RU2396284C1 - Method for preparing inulin-containing solution - Google Patents

Abstract

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to technology of an inulin-containing solution for food or medical application. A method provides chicory washing and grinding, SHF processing to inactivate native enzymes. Extraction is performed with the preset process parametres. The extract is concentrated with reversed osmose to "СВ" 15-20%, photosterilised and packed in aseptic environment.

EFFECT: method allows combining rather high yield and lower chromaticity of inulin, reducing power inputs and ensuring storage life of the end product not less than a year without essential change of its consumer and technological properties.

Description

The invention relates to a technology for the production of an inulin-containing solution for food or medical purposes.

A known method of producing an inulin-containing solution from Jerusalem artichoke, which includes washing Jerusalem artichoke, inspecting it in a microwave field before inactivating native enzymes, pressing to separate the juice from the squeezes, extracting the squeezes with drinking water, blending the juice and extract, adding citric acid, heating, clarification with bentonite, centrifugation and filtering to obtain the target product (J. Ibramji. Use of Jerusalem artichoke in the technology of canned fruit. Abstract of thesis, Candidate of Technical Sciences - Odessa: OTIPP, 1993, p. 7 -13).

The disadvantage of this method is the low yield of inulin, amounting to not more than 63% of theoretically possible, and the unsuitability of the target product for storage due to hydrolysis of inulin with citric acid.

Closest to the proposed method is the production of an inulin-containing solution from Jerusalem artichoke, which includes washing Jerusalem artichoke, steam cleaning, tertiary treatment, cutting, blanching, rubbing, extraction with acidified water and separating the liquid phase as the target product (Akopyan Yu.R. Development of technology for producing fructose syrup from Jerusalem artichoke.Abstract of dissertation of a candidate of technical sciences - M .: MGAPP, 1994, pp. 6-14).

This method allows to increase the yield of inulin to 83.2% of theoretically possible, but has a high energy intensity and high color of the target product.

The technical result of the invention is to reduce energy intensity and color reduction of the target product.

This result is achieved by the fact that in the method for producing an inulin-containing solution, which involves washing and grinding the inulin-containing raw materials, extracting them with acidified water and separating the liquid phase as the target product, chicory is used as the inulin-containing raw materials, which, after grinding, are processed in the microwave field before inactivation native enzymes, the extraction is carried out at a phase ratio of 1: 1, pH 5-6.5 and a temperature of 55-65 ° C for 30-40 minutes, and the separated extract is concentrated by reverse osmosis to a solids content of 15-20% is subjected fotosterilizatsii and packed under aseptic conditions.

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 processed in the microwave field until the native enzymes are inactivated under processing conditions calculated according to known dependencies (Dzharullaev D.S. Scientific and technical principles for creating intensive technologies for processing fruit and berry raw materials using an ultra-high frequency electromagnetic field. Abstract of thesis. N. - Krasnodar: Dagestan branch of the research and production technological center "Synthesis" ATN RF, 2005, p.12-13), pour acidified water until the pH of the extraction mixture reaches 5-6.5 with a phase ratio of 1 : 1, extracted at a temperature of 55-65 ° C for 30-40 minutes and the phases are separated by any known technology. The liquid phase is concentrated by reverse osmosis to a solids content of 15-20%, subjected to photo sterilization and Packed under aseptic conditions to obtain the target product.

It has been experimentally established that when implementing the described technology, the inulin yield is 83% of the theoretically possible. The color of the target product A ₄₇₀ obtained by the described technology and the closest analogue was 0.015 and 0.350, respectively. The energy consumption of the proposed method compared with the closest analogue is reduced by approximately 25%. At the same time, the target product has a shelf life of at least 1 year without significant changes in consumer and technological properties.

Claims (1)

A method of producing an inulin-containing solution, which involves washing and grinding of an inulin-containing raw material, extracting it with acidified water and separating the extract, characterized in that chicory is used as an inulin-containing raw material, while the chopped chicory is processed in the microwave field until the native enzymes are inactivated, extraction is carried out at a ratio of 1 : 1, pH 5-6.5 and a temperature of 55-65 ° C for 30-40 minutes and the separated extract is concentrated by reverse osmosis to a solids content of 15-20%, subjected to phot sterilization and packed under aseptic conditions.