RU2154969C1 - Method of producing powdered product from garden beet - Google Patents

Abstract

FIELD: food industry, particularly, production of powdered vegetables and fruits by sublimation drying. SUBSTANCE: method allows to produce beet powders with and without pulp separately from the same initial raw material. Powders are mixed in proportion 1:(4-9). EFFECT: production of universal concentrated food product balanced by useful and biologically active substances.

Description

 The invention relates to the preservation of edible vegetable products, and more particularly to the production of dry powdered vegetables and fruits by freeze-drying, and can be used to prepare drinks based on them.

 The prior art in this field of processing plant products characterizes the invention according to a. with. N 1220614, A 23 L 2/14, published on March 30, 86 in bull. N 12, in which measured fruit and berry raw materials are frozen, subjected to vacuum freeze-drying, after which the finished product is crushed into powder.

 The known method provides an increase in the biological and nutritional value of the processed product, which almost completely preserves vitamins, aromatic and nutrients in relation to the original product, restoring the smell, taste and color when adding water, characteristic of fresh fruits and berries.

 The obtained fine powders of fruit and vegetable and vegetable products are stored in sealed containers for a long time.

 Known more productive and energy-saving combined methods of freeze-drying of vegetable products.

 So, in the invention according to a. with. N 1517916, A 23 L 2/16, published on 10/30/89 in bull. No. 40, by which grape juice is preliminarily separated, it is frozen and a layer of concentrated juice with pulp is applied to frozen juice, and then they are jointly dried in a freeze-drying chamber under vacuum.

 Concentrated juice introduced onto the surface of frozen juice prevents the evaporation of aromatic substances with water vapor, adsorbs volatile components on its skeleton, which becomes selectively permeable to water and almost completely impermeable to aromatic molecules, which reduces their production losses.

 In the method for producing a powder product from measured apple semi-finished products by a.s. N 1526628, A 23 L 2/14, 1989, which includes separating the juice from the squeezes (solid phase), which are separately frozen, the juice being concentrated, followed by mixing before vacuum freeze drying, and grinding the finished product.

 The known method, selected by most of the matching features as the closest analogue, allows rationally preserving plant products in the form of high quality powder while reducing its cost, reducing energy consumption.

 A disadvantage of the known combined method of processing plant products, in particular beetroot, when mixing frozen juice with pulp and juice without pulp for freeze-drying together, is the imbalance in the content of vitamins, minerals, betanine, fiber and pectins vital for the human body, which are daily required by the human body , the content of which is practically not actively controlled.

 The problem to which the present invention is directed is to improve the known method for producing a dry powder product having a natural and optimally balanced ratio of structural elements and substances, in order to use it as a therapeutic and prophylactic drug.

 The required technical result is achieved by the fact that in the known method for producing a table beet powder product, which includes freeze-drying beet powder without pulp and beet powder with pulp, which are mixed in a ratio of 1: (4-9).

 The proposed method has provided a new universal concentrated food product, balanced in the content of free amino acids, vitamins, minerals, proteins, carbohydrates and lipids, characterized in that the amount of betanin contained in the product exceeds the established level for therapeutic drugs, as well as the presence of fiber and pectin, which respectively increase the thermal and mechanical resistance of the product, increasing the shelf life, preventing cancer, contributes to the management of harmful and toxic substances from the body.

 Due to the optimal combination of pectins and fiber, as well as the presence of a large number of disaccharides, the powder is technologically advanced in the manufacture of tablets on tablet presses without special binding chemicals. When pressing tablets, the powder is well formed and does not stick to the press tool.

 Parallel processing of one feedstock according to various technological conditions in a closed cycle allows you to get a powder composition with complex properties that are not inherent in structural elements in their disunity.

The resulting product is a biologically active drug that has the following advantages:
- suitability for use as an independent consumption, as well as in combination with various food and feed substrates;
- the ability to long-term storage at various temperatures in sealed packaging;
- use as a natural natural dye;
- an optimally balanced composition in accordance with the natural source of raw materials, its naturalness and environmental cleanliness, which are provided by the process without the use of chemicals and enzymes;
- the possibility of using for therapeutic purposes as an additive to food for people of different ages, including children, athletes, people with disabilities;
- the possibility of application in various conditions and forms in the form of powders, pastes, solutions, tablets.

The proposed method allows to obtain separately from one source product beet powders without pulp - dry juice and pulp - fiber of plant tissue, which are mixed in the optimal proportion 1: (4-9), that is, the final product contains (wt.%):
Dry juice powder - 10 ... 20
Powder with pulp - 80 ... 90
The content of the proportion of beetroot powder with pulp of less than 80 wt.% (Or an increase in the proportion of dry juice powder of more than 20 wt.%) Leads to a decrease in the mechanical and heat resistance of the product, which reduces the storage time at any temperature, and most importantly, the final product is less effective in the prevention of cancer with a marked increase in its cost in terms of production costs and does not give a noticeable improvement in the gastrointestinal tract.

