RU2227517C1 - Method of producing paste from sugar beet - Google Patents

Abstract

FIELD: sugar industry. SUBSTANCE: production of paste for use in confectionery, bakery products, and food concentrates as valuable edible additive and as sugar substituent consists in the following. Beet root are washed and exposed to microwave heating at specific power 450-500 W/kg during 18-25 min. Root are then peeled and cut into small pieces, which are roughly crushed into paste, which is passed into anode zone of electrochemical activator to assume pH 2.0-4.0. Activated paste undergoes finally fine crushing and concentrated with the aid of microwave heating at specific power 100-300 W/kg during 30- 90 min until content of solids attains 45-75%. EFFECT: improved quality of paste and prolonged its storage time. 3 ex

Description

The invention relates to the food industry, and in particular to methods for the production of additives used in food technology. The paste can be used in confectionery, bakery and food concentrates as a valuable food supplement, as well as as a substitute for sugar. The paste is rich in vitamins, mineral composition, fiber, has a full range of essential amino acids.

A known method for the production of sugar beet paste, which includes washing root crops, peeling them, cutting into pieces, microwave (microwave) heating in a microwave: first without water for 5-8 minutes, then pour water with a temperature of 95-100 ° C (hydraulic module 1.0-1.5) for 10-14 minutes, after this treatment, the raw materials are subjected to wiping on a washing machine for fine grinding (RU 2110928, A 23 L 1/00, 05/20/98).

The disadvantages of this method.

In the technology for the production of sugar beet paste, it is impossible to hydrolyze saponins, nitrates and nitrites. The destruction of saponins, nitrates and nitrites occurs in an acidic medium with prolonged heating, and the proposed method uses short-term heat treatment in a slightly acidic medium (pH 6.5). Upon receipt of the paste, dilution with water is used (hydromodule 1-1.5), while the solids content of sugar beets decreases to 13-15%, therefore, the energy for evaporation of water from this mass increases. According to organoleptic parameters, the color of the resulting mass is yellow; the characteristic smell and taste of sugar beets are present in the mass. Thus, the resulting paste can not be used in food products in which the recipe does not provide flavorings or substances that tone the smell. In the known method, acidifiers are not used, which does not provide long-term storage of the paste.

The technical result of the invention is to improve the quality of sugar beet paste by eliminating beetroot odor, ensuring its white color and the possibility of long-term storage.

This result is achieved in that in the proposed method for the production of sugar beet paste, which includes washing root crops, peeling them, cutting into pieces, microwave heating at a temperature of 95-100 ° C and fine grinding, while microwave heating has a specific power 450-500 W / kg and this heating is carried out before peeling root crops from the skin for 18-25 minutes. The chopped pieces are subjected to coarse grinding and the resulting mass is fed into the anode zone of the electrochemical activator until the mass reaches pH 2.0-4.0. The activated mass is subjected to fine grinding, after which it is concentrated by microwave heating with a specific power of 100-300 W / kg for 30-90 minutes to a dry matter content of 45-75%.

The method is as follows. Sugar beets are washed, thermal microwave heating is carried out in a microwave oven. Microwave heating is carried out for 20 minutes in a microwave oven with a specific power of 450-500 W / kg to digest sugar beet fiber. With this heating, prior to removing the surface layer from sugar beet root crops, its chemical composition is maintained (caramelization reactions do not occur), and polyphenol oxidase, which in its active form is the main cause of darkening of sugar beets, is partially inactivated. After microwave heating, sugar beets are peeled and peeled. This process is facilitated by microwave heating. Next, sugar beets are cut into pieces and then coarsely chopped pieces. The ground mass is fed into the anode zone of the electrochemical activator. Spend electrochemical activation (ECA) to achieve a mass of pH 2.0-4.0. During ECA, the product becomes lighter, polyphenol oxidase is completely inactivated, puree is acidified, and as a result, the introduction of an acidifier (citric, lactic or other food acids) is not required. Then the raw materials are subjected to wiping on a wiper for fine grinding. The resulting mass is concentrated using microwave heating with a specific power of 100-300 W / kg microwave oven for 30-90 minutes to achieve 45-75% dry matter. Acidic medium and heating create favorable conditions for the hydrolysis (with slow boiling of mashed potatoes to paste) of saponin residues, the destruction of nitrates and nitrites. In addition, the specific power of microwave radiation of 100-300 W / kg does not allow the temperature to rise above 70 ° C, ensuring the preservation of unbroken vitamins (during the first microwave heating), and also prevents the color growth of the product.

As a result, the resulting product has the following parameters: white color; lack of a characteristic smell (saponin smell) of sugar beet; the paste has an acid reaction, which when used provides the opportunity to save acids (citric, lactic); solids content of 45-75%.

Example 1

The beets are inspected, washed, subjected to microwave heating for 20 minutes, peeled, cut into pieces. They are subjected to coarse grinding and this mass is activated in the anode cell of the electrochemical activator to achieve a pH of 4.0. Then the mass is subjected to fine grinding on a washing machine and concentrated in the microwave for 30 minutes at a specific power of 100 W / kg

The resulting paste has a white color, contains 45.6% solids, reducing sugar - 2.3% and practically odorless.

Example 2

The process is carried out analogously to example 1. Electrochemical activation is carried out in the anode zone of the activator until the mass reaches pH 4.0 and concentration in the microwave for 90 minutes at a specific power of 100 W / kg

The resulting paste has a white color, contains 62.1% of solids, reducing sugars - 3.2%, has no smell of sugar beets.

Example 3

The process is carried out analogously to example 1. Electrochemical activation is carried out in the anode zone of the activator until the mass reaches pH 2.0 and concentration in the microwave for 90 minutes at a specific power of 100 W / kg

The resulting paste is white. It contains 75.2% solids, reducing sugar - 17.9%, does not smell of sugar beets, there is a slightly acidic odor.

Thus, the proposed method allows to obtain a paste with good organoleptic and physico-chemical characteristics, which expands the possibility of its use in various food products. In addition, its shelf life is increased.

Claims (1)

Method for the production of sugar beet paste, including washing root crops, peeling them, cutting into slices, microwave heating at a temperature of 95-100 ° C and fine grinding, characterized in that they use microwave heating of a specific power of 450-500 W / kg and heating is carried out before peeling root crops for 18-25 minutes, while the chopped pieces are subjected to coarse grinding, and the resulting mass is fed into the anode zone of the electrochemical activator until the mass reaches pH 2.0-4.0, and the activated mass is subjected to fine grinding , then it is concentrated by microwave heating of a specific power of 100-300 W / kg for 30-90 min until a solids content of 45-75%.