RU2271674C1 - Method for preparing of powdered semi-finished product from sugar beet juice - Google Patents

Abstract

FIELD: food-processing industry, in particular, methods for preparing of food additives.

SUBSTANCE: method involves inspecting and washing sugar beet roots; providing thermal processing by open steam; skinning and grinding clean roots; pressing ground mass for expelling of juice; concentrating juice under low pressure until dry substance content is 40-45% and providing dispersion drying of condensed juice. Thermal processing is performed under pressure of 0.8-0.9 MPa for 1-1.5 min. During grinding process, roots are simultaneously subjected to blanching. Ground blanched mass is acidified by citric acid until pH value is 4.5. Juice is concentrated under low pressure of 0.072-0.076 MPa at temperature of 65-70 C.

EFFECT: improved quality of ready product owing to preventing reducing substances from decomposition and color reduction, and intensified process.

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Description

The invention relates to the food industry, and in particular to methods for the production of additives used in food technology. Powdered semi-finished product can be used in confectionery and food concentrates.

A known method of producing a powdered semi-finished product from sugar beet juice, which includes inspection and washing of root crops, their heat treatment with hot steam under a pressure of 0.2-0.3 MPa for 5-10 minutes, peeling, grinding peeled root crops to particle sizes 4- 5 mm, mixing with water in a ratio of 1: 1 and activating the resulting mass in the anode cell of the electrochemical activator until the pH of the medium reaches 2-2.5, then the activated mass is pressed to extract juice, then the resulting juice is concentrated under a vacuum of 0.078-0.082 MPa at a boiling point of 40-60 ° C to a CB content of 40-80% and spray-dried (see G. Sugar No. 6, 2003, p. 54-56).

The disadvantage of this method is the presence of a strongly acidic medium in the process of electrochemical activation, which leads to the formation and decomposition of reducing substances and an increase in the color of the finished product (the formation of coloring matter, the release of hydroxymethyl furfural, etc.). The disadvantage is the duration of the process, which affects the quality of the finished product.

The technical result of the invention is to improve the quality of the finished product by preventing the decomposition of the PB and reduce its color, as well as speeding up the process.

This result is achieved by the fact that in the proposed method for producing a powdered semi-finished product from sugar beet juice, which includes inspection and washing of root crops, their heat treatment with steam, peeling, grinding of peeled root crops, pressing to extract juice from the ground mass, concentrating the juice under dilution to solids content of 40-45% and drying of the condensed juice by spraying, heat treatment is carried out under a pressure of 0.8-0.9 MPa for 1-1.5 minutes In the process of grinding root crops, they are simultaneously blanched and the ground blanched mass is acidified with citric acid to pH 4.5. The concentration of the juice is carried out under a vacuum of 0.072-0.076 MPa at a temperature of 65-70 ° C.

The method is as follows. Root crops of sugar beets inspect and wash. Then the root crops are subjected to heat treatment with hot steam in a steam-thermal unit at a pressure of 0.8-0.9 MPa for 1-1.5 minutes. Quick processing makes it easy to separate the skin from the pulp, practically without changing its color. Thus, the white color is preserved, the polyphenol oxidase enzyme is inactivated. Further heat treatment is impractical due to the fact that the penetration depth of the subcutaneous layer increases, which in turn leads to an increase in the content (RV), an increase in the amount of waste and loss of valuable product. Next, the sugar beets are cleaned, grinding is carried out (particle size 3-5 mm) and blanching of the product at the same time. Grinding and blanching with hot steam is carried out in the chamber of the top-blancher (see g. Food industry, No. 3, 1986, S.72-74). When blanching, the protoplasm coagulates and separates from the cell walls, which become more permeable. This helps to increase the yield of juice, as well as the destruction of microorganisms. The resulting mass is acidified with citric acid to pH 4.5 and served on pressing to obtain juice. After blanching and acidification, polyphenol oxidase is completely inactivated, which eliminates the possibility of darkening the crushed mass of sugar beets. Pressed juice with a CB content of 18-20% is concentrated under a vacuum of 0.072-0.076 MPa at a boiling point of 65-70 ° C to a solids content of 40-45%.