 The content of the proportion of beetroot powder with pulp more than 90 wt.% And, accordingly, dry juice powder of less than 10 wt.% Violates the natural optimal balance of the content of useful and biologically active substances that are complexly needed by the human body, in particular, a deficiency of minerals and disaccharides is created.

 The following is an example of a method that has only illustrative purposes and does not limit the scope of the rights of the essential features of the claims.

 For processing, fresh beets of the table varieties Bordeaux, Donskaya flat, Minsk, Podzimnaya, Gribovskaya flat, Peerless, Egyptian, with uniform intense color of pulp, without light rings are used.

 Root crops are washed in two or three sequentially installed machines (rotary KM-2, paddle A9-KLA / 1 or vibrating MKV-200) counter-current of drinking water, clearing the earth and dirt.

 After washing on a conveyor manually, the table beets are inspected for quality, removing root crops with cracks, dents, black spots, cutting off the remains of the tops and a thin part of the rhizome. Blackened areas of tissue are trimmed and removed.

 Next, the prepared beets are washed with a sprayer, cold water according to GOST 2874 and divided into two unequal parts for further processing according to different technologies with different modes and sequence of operations.

Most of the prepared root crops (90%) are separated into a parallel process stream, and the remaining mass is placed in a VA-800 boiler, where it is treated with superheated steam at a pressure of 2.0-2.5 atm and a temperature of 100-105 ^o C for 25-40 minutes - blanch, in this case, the beet enzymes are inactivated by scalding, practically without leaching of dry substances, the beets are prepared for freezing by direct evaporation of moisture. Blanching, in particular, allows you to adjust the pH to maintain color.

 Then the beets are cooled by a stream of filtered air to preserve the aroma and taste of the fresh product, and immediately crushed using a KPD-4M crushing machine or fruit and vegetable grater machines of the grades A9-KMO, A9-KIS. In this case, particles with a maximum size of not more than 5 mm are obtained.

Next, on a continuous press SH10-PKE or on a hydraulic packer type 2P-41, the portioned ground mass is subjected to a pressure of 110-120 kg / cm ² with a layer height of 7-10 cm lasting 25-30 minutes on a grate through which the juice is separated.

 Beetroot juice is filtered through a mesh according to GOST 3826 with a 1 mm cell side to remove pieces of pulp that have fallen into the juice during pressing.

Storage of juice for more than 30 minutes is not allowed. Juice is poured into stainless steel trays, at the rate of 8-10 kg / m ² and placed in a freezer, where it is cooled to a temperature of minus 18-20 ^o C. The duration of cooling of frozen juice is 4-5 hours with an intense convective air flow.

 Quick freezing allows you to create a crystalline structure of ice in living tissues and thereby prevent cell destruction.

The frozen beetroot juice product in the form of granules - flakes is placed in the USS-5 sublimator, where the volume is evacuated after reaching the temperature of the cooling surface of the condenser - freezer minus 32-38 ^o C.

Upon reaching a pressure in the sublimator of 0.5-1.5 mm Hg include the supply of a coolant with a temperature of 90-120 ^o C in the heating plate of convection heat transfer.

 Processing a completely frozen product consists in evaporating pure ice, not cellular juice.

 During freeze-drying of granules - beetroot juice flakes, the dissolved substances migrate to the surface of the particles, where they are deposited in the form of a solid layer, forming the crystalline form of the powder particles.

The drying process lasting 14-17 hours is carried out in such a way that during the period of sublimation (evaporation of ice by sublimation) the temperature of the product in the middle of the layer is in the range of minus 18-20 ^o C, gradually increasing to 0 ^o C.

Drying is completed when the product temperature reaches 50-55 ^o C, because further heating leads to caramelization, partial decomposition of sugars.

 The freeze-drying cycle of beetroot juice from the moment the sublimator is loaded is 24-28 hours.

In parallel with the above-described sequence of operations, the bulk of peeled and washed root beets of fresh beets are cut on various root cutters A9-KPB, "Rhythm" and others into cubes with side sizes of 5-10 mm or into columns 3x5x10 mm, which are laid out on baking trays - mesh trays of stainless steel at a rate of 10-12 kg / m ² , immediately placed in a freeze-drying chamber - a freeze dryer.

In the sublimator, the measured "raw" semi-finished product is subjected to self-freezing and cooling to a temperature below the triple point (approximately minus 33 ^o C under vacuum), and then heated, as described above.

