RU2118369C1 - Method of preparing fructose-containing product from jerusalem artichoke - Google Patents

Abstract

FIELD: pharmaceutical and food industry. SUBSTANCE: method involves mixing the milled Jerusalem artichoke or its powder (particle size is 1 mm) in hot water up to ratio 1:7 based on the parent raw moisture. Hydrolysis of inulin to fructose is carried out in raw an aqueous mixture directly at pH 3.0 for 4.5 h followed by mixture neutralization. To decrease fructose decomposition and paste formation hydrolysis is carried out at pH 4.5 and temperature 70 C. Method does not form waste products and provides preparing fructose-containing paste that contains a large amount of biologically active substances. EFFECT: improved method of preparing. 4 cl, 3 ex

Description

 The invention relates to the pharmaceutical and food industries.

 Jerusalem artichoke tubers contain inulin, which is a fructose polysaccharide and accumulates during plant photosynthesis. With acid hydrolysis or hydrolysis in the human body, inulin passes into fructose.

 Fructose is a ketose that restores monosaccharide, which is also found in berries, fruits, and bee honey. 1.5 times sweeter than sucrose and xylitol, 3 times sweeter than sorbitol. The energy value of fructose is 3.8 kcal. The absorption of fructose and to a lesser extent depends on the hormone of the pancreas, insulin, than for glucose. Moderate consumption of fructose does not cause pronounced changes in blood sugar. Fructose has antiketogenic and anticaries effects. These fructose properties are especially important for patients with diabetes.

A known method of producing a fructose-containing product from Jerusalem artichoke, in particular fructose syrup, comprising crushing Jerusalem artichoke tubers, mixing crushed tubers with hot water to extract inulin, hydrolysis of the latter in the first stage with phosphoric acid at a temperature of 80 - 90 ^o C pH 5.0 - 5.2 for 60 min until the formation of lower fructans, filtering the extract through the adsorbent and the second stage of hydrolysis in an electrodialyzer at a pH of 4.0 - 4.2 to form fructose and thickening the hydrolyzate to a syrup (SU author. a. N 1392105, C 13 K 11/00, 1988).

 The disadvantage of this method is the multi-stage process of hydrolysis, the loss of honor of biologically active substances and the presence of waste products.

 The technical result of the invention is to create a waste-free production, obtaining the final product in the form of a fructose-containing paste containing more biologically active substances than syrup and simplifying the process.

To achieve this technical result, in the proposed method for producing a fructose-containing product, comprising mixing the particles of raw materials with hot water, hydrolysis of inulin with an acid solution at a temperature of 80 ^o C and thickening the hydrolyzate, mixing, particles of raw materials with hot water is carried out to achieve a ratio of 1: 7, taking into account the original moisture content of the raw material, and inulin hydrolysis directly in a mixture of raw materials with water at a pH of 3.0 for 4.5 hours, followed by neutralization of the mixture, while the hydrolyzate is concentrated at a pH of 4.5 and temp Aturi 70 ^o C to minimize decomposition of fructose and form a paste.

 As a raw material, ground Jerusalem artichoke tubers with a particle size of 1 mm should be used, and powder obtained from tubers with a particle size of 1 mm can also be used. The mixture of powder and water must be kept for 1 hour to swell. When hydrochloric acid is used for hydrolysis of inulin, the process should be carried out in a closed digester.

 A method of obtaining a fructose-containing product is as follows.

 As a raw material, crushed Jerusalem artichoke tubers with a particle size of 1 mm at the beginning of the harvesting season are used. Subsequently, they use powder from Jerusalem artichoke tubers with a particle size of 1 mm, which allows the process to run smoothly at the enterprise.

 The powder should be sieved before use to separate solids.

The moisture content of the raw materials used is determined, it is fed into an open digester with a stirrer and mixed with hot water until a ratio of 1: 7 is taken into account, taking into account the initial humidity. This ratio of components ensures their effective mixing. The resulting mixture was heated to 80 ^o C with stirring. The powder in hot water is kept for 1 hour to swell. A temperature of 80 ^o C allows you to fully inactivate the enzymes in the tubers. A solution of citric or hydrochloric acid is added to the mixture of raw materials with water until a pH of 3.0 is reached with stirring. A 15.5% solution of edible citric acid is used for hydrolysis. At the indicated pH and temperature, inulin is hydrolyzed for 4.5 hours in a mixture of raw materials with water to fructose and oligofructans, and a light hydrolyzate with good taste is obtained.

 When using hydrochloric acid, the hydrolysis process is carried out in a closed digester to neutralize the acid to prevent hydrogen chloride from entering the environment.

The hydrolysis time of 4.5 hours at pH 3.0 and a temperature of 80 ^o C is optimal and does not lead to the decomposition of fructose and to darken the paste. After hydrolysis, the acid is neutralized to achieve a pH of 4.5: in particular sodium bicarbonate, which makes fructose more stable during storage of the product.

 The enrichment of the latter with citric acid and the partial formation of sodium citrate during neutralization increases the biological value of the product. When neutralizing hydrochloric acid, the resulting sodium chloride improves the taste of the product.

After neutralization, the hydrolyzate is concentrated at pH 4.5 and a temperature of 70 ^° C. until a paste forms. Condensation of hydrolysite more than 2.5 times is undesirable, as this affects the consumer quality of the product. The yield of the finished product is in the range of 300% based on the initial dry raw material.

