RU2373774C1 - Production method of red beet gunk - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used for manufacturing of red beet gunk. Method provides for beet roots thermal processing and mincing, obtaining and sublimating of juice. Before the sublimation the juice is mixed with previously prepared leave mass semi-product and press cake in ratio 24:56:10-27:63:20. Beet roots thermal treatment is performed parathermally under pressure 0.3-0.5 MPa during 3-5 minutes at 105-110°C. During juice production obtained edible roots mass is acidified till pH makes 3.5-4.0 with following warming up to 40-50°C.

EFFECT: invention allows to obtain high-quality protein and carbohydrates balanced red beet gunk during usage of young red beet leaves mass, juice and press-cake.

3 ex

Description

The invention relates to the food industry and can be used for the production of dry powder product of table beets, high nutritional and biological value by freeze-drying.

A known method of producing a powder mixture in which table beet powder is obtained with pulp by preliminary freezing the prepared measured semi-finished products of table beet to minus 33 ° C in a vacuum of 0.5-1.5 mm Hg, then by convection heating at a coolant temperature 90-120 ° C, with the process leading up to a betanine content in the finished mixture of 0.48-0.49 wt.% [RU 2161895 C2, A23L 1/30 from 20.01.01, bull. No. 2].

The disadvantage of this method is that the separate sublimation of the product components and their further mixing make the production process more energy-intensive and time-consuming, and also does not ensure the proper quality of the product - as a result of mixing two dry freeze-dried products: beet powders and brewer's yeast in a ratio of 21: 1, uneven distribution of their ratio in the whole volume can be observed, i.e. when using the product, the declared biological and nutritional value may not be provided.

The closest in technical essence and the achieved result is a method for the production of powdered beetroot product, which includes the separate production of beet powders with and without pulp from one source product and their mixing in a ratio of 1: (4-9).

The technology for the production of a powdered product of table beet without pulp (from part of root crops) includes washing, blanching in a VA-800 boiler with heated steam at a pressure of 2.0-2.5 atm and a temperature of 100-105 ° C for 25-40 minutes, grinding , pressing, filtering and quick freezing at a temperature of minus 18-20 ° C for 4-5 hours. Next, the product is sublimated. In parallel with the above sequence of operations, another part of root crops, previously peeled and crushed into cubes with side sizes of 5-10 mm or into columns of 3 × 5 × 10 mm, is sent to a sublimator and subjected to self-freezing and cooling below a triple point (minus 33 ° C under vacuum), after which they are heated. Unlike freeze-drying of beetroot juice, processing of beets with pulp is carried out bypassing the blanching stage. The product is frozen in one step in a sublimation chamber. The resulting products are ground in a micro mill and sieved. Both powders are mechanically mixed in a paddle mixer with a mass ratio of 1: (4-9) wt.% [RU 2154969 C1, A23L 2/14 from 08/27/00, bull. 24].

The disadvantage of this method is that a separate sublimation of the product components and further mixing leads to uneven distribution of the ratio 1: (4-9) in the entire volume of the product, which does not ensure the proper quality of the product, the balanced content of the most important nutrients for humans, the protein content ratio is not maintained and carbohydrates in accordance with physiological standards 1: 4. Despite the economic efficiency of this method, it is necessary to reduce its cost by intensifying the process.

The objective of this invention is to obtain a dry powder product of beetroot, which has high quality indicators, high nutritional and biological value, balanced composition of the protein-carbohydrate complex, as well as cost reduction by intensifying the production process.

The technical result of this invention is the possibility of using the leaf mass, juice and beet pulp of young table beets to obtain a high-quality powder product of table beets, balanced in protein-carbohydrate composition, increased nutritional and biological value with the joint sublimation of all three components.

The problem is achieved in that in the method of obtaining, including heat treatment and grinding of root crops, obtaining juice and its sublimation, the difference is that the juice before sublimation is mixed with pre-prepared prefabricated leaf mass and pulp in a ratio of 24: 56: 10-27: 63:20, while the heat treatment of root crops is carried out parothermally at a pressure of 0.3-0.5 MPa for 3-5 minutes at a temperature of 105-110 ° C, and upon receipt of the juice, the crushed mass of root crops is acidified to pH 3.5-4 , 0 followed by heating to 40-50 ° C.

