RU2292162C1 - Method for producing of pulp from sugar beet - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of additives used in preparing of food products.

SUBSTANCE: method involves washing roots; skinning; providing coarse grinding and thermal processing by means of two-staged microwave heating; performing fine grinding of processed beet mass. Coarse ground beet is water diluted until hydraulic modulus reaches 0.5-1.5 and is acidified to pH value of 4.0-4.5. First thermal processing stage is carried out at microwave heating power of 750 W during 15-20 min, and second heating stage is carried out at vacuum extent of 0.2 kgf/cm² and power of 450 W during 3-5 min.

EFFECT: improved quality of ready product and simplified process for producing of pulp from sugar beet.

1 tbl, 4 ex

Description

The invention relates to the food industry, namely to methods for the production of additives used in food technology.

A known method for the production of sugar beet paste, which includes washing root crops, microwave heat treatment 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 electrochemical activator to achieve a pH of 2.0-2.5 with a hydraulic module of 1.0-1.5, wiping the beetroot mass on a wiper for fine grinding and subsequent heat treatment at a specific power of 100-300 W / kg for 30- 40 min to a solids content of 8-12% (R U 2228071 C1, 05/10/2004).

The disadvantage of this method is that the finished product has a high acidity and low solids content, which prevents its use in large quantities in food products, the method is quite complicated.

The technical result of the invention is to improve the quality of the finished product, by reducing color, eliminating the smell of beets and increasing the pH of the product, as well as to simplify the process.

The technical result is achieved by the fact that in the proposed method for the production of sugar beet paste, which includes washing root crops, peeling them, rough grinding, heat treatment with microwave heating in two stages and fine grinding the treated beet mass, the coarsely ground beets are diluted with water until the hydraulic module is reached 0.5-1.5 and acidified to pH 4.0-4.5. The first stage of heat treatment is carried out at a microwave heating power of 750 W for 15-20 minutes, and the second heating stage is carried out under vacuum at a vacuum of 0.2 kgf / cm ² and a power of 450 W for 3-5 minutes.

The method is as follows.

Sugar beets are washed, peeled, the root crops are coarsely ground to 1-3 mm particles, the ground mass with a hydromodule 0.5-1.5 is acidified to a pH of 4.0-4.5, which allows white color to remain and leads to inactivation of polyphenol oxidase, which eliminates the possibility of darkening of sugar beets. Heat treatment is carried out on a SAMSUNG CE 2618NB microwave oven, to which a vacuum system is connected using a flexible vacuum hose system. Microwave heating is carried out in two stages: first, at a power of 750 W for 15-20 minutes, then under vacuum at a vacuum of 0.2 kgf / cm ² and a power of 450 W for 3-5 minutes.

At the first stage of microwave heating, favorable conditions are created for the digestion of sugar beet fiber, which contributes to grinding and obtaining a finely divided product.

At the second stage of microwave heating by creating a vacuum and removing the vapor, the specific smell of sugar beet is completely removed and the paste is concentrated at the same time.

Further heat treatment is impractical from the point of view of energy consumption. The resulting mass is subjected to wiping on a wiper for fine grinding. 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: white color, the absence of a characteristic smell of sugar beets, pH 4.0-4.6, solids content of 45-61%.

Example 1

Sugar beets are washed, peeled, a rough preliminary grinding of root crops to a particle size of 1-3 mm is carried out. Then 100 g of the crushed mass is diluted with water until the hydraulic module reaches 0.5, acidified to pH 4.0 and heat treatment is carried out. Microwave heating in the first stage is carried out at a power of 750 W for 15 minutes, and in the second stage, microwave heating is carried out at a power of 450 W under vacuum with a vacuum of 0.2 kgf / cm ² for 3 minutes.

The resulting mass is white and pH 4.0, contains 60.7% solids, reducing sugars - 6.2%. The characteristic smell of sugar beets is completely absent. Quality indicators are given in the table.

Example 2

The method is carried out analogously to example 1. The crushed mass is diluted with water until the hydraulic module reaches 1.5, acidified to pH 4.0. Microwave heating in the first stage is carried out at a power of 750 W for 20 minutes, in the second stage microwave heating is carried out at a power of 450 W and a vacuum of 0.2 kgf / cm ² for 5 minutes.

The resulting mass has a white color of pH 4.0, contains 46.8% solids, reducing sugars - 5.1%. The characteristic smell of sugar beets is completely absent. Quality indicators are given in the table.

Example 3

The method is carried out analogously to example 1. The crushed mass is diluted with water until the hydraulic module reaches 0.5, acidified to pH 4.5. Microwave heating in the first stage is carried out at a power of 750 W for 15 minutes, in the second stage microwave heating is carried out at a power of 450 W and a vacuum of 0.2 kgf / cm ² for 3 minutes.

The resulting mass is white, pH 4.0, contains 58.6% solids, reducing sugars - 7.1%. The smell of sugar beets is completely absent. Quality indicators are given in the table.

Example 4

The method is carried out analogously to example 1. The crushed mass is diluted with water to achieve a hydraulic module of 1.5, acidified to pH 4.5. Microwave heating in the first stage is carried out at a power of 750 W for 20 min, in the second stage, microwave heating is carried out at a power of 450 W and a vacuum of 0.2 kgf / cm ² for 5 min.

The resulting mass has a white color, pH 4.0, contains 64.8% solids, reducing sugars 6.8%. The smell of sugar beets is completely absent. Quality indicators are given in the table.

Qualitative indicators of sugar beet paste

Example Number Organoleptic indicators Mass fraction of solids (CB), Mass fraction of reducing substances (RV), Active acidity, pH color smell % % Example No. 1 White Absent 60.7 6.2 4.0 Example No. 2 White Absent 46.8 5.1 4.0 Example No. 3 White Absent 58.6 7.1 4.0 Example No. 4 White Absent 64.8 6.8 4.0 Prototype White Absent 8.5 4.3 2.0

As can be seen from the table, the proposed method for the production of sugar beet paste can improve the quality of the finished product. The paste has good organoleptic and physico-chemical characteristics, which expands the possibilities of its use in various food products. In addition, its shelf life is increased.

Claims (1)

A method for the production of sugar beet paste, which involves washing root crops, peeling them, coarsely grinding, heat treatment with microwave heating in two stages and finely grinding the treated beets, characterized in that coarsely ground beets are diluted with water until the hydraulic unit reaches 0.5- 1.5 and acidified to pH 4.0-4.5, while the first stage of heat treatment is carried out at a microwave heating power of 750 W for 15-20 minutes, and the second stage of heating is carried out under vacuum with a discharge of 0.2 kgf / cm ² and power of 450 watts for 3-5 minutes.