SU1114391A1 - Agent for stabilizing carotene in grass flour and method of effecting same - Google Patents

Abstract

1. An agent for stabilizing carotene in grass flour, containing ionol and fat, characterized in that, in order to increase its stabilizing efficiency, it additionally contains protein-vitamin concentrate from fodder yeast suspended in paraffinic hydrocarbons, preservative and water in the following Component ratio, wt.%: 2-12 Ionol 8-28 Fat Protein-Vitamin 12-24 Concentrate 0.1-0.2 Preservative Water Else 2. Method for preparing an agent for stabilizing carotene in grass meal, including dissolving ionol in fat from characterized by the fact that, in order to stabilize (to increase the effectiveness of the additive, an aqueous solution of protein-vitamin concentrate from fodder yeast grown on paraffinic hydrocarbons of oil, previously washed with alkali at 90100 & ° C to pH 8.5-9.5, the resulting mixture 4; A. Acidic acid pH 4-4.5 and then enter a preservative selected from the CO group, including acetic acid, with acetylsalicylic or salicylic acid, in the amount of 0.1-0.2 wt.%.

Description

I1 The invention relates to agriculture, namely production / feed, and can be applied to ensure the safety of carotene in grass meal, the loss of which is usually 6–8 hours. constitute 60% and bbshee. The most common agent for stabilizing carotene in grass meal is santochin. Santokhin is an oily liquid and, to be distributed evenly in the grass, it is first dissolved in alcohol and mixed with molasses L11, or diluted in t23 fat. Santokhin is introduced in the amount of 0.5-2.5 wt.%. However, santokhin is produced in insufficient quantities, its cost is relatively high - 14 rubles. for 1 kg. Santokhin is easily oxidized in air, so it must be stored in an airtight container. This creates certain difficulties in its use. It is also known to stabilize carotene in grass meal, somas.%: Holding, Ionol Flour Else Water. A method for producing this means is as follows. Antioxidant IONOL is introduced into flour paste; a dispersion is obtained that is stable for 2-4 days. NW. Losses of carotene for 7 months. storage is 20.9 wt.%. However, the practical use of such an additive made it difficult to preserve the scientific research institute of its constant concentration, since the flour settles to the bottom and walls of the container, closes the pipelines, the additive is unevenly distributed in the flour, its stabilizing effect is not effective enough. It is also known an agent for the stabilization of carotene grass meal additive composition, wt.%: Ionol 0.65-1.65 Technical fat Else The consumption of ionol is 0.3-0.5 to technical fat 30 kg per 1 ton of wheat flour . A method for preparing this agent for stabilizing carotene is as follows. 1 A solution of ionol in fat is introduced using a special aggregate that ensures it is thoroughly dispersed. Pre-solution is heated to. The most effective dose is 0.05 wt.% Ionol, ensuring the preservation of 81.8 wt.% Carotene after 4 months. and 69.2-73.2 us, 7, Cherad b months. storing herbal flour C41. Thus, the use of this additive does not ensure the effective preservation of carotene in flour. This is due to poor absorption of the fatty base into the plant cell due to poor diffusion of dissimilar liquids. However, this method of preparation of the additive does not provide the necessary stabilizing efficiency. The aim of the invention is to increase the stabilizing efficacy of herbal flour. This goal is achieved by the fact that the agent for stabilizing carotene in grass flour, containing IONOL and fat, additionally contains protein-vitamin concentrate from fodder yeast grown on paraffinic hydrocarbons, preservative and water in the following ratio of components, wt.%. Ionol Fat Protein-Vitamin Concentrate 0.1-0.2 Preservative Remaining Water According to the method of obtaining an agent for stabilizing carotene in grass flour, including dissolving Ionol in fat, an aqueous solution of protein-vitamin concentrate from fodder yeast grown on paraffinic petroleum hydrocarbons, previously prepared with alkali at 90100 ° C to pH 8.5-9.5, the resulting mixture is treated with hydrochloric acid to obtain an emulsion pH 4-4.5 and viscosity 30-70 cSt and then preservative is added selected from gr Uppa, including acetic acid, acetylsalicylic or salicylic acid in the amount of Ojjh0, 2 wt.