Conducting short-term steam-thermal treatment eliminates the blanching process, which ensures the preservation of the native properties of raw materials.

Mixing chopped root crops with acidified water is necessary to prevent the initiation of browning, and during heat treatment, the acidic environment is favorable for the hydrolysis of possible nitrates, nitrites.

Joint sublimation of all product components, in contrast to separate sublimation of components with subsequent mixing of the powders, provides an exact preset formulation of the product and uniform distribution of its components.

The proposed method allows to obtain from root crops and from the leaf mass of young table beet a powder product of table beet of increased nutritional and biological value by mixing the leaf mass of tops, root juice and beet pulp before sublimation in three proportions, providing the required pectin content of 3-5% and balanced in protein-carbohydrate composition.

The first ratio of components - leaf mass, juice and pulp 59.5: 25.5: 15 provides a pectin content of 3.57 g /%.

The second ratio of components - leaf mass, juice and pulp 56:24:20 provides a pectin content of 4.13 g /%.

The ratio of components - leaf mass, juice and beet pulp, taken as optimal, but not excluding the use of the previous ones, 63:27:10 provides a pectin content of 3 g /%.

The method is as follows.

Heavily soiled root crops are pre-soaked in a bath with running water. Next, calibrated root crops are treated with water in a washing machine (drum A9-KM3-M, rotary KM-2, blade A9-KLA-1 or vibrating MKV-200). The quality of the sink is controlled on belt conveyors, discarded rotten, defective root crops, the remains of tops and foreign impurities. The prepared beets are washed with a cold tap water sprayer that meets the requirements of GOST 51232. Next, the beets are fed to a batch-operated steam-thermal aggregate A9-КЧЯ, the processing time is 3-5 minutes at a sharp steam pressure of 0.3-0.5 MPa and a temperature of 105-110 ° С . Then, the root crops that were cleaned with a T1-KUM brush washer are sent for manual post-treatment on the A9-KTF conveyor. Then the beets are crushed on a crushing machine KPD-4M or fruit and vegetable grater machines of the grades A9-KMO, A9-KIS to a particle size of 3-5 mm. The crushed beets are mixed with acidified water (citric or citric and ascorbic acid) to a pH of 3.5–4.0 and heated to a temperature of 40–50 ° C. Mixing with acidified water is necessary to prevent the initiation of browning, and during heat treatment, the acidic environment is favorable for the hydrolysis of possible nitrates, nitrites. Further, on a continuous press or hydraulic packer 2P-41, the crushed mass is subjected to a pressure of 110-120 kg / cm ² with a layer height of 7-10 cm for a duration of 25-30 minutes on a grate through which the juice is separated. Then the juice is filtered through a mesh with a side of cells of 1 mm to remove pieces of pulp and sent to the mixer for prescription mixing. The pulp obtained after pressing is also sent for mixing in accordance with the recipe. Simultaneously with the above technological operations, the preparation of the leaf mass of table beet (tops) is carried out. After the inspection, the leaves of the young beetroot are sent to the sink, which is carried out on machines of the T1-KUN brand (for washing greens) or similar models. After wiping on a top with a d _{hole of} 1.5-2 mm, the product is sent to the mixer (L5-FM2-M-150, L5-FM2-M-340, etc.). Next, the mixing of leaf mass, juice and pulp is carried out in a ratio of 56: 24: 10-63: 27: 20 by weight. Mixing is carried out for 10-20 minutes. The resulting mixture is poured into stainless steel trays, at the rate of 10-11 kg / m ² and placed in a freezer, where it is cooled to a temperature of minus 20-22 ° C, for 5-6 hours with an intense convective air stream. The frozen product is placed in the USS-5 sublimator, where the volume is evacuated after reaching the temperature of the cooling surface of the condenser - freezer minus 33-35 ° C. Upon reaching a pressure in the sublimator of 0.5-1.5 mm Hg include the supply of a coolant with a temperature of 100-120 ° C in the heating plates of a convection heat exchanger. The drying period of 13-15 hours is carried out in such a way that during the sublimation period (evaporation of ice by sublimation) the temperature of the product in the middle of the layer is in the range of minus 20 ° C, gradually increasing to 0 ° C. Drying is completed when the product temperature reaches not more than 50 ° C. The freeze-drying cycle is 27-29 hours. After freeze-drying is completed, the chamber is evacuated, the product is removed, ground into a powder on a micro-mill or a crushing machine of the DDM-2 type, sifting through a sieve from a wire steel woven mesh with a clear side of 1 mm according to GOST3826 or GOST 3613.