Example 1. 100 g of uniform Jerusalem artichoke tubers powder sieved through a sieve with a particle size of 1 mm with a moisture content of 8.7% is loaded, loaded into an open digester with a stirrer, filled with hot water at a temperature of 80 ^o C in a powder-water ratio of 1: 7, considering its humidity, stirred and left to swell for 1 hour. Edible citric acid (18 g in 100 ml of water) was added in small portions to the resulting mixture to pH 3.0 (ionomer control) and heated at 80 ^° C. for 4.5 hours with constant stirring. The mixture is cooled and carefully added with constant stirring in small portions about 10 g of crystalline sodium bicarbonate (NaHCO ₃ - baking soda) to pH 4.5 (control by ionomer), it is necessary to take into account foaming and increasing the volume of the mixture).

The resulting mixture is concentrated in an open evaporation cup or under vacuum in a water bath at 70 ^° C. 2.5 times with respect to the initial weight of the mixture. 300 g of a homogeneous fructose-containing paste are obtained with a pleasant sour-sweet taste without a pronounced odor, light brown in color with a content of reducing sugars of 20% based on the feedstock (anhydrous powder). Thus, the process is waste-free with obtaining a product containing the whole complex of biologically active substances of the feedstock.

Example 2. 400 g of raw Jerusalem artichoke tubers with an initial moisture content of 75% are crushed using a homogenizer to a homogeneous mushy mass and wiped through a sieve with a hole diameter of 11 mm The mashed mass is loaded into an open digester with a stirrer, 400 ml of water is added so that the tuber-water ratio is 1: 7, taking into account their moisture content. To the mixture was added portionwise 18.0 g of citric acid, previously dissolved in 100 ml of water, to a pH of 3.0 (control with an ionomer) and heated at 80 ^° C. for 4.5 hours with constant stirring. Then the process is conducted as in example 1. Get a paste with similar indicators.

Example 3. 100 g of homogeneous sifted powder from Jerusalem artichoke tubers with a particle size of 1 mm and a moisture content of 8.7% or 400 g of raw Jerusalem artichoke tubers with a moisture content of 75%, crushed and rubbed through a sieve with a hole diameter of 1 mm, is loaded into a closed cooking a boiler with an air cooler and a stirrer, pour hot water with a temperature of 80 ^o C in the ratio of raw materials (powder or tubers) - water 1: 7, including the initial humidity. The powder is stirred and left to swell for 1 hour, and raw tubers are used immediately. To the resulting mixture was added to pH 3.0 (control using an ionomer) 4 ml conc. hydrochloric acid dissolved in 50 ml of water and heated at 80 ^o C for 4.5 hours with constant stirring. The mixture after hydrolysis is partially neutralized by carefully adding crystalline sodium bicarbonate (NaHCO ₃ baking soda) under fine stirring in small portions to a pH of 4.5 (ionomer control). In this case, it is necessary to take into account foaming and an increase in the volume of the mixture.

The resulting mixture is concentrated in an open evaporation cup or under vacuum in a water bath at 70 ^° C. 2.5 times with respect to the initial weight of the mixture. 300 g of a homogeneous fructose-containing paste with a pleasant sour-sweet taste without a pronounced odor are obtained, from light brown to dark brown with a content of reducing sugars of 20% based on the initial anhydrous raw material (anhydrous powder or dry tubers).

 The obtained fructose-containing paste has the following characteristics: appearance — homogeneous pasty mass without impurities, taste — sweet and sour, pleasant, odor — not expressed, color — from light to dark brown, weight loss upon drying — 65%, based on initial dry raw materials: the residue on ignition is 9%, the total acidity in terms of citric acid is 6.4%, carbohydrates are 45.0%, including free reducing sugars - 20%, pectins - 5.0%, dietary fiber - 8.0%, amino acids and protein substances - 8%. Chromatographically on paper in the system n-butanol-glacial acetic acid - water (4: 1: 2) sugars were detected: inulin, oligofructans, fructose and traces of glucose.

 Thus, the proposed method is waste-free and provides a fructose-containing paste with a large number of biologically active substances.

Claims (1)

 \ \ \ 1 1. A method of producing a fructose-containing product from Jerusalem artichoke, which involves mixing the particles of the raw material with hot water, hydrolyzing inulin with an acid solution at 80 <198> C and thickening the hydrolyzate, characterized in that the mixing of the particles of the raw material with hot water is carried out until ratio 1 is reached : 7 taking into account the initial moisture content of the raw material, and the hydrolysis of inulin directly in the aqueous mixture of the raw material at pH 3.0 for 4.5 hours, followed by neutralization of the mixture, while the hydrolyzate is concentrated at a pH of 4.5 and a temperature of 70 <198> C to reduce decomposed fructose and pasta formation. \\\ 2 2. The method according to claim 1, characterized in that crushed Jerusalem artichoke tubers with a particle size of 1 mm are used as feedstock, while the mixture of the feedstock with water is hydrolyzed immediately. \\\ 2 3. The method according to claim 1, characterized in that the source material used is a powder obtained from Jerusalem artichoke tubers with a particle size of 1 mm, while the mixture of powder and water is kept for 1 hour to swell. \\\ 2 4. The method according to any one of claims 1 to 3, characterized in that hydrochloric acid is used to hydrolyze inulin from acids and the process is conducted in a closed digester.