%. The preparation of the agent consists in the following: a powder of protein-vitamin concentrate (BVK) - fodder yeast deposited on paraffinic hydrocarbons of oil with a crude protein content in terms of dry matter 48-58 wt.%, Is introduced into water (15-60 g per SOOH solution) and alkalized at 90-100 ° С to pH 8.59, 5, mixture viscosity 18-28 cSt. Then, at 20–70 ° C, a 7–30% solution of ionol in fat, previously prepared by mixing ionol with fat, is introduced into the mixture. Fat is desirable to choose a liquid consistency: technical, vegetable fats, animals, etc. If the fat has a solid texture, then it is heated before mixing to a liquid state (). The resulting mixture of ionol in fat and aqueous solution of BVK is treated with 37% hydrochloric acid to obtain an emulsion with a pH of 4-4.5, a preservative is added to it in an amount of 0.1-0.2 wt.%, For example, acetic acid, acetylsalicylic, salicylic acid. A white, stable emulsion with a pH of 4-4.5 and a viscosity of 30-70 cSt is obtained. The use of all these techniques provides a stable Bake-water-fat emulsion, well digested by the plant cell. In contrast to the known additive representing the solution of ionol in fat, this additive is an aqueous emulsion. In this case, BVK plays the role of an emulsifier, ensuring the stability of the emulsion for a long time and a uniform distribution of components in it. The introduction of ionol in an aqueous protein-fat emulsion provides good absorption by its plant cell and increases its effectiveness. As BVK, feed yeast with the content of crude protein in terms of dry matter is 4858 wt.%. Introduction BVK in the amount of less than 12 wt.%. does not provide a stable emulsion, with the introduction of BVK in an amount greater than 24 wt., the emulsion becomes viscous, not subject to mixing. As fat, use any animal, vegetable, technical, preferably having a liquid consistency at room temperature. Its quantity in the emulsion is 8-28 wt.%. With a smaller amount of fat, it is difficult to introduce ionol into the emulsion due to its incomplete dissolution. 91I. at a higher (28 wt.%) content of the emulsion, it stratifies. As a preservative, use any of the known, for example, salicylic, acetylsalicylic, acetic acid. A sufficient amount of 0.1-0.2 wt.% To ensure the necessary shelf life of the emulsion and prevent putrefaction in the feed. The amount of ionol in the emulsion is determined by the above composition. When its content is less than 2 wt.%, An irrational amount of other components must be introduced into the feed, the upper limit of the ionol content in the emulsion is due to its solubility in fat. The emulsion is prepared by mixing the components in a certain sequence with respect to the pH of the medium and the temperature at the intermediate and final stages of preparation. The pH of the ready-to-use emulsion is 4–4.5, the viscosity is 3070 cSt. The emulsion is introduced into grass meal, for example, from Koster grass using a special device under pressure, feeding it, for example, to the grass meal discharge line from an AVM aggregate at a flour temperature of 80-100 ° C. The content of carotene is determined during the storage period every month according to the procedure approved by CINAO for agrochemical laboratories. Example 1 (prototype). An additive of composition, wt.%: Ionol, Technical Residue Oil, 30.5 kg of mixture per 1 ton of flour (0.05% of ionol to flour) is introduced into grass meal from the Koster grass with a source of carotene 133 mg / kg in it. . Losses of carotene for 6 months. constitute 26 wt.X. The results of tests for the content of carotene are shown in the table. Example 2. In a round bottom flask with external heating, equipped with a stirrer, a reflux condenser, a thermometer and a tap (for product introduction), 24 g of OST 5917-76 protein-vitamin concentrate powder with a protein content calculated on the dry matter 48%, 1.52, are placed g of water with 1.5 g of potassium alkali. With vigorous stirring, the mixture is heated before and, without stopping the stirring, maintained at this temperature for 5 hours.

A moving mass of pH 9.5 is obtained, with a viscosity of 18 cSt. Then the mixture, without stopping the stirring, is cooled to 70 ° C and 20 g of a solution of ionol in technical fat (2% ionol, 8% fat per reaction mass) are introduced. The solution of ionol in fat is prepared by mixing them beforehand. After the stable emulsion is obtained, 3 g of 37% hydrochloric acid and 0.2 g (0.1% by mass) of the preservative, salicylic acid, are added with stirring and at room temperature.

