OBTAINING A FLAVORING ADDITIVE BASED ON AQUEOUS EXTRACTION OF GARLIC HUSKS OF THE YUBILEINY GRIBOVSKY VARIETY

Abstract

It is known that garlic peel contains a large amount of biologically active substances and functional components. However, at the moment, during the processing of garlic, almost all the husks are utilized without being processed. Therefore, for the most complete processing of garlic, the task of developing a technology for obtaining biologically active substances from the husk with their further use to obtain a flavoring additive used in the production of healthy foods is an urgent task. The most promising technology for this is extraction. To determine the most effective method for carrying out this process, a comparison was made of extraction by heating with constant stirring and vacuum-pulse extraction, under the same conditions (experiment time = 60 minutes, temperature = 60±3°C, hydromodulus = 1:50, extractant - distilled water) . As a result, it was found that vacuum-pulse extraction yield graphs of dry extractives versus time were obtained, on the basis of which it was concluded that vacuum-pulse technology can reduce the process time by 10 minutes. Thus, we see that the vacuum-pulse technology is effective and, therefore, it makes sense to conduct further research to improve the technology and hardware design.