RU2259149C2 - Method for production of long-term storage products from plant raw materials - Google Patents

Abstract

FIELD: food processing industry, canned food industry.

SUBSTANCE: claimed method includes table beet preparation, pulping, sterilization of obtained puree and fermentation with simultaneous cultivation of citric acid fermentation micellar fungi of genus Trichoderma and genus Aspergillus. Further cultural liquid is separated, and concentrated up to dry matter content of 58-60 %. Obtained concentrate is introduced into prepared plant raw material and boiled out. Solid residue obtained after sequential extraction of biomass of Mortierella humilis micromycete with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water, is introduced into cultural liquid in amount of 6-8 % based on dry matter mass. Moreover extract from equivalent amount of the same biomass with non-polar extractant in above-critical state is introduced into concentrate.

EFFECT: target product with improved organoleptic properties.

5 ex

Description

The invention relates to the technology of the canning industry.

A known method for the production of long-term storage products from plant materials, which includes preparing beetroot, wiping it, sterilizing the mashed potatoes, fermenting it with joint cultivation of mycelial fungi of the genus Trichoderma and genus Aspergillus citric acid fermentation, separating the culture fluid, concentrating it to dry matter content 58- 60%, the introduction of the obtained concentrate in the prepared plant material and boiling (RU 2079226 C1, 05/10/1997).

The disadvantage of this method is to obtain the target product with low organoleptic properties.

The technical result of the invention is to improve the organoleptic properties of the target product.

This result is achieved in that in a method for the production of long-term storage products from plant materials, which involves preparing table beets, wiping them, sterilizing the resulting mashed potatoes, fermenting with the joint cultivation of mycelial fungi of the genus Trichoderma and genus Aspergillus of citric fermentation, separation of the culture fluid, its concentration to a solids content of 58-60%, the introduction of the obtained concentrate in the prepared plant material and boiling, according to the invention, in the culture fluid The solid residue obtained after sequential extraction of the biomass of the micromycete Mortierella humilis with the non-polar extractant in the supercritical state, water, alkali, water, acid, water, alkali and water, is introduced in an amount of 6-8% by weight of dry substances, and the extract is introduced into the concentrate, obtained after extraction of an equivalent amount of the same biomass with a non-polar extractant in a supercritical state.

The method is implemented as follows.

Vegetable raw materials are subjected to preparation, the composition of which is determined by the type of raw materials used and, if necessary, additional machining, for example, to remove inedible parts.

Beetroot is subjected to preparation, including washing, inspection and separation of tops and tails, and then the resulting puree is wiped and sterilized, in which seed cultures of mycelial fungi of the genus Trichoderma and genus Aspergilfus of ferric acid fermentation are introduced. The fungi of these genera are symbionts, and their joint cultivation leads to the accumulation of soluble pectin and citric acid in the culture fluid. The cultivation is completed when the culture fluid reaches a pH of 3-4. The culture fluid is separated from the solid phase by known methods, for example by microfiltration.

The dry biomass of micromycete Mortierella humilis is extracted with a non-polar extractant, for example, carbon dioxide or hexane, in a supercritical state and the first extract is separated, which is used later to obtain the target product. The composition of this extract consists mainly of higher polyunsaturated fatty acids and does not include toxic, carcinogenic, mutagenic and anti-nutritional substances. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction stages listed above is introduced into the culture liquid separated after fermentation of beetroot puree with mycelial fungi, as described above. The solid residue consists mainly of basic proteins and does not include toxic, carcinogenic, mutagenic and anti-nutritional substances. The amount of solid residue introduced is set within 6-8% of the solids content in the culture fluid.

The resulting mixture is concentrated with constant stirring until a solids content of 58-60% is reached. During the concentration process, the solid residue obtained from the biomass of the micromycete Mortierella humilis, as described above, dissolves, so the concentrate is a viscous flowing homogeneous colored mass. The first extract obtained from the biomass of micromycete Mortierella humilis is introduced into the concentrate, as described above, in an amount obtained from the same amount of biomass as the solid residue introduced into the culture liquid before concentration.

Prepared plant materials are poured with the obtained concentrate and boiled, as a rule, until the solids content in the liquid phase reaches 65-72%. The amount of injected concentrate should ensure complete filling of the entire space between the parts of the plant material in the target product. The target product is Packed in consumer packaging or molded by cooling, followed by packing. The target product is dark red jelly with inclusions of plant materials with a sweet and sour taste and aroma of the used plant materials, in some cases with beetroot tones. In contrast to the product obtained by the closest analogue, in the target product obtained by the proposed method, beet tones are less pronounced in taste and aroma, its color is more stable during storage, and plant materials are less prone to boiling.

