on pectin substances is 30-40 minutes, since in less than 30 NWH the juice pigment does not have enough time to sorb on the pectin powder and stabilize, visually there is a more saturated color of the flow liquid (Example 8). L while mixing you 2

Those AB mines of the granular colored pectin molecule break up into tiny particles, as a result of which the pigment dissolves into the liquid, forming separate transparent pectin films during drying. Thus, as a result of the desorption of dyestuffs from pectin, full stabilization of the pigment does not occur. This is confirmed by the properties of the final product, which is gradually discolored during storage.

The proposed method in comparison with the prototype is significantly prone and the process is faster, the resulting dye is resistant to storage.

The carotenoids of this G11) eprath are extracted with extractants (oil and sprint) and can be used as an oily or alcoholic extract. The pecgin powder released from the carotenoid can be re-circulated for sorption of the carotid) 1top of carrot juice.

The table shows the dependence of the quality of the target product on the number of methoxyl groups of the polyuronide; the ratio of the components is 1: 0.25;

Claims (1)

Invention Formula The method of obtaining food dye from carrots, including the extraction of carotenoid substances from carrot juice is also distinguished by the fact that, with a speeding up of njio-process and increasing durability of the dye during storage, the extraction of iHi is carried out by mixing carrot juice with pectin in the ratio of 1: 0.250, 4 and mixing for 30-40 minutes, using pectin with a content of methoxyl groups of 4.2-6.1%. .