RU2346471C1 - Sugar-beet chips preparation method - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: proposed sugar-beet chips preparation method envisages the raw material being flushed, peeled and sliced. The raw material is sugar-beet roots. The peeling is done with direct stream under a pressure of 0.8-0.9 MPa during 60-90 seconds. After that the roots are cut into 0.8-2.0 mm thick slices. The peeled and sliced roots are treated with citric acid solution for pH to be 4.0-4.5, dried at a temperature of 180-200°C for the moisture content to be 4-5% and cooled.

EFFECT: improved quality; richer concentration of useful substances (including minerals, dietary fibres and biologically active substances) combined with low energetic value (160 kkal per 100 g of finished product); extended shelf life (minimum 12 months); diversification of available food products; sugar-beats application possibilities extension.

1 dwg, 2 tbl, 4 ex

Description

The invention relates to the food industry and can be used in canning and vegetable drying industries of the food industry and catering.

The closest in technical essence and the achieved effect is a method for the production of chips (US patent No. 4749579, CL A23L 1/217, 1988), which involves washing the feedstock, cutting into slices and frying in oil.

The disadvantages of this method are:

- high accumulation of oil in the finished product during frying (about 33-38%);

- rancid oil during storage;

- short shelf life.

An object of the invention is to develop a method for the production of chips from sugar beets, which allows to obtain a high quality product rich in minerals and dietary fiber, long shelf life, expanding the range of food products derived from sugar beets.

The object of the invention is achieved by the fact that in the method of producing chips from sugar beets, including washing the feedstock, peeling the peel and cutting it into slices, it is new that the root beets of sugar beet are used as the feedstock, and they are processed with a sharp peel steam at a pressure of 0.8-0.9 MPa for 60-90 seconds, cut into slices with a thickness of 0.8-2.0 mm, peeled and sliced sugar beets are treated with a solution of citric acid to a pH of 4.0-4.5, dried at a temperature of 180-200 ° C a mass fraction of 4-5% moisture and cooled.

The technical result consists in improving the quality, nutritional and biological value of finished products due to the content of dietary fiber (pectin, hemicellulose, cellulose), minerals (macroelements (potassium, sodium, magnesium, calcium, phosphorus) and microelements (iron, zinc, copper, manganese), increasing the shelf life of the product.

The drawing shows a structural diagram of the production of chips from sugar beets.

The method is as follows.

Root crops of sugar beets enter a washer to remove dirt from its surface. The washed root crops are inspected on conveyor belts, while removing substandard root crops and poorly washed ones with the presence of certain defects, as well as impurities. Then the root crops are treated with hot steam at a pressure of 0.8-0.9 MPa for 60-90 s in a steam-thermal unit. Fast treatment with hot steam makes it easy to separate the skin from the pulp. 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 of reducing substances (RV), an increase in the amount of waste and loss of valuable product. Next, the sugar beets are subjected to inspection, cutting into slices with a thickness of 0.8-2.0 mm, peeled and sliced sugar beets are treated with a solution of citric acid to a pH of 4.0-4.5. The use of acidified water is necessary to prevent the initiation of the darkening of slices of sugar beets due to inactivation of the polyphenol oxidase enzyme. Then the slices of beets are sent for drying at a temperature of 180-200 ° C to a mass fraction of moisture of 4-5% and cooled.

The peculiarity of drying chips is that under the influence of high temperature, a melanoidin formation reaction occurs between the proteins and sugars contained in sugar beets, as a result of which the product acquires the following indicators:

- yellow color;

- lack of a characteristic smell of sugar beets;

- pleasant sour taste;

- humidity 4-5%.

Finished products, if necessary, can be stored for 12 months or more. A structural diagram reflecting the main stages of the production of sugar beet chips is shown in the drawing.

The method is illustrated by the following examples.

Example 1

Sugar beets are washed, inspected, then root crops are treated with hot steam at a pressure of 0.9 MPa for 60 s in a steam-thermal unit, the skin is separated, inspected and cut into slices 0.8 mm thick, the sugar beets peeled and cut into slices are treated with a solution of citric acid until pH 4.0, dried at a temperature of 180 ° C, to a mass fraction of moisture of 4%, cooled. Organoleptic and physico-chemical characteristics of sugar beet chips are shown in table 1.