The finished product is a moving mass with a viscosity of 30 cSt and a pH of 4 of composition by weight.

Ionol 2

Fat (vegetable

oil) 8

BVK 12

Salicylov

acid 0,2

(preservative)

Water Rest

This additive is added to the grass meal from the Koster grass at the rate of 0.03 wt.% Ionol per flour amount. The results in the table.

Example Z. In the flask of Example 1, 32 g of BVK GOST 59-17-76 powder with a protein content of 52 wt.% 123.5 g of water with 1.5 g of sodium hydroxide are placed. With intensive transfusion, the mixture is heated to 100 ° C and held for 5 hours. The pH of the mixture is 8.5, the viscosity is 22 cSt. The mixture is cooled until 40 g of ionol in vegetable oil (6% ionol) are added.

14% by weight of fat per total weight), 37% -11% hydrochloric acid is added to obtain a pH of 4.5 and 0.4 g of acetylsalicylic acid is added. An emulsion of the composition, wt.% Ionol 6 Fat, technical 14 BVK 16 Acetylsalicylic acid (preservative) 0.15 Water Else Entered into grass flour at the rate of 0.05 wt.% Ionol per flour mass, the results on the preservation of carotene are presented in the table .

Example 4. In a flask, according to example 1, placed 48 g of BVK with a protein content of 58 wt.%, 67.5 g of water with 1.5 g of potassium alkali. While stirring, the mixture is held for 5 hours at a pH of the mixture of 9.0, viscosity 28 cSt. When the mixture is injected with 80 g of ionol and / technical fat (12% ionol, 28 wt.% Fat per total weight), 37% hydrochloric acid is added to obtain a pH of 4.5 and 0.3 g of acetic acid . Get the emulsion composition, wt.%,

With the introduction of 0.04 wt.% Ionol to the grass meal as a part of this supplement, the results for carotene preservation are presented in the table.

Example 5. In the flask of example 1 is placed 32 g of powder BVK GOST 59-17-76 with a protein content of 52 wt.% 112.6 g of water with 1.5 g of sodium alkali. With vigorous stirring, the mixture is heated to and kept for 5 hours. The pH of the mixture is 8.7, the viscosity is 24 cSt. The mixture is cooled to 20 ° C, 40 g of ionol in vegetable oil (6% ionol, 14% fat by weight per total weight) are added, 10% hydrochloric acid is added until the pH of solution is 4.5 and 0.4 is added. g salidalovoy acid. Get the emulsion composition, wt.%. Ionol 6 BVK 16 Fat 14 Salicylic acid 0,2

(.preservative) Water

Rest

Introduced into the grass flour at the rate of 0.05 wt.% Ionol per flour mass, the loss of carotene after 4 carried. is 3.1%, after 7 months. 5.4%.

Thus, the results presented in the table show that the introduction of ionol into the herbal flour in the composition of the proposed additive in an amount of 0.03-0.05 wt.% Provides more efficient (“VB 3-4 times) carotene preservation in it. compared to the famous. The additive must be a stable emulsion, which is ensured only by the use of its preparation.

Claims (2)

1. Means for stabilizing carotene in herbal flour containing ionol and fat, characterized in that, in order to increase its stabilizing effectiveness, it additionally contains a protein-vitamin concentrate from fodder yeast grown on paraffin oil hydrocarbons, a preservative and water at the following ratio of components, wt.%: - Ionol 2-12 Fat 8-28 Protein vitamin concentrate 12-24 Preservative 0.1-0.2 Water Rest 2. A method of obtaining a means for stabilizing carotene in grass meal, comprising dissolving ionol in fat, characterized in that, in order to increase the stabilizing effectiveness of the additive, an aqueous solution of protein-vitamin concentrate from feed is added to a viscosity of 30-70 cSt dissolved in fat yeast grown on para- ⁼ fin hydrocarbon oil, pre-saponified with alkali at 90-100 ° C to pH 8.5-9.5, the resulting mixture is treated with acid pH 4-4.5 and then a preservative selected from the group consisting of acetic acid is introduced , but cetylsalicylic or salicylic acid, in an amount of 0.1-0.2 wt.%.