RU2399630C1 - Inuline-containing solution production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes washing and milling chicory, its treatment in a microwave field until inactivation of native enzymes. The raw stock is extracted with acid water at preset parametres of the process. The extract is concentrated through reverse osmosis till SV is 15-20%, photosterilised and packaged under aseptic conditions.

EFFECT: method enables to provide for a high yield of inuline in the target product combined with reduced chromatic level of the latter, reduction of energy costs and provision for the target product storage life being at least 1 year without considerable modification 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.

There is a known method of producing an inulin-containing solution from Jerusalem artichoke, which involves washing Jerusalem artichoke, inspecting it, processing in a microwave field to inactivate native enzymes, pressing to separate juice from squeezed extracts, extracting extracts with drinking water, blending juice and extract, adding citric acid, heating, clarification with bentonite, centrifugation and filtration to obtain the target product (J. Ibramji. Use of Jerusalem artichoke in the technology of canned fruit. Abstract of thesis. Ph.D. - 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: 1.2, pH 5-6.5, temperature 55-65 ° C and periodic pressure relief in the extraction mixture until effervescence extractant, and the separated extract is concentrated by reverse osmosis to a dry matter 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 : 1,2, extracted at a temperature of 55-65 ° C and periodically depressurizing the extraction mixture until the extractant boils at the recommended process parameters (RU 2255788 C1, 2005) 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 87% 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. Energy consumption by the proposed method compared with the closest analogue is reduced by approximately 20%. 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 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, after which it is processed in the microwave field until the native enzymes are inactivated, extraction is carried out at a phase ratio 1: 1.2, pH 5-6.5, temperature 55-65 ° С and periodic pressure relief in the extraction mixture until the extractant boils, the separated extract is concentrated they are subjected to reverse osmosis to a solids content of 15–20%, they are subjected to photo sterilization and packaged under aseptic conditions.