RU2381694C1 - Sugar-beet confectionary products preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry namely to methods of production of confectionery products that can be used both as finished product in the retail chain and in the confectionary, baking industry as semi-finished products. Sugar beet is washed, heat treated, peeled, cut to pieces which are boiled in sugar syrup, the pieces are separated from the syrup and dried. Tubers are heat treated by sharp steam under a pressure of 0.8-0.9 MPa for 60-90 sec, the sugar beet tubers cut to pieces of various shapes of 10-40 mm are boiled in syrup with sugar mass ratio of 35-37% and active acidity of 4.0-4.5% to achieve dry solids mass ratio in sugar beet segments of 65-70%, the products are dried at t=40-50°C or held at t=20-25°C until moisture mass ratio is 25-27%.

EFFECT: invention enables to achieve high quality product rich for mineral substances and food fibres, expand confectionary products range made of unconventional raw materials, reduce the cost of finished products, reduce losses when peeling.

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Description

The invention relates to the food industry, and in particular to methods for the production of confectionery products, which can be used both as a finished product in the retail network, and in the confectionery, baking industry in the form of semi-finished products.

The closest in technical essence and the achieved effect is a method for producing candied sugar beets, which includes washing root crops, heat treatment, cleaning, cutting into pieces, electrochemical activation, boiling in sugar syrup [RF patent No. 2231268, cl. A23L 1/06, publ. June 27, 2004].

The disadvantages of this method are:

- the duration of heat treatment using microwave heating with a specific power of 450-500 W / kg for 18-25 minutes, which leads to an increase in the thickness of the boiled subcutaneous layer and, ultimately, to significant losses during cleaning;

- the duration and difficulty of obtaining confectionery;

- the need for additional equipment for electrochemical activation.

An object of the invention is to develop a method for the production of confectionery from sugar beets, which allows to obtain a high quality product rich in minerals and dietary fiber, expanding the range of confectionery from non-traditional raw materials.

The object of the invention is achieved by the fact that in a method for the production of confectionery from sugar beets, including washing root crops, their heat treatment, peeling, cutting into pieces, boiling them in sugar syrup, separating pieces from syrup, drying, according to the invention, heat treatment root crops are carried out with hot steam at a pressure of 0.8-0.9 MPa for 60-90 s, boiled sugar beet root crops in syrup with a sugar mass fraction of 35 are cut into pieces 10–40 mm in arbitrary shape -37% and an active acidity of 4.0-4.5 until the mass fraction of solids in sugar beet slices reaches 65-70%, dry the product at t = 40-50 ° C or stand at t = 20-25 ° C to mass moisture content 25-27%.

The technical result of the invention is to improve the quality and nutritional value of finished products due to the content of a number of important nutrients in sugar beets: dietary fiber (pectin, hemicellulose, cellulose) - 4-5%; proteins - 1-1.5%; organic acids (oxalic, citric, malic) - 0.2-0.4%; trace elements (potassium, sodium, magnesium, calcium, phosphorus) and trace elements (iron, zinc, copper, manganese) - 0.5-0.6%, as well as a decrease in energy value.

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

The method is as follows.

Root crops of sugar beets are sent to a washer to remove dirt from its surface. The washed root vegetables are inspected on conveyor belts, while removing substandard root vegetables and poorly washed vegetables 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. Quick steam treatment allows you to easily separate the skin from the pulp and inactivate the polyphenolidase enzyme. 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 the loss of a valuable product, as well as economically disadvantageous. Next, sugar beets are subjected to inspection, cut into pieces of size 10-40 mm of arbitrary shape and sent for boiling in syrup with a mass fraction of sugar 35-37% and an active acidity of 4.0-4.5. The addition of acid is necessary for the complete inactivation of polyphenol oxidase, which eliminates the possibility of darkening of sugar beets, as well as to give a pleasant taste to the resulting product. In addition, partial hydrolysis of sugar occurs, which creates the conditions for increasing the content of reducing substances, i.e. anticrystallizing substances accumulate in the product, which helps to avoid sugaring the product during storage.

When the mass fraction of solids in slices of sugar beet reaches 65-70%, they are separated from the syrup by traditional methods - swelling and blowing. A syrup is used to boil slices of sugar beets repeatedly with the periodic addition of soluble components.

Finished products are dried at a temperature of 40-50 ° C or stand at a temperature of 20-25 ° C until a fine-crystalline crust forms on the surface and reaches a moisture mass fraction of 25-27%. This humidity is optimal for the resulting product, due to the fact that sugar binds free moisture in the product, acting as a preservative. Next, the confectionery is sent to the packaging.

