RU2421020C1 - Method for complex processing of oyster plant - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a technology for complex vegetables processing. Method provides for oyster plant washing, its grinding, pouring with acidified water, its treatment in the microwave field until native ferments are inactivated, extraction at preset process parameters, serial passing of extract through membranes with retention threshold of 6-8 kDa and 0.8-2 kDa with return of low molecular fraction at the stage of extraction, concentration of remaining fractions with reverse osmosis, combination of high molecular concentrate fraction with extraction cake to produce gelling concentrate, photosterilisation and packing of remaining concentrate (which is an inulin-containing solution free of related substances) under aseptic conditions.

EFFECT: method makes it possible to provide for complex processing of oyster plant with full utilisation of nutritious and biologically active substances.

Description

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

It is known to use oat root in dried, roasted and ground form for the production of coffee drinks (http://www.cooking.ru/interceate_exchange/board41/message534778.html).

When brewing the resulting drinks, a large amount of waste is formed in the form of sediment.

Information on the use of oat root for complex industrial processing is not known from the prior art.

The technical result of the invention is the provision of integrated processing of oat root 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 oat root involves washing the oat root, grinding it, pouring it with acidified water at a phase ratio of 1: 1 and a pH of 5-6.5, processing in the microwave field until inactivation of native enzymes, extraction at a temperature of 55- 65 ° C and periodic pressure relief 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 low molecular weight fra tion to the step of extraction, concentration of the remaining fraction by reverse osmosis to a solids content of at least 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 oat root is washed, inspected and ground, for example, on a grinder to a particle size of 1-2 mm. The crushed mass is poured with acidified water until the extraction mixture reaches a pH of 5-6.5 with a phase ratio of 1: 1, it is processed in the microwave field until the native enzymes are inactivated at the recommended process parameters (Gubiev Yu.K. Scientific and practical fundamentals of thermotechnological processes of food production in electromagnetic Microwave field Abstract of a dissertation of a doctor of technical sciences - M .: MTIPP, 1990, p.32-33), extracted at a temperature of 55-65 ° C and periodic pressure relief in the extraction mixture until the extractant boils at the recommended process parameters ( RU 2255788 C1, 2005) and phase separation 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 provides the desired product with gelling properties.

Thus, the proposed method allows for the comprehensive processing of oat root 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 oat root, which involves washing the oat root, crushing it, pouring it with acidified water at a phase ratio of 1: 1 and pH 5-6.5, processing in the microwave field until inactivation of native enzymes, extraction at a temperature of 55-65 ° C and periodic depressurization of 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 extraction stage, to ntsentrirovanie remaining fraction by reverse osmosis to a solids content of at least 15%, combining the concentrate with the high molecular weight fraction Schrott to obtain the gelling of the concentrate, and the remaining concentrate is purified from accompanying substances inulinsoderzhaschy solution is subjected fotosterilizatsii and packed under aseptic conditions.