Recommended varieties of young red table beets for the production of a powder product of increased nutritional and biological value: Bordeaux, Incomparable, corresponding to OST 10300-2002 “Fresh young beets. Specifications ", the size of the root crop is from 40 to 50 mm, the number of leaves is 6-7.

Example 1

Heavily polluted root crops of young red beetroot with leaves are pre-soaked in a bath with running water. Next, root crops are calibrated and treated with water in drum washers A9-KM3-M. The quality of the sink is controlled on belt conveyors, discarded rotten, defective root crops, the remains of tops and foreign impurities. Prepared beets are washed with a cold tap water sprayer that meets the requirements of GOST 51232. Next, the beets are fed to a batch-operated steam-thermal aggregate A9-CPN, the processing time is 5 minutes at a sharp steam pressure of 0.3 MPa and a temperature of 105 ° C. Then, the root crops that were cleaned with a T1-KUM brush washer are sent for manual post-treatment on the A9-KTF conveyor. Then the beets are crushed on a crushing machine KPD-4M to a particle size of 5 mm. The crushed beets are mixed with acidified water (citric or citric and ascorbic acid) to a pH of 3.5 and heated to a temperature of 40 ° C. Further, on the hydraulic packer 2P-41, the crushed mass is subjected to a pressure of 110 kg / cm ² with a layer height of 7 cm for a duration of 25 minutes on a grate through which juice is separated. Then the juice is filtered through a mesh with a side of cells of 1 mm to remove pieces of pulp and sent to the mixer for prescription mixing. The pulp obtained after pressing is also sent for mixing in accordance with the recipe. Simultaneously with the above technological operations, the preparation of the leaf mass of table beet (tops) is carried out. After the inspection, the leaves of the young beetroot are sent to the sink, which is carried out on machines of the T1-KUN brand (for washing greens). After wiping on a top with a d _{hole of} 2.0 mm, the product is sent to a mixer L5-FM2-M-340. Next, the mixing of leaf mass, juice and pulp is carried out in a ratio of 56:24:20 by weight. Mixing is carried out for 10 minutes. The resulting mixture is poured into stainless steel trays, at the rate of 10 kg / m ² and placed in a freezer, where it is cooled to a temperature of minus 20 ° C, for 5 hours with an intense convective air stream. The frozen product is placed in the USS-5 sublimator, where the volume is evacuated after reaching the temperature of the cooling surface of the condenser - freezer minus 33 ° C. Upon reaching a pressure in the sublimator of 0.5 mm Hg include supply of a heat carrier with a temperature of 100 ° C to the heating plates of the convection heat exchanger. A drying period of 13 hours is carried out in such a way that during the sublimation (evaporation of ice by sublimation) the temperature of the product in the middle of the layer is in the range of minus 20 ° C, gradually increasing to 0 ° C. Drying is completed when the product temperature reaches not more than 50 ° C. The freeze drying cycle is 29 hours. After freeze-drying is completed, the chamber is evacuated, the product is extracted, ground into a powder in a micro mill, sifting through a sieve from a wire steel woven mesh with a cell side in the light of 1 mm, according to GOST3826 or GOST 3613.

This ratio of components by weight - leaf mass, juice and pulp 56:24:20 provides a pectin content in 100 g of dry product in the amount of 4.13 g /%.

