RU2340678C1 - Method of manufacturing dietary fibres from beet pulp - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method involves pressing beet pulp, crushing down to the particles 0.5-3.0 mm in size, treating with saturated steam 105-115°C hot for 5-10 min. The treated plant mass is extracted by sulfited water under the temperature of 45-50°C and pH of 5.6-6.5. Then the fibres are pressed, dried up to moisture content equal to 5.5-6.5% and ground into powder.

EFFECT: invention allows improving end product quality due to increasing adsorption capacity and pectin content, increasing storage time of dietary fibres by means of being dried up to moisture content equal to 5,5-6,5%.

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Description

The invention relates to the food industry, in particular the production of food products from beet pulp.

The closest technical solution to the proposed one is a method of producing dietary fiber from beet pulp, which involves pressing the latter, treating the pressed plant mass with saturated steam at a temperature of 125-130 ° C for 15-20 minutes, and extracting it with a 3-5% solution of hydrogen peroxide in 15-20 minutes for its whitening, pressing plant fibers to a content of CB of 15.0-16.0%, drying and grinding to a powder state [Pat. RU 2175844 C1, publ. 11/20/2001, bull. No. 32].

The disadvantage of this method is the treatment of pulp with steam at a high temperature of 125-130 ° C, which leads to friability of the tissue, to a decrease in the water-holding and sorption capacity of beet fibers, that is, to a deterioration in the quality of the finished product, the use of hydrogen peroxide in the extraction process for whitening beet mass requires strict compliance with sanitary and hygienic standards and certain storage conditions, high humidity of the obtained fibers 10-12% helps to reduce the duration of their storage.

The technical result of the invention is to improve the quality of dietary fiber by increasing their adsorption capacity, increasing the content of pectin, performing the operation of grinding beet pulp and steam treatment with lower temperature, increasing the duration of storage of dietary fiber by drying to a lower humidity.

The technical result is achieved in that in a method for producing dietary fiber from beet pulp, which involves pressing the latter, processing with saturated steam, extracting the plant mass, pressing it after extraction, drying and grinding to a powder state, pulp is crushed to a particle size of 0 before processing with saturated steam, 5-3.0 mm, use steam with a temperature of 105-115 ° C and the processing process is carried out for 5-10 minutes, while the extraction is carried out with sulfitated water at a temperature of 45-50 ° C and a pH of 5.6-6.5, the reason I eat the drying of plant fibers until a moisture content of 5.5-6.5% is reached.

The method is as follows.

As a result of the diffusion of beet chips, pre-treated with gypsum, with feed water, a diffusion juice is obtained, which is sent for further technological operations and is separated from the juice extractor with a dry matter content of 6.0-7.0%. Fresh beet pulp is pressed to a CB content of 16-18% to more completely remove unwanted substances that have passed into a soluble state by diffusion. The presence in the pressed pulp of a certain amount of SO ₄ ^2- ions formed by treating the chips with gypsum protects it from darkening in the following steps. In addition, sulfate ions have a disinfecting effect, reduce unaccounted for sucrose loss in the diffusion compartment.

Then the pulp is crushed to a particle size of 0.5-3.0 mm, which allows you to increase the surface of the plant mass in order to improve the extraction of soluble substances, inhibition of the oxidase enzyme and discoloration. When the particle size of the pulp is less than 0.5 mm, the crushed mass is poorly pressed (flows through a sieve of presses); more than 3.0 mm - enzymatic systems that cause darkening of processed products are not fully inhibited when treated with sulfite water.

Next, the ground beet mass is treated with steam at a temperature of 105-115 ° C, which allows you to remove the specific beet smell and taste as a result of decomposition of simple amines, amides, fats and other compounds, inactivate the oxidase enzyme, and increase the cellular permeability of the tissue for the subsequent stage of bleaching with sulfitized water. Such steam treatment also has a sterilizing effect. As steam with this temperature, you can use the secondary steam of III-IV buildings of the evaporation plant, which would contribute to the rational consumption of heat of secondary energy resources at the sugar factory. Processing beet mass with steam with a temperature above 115 ° C helps to reduce the water retention and sorption ability of the finished product.

At the end of the steam treatment, plant fibers are pressed to a CB content of 16.0-18.0%. The crushed pressed pulp is subjected to extraction with sulfitized water at a temperature of 45-50 ° C and a pH of 5.6-6.5, which helps to remove low molecular weight substances (sucrose residues, possible pesticides, nitrates, salts of heavy metals, etc.), reduce the transition of pectin substances into the solution and a more complete inactivation of the oxidase enzyme, which in subsequent operations prevents darkening of the fibers. Extraction at temperatures above 50 ° C leads to a decrease in the adsorption capacity of dietary fiber, which is explained by the transition to the soluble state of hydrophilic compounds (proteins, pectin substances, some hemicellulose polysaccharides).

