RU2415594C2 - Method for drying white cabbage puree - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method white cabbage is inspected, peeled, washed and cut. Cut cabbage is vacuumised at a residual pressure of 50-100 mm Hg during 10-20 minutes and minced. The produced mass is frozen in a 8 mm thick layer and dried by sublimation till humidity content of the product is 5%.

EFFECT: method allows to decrease puree drying duration and to produce a high quality dietary product.

Description

The invention relates to the food industry, in particular the production of dry mashed white cabbage by freeze-drying.

Sources, which were searched on this issue, showed that its prototype is the method [1], the essence of which is that white cabbage after cleaning, inspection, washing, cutting, crushing and freezing of crushed puree 8 mm thick was dried by sublimation to a residual moisture content of 5%.

The disadvantage of the analogue is the long drying time of 20-22 hours compared to the method we offer.

The purpose of the proposed method is to reduce the duration of freeze-drying and improve the quality of the resulting dietary dry product.

The goal is achieved due to the fact that according to the proposed method, after cleaning, inspection, washing and cutting, white cabbage is subjected to evacuation at a residual pressure of 50 ÷ 100 mm Hg within 10 ÷ 20 min; at the same time, air is removed from prepared pieces of cabbage in an amount of 8 ÷ 10%, and the mass of the product is reduced by 4 ÷ 5%. Next, the cabbage is subjected to crushing, freezing at a layer thickness of 8 mm and freeze-drying to a residual moisture content of 5% according to the existing method [1]. The drying time of the proposed method is reduced by 150 ÷ 180 min, because this eliminates the foaming of mashed potatoes when creating a vacuum (residual pressure during freeze drying of mashed potatoes is 0.5 ÷ 0.7 mm Hg), therefore, infrared rays more easily penetrate into the dried product and the duration of freeze-drying is reduced.

The quality indicators of the resulting dietary and therapeutic product are superior to those of the existing methodology: the color of the finished product is cream, the content of vitamins C and U is more by 20 and 10%, respectively, and the puree is restored in water instantly.

The implementation of the invention.

The proposed method is implemented as follows. White cabbage is subjected to inspection, the upper integumentary leaves are removed, washed, cut into pieces (from 4 to 12 parts, depending on the weight of the heads); pieces of cabbage are evacuated in a vacuum chamber at a residual pressure of 50 ÷ 100 mm Hg within 10 ÷ 20 minutes In the process of evacuation, air is removed from the pieces of cabbage in an amount of 8 ÷ 10%; while the mass of the product is reduced by 4 ÷ 5%. Next, the cabbage is crushed in KDV crushers. The resulting puree is frozen with a layer thickness of 8 mm to a temperature of minus 20 ° C and freeze-dried by applying heat from infrared emitters to a residual moisture content of 5%. The residual pressure in the sublimator when drying the puree is 0.5 ÷ 0.7 mm Hg The resulting dry puree after inspection, grinding and sifting is Packed in plastic bags with aluminum foil weighing 12 ÷ 15 g, packed in cardboard boxes and sent for storage.

Literature

1. Patent No. 2152743. A method of processing white cabbage.

2. Bulletin of the International Academy of Refrigeration. - 2005. Issue 4. - p. 34-35.

Claims (1)

A method of obtaining dry puree from white cabbage, characterized in that the cabbage is inspected, cleaned, washed and cut, chopped cabbage is evacuated at a residual pressure of 50-100 mm Hg within 10-20 minutes, then pieces of cabbage are crushed, the resulting mass is frozen at a layer thickness of 8 mm and freeze-dried to a residual moisture content of 5%.