Example 2

Heavily polluted root crops of young red beetroot with leaves are pre-soaked in a bath with running water. Next, root crops are calibrated and treated with water in drum washers A9-KM3-M. The quality of the sink is controlled on belt conveyors, discarded rotten, defective root crops, the remains of tops and foreign impurities. The prepared beets are washed with a cold tap water sprayer that meets the requirements of GOST 51232. Next, the beets are fed to a batch-operated steam-thermal aggregate A9-CPN, the processing time is 4 minutes at a sharp steam pressure of 0.4 MPa and a temperature of 107 ° C. Then, the root crops that were cleaned with a T1-KUM brush washer are sent for manual post-treatment on the A9-KTF conveyor. Then the beets are crushed on a KPD-4M crushing machine to a particle size of 4 mm. The crushed beets are mixed with acidified water (citric or citric and ascorbic acid) to a pH of 4.0 and heated to a temperature of 45 ° C. Next, on a hydraulic packer 2P-41, the crushed mass is subjected to a pressure of 115 kg / cm ² with a layer height of 8 cm for a duration of 25 minutes on a grate through which juice is separated. Then the juice is filtered through a mesh with a side of cells of 1 mm to remove pieces of pulp and sent to the mixer for prescription mixing. The pulp obtained after pressing is also sent for mixing in accordance with the recipe. Simultaneously with the above technological operations, the preparation of the leaf mass of table beet (tops) is carried out. After the inspection, the leaves of the young beetroot are sent to the sink, which is carried out on machines of the T1-KUN brand (for washing greens). After wiping on a top with a d _{hole of} 1.7 mm, the product is sent to a mixer L5-FM2-M-340. Next, the mixing of leaf mass, juice and pulp is carried out in a ratio of 59.5: 25.5: 15 by weight. Mixing is carried out for 15 minutes. The resulting mixture is poured into stainless steel trays, at the rate of 10.5 kg / m ² and placed in a freezer, where it is cooled to a temperature of minus 21 ° C, for 5.5 hours with an intense convective air stream. The frozen product is placed in the USS-5 sublimator, where the volume is evacuated after reaching the temperature of the cooling surface of the condenser - freezer minus 34 ° C. When the pressure in the sublimator is 1.0 mm Hg. include supply of a heat carrier with a temperature of 110 ° C to the heating plates of a convection heat exchanger. A drying period of 14 hours is carried out in such a way that during the sublimation (evaporation of ice by sublimation) the temperature of the product in the middle of the layer is in the range of minus 20 ° C, gradually increasing to 0 ° C. Drying is completed when the product temperature reaches not more than 50 ° C. The freeze-drying cycle is 28 hours. After freeze-drying is completed, the chamber is evacuated, the product is removed, pulverized in a micro mill, sifted through a sieve from a steel wire mesh with a cell side of 1 mm in the light, according to GOST 3826 or GOST 3613.

This ratio of components by weight - leaf mass, juice and pulp 59.5: 25.5: 15 provides a pectin content of 3.57 g /%.

Example 3

Heavily polluted root crops of young red beetroot with leaves are pre-soaked in a bath with running water. Next, root crops are calibrated and treated with water in drum washers A9-KM3-M. The quality of the sink is controlled on belt conveyors, discarded rotten, defective root crops, the remains of tops and foreign impurities. The prepared beets are washed with a cold tap water sprayer that meets the requirements of GOST 51232. Next, the beets are fed to a batch-operated steam-thermal aggregate A9-CPN, the processing time is 3 minutes at a sharp steam pressure of 0.5 MPa and a temperature of 110 ° C. Then, the root crops that were cleaned with a T1-KUM brush washer are sent for manual post-treatment on the A9-KTF conveyor. Then the beets are crushed on a KPD-4M crushing machine to a particle size of 3 mm. The crushed beets are mixed with acidified water (citric or citric and ascorbic acid) to a pH of 3.5 and heated to a temperature of 50 ° C. Further, on a hydraulic packer 2P-41, the crushed mass is subjected to a pressure of 120 kg / cm ² at a layer height of 10 cm for a duration of 30 minutes on a grate through which juice is separated. Then the juice is filtered through a mesh with a side of cells of 1 mm to remove pieces of pulp and sent to the mixer for prescription mixing. The pulp obtained after pressing is also sent for mixing in accordance with the recipe. Simultaneously with the above technological operations, the preparation of the leaf mass of table beet (tops) is carried out. After the inspection, the leaves of the young beetroot are sent to the sink, which is carried out on machines of the T1-KUN brand (for washing greens). After wiping on a top with d _holes L5 mm, the product is sent to a mixer L5-FM2-M-340. Next, the mixing of leaf mass, juice and pulp is carried out in a ratio of 63:27:10 by weight. Mixing is carried out for 20 minutes. The resulting mixture is poured into stainless steel trays, at the rate of 11 kg / m ² and placed in a freezer, where it is cooled to a temperature of minus 22 ° C, for 6 hours with an intense convective air stream. The frozen product is placed in the USS-5 sublimator, where the volume is evacuated after reaching the temperature of the cooling surface of the condenser - freezer minus 35 ° C. Upon reaching a pressure in the sublimator of 1.5 mm RT.article include the supply of a coolant with a temperature of 120 ° C to the heating plates of the convection heat exchanger. A drying period of 15 hours is carried out in such a way that during the sublimation period (evaporation of ice by sublimation) the temperature of the product in the middle of the layer is in the range of minus 20 ° C, gradually increasing to 0 ° C. Drying is completed when the product temperature reaches not more than 50 ° C. The freeze-drying cycle is 27 hours. After freeze-drying is completed, the chamber is evacuated, the product is extracted, ground into a powder in a micro mill, sifting through a sieve from a steel wire mesh with a cell side of 1 mm in the light, according to GOST3826 or GOST 3613.

