RU2396876C1 - Method of integral processing of yacon - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology for complex processing of vegetables. The method includes washing and milling yacon, its treatment in a microwave field until inactivation of native enzymes. Then follows extraction with acid water at preset parametres of the process and separation of extract and extraction cake. Then follows consistent passing of the extract through membrane with retention threshold of 6-8 kilodaltons and 0.8-2 kilodaltons with return of low-molecular fraction on extraction phase while the rest of the fraction is concentrated through reverse osmosis. One combines concentrate of low-molecular fraction with extraction cake with gelatinising concentrate obtaining. The remaining concentrate undergoes photosterilisation and packaging under aseptic conditions to obtain an inuline-containing solution.

EFFECT: method enables integral yacon processing with complete utilisation of nutrients and biologically active substances.

Description

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

The use of an icon for the production of juices is known from the prior art (Kozhukhova M.A., Kardovsky A.A., Gudima A.I. Biotransformation of plant materials in the technology of vegetable juices and drinks // Materials of the international scientific-practical conference "Innovative technologies in the field of refrigeration" storage and processing of food products "- Krasnodar: KNIIHP, KubGTU, 2008, p.130-131).

This technology does not include the use of pomace for further processing.

The technical result of the invention is the provision of integrated processing of the yacon with the production of gelling concentrate and inulin-containing solution as target products with the 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 the yacon involves washing the yakon, crushing it, processing in the microwave field to inactivate the native enzymes, extraction with acidified water at a phase ratio of 1: 1, pH 5-6.5 and temperature 55-65 ° C for 30-40 minutes, 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 soda Zhaniya 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.

The yacon is washed, inspected and ground, for example, on a crusher 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 at 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 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 the yacon 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 an yacon, which includes washing the yoke, crushing it, processing in the microwave field until the native enzymes are inactivated, extraction with acidified water until the pH of the extraction mixture reaches 5-6.5 at a phase ratio of 1: 1 and a temperature of 55-65 ° C 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 soda neigh 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.