RU2232532C2 - Method for processing of raw fruit material before juice extraction - Google Patents

Abstract

FIELD: food-processing industry and wine making.

SUBSTANCE: method involves exposing basic raw material to electromagnetic field of extremely low frequency of 3-30 Hz for 5-60 min at field intensity of 160-1,600 A/m.

EFFECT: increased juice yield and improved organoleptical properties.

1 dwg, 8 ex

Description

The invention relates to food industry and winemaking, in particular to methods for processing fruit and berry raw materials.

Pre-processing of fruits and berries is necessary to obtain the maximum yield of juice and often involves a physical effect on the feedstock.

For example, there is a method of treating fruits and berries with ionizing radiation. The action of these radiations increases the cell permeability and juice output, which is associated with the effect of irradiation on the pectin substances of fruits and berries and physiological damage to cells.

Under the influence of ionizing radiation, the bound forms of pectin substances decompose, and the content of soluble pectin increases. Physiological damage to cells can also cause tissue softening.

With increasing dose, its effect on pectin substances and juice yield increases [US Pat. RF № 2090108, class 6 A 23 L 2/02, C 12 G 1/02, BI No. 26 (II hour) dated 09/20/97].

This method of processing fruits and berries has significant disadvantages:

- there is a noticeable deterioration in the quality of the juice (juice darkens, coloring substances and vitamins are destroyed);

- the implementation process is very complicated, and also requires significant energy costs.

There is also a method of processing crushed fruit and berry raw materials with high-frequency electric pulses (directly in the press packages). When laying bags with pulp on the drainage gratings, electrodes are applied, alternating the cathode with the anode. Terminals are connected to the electrodes from the high-voltage installation and from grounding. After loading the press, the pressure is adjusted to 0.5-0.6 MPa. After 10 minutes, when part of the juice is squeezed out, a pulse installation is switched on for 2-3 minutes, after which the pressing pressure is increased to 1 MPa. The output of juice during processing by electric pulses increases by 8-10% [Skripnikov Yu.G. Production of fruit wines and juices. - M .: Kolos, 1983, - 256 p.].

The disadvantages of this method include:

- the risk of electric shock due to the occurrence of arc and corona discharges associated with the use of high voltage of more than 1 kV;

- high power consumption of about 60 watts.

The closest of the analogues to the claimed is a method of processing fruit and berry raw materials using electroplasmolysis. For electric impact on incoming products during their grinding, an EV-1 roll electroplasmolizer with a capacity of 6-17 tons per hour is used. The raw material continuously passes through the rolls - electrodes made of stainless steel are mounted on a dielectric bed, which closes the electric circuit. During operation, a voltage of 200-220 V is applied to the electrodes at a current strength of 50-75 A. The processing time is measured in fractions of a second. The distance between the electrodes (rolls) for fruits and berries is 2-5 mm. Electric shock denaturing the cell protein results in increased cell permeability and easier release of juice. The yield of juice when pressing processed with electricity pulp increases by 4-8% [Samsonova AN, Usheva VB Fruit and Vegetable Juices (Technique and Technology) - 2nd ed., Revised. and add. - M .: Agropromizdat, 1990, - 287 p.].

The disadvantages of this method include:

- use of significant voltages unsafe for humans;

- significant power consumption of about 16.5 kW;

- low juice yield;

- the impossibility of regulating acidity;

- the organoleptic qualities of the finished product do not change.

The problem solved by the invention is to create a method for processing fruit and berry raw materials, which would increase the yield of juice, regulate acidity, increase the content of phenolic and coloring substances, which will improve the organoleptic characteristics of the finished product, as well as reduce energy consumption and improve process safety.

The problem is solved due to the fact that in the method of processing fruit and berry raw materials, involving physical impact, the feedstock is exposed to an electromagnetic field of an extremely low frequency range in the range of 3-30 Hz for 5-60 minutes, with a field strength of 160-1600 A / m

It is very important in the wine industry to achieve an increase in the yield of juice from fruit and berry raw materials. We have conducted research on extracting the maximum juice yield after electromagnetic field treatment of the extremely low-frequency range of the feedstock. As shown by experimental data, when exposed to fruit and berry raw materials with an electromagnetic field of the extremely low frequency range, the average yield of juice increases by 10-12%. The data obtained are explained by the fact that under the influence of an electromagnetic field of the extremely low-frequency range, chemical bonds are destroyed, cell permeability changes, the diffusion process in the structure of the skin and pulp of the feedstock increases.

In the wine industry, the content of phenolic and coloring matter is also important. Thanks to them, organoleptic qualities, such as the taste and color of the finished product, become more saturated, velvety and full. It was noted in our case that when treated with an electromagnetic field of an extremely low-frequency range, the content of phenolic and coloring substances increased by 18% and 27%, respectively, compared with the control. The data obtained are explained by the fact that under the influence of an electromagnetic field of the extremely low-frequency range, chemical bonds are destroyed, and the extraction and diffusion processes in the structure of the skin and pulp of the feedstock are strengthened.