As a result, the confectionery product has the following indicators:

- lack of a characteristic smell of sugar beets;

- pleasant sour taste;

- lingering consistency;

- humidity 25-27%.

Confectionery made from sugar beets is rich in dietary fiber, minerals, organic acids and, in addition, has a high form-holding ability due to the natural structure of the raw materials, which makes it possible to refuse the use of a gel former.

The method is illustrated by examples.

Example 1

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, cut into pieces of 10-40 mm in arbitrary shape and sent for boiling in syrup, with a mass fraction sugar 35% and active acidity 4.0, until the mass fraction of solids in sugar beet segments reaches 65%, then the finished products are dried at a temperature of 50 ° C or stand at a temperature of 25 ° C until a fine-crystalline crust forms. The resulting confectionery product contains 27% moisture. Organoleptic and physico-chemical characteristics of a sugar beet confectionery are given in the table.

Example 2

The technology for the preparation of sugar beet confectionery is similar to Example 1, but root crops are treated with hot steam at a pressure of 0.9 MPa for 60 s, syrup is prepared with a mass fraction of sugar of 37% and an active acidity of 4.5, and boiled until the mass fraction of solids in sugar beet slices 70%, the products are dried at a temperature of 40 ° C or stand at a temperature of 20 ° C. The resulting confectionery product contains 25% moisture.

Organoleptic and physico-chemical characteristics of a sugar beet confectionery are given in the table.

The name of indicators Candied sugar beet Quality indicators of sugar beet confectionery by examples Prototype Example 1 Example 2 Taste, smell Flavorless and odorless sugar beet Color Dark yellow Inherent to the dye Consistency Dense Jelly-like, lingering The form Correct with clear contours, slight overflows allowed Surface Sprinkled with sugar and sand With a thin crust Moisture content, % 17.0 27.0 25.0 Mass fraction of reducing substances,% 44.3 38,0 40,0 Acidity, degrees 10 8 8 EC, kcal 300 203 211

As can be seen from the examples and the table, the proposed method for the production of confectionery from sugar beets, including the processing of root crops with hot steam at p = 0.8-0.9 MPa and τ = 60-90 s, separation from the skin, cutting into pieces 10- 40 mm of arbitrary shape and boiling them in syrup, drying or aging, allows you to get a new high-quality product with high nutritional value.

An increase in steam pressure above 0.9 MPa or an increase in the heating time of more than 90 s during treatment with hot steam leads to the process of melanoidin formation in beets, the consistency changes, and the organoleptic and physicochemical parameters of the finished products deteriorate. A decrease in the parameters and heating time of less than 0.8 MPa and 60 s impairs the quality of the products, since sugar beets are not completely boiled, active polyphenol oxidase remains, peeling and cutting of beets are difficult. And in fact, and in another case, the quality of the finished product is deteriorating.

A change in the mass fraction of sugar in syrup above 37% will not lead to a decrease in the quality of products according to organoleptic and physico-chemical indicators, but will significantly increase the cost of production, which is impractical. If the mass fraction of sugar in the syrup changes below 35%, the quality of the finished product will be lower due to the deterioration of organoleptic characteristics (taste, smell and color).

The decrease in the active acidity of sugar syrup is less than 4.0, and therefore the product, leads to a decrease in the taste of the resulting finished products, making them acidic, and leads to a sharp accumulation of reducing substances, which also negatively affects the quality of the finished products. With an increase in the active acidity of the syrup over 4.5, finished products do not have a pleasant sourish aftertaste.

Thus, the proposed method for producing confectionery from sugar beets in comparison with the prototype allows you to:

- to obtain a new high-quality product enriched with useful substances, including biologically active ones (dietary fiber and minerals), which has a high form-holding ability due to the natural structure of raw materials, low sugar intensity and energy value;

- reduce the amount of loss at the stage of peeling;

- reduce the duration of the process of preparing finished products;

- reduce production space due to the rejection of electrochemical activation;

- expand the range of confectionery;

- reduce the cost of finished products by eliminating the stage of electrochemical activation.

Claims (1)

A method for the production of confectionery from sugar beets, including washing root crops, their heat treatment, peeling, cutting into pieces, boiling them in sugar syrup, separating the pieces from syrup, drying, characterized in that the root crops are cooked with hot steam at a pressure of 0 , 8-0.9 MPa for 60-90 s, boil sliced into pieces of size 10-40 mm of arbitrary shape of sugar beet root in syrup with a mass fraction of sugar 35-37%, active acidity 4.0-4.5 to achieve mass fraction of dry matter stem in segments of sugar beet 65-70%, dried products at t = 40-50 ° C or stand at t = 20-25 ° C to a moisture mass fraction of 25-27%.