RU2398448C1 - Method for complex processing of chicory - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: chicory is washed and ground. Chicory is poured with acidified water until pH is 5.0-6.5 at phase ratio of 1:1. Electrocontact heating of produced mixture is carried out to temperature of 55-65°C. Mixture is extracted at specified parametres of the process. Extract is serially passed through membranes with retention threshold of 6.0-8.0 kDa and 0.8-2.0 kDa with return of low molecular fraction to extraction stage. Remaining fractions are concentrated by reverse osmosis. Concentrate of high molecular fraction is combined with extraction cake to produce gelling concentrate. Remaining concentrate that represents inulin-containing solution is exposed to photosterilisation and packing under aseptic conditions.

EFFECT: invention makes it possible to provide for complex processing of chicory with full utilisation of nutritious and biologically active substances of raw materials.

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, crushing it, pouring it with acidified water at a phase ratio of 1: 1 and pH 5-6.5, contact heating the resulting mixture to a temperature of 55-65 ° C, extraction with periodic discharge pressure in the extraction mixture until the extractant boils, 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 stage of extraction concentration of the remaining fractions by reverse osmosis to a solids content of at least 15%, combining the high molecular weight fraction concentrate with meal to obtain a gelling concentrate, photo sterilization and packing under aseptic conditions of the remaining concentrate to obtain an inulin-containing 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 pH of the extraction mixture reaches 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), are extracted with periodic depressurization of the extraction mixture until the extractant boils at the recommended process parameters (RU 2255788 C1, 2005) and ra fissile 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 medicine 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 5.0-6.5 with a phase ratio of 1: 1 and contact heating the resulting mixture to a temperature of 55-65 ° C, extraction with periodic discharge pressure in the extraction mixture until the extractant boils, followed by separation of the extract and meal, sequential passage of the extract through membranes with a retention threshold of 6.0-8.0 kDa and 0.8-2.0 kDa with the return of the low molecular weight fraction to the ext agitation, concentration of the remaining fractions by reverse osmosis to a solids content of at least 15%, combining a high molecular weight fraction concentrate with meal to obtain a gelling concentrate, the remaining concentrate, which is an inulin-containing solution purified from the accompanying substances, is subjected to photo sterilization and packing under aseptic conditions.