 Unlike freeze-drying of beetroot juice, the processing is carried out with pulp, eliminating blanching, pressing, freezing the product in one step in a freeze-drying chamber, which is more technologically advanced and significantly cheaper.

 Biological and physico-mechanical changes in the product are minimal, because at low temperatures chemical reactions slow down, and water vapor molecules leaving the solid structure leave it porous. As a result, protein molecules do not aggregate and do not become insoluble. Under vacuum conditions, a huge kinematic viscosity of the medium, a very low density and a sharp increase in volume are achieved. Under these conditions, the hydrodynamics of the process, that is, the intensification of the movement of the vapor-air medium in the sublimator, largely determines the intensity of the whole process, which preserves the naturalness of the product properties.

 During freeze-drying, the shrinkage of the material is insignificant and without a gradient from the surface inward, therefore, dangerous shear stresses (warping and destruction of the shape of semi-finished products) do not develop.

 Moisture moves in the form of steam, which preserves enzymes, vitamins, and various valuable extractive substances in the product, which make it possible to preserve the nutritional value of the porous product, since ice evaporates from capillaries without destroying cells, forming a developed surface with constituent substances distributed in volume.

 During freeze-drying of beet juice with pulp, the weight decreases by 75-80% from the initial one, which simplifies transportation, and the porous structure creates lyophilicity, which allows very quickly (3-5 minutes) to hydrate the material, which restores the original color and is a radical food coloring.

 As a result of freeze-drying, a product of the same initial shape and size is obtained, retaining all the nutritional properties, salts, sugars, etc., but without water, the final moisture content is not more than 4 wt.%.

 After freeze-drying is completed, the chamber is evacuated, trays with a dry porous product are removed, which are crushed into an amorphous powder on a micro mill or a blade crusher of the DDM-2 type, sifting through a sieve from a wire mesh steel mesh according to GOST 3826 or GOST 3613 with the side of the cell in the light 1 mm

 Both powders are mechanically mixed in a paddle mixer with a mass ratio of 1: (4-9), that is, 10-20 wt.% Dry beetroot juice powder and 80-90 wt.% Powder with pulp.

 As a result, they receive a new therapeutic and prophylactic complex preparation with an effective effect on the human body, wider technological and functional capabilities, which is 2.5 times cheaper than the prototype in production, and the consumption of beet root crops per 1 kg of the powder product of the invention is 18 kg with a dry ratio juice and product with pulp as 1: 9. It should be noted that the consumption of root crops of beets of dry juice is 26.5 kg, and with pulp - 16 kg.

 During recovery, the dry product attaches 18-20 parts of water.

 The peculiarity of the method lies in the fact that a new socially useful product has been created, the composition of which contains betanine, pectin and fiber and disaccharides in amounts that impart new qualities to the substance, transferring it from the category of a food preparation to a therapeutic, biologically active.

 Daily intake of 200-300 g of the proposed mixture compensates for the deficiency of oxidative processes in cancer cells, where lactic acid fermentation prevails, as a substitute for respiratory enzymes. Betanine (contained in the product in an amount of more than 0.400 wt.%) Binds 16 hydrogen atoms and thereby increases the respiratory capacity of the cell by 1000-1250%.

 The consumption of this powder mixture in an amount of 16-20 g, containing 6.4 wt.% Pectin, by people with cancer or in the area with increased radiation satisfies the daily need for body prophylaxis, according to the Institute of Nutrition and the Cancer Center of the Academy of Medical Sciences of the Russian Federation, due to high adsorption and the formation of persistent colloidal solutions, which when interacting with water swell and absorb harmful substances from the intestines, including poisons, carcinogens, pathogenic microorganisms, and remove all this from the body.

 The high content of fiber, polysaccharides, of which the cell walls of plant tissues are mainly built, increases resistance to mechanical and thermal influences, which significantly and significantly increases the shelf life.

 Due to the optimal combination of pectins and fiber, as well as the presence of a large number of disaccharides, the powder is technologically advanced in the manufacture of tablets on tablet presses without special binding chemicals.

 When pressing tablets, the powder is well formed and does not stick to the press tool.

 Thus, the resulting tablets are obtained without impurities, ballast or contraindicated for certain categories of patients, but only on the basis of a natural substance.

 The proposed method, both in the list and order of operations, and in the quantitative and qualitative composition of the obtained product, is not known from the available sources of information of the prior art, which clearly does not follow for a specialist in the food and microbiological industry, and can be adequately reproduced in series, then yes, meets patentability criteria.

Claims (1)

 A method of producing a powdered beetroot product, including freeze-drying a beetroot powder without pulp and a beetroot powder with pulp, which are mixed in a ratio of 1: (4 to 9).