The ratio of components by weight - leaf mass, juice and beet pulp, taken as optimal, but not excluding the use of the previous ones, 63:27:10 provides a pectin content of 3 g /%.

Using the proposed method in comparison with the prototype will allow you to get a product of high nutritional and biological value and the most balanced for preventive purposes due to the use as a component of the product - the leaf mass of young table beets. Obtained by the proposed method, the product significantly exceeds the prototype - a powder product of beetroot in terms of protein, vitamin C, pectin, fiber, β-carotene and other biologically active substances, as well as in the content of fructose and glucose, because reducing sugar in the product is 80% of the total sugar, in contrast to the prototype 10-15%. This method also allows you to balance the ratio of protein and carbohydrates 1: 3-4 in the product compared to the prototype 1:11, which also characterizes its high quality and functional properties. The proposed method and the ratio of product components allows to achieve a pectin content of 3 to 5%, which characterizes its sorption properties, which contribute to the removal of toxic elements from the body, as well as its bactericidal and cytoprotective properties of the colon microflora. Beet pectin stimulates gastrointestinal motility and has nutritional qualities. The use of such a component in the method as the leaf mass of young table beet provides a high content of protein fraction, in particular the content of glutamine and arginine. The presence of glutamine in the product prevents atrophy of the small intestine and reduces the frequency and severity of violations of the intestinal barrier, tissue damage by free radicals during metabolic stress, due to antioxidant properties. The presence of arginine in the product provides an immunoprotective and metabolic effect, stimulating the protective reactions of a person, in particular the immune response. The nutritive properties of the product are also characterized by the presence of a wide range of vitamin-mineral complex.

The proposed method of a powder product of table beets of increased nutritional and biological value allows not only to expand the functionality of the product, but also to obtain a cheaper product. So to get 1 kg of powder of table beet juice without pulp, 27 kg of 614 grams of root crops are required, to get 1 kg of juice with pulp - 16 kg of root crops, and in the prototype method in the ratio of juice powders without pulp and pulp 1: (4-9 ) need 18 kg.

To obtain 1 kg of a powder product of table beets of increased nutritional and biological value, 11 kg 840 g of young table red beet is required, including tops, which is 1.5 times cheaper than the prototype in production.

The product obtained by this method has the following advantages:

- the use of natural natural raw materials without the use of chemicals and enzymes, as well as the high technological support of the process allow preserving native properties and ensuring quality and safety indicators of the product;

- suitability for use as an independent consumption in the form of a drink, cocktail and mashed potatoes, as well as in combination with various food substrates;

- the possibility of use as an additional nutritional support for people with disruptions of the digestive tract;

- the possibility of using for preventive purposes as a food supplement for various age groups, as well as living in ecologically unfavorable regions;

- use as a multifunctional additive for food production: baking, pasta, confectionery production, production of food concentrates;

- the ability to long-term storage at various temperatures in sealed packaging.

Claims (1)

A method of obtaining a powder product of table beets, including heat treatment and grinding of root crops, obtaining juice and its sublimation, characterized in that the juice is mixed with pre-prepared prefabricated leaf mass and pulp in a ratio of 24: 56: 10-27: 63: 20, the heat treatment of root crops is carried out parothermally at a pressure of 0.3-0.5 MPa for 3-5 minutes at a temperature of 105-110 ° C, and upon receipt of the juice, the crushed mass of root crops is acidified to pH 3.5-4.0, followed by heating to 40-50 ° C.