Sulfuric anhydride used to produce sulfitated water does not pose a danger to the human body [Buldakov A.S. Nutritional supplements. Reference book / A.S. Buldakov. - St. Petersburg, 1996. - P.81]. In the body, sulfites are converted to sulfates, which are well excreted in urine and feces. In addition, due to volatility, sulfur dioxide is relatively easy to leave the medium, especially when heated. Desulfitation is promoted not only by heat treatment, but also by contact with air. In connection with the above, the absence of a stage for washing beet mass from sulfitated water is explained.

Therefore, the mass is then pressed to a MW of 20.0-25.0%, dried to a moisture content of 5.5-6.5%, which allows you to maintain the qualitative characteristics of dietary fiber and increase their shelf life. The dried fiber mass is pulverized and dispersed. A fraction with a particle size of more than 0.4 mm is returned to grinding.

The method is illustrated by the following example.

Example 1. 1 kg of beet chips treated with gypsum powder is subjected to diffusion with water at a temperature of 75 ° C. Fresh beet pulp is pressed to a CB content of 16%. Pressed pulp is crushed in a disintegrator to obtain particles with a size of 2.0 mm Next, the beets are treated with saturated steam at a temperature of 115 ° C for 10 minutes At the end of the steam treatment, the plant fibers are pressed to a CB content of 18.0%. The pressed crop was extracted and washed with sulfitated water for 15 minutes at a temperature of 50 ° C and a pH of 6.0. Next, the mass is pressed to CB 25.0%, dried to a moisture content of 6.5%. The dried fibers are crushed and dispersed. In finished form, dietary fiber is an odorless and beetroot taste powder product.

The following characteristics were determined in the finished product: water holding capacity (WCS), adsorption capacity, whiteness and composition of dietary fiber. The analysis data are presented in the table.

Example 2 (prototype).

Fresh beet pulp is pressed to a CB content of 16% and treated with saturated steam at a temperature of 128 ° C for 20 minutes. Then the plant mass is directed to extraction and whitening, which is carried out with a 4% hydrogen peroxide solution for 15 minutes at a temperature of 40 ° C. Next, the mass is dehydrated by pressing to a CB content of 16%.

The bleached and pressed fibers are dried at a temperature of 95 ° C for 1 hour to a residual moisture content of 10% in the fibers. The dried fibers are crushed and dispersed.

In the finished product was determined HUS, adsorption capacity, whiteness and composition of dietary fiber. The analysis data are presented in the table.

Table Name of indicator Prototype The proposed method The moisture content of dietary fiber,% 11-12 5.5-6.5 The composition of dietary fiber,% by weight of solids Total amount of dietary fiber
Sugar
Minerals 78-84
2-3
3-4 80-86
2-3
3-4 Fractional composition of dietary fiber,% by weight of solids Cellulose
Hemicellulose
Total pectin, including
- insoluble protopectin
- soluble pectin
Lignin 20-24
26-28
18-20
10-11
8-9
4-5 22-26
31-33
23-27
13-15
10-12
4-5 VUS, g water / g dietary fiber 5.0-5.5 5.8-6.2 Adsorption capacity, mEq / g dietary fiber 16.9-22.4 18.6-24.6 Whiteness, units instrument 83.0-85.0 84.3-87.5 Taste Neutral neutral Scent Neutral neutral

As can be seen from the table, the proposed method allows to increase the yield of dietary fiber by 4-6%, including cellulose by 2-4%, hemicellulose by 3-5%, pectin substances by 5-6%, and also to obtain dietary fiber of a higher quality compared with the prototype, that is, the functional properties of dietary fiber are improved - WCS is increased by 0.7-0.8 g of water / g of dietary fiber and the adsorption capacity by 2.6-7.7 mEq / g of dietary fiber, whiteness product increases by 1.3-4.5 units. instrument.

The proposed method is simple, does not require expensive reagents, allows you to get a valuable food supplement, which can be used in various sectors of the food industry.

Claims (1)

A method of producing dietary fiber from beet pulp, comprising pressing the latter, processing with saturated steam, extracting the plant mass, pressing it after extraction, drying and grinding to a powder state, characterized in that the pulp is crushed to a particle size of 0.5-3 before processing with saturated steam , 0 mm, steam with a temperature of 105-115 ° C is used and the processing process is carried out for 5-10 minutes, while extraction is carried out with sulfitated water at a temperature of 45-50 ° C and a pH of 5.6-6.5, and drying of vegetable in a curl is carried out until a moisture content of 5.5-6.5% is reached.