RU2228107C1 - Method for producing of jam from sugar beet - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves washing basic raw material; providing thermal microwave treatment of raw material at temperature of 95-100 C and specific power of 450-500 W/kg for 18-25 min; cleaning and coarse grinding; performing electrochemical activation in anode zone to pH value of 2-2.5 and liquor ratio of 0.7-1.0; adding sugar in an amount of 40-60% by weight of jam; rubbing resultant mass to finely ground state and concentrating by means of thermal microwave treatment process at specific power of 350-450 W/kg for 30-40 min until dry substance content is 64-68%. Method allows jam to be produced, which has color and acidity typical of apple jam and is free from sugar beet taste. Also, product does not tend to sugaring. EFFECT: improved quality of product, increased shelf life, reduced content of saponin, nitrates and nitrites in jam. 4 ex

Description

The invention relates to the food industry, and in particular to methods for the production of additives used in food technology. Jam can be used in confectionery, bakery and food concentrates in replacement of other types of jam (apple, plum, etc.). Jam is rich in vitamins, mineral composition, fiber, has a full range of essential amino acids, contains pectin substances.

The closest analogue is the patent for “A method for producing a food supplement from beets,” which is carried out as follows: sugar beets are washed, peeled, cut, and microwave-heated using a Funai MO 888T microwave oven with a capacity of 880 W in two stages: first, without water, in for 5-8 minutes, then with water with a temperature of 95-100 ° C and a hydraulic module of 1.0-1.5 with respect to the product for 10-14 minutes, then the raw materials are rubbed on a washing machine for fine grinding of cooked MIVP products ( No. 2110928, IPC ⁷ A 23 L 1/00, 1/025. Published on 05/20/98. Bull. No. 14).

The disadvantages of this method:

1. The resulting product according to organoleptic indicators cannot be used as a substitute for other jam (apple, plum) in the confectionery industry.

2. The technology was developed according to an abbreviated method in which it is theoretically impossible to hydrolyze saponins, nitrates and nitrites (during this treatment they will be present in the additive). The destruction of saponins, nitrates and nitrites occurs in an acidic environment with prolonged heating, and the prototype uses short-term heat treatment in a slightly acidic environment (pH 6.5).

3. The color of the resulting mass is yellow, respectively, the additive can not be used in those food products for which yellow does not satisfy organoleptic indicators.

4. Using the technological process presented in the prototype, it is impossible to remove the characteristic smell of sugar beets. This factor makes it impossible to use this additive in food products that do not use strong flavors or substances that tone the smell.

5. The technology does not use acidifiers. The use of acid or other methods of acidification is preservative. In addition, the necessary environment is created for the hydrolysis of saponins, the destruction of nitrites and nitrates contained in the mass.

The technical result of the invention is the creation of high-quality jam from sugar beets, which can be widely used in the food industry not only in replacing raw materials, but also as the main component in the recipe.

The technical result is achieved in that the production method of jam from sugar beet is characterized in that it includes washing the feedstock, heat microwave processing at a temperature of 95-100 ° C and a specific power of 450-500 W / kg for 18-25 minutes, cleaning, coarse grinding, followed by electrochemical activation in the anode zone to a pH of 2-2.5 with a hydraulic module of 0.7-1.0, adding 40-60% sugar in relation to the weight of the jam, rubbing to fine grinding and concentrating with heat microwave -processing at a specific power of 350-450 V / Kg within 30-40 minutes to a solids content of 64-68%.

The method is implemented as follows: sugar beets are washed, thermal microwave heating is carried out on a microwave oven “LG MB 594 A” with a microwave power of 800 W and a microwave frequency of 2450 MHz. Microwave processing is carried out for 20 minutes on a microwave oven with a specific power of 450-500 W / kg to digest sugar beet fiber, and during microwave processing, the chemical composition is preserved in sugar beets until the surface layer is removed (caramelization of products does not occur). Thus, white color remains, partial inactivation of polyphenol oxidase occurs (in the inner layers there is a small amount of active polyphenol oxidase, which is the main factor in the initiation of darkening processes), sugar beets are partially dehydrated, peeling, tails - the main carriers of saponin, polyphenol oxidase, and possible harmful substances are facilitated. (heavy metals, pesticides, etc.) that beets could absorb during growth. Further microwave processing is impractical due to the fact that in the area closer to the tail of the sugar beet, moisture is completely removed and darkening processes begin (melanoidin formation, caramelization, deep decomposition of sugars (up to humic substances)). Next, the sugar beets are cleaned, cut, coarse grinding of the product is carried out, followed by electrochemical activation in the anode zone to a pH of 2-2.5 with a water module of 0.7-1, with the addition of 40-60% sugar in relation to the weight of the jam. As a result, polyphenol oxidase is completely inactivated, thereby eliminating the possibility of darkening of sugar beets by this factor, bactericidal treatment of the product is carried out. Sugar added to the mass contributes to the process of electrochemical activation at a lower voltage with a greater effect (pH 2 in the medium is formed about 4 times faster), sugar is also partially hydrolyzed, which increases sweetness, gives a honey flavor, prevents jam from sugaring, respectively requires the introduction of jam anticrystallizers (such as molasses, invert syrup). Also, ECA results in acidification of marmalade, which replaces the introduction of acidifiers into the mass.