This mode of concentration prevents the deep breakdown of sugars (the formation of hydroxymethylfurfural and humic substances does not occur), as well as the development of pathogenic microflora. The resulting concentrated juice is spray dried. The temperature of the dried particles did not exceed 70 ° C, and the drying process lasted 15-30 s. Due to the quality of the concentrated juice, its instant drying and low temperature of the sprayed particles of the solution, the powdery semi-finished product is of high quality.

As a result, the resulting product has a white color, the content of CB is 98.5-99.3%, the average particle size is 5-20 microns. The resulting product does not smell inherent in sugar beets.

The powdery semi-finished product contains micro and macro elements, has a full range of essential amino acids, as well as pectin substances.

Example 1

The beets are inspected, washed, steam treated with a pressure of 0.8 MPa for 1.5 minutes, while the root crops peeled from the skin are subjected to grinding and blanching with sharp steam in the top of a blanching top at the same time. The resulting mass is acidified with citric acid to pH 4.5, then subjected to compression to isolate the juice. The juice is concentrated under a vacuum of 0.076 MPa at a temperature of 65 ° C to a solids content of 40%. The resulting concentrated juice is dried by spray drying to a moisture content of 2.3% and get the finished dry semi-finished product in powder form. Semi-finished product of white color, with a pleasant smell and taste, easily soluble in water at room temperature. The duration of the process is 145 minutes The resulting product contains CB 97.7% and PB 2.5%.

Example 2

The beets are inspected, washed, and treated with steam at a pressure of 0.9 MPa for 1 min, while the root crops peeled from the skin are subjected to grinding and blanching with sharp steam in the top of a blanching machine at the same time. The resulting mass is acidified with citric acid to pH 4.5, then subjected to compression to isolate the juice. The juice is concentrated under a vacuum of 0.072 MPa at a temperature of 70 ° C to a solids content of 45%. The resulting concentrated juice is dried by spray drying to a moisture content of 1.6% and get ready dry semi-finished product in powder form. Semi-finished product of white color, with a pleasant smell and taste, easily soluble in water at room temperature. The duration of the process is 153 minutes The resulting product contains CB 98.4% and PB 3.6%.

Example 3

Carry out the method according to the known method. The beets are inspected, washed, treated with hot steam under a pressure of 0.2 MPa for 10 minutes, cleaned, ground to a particle size of 4-5 mm, activated in an anode cell of an electrochemical activator to reach pH 2.5 with hydromodule 1, then the activated mass is pressed to obtain juice, then the pressed juice is concentrated under vacuum at a boiling point of 60 ° C to a CB content of 40%. The resulting concentrated juice is dried by spray drying to a moisture content of 1.4% and get the finished dry semi-finished product in powder form. The semi-finished product is light cream in color, with a strongly acidic taste, readily soluble in water at room temperature. The duration of the process is 195 minutes The resulting product contains CB 98.6% and PB 16.7%.

Using the proposed method for producing concentrated juice in comparison with the prototype allows you to:

- reduce the color of the powdery semi-finished product by selecting the optimal pH of the medium;

- increase the shelf life by reducing the hygroscopicity of the powdery semi-finished product by reducing the content of RV;

- accelerate the process of obtaining a semi-finished product by eliminating the stage of electrochemical activation;

Claims (1)

A method of obtaining a powdered semi-finished product from sugar beet juice, which includes inspection and washing of root crops, their heat treatment with steam, peeling, grinding peeled root crops, pressing to extract juice from the ground mass, concentrating the juice under dilution to a dry matter content of 40-45% and drying the condensed juice by spraying, characterized in that the heat treatment is carried out under a pressure of 0.8-0.9 MPa for 1-1.5 minutes, while in the process of grinding root crops at the same time t blanching them blanched and shredded mass is acidified with citric acid to pH 4.5, and concentrating the juice is carried out under suction 0,072-0,076 MPa at a temperature of 65-70 ° C.