Example 2

Sugar beets are washed, inspected, then root crops are treated with hot steam at a pressure of 0.9 MPa for 60 s in a steam-thermal unit, the skin is separated, inspected and cut into slices 1.0 mm thick, the peeled and sliced sugar beets are treated with citric acid solution until pH 4.0, dried at a temperature of 200 ° C to a mass fraction of moisture of 4%, cooled. Organoleptic and physico-chemical characteristics of sugar beet chips are shown in table 1.

Example 3

Sugar beets are washed, inspected, then root crops are treated with hot steam at a pressure of 0.8 MPa for 90 s in a steam-thermal unit, the skin is separated, inspected and cut into slices 1.5 mm thick, the sugar beets peeled and sliced are treated with a solution of citric acid until pH 4.5, dried at a temperature of 200 ° C to a mass fraction of moisture of 4%, cooled. Organoleptic and physico-chemical characteristics of sugar beet chips are shown in table 1.

Example 4

Sugar beets are washed, inspected, then root crops are treated with hot steam at a pressure of 0.8 MPa for 90 s in a steam-thermal unit, the skin is separated, inspected and cut into slices 2.0 mm thick, the peeled and sliced sugar beets are treated with citric acid solution until pH 4.5, dried at a temperature of 200 ° C to a mass fraction of moisture of 5%, cooled. Organoleptic and physico-chemical characteristics of sugar beet chips are shown in table 1.

Table 1 The name of indicators Quality Beet Chips Performance Example 1 Example 2 Example 3 Example 4 Consistency Crispy Crispy Crispy Crispy Taste and smell Pleasant sour taste, odorless sugar beet Color Light yellow Golden Golden Golden yellow Moisture content, % 4.0 4.0 4.0 5,0 Mass fraction of reducing substances,% 7.0 7.5 7.5 8.0 Active pH 4.0 4.0 4,5 4,5

Sugar beet chips are rich in dietary fiber (pectin, hemicellulose, cellulose), minerals - macroelements (potassium, sodium, magnesium, calcium, phosphorus), microelements (iron, zinc, copper, manganese), the functional properties of which meet the requirements of preventive nutrition ( table 2).

From table 2 it is seen that with 100 g of chips, the daily human need for fiber and pectin is satisfied by 14.8%, in organic acids by 14.0% and iron by 14.0%.

As can be seen from the examples and tables 1, 2, the proposed method allows to obtain a high-quality product with high nutritional and biological value, but if we take the thickness of sugar beet slices more than 2.0 mm, the final product will have a rigid consistency and smell of sugar beet, with a thickness slices less than 0.8 mm, the product will be very fragile.

Changing the temperature of processing above 200 ° C will lead to a decrease in the quality of chips due to the intensive process of melanoidinization, resulting in the formation of dark-colored compounds that give the product a bitter taste and an unpleasant dark color. Changing the temperature treatment conditions below 180 ° C is impractical, since the duration of the process increases.

When active acidity changes above or below pH 4.0-4.5, the quality of the finished product will be lower due to the deterioration of organoleptic characteristics (taste, smell and color).

Thus, the proposed method for producing chips from sugar beet allows:

- get a new high-quality product, enriched with useful substances, including biologically active ones (dietary fiber and minerals), and having a low energy value (160 kcal per 100 g of finished product), which can be stored for 12 months or more if necessary;

- expand the range of products;

- expand the application of sugar beets.

Claims (1)

A method of producing chips from sugar beets, including washing the feedstock, peeling and cutting it into slices, characterized in that the sugar beet root crops are used as raw materials, and for peeling, they are treated with hot steam at a pressure of 0.8-0.9 MPa , for 60-90 s, cut into slices with a thickness of 0.8-2.0 mm, peeled and sliced sugar beets are treated with a solution of citric acid to a pH of 4.0-4.5, dried at a temperature of 180-200 ° C to mass fraction of moisture 4-5% and cool.