Then the raw materials are subjected to wiping on a washing machine for fine grinding of cooked products. The resulting mass is concentrated using microwave heating with a specific power of 350-450 W / kg microwave oven for 30-40 minutes until 64-68% dry matter is accumulated. Acidic environment and heating create favorable conditions for the hydrolysis of saponin residues, the destruction of nitrates and nitrites.

As a result, the resulting product has the following parameters:

- the color characteristic of apple jam;

- lack of a characteristic smell (saponin smell) of sugar beets;

- acidity characteristic of apple jam (pH 2-2.5);

- solids content of 64-68%;

- the product with the help of ECA is bactericidal processed, which allows it to be stored much longer than the product without activation under normal conditions;

- unlike the prototype, this product contains less harmful substances (saponin, nitrates, nitrites), since an acidic medium with long heat treatment is used.

The method is illustrated by examples.

Example 1

The beets are inspected, washed, subjected to microwave processing at a temperature of 95 ° C and a specific power of 450 W / kg for 20 minutes, cleaned, cut, pre-wiped, activated in the anode cell of the electrochemical activator to achieve pH 2 with a hydraulic module of 0.7, s adding sugar 60% to the mass of jam, then the mass is homogenized on a washing machine, concentrated in a microwave oven for 30 minutes at a specific power of 400 W / kg.

The resulting mass has a yellowish color (characteristic of apple butter), contains 66.5% solids, reducing sugars - 19.4%, does not contain smells of sugar beets and other unpleasant odors.

Example 2

Analogously to example 1, characterized in that after washing the beets are subjected to microwave processing at a temperature of 100 ° C and a specific power of 500 W / kg for 25 minutes, activation in the anode cell of the electrochemical activator is carried out until pH 2.5 is reached, sugar to produce jam add 40% based on the weight of jam.

The resulting mass has a yellowish color (characteristic of apple butter), contains 66.1% of solids, reducing sugar - 16.3%, does not contain smells of sugar beets and other unpleasant odors.

Example 3

Analogously to example 1, characterized in that after washing the beets are subjected to microwave processing at a temperature of 95 ° C and a specific power of 500 W / kg for 18 minutes, concentration in a microwave oven using thermal microwave processing is carried out for 40 minutes at a specific power 450 W / kg.

The resulting mass has a yellowish color (characteristic of apple butter), contains 67.8% of solids, reducing sugars - 23.2%, does not contain smells of sugar beets and other unpleasant odors.

Example 4

Analogously to example 1, characterized by activation in the anode cell of an electrochemical activator to achieve a pH of 2.5 with hydromodule 1, concentration on a microwave oven for 30 minutes at a specific power of 350 W / kg

The resulting mass has a light yellowish color (typical of apple butter), contains 64.1% of solids, reducing sugars - 13.2%, does not contain smells of sugar beets and other unpleasant odors.

In the case of a change in the declared regimes of jam production in the direction of increasing the addition of sugar, the cost price increases, the quality does not change, with a decrease in sugar content, the mass cannot be used as jam by organoleptic and physico-chemical parameters (appearance, taste, sugar content).

The analysis of the above examples shows that the most rational are the parameters for the preparation of jam given above (examples 1, 2, 3, 4).

Claims (1)

The production method of sugar beet jam, characterized in that it includes washing the feedstock, heat microwave processing at a temperature of 95-100 ° C and a specific power of 450-500 W / kg for 18-25 minutes, cleaning, coarse grinding followed by by electrochemical activation in the anode zone to a pH of 2-2.5 with a hydraulic module of 0.7-1.0, the addition of 40-60% sugar in relation to the weight of the jam, rubbing to fine grinding and concentration using microwave heat treatment at a specific power of 350 -450 W / kg for 30-40 minutes to a solids content of 64-68%.