RU2396028C1 - Method for complex processing of chicory - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for complex processing of vegetables, namely chicory. The method involves washing chicory, milling it, filling with acidified water until the pH of the extraction mixture is 5-6.5 with a ratio of phases 1:1, electrical contact heating of the obtained mixture to the temperature of 55-65°C, extraction for 30-40 minutes followed by separation of the extract and the meal, consistent transmission of the extract through membranes with a threshold retention of 6-8 kDa and 0.8-2 kDa, with low-molecular fraction returning to the stage of extraction, concentrating of the remaining fractions by reverse osmosis to the solids content of at least 15%, combining of concentrate of high-molecular fraction with the meal to obtain gelating concentrate, the remaining concentrate which is a solution containing inulin, purified from accompanying substances, is photo-sterilisated and packed into aseptic conditions.

EFFECT: method enables to implement complex processing of chicory with complete recycling of nutrient and bioactive substances.

Description

The invention relates to the technology of integrated processing of vegetables.

The prior art is the use of chicory for the preparation of coffee drinks and for the allocation of inulin-containing solution (Nakhmedov F.G. Technology of cultivation, processing and use of chicory. - M .: AgroNIITEIPP, 1994, p.15-38).

All known technologies include the extraction of chicory and the formation of unused waste in the form of meal.

The technical result of the invention is the provision of integrated processing of chicory with obtaining as target products a gelling concentrate and an inulin-containing solution with complete utilization of nutrient and biologically active substances of the feedstock.

This result is achieved by the fact that the method of complex processing of chicory involves washing chicory, grinding it, pouring it with acidified water at a phase ratio of 1: 1 and a pH of 5-6.5, contact heating the resulting mixture to a temperature of 55-65 ° C, extraction for 30 -40 minutes, followed by separation of the extract and the meal, sequential passage of the extract through membranes with a retention threshold of 6-8 kDa and 0.8-2 kDa with the return of the low molecular weight fraction to the extraction stage, of the remaining concentrated fractions by reverse osmosis to obsession solids not less than 15%, combining the concentrate with the high molecular weight fraction to obtain gelling Schrott concentrate fotosterilizatsiyu and packing under aseptic conditions to obtain the remaining concentrate inulinsoderzhaschego solution.

The method is implemented as follows.

Chicory is washed, inspected and ground, for example, on a grinder to a particle size of 1-2 mm. The ground mass is poured with acidified water until the extraction mixture reaches a pH of 5-6.5 at a phase ratio of 1: 1, is subjected to electrical contact heating to a temperature of 55-65 ° C at the recommended process parameters (Guseva M.V. Improving the process of extraction of target components during electrical contact processing mixtures of plant raw materials. Abstract of a dissertation of a candidate of technical sciences - M .: MGUPP, 2008, pp. 13-16), extracted for 30-40 minutes and the phases are separated by any known technology.

The separated extract is subjected to molecular separation by sequential passage through membranes with a retention threshold of 6-8 kDa and 0.8-2 kDa. The low molecular weight fraction separated in the last step is returned to the extraction step. The remaining fractions are concentrated by reverse osmosis to a solids content of at least 15%. The high molecular weight fraction concentrate containing protein and pectin substances is combined with meal to obtain a gelling concentrate. The remaining concentrate, which is an inulin-containing solution purified from concomitant substances, is subjected to photo sterilization and packaged under aseptic conditions.

The recirculation of the low molecular weight fraction of extractives realized in the proposed method leads to saturation of the extractant with soluble salts of organic and inorganic acids, mono-, di- and trisaccharides and polyphenol substances, which, after extraction, remain in the meal, and the return of protein and soluble pectin substances to it in the form of a concentrate of a high molecular weight fraction of extractive substances, it provides the desired product with gelling properties.

Thus, the proposed method allows for the integrated processing of chicory with obtaining as the target products an inulin-containing solution for use in food or medical purposes and a gelling concentrate enriched with biologically active substances with complete utilization of the latter.

Claims (1)

A method of complex processing of chicory, which involves washing chicory, crushing it, pouring it with acidified water until the pH of the extraction mixture reaches 5-6.5 with a phase ratio of 1: 1, contact heating the resulting mixture to a temperature of 55-65 ° C, extraction for 30-40 min followed by separation of the extract and meal, sequential passage of the extract through membranes with a retention threshold of 6-8 kDa and 0.8-2 kDa with the return of the low molecular weight fraction to the extraction stage, concentration of the remaining fractions by reverse osmosis to s holding dry solids not less than 15%, combining the concentrate with the high molecular weight fraction Schrott to obtain the gelling of the concentrate, the remainder of the concentrate, which is purified from accompanying substances inulinsoderzhaschy solution is subjected fotosterilizatsii and packed under aseptic conditions.