Використання прянощів як джерела антоціанів

Abstract

У статті доведено доцільність використання пряності сумах у вигляді екстракту на молочній сироватці, отриманої від виробництва сиру кисломолочного. Найбільший ступінь вилучення екстрактивних речовин досягається за температури (80±2)°С з тривалістю процесу 5... 10 хвилин при гідромодулі 1:10. Вміст екстрактивних речовин — 5%. Досліджено вплив температури екстрагування на вміст антоціанів і кольоровість екстракту сухих плодів сумаху. Встановлено, за визначених умов екстрагування вміст антоціанів збільшується і складає 11,4 мг/100 г, що обумовлює насичений колір екстракту, показник кольоровості збільшився приблизно в 5 разів порівняно з екстрагуванням при температурі 20°С. Anthocyanins are a wide group of water-soluble vegetable pigments that cause red, blue and violet coloration of fruits, flowers, leaves and other parts of plants. The purpose of research is to study the effect of extraction temperature on the content of anthocyanins and color index of Sumachu extract. Determination of the content of anthocyanins and the color index were determined using an electrophotocolymer KFK-2MP. The active acidity of the samples was measured using a pH-me- ter/millivoltmeter, with a measurement range of 0—14 units. pH. The total dry matter content was determined by a reffactometric method based on the determination of the refractive index of light. The expediency of using the sumach of spices in the form of an extract on milk whey derived from the production of cheese dairy products has been proved. The highest degree of extraction of extractives is achieved at a temperature of (80±2)°C with a duration of 5... 10 minutes, with a hydromodule of 1:10. Content of extractive substances — 5%. The influence of temperature of extraction on the content of anthocyanins and the color of extract of dried fruits of sumachu are investigated. It has been established that, under certain extraction conditions, the anthocyanin content increases and amounts to 11.4 mg/100 g, which causes a rich color of the extract, the color index increased by approximately 5 times compared with extraction at 20°C. The change of color and the content of anthocyanins in the extraction extract was studied in the process of extraction at temperatures from 20 to 95°C: the effect of extraction temperature on the efficiency of extraction of anthocyanins has been investigated; for maximal extraction and storage of anthocyanins, the extraction temperature should not exceed 80°C; it is determined that the color of the extract does not depend on the active acidity of the medium within the limits inherent to the dairy products, and increases with the increase in the temperature of extraction and the extra extraction of colorants.