In the wine industry, it is necessary to adjust the acidity to achieve the most optimal harmonious taste. To do this, in winemaking, plastering is carried out (acidity reduction), and acidification with malic, citric or tartaric acids (acidity increase) is also carried out. Therefore, we carried out the processing of fruit and berry raw materials with an electromagnetic field of an extremely low frequency range, as a result of which a certain dependence (function) of titratable acidity on frequency was observed. It was found that in this range in some cases there was a decrease in titratable acidity by 4%, and in others its increase by 2.5%, which allows, by changing the parameters specified in the claims, to regulate acidity during the processing process fruit and berry raw materials. One of the most likely mechanisms of action of an electromagnetic field of the extremely low frequency range is a change in the rate of release of calcium ions from the cell into the extracellular medium, and accordingly, a change in the sodium-potassium current through the membrane structure leads to a change in the physicochemical parameters of the pH of the environment and its acidity.

At the factories of the food industry, safety rules are strictly observed, so we conducted research on how safe this treatment is. It has been established that the electromagnetic field treatment of the extremely low-frequency range of the feedstock does not require individual means (rubber gloves) and collective protection (emergency switches, etc.).

It is also necessary to save energy costs, which makes it possible to treat an extremely low frequency range with an electromagnetic field.

The drawing shows a diagram of a pilot plant used for processing by the electromagnetic field of the extremely low-frequency range of the feedstock.

A pilot plant for processing fruit and berry raw materials consists of: an oscillation generator 1 - GZ-118, a frequency counter 2 - Ф5041, an amplifier 3 - “Amphiton” 25 U-202 С, an oscilloscope 4 - С 1-69, an emitter 5 - a solenoid. A coil with the number of turns n = 2500, an inner diameter of 3 cm, and a cross-sectional area S = 30 cm ^{2 was} used as an emitter. The active resistance of the coil was R _a = 130 Ohms. As a container for loading the feedstock, a chamber 6 made of magnetic material was used.

Sinusoidal oscillations of the extremely low-frequency range from the output of the generator 1 go to the input of the frequency meter 2 and to the input of the amplifier 3, then to the input of the oscilloscope 4 and to the emitting device 5, which is located in the chamber 6, the raw materials are placed there.

Examples of specific performance.

Example 1

Cranberries were taken with the following parameters: solids 8.1%, titratable acidity of the juice 24.1 g / dm ³ , they were placed in a pilot plant and treated with an electromagnetic field of an extremely low frequency range at a frequency of f = 3 Hz, then the juice was extracted from the processed raw materials. The juice was extracted on a juicer in constant mode at the same time. Then the juice was subjected to laboratory research, as a control, juice was used, which was subjected to processing by an electric field. During processing, the average value of the magnetic field strength was H = 660 A / m, the duration of irradiation of whole cranberry berries was t = 40 minutes.

Physico-chemical, organoleptic and other indicators characterizing the method are shown in tables 1, 2, 3, 4.

Example 2

The method was carried out analogously to example 1, except that the value of the electromagnetic field strength was H = 160 A / m, the exposure time of cranberry berries was t = 60 minutes, and the frequency f = 16 Hz.

Example 3

The method was carried out analogously to example 1, except that the value of the electromagnetic field strength was H = 1600 A / m, the duration of the cranberry irradiation was t = 5 minutes, and the frequency f = 30 Hz.

Example 4

The method was carried out analogously to example 1, except that the value of the electromagnetic field strength was H = 1650 A / m, the duration of the cranberry irradiation was t = 80 minutes, and the frequency f = 32 Hz.

Example 5

The method was carried out analogously to example 1, except that the processed raw materials were fruits (apples), and the value of the electromagnetic field strength was H = 660 A / m, the duration of the irradiation of apples was t = 40 minutes, and the frequency f = 3 Hz.

Example 6

The method was carried out analogously to example 1, except that the processed raw materials were fruits (apples), and the value of the electromagnetic field strength was H = 160 A / m, the duration of the irradiation of apples was t = 60 minutes, and the frequency f = 14 Hz.

Example 7

The method was carried out analogously to example 1, except that the processed raw materials were fruits (apples), and the value of the electromagnetic field strength was H = 1600 A / m, the duration of the irradiation of apples was t = 5 minutes, and the frequency f = 30 Hz.

Example 8

The method was carried out analogously to example 1, except that the processed raw materials were fruits (apples), and the value of the electromagnetic field strength was H = 1620 A / m, the duration of the irradiation of apples was t = 80 minutes, and the frequency f = 32 Hz.

Analysis of the data shown in the table showed that the influence of the low-frequency electromagnetic field on fruit and berry raw materials allows to increase the yield of the finished product, regulate acidity, increase the content of phenolic and coloring substances, thereby improving the organoleptic characteristics of the finished drinks, and also spend much less energy on the processing of raw materials and improve safety.

Claims (1)

A method of processing fruit and berry raw materials before extracting the juice, providing for a physical effect on the feedstock, characterized in that the raw materials are treated with an electromagnetic field of an extremely low frequency range in the range of 3-30 Hz for 5-60 minutes at a field strength of 160-1600 A / m .