Example 1

The product is prepared according to the technology described above using apples of the White filling variety, which, after preparation, are peeled and cut into four parts with the simultaneous removal of stalks and seed chambers, Bordeaux beetroot, Trichoderma longibrachiatum Rifai and Aspergillus niger mycelium, non-polar hexane extractant, caustic soda and hydrochloric acid. Fermentation of beetroot puree is carried out to pH 4.0, the introduction of a solid residue of MortiereJIa humilis micromycete biomass in an amount of 6% by weight of solids of the culture fluid, concentration of the culture fluid to a solids content of 58%, boiling of the target product to a solids content of 65% in the liquid phase . The control product is prepared with the same parameters, but without the use of biomass preparations of micromycete Mortierella humilis. After storage for a year under uncontrolled conditions, the experimental product had uniformly colored jelly and apple slices, having a section of an uneven red color, the intensity of which decreases from the periphery to the center. In the control product, the jelly turned brown in the area of contact with apple slices and had a pronounced smell of table beets.

Example 2

The product is prepared according to the conditions of example 1, but using strawberries of the Beauty Zagorye variety, after which the stalks, mycelial fungi Trichoderma harzianum Rifai and Aspergillus awamori Nakazawa and carbon dioxide are separated as a non-polar extractant. Fermentation of beetroot puree is carried out to a pH of 3.8, the introduction of a solid residue of biomass of micromycete Mortierella humilis in an amount of 8% by weight of solids of the culture fluid, concentration of the culture fluid to a solids content of 59%, boiling of the target product to a solids content in the liquid phase of 72% . After storage for a year under uncontrolled conditions, the experimental product had uniformly colored jelly and retained the shape of a berry with a slightly darker color compared to the original color. In the control product, the jelly turned brown in the contact zone with the berries, boiled and lost their original form, in an amount of about 60% of the original. All berries in the control are brown.

Example 3

The product is prepared according to the conditions of example 1, but using peaches of the July variety, which, after preparation, are peeled, cut into 8 dopeks while removing the seeds, Trichoderma viride and Aspergillus oryzae filamentous fungi and nitrous oxide as a non-polar extractant. Fermentation of beetroot puree is carried out to a pH of 3.5. the introduction of a solid residue of biomass micromycete Mortierella humitis in an amount of 7% by weight of solids of the culture fluid, the concentration of the culture fluid to a solids content of 60%. boiling the target product to a solids content in the liquid phase of 70%. After storage for a year under uncontrolled conditions, the experimental product had a uniform color of jelly and peach slices with a red color uneven in the section, the intensity of which fell from the periphery to the center. In the control product, the jelly darkened unevenly throughout the volume with more intense darkening in the area of contact with pieces of fruit. The number of boiled peach slices in the experiment was about 6%, in the control about 43%.

Example 4

The product is prepared according to the conditions of example 1, but using carrots of the Losinoostrovskaya 13 variety, which, after preparation, is cut into circles with a thickness of about 5 mm, Havskaya beets, mycelial fungi Trichoderma koningii and Aspergillus citrisporum and argon as an unpopular extractant. Fermentation of beetroot puree is carried out to a pH of 3.0, introduction of a solid residue of biomass of micromycete Mortierella humilis in an amount of 6.5% by weight of solids of the culture fluid, concentration of the culture fluid to a solids content of 58%, boiling of the target product to a solids content of 67% in the liquid phase . After storage for a year under uncontrolled conditions, the experimental product had uniformly colored jelly and slices of carrots with an uneven red color, more intense at the periphery of the circles than at their center. In the control product, the carrot slices were equally uneven, but brown. Beetroot odor in the control product is more pronounced than in the experimental.

Example 5

The product is prepared according to the conditions of Example 1, but using Victoria rhubarb, the stalks of which, after preparation, are peeled and cut 3-5 cm long, Havskaya beets, Trichoderma koningii and Aspergillus niger mycelium fungi and propane as a non-polar extractant. Fermentation of beetroot puree is carried out to pH 3.0, the introduction of a solid residue of biomass of micromycete Mortierella humills in an amount of 8% by weight of solids of the culture fluid, concentration of the culture fluid to a solids content of 60%, boiling of the target product to a solids content of 70% in the liquid phase . After storage for a year under uncontrolled conditions, the experimental product had a uniform color of jelly and pieces of rhubarb with a more intense dark red color with full preservation of their shape. In the control product, the rhubarb slices are 12% boiled and have a dark brown color. In the control product, beet tones of taste and smell are more pronounced than in the experimental one.

Thus, the proposed method improves the organoleptic properties of the target product.

Claims (1)

A method for the production of long-term storage products from plant materials, which involves preparing table beets, wiping them, sterilizing the resulting mashed potatoes, fermenting with the joint cultivation of mycelial fungi of the genus Trichoderma and genus Aspergillus of citric acid fermentation, separating the culture fluid, concentrating it to a dry matter content of 58-60 %, the introduction of the obtained concentrate in the prepared plant material and boiling, characterized in that a solid residue is introduced into the culture fluid, obtained after sequential extraction of the biomass of micromycete Mortierella humilis with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, in the amount of 6-8% by weight of dry substances, and the extract obtained after extraction of an equivalent amount is introduced into the concentrate the same biomass non-polar extractant in a supercritical state.