RU2419631C1 - Method for producing inuline-containing solution - Google Patents

Abstract

FIELD: process engineering.

SUBSTANCE: invention relates to a manufacturing inuline-containing solution for food or medicinal purposes. Method involves washing and chopping salsify, its treatment in a microwave field to inactivation of native enzymes. It also involves extraction with acidified water at given parametres of the process. It comprises also concentration of the extract by reverse osmosis, photosterilisation and packing in aseptic conditions.

EFFECT: relatively high yield of inuline, reduced colourity of target product and power consumption, longer shelf life.

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, 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, extracting 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 a dissertation of a candidate of technical science - 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 in that in a method for producing an inulin-containing solution, which involves washing and grinding an inulin-containing raw material, extracting it with acidified water and separating the liquid phase as the target product, according to the invention, oat root is used as the inulin-containing raw material, which is processed in the microwave field after grinding before inactivation of native enzymes, 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 con entriruyut reverse osmosis to a solids content of 15-20% is subjected fotosterilizatsii and packed under aseptic conditions.

The method is implemented as follows.

The oat root 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 ultra-high frequency electromagnetic field. Abstract of dissertation Ph.D. - Krasnodar: Dagestan branch of the Sintez Research and Production Technological Center ATN RF, 2005, p. 12-13), pour acidified water until the pH of the extraction mixture reaches 5-6.5 at a phase ratio 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 an inulin-containing raw material, extracting it with acidified water and separating the extract as the target product, characterized in that the oat root is used as the inulin-containing raw material, which is processed in the microwave field until the native enzymes are inactivated, extraction is performed with 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 the content uhih substances 15-20%, subjected fotosterilizatsii and packed under aseptic conditions.