RU2421034C1 - Method for complex processing of scorzonera - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to a technology for complex vegetables processing. Method provides for scorzonera washing, its grinding, their treatment in the microwave field until native ferments are inactivated, extraction with acidified water extraction at preset process parameters with separation of extract and cake, 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 scorzonera 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 scorzoner in dried, roasted, and ground form for the production of coffee drinks (Cerevitinov F.V. Chemistry and Commodity Science of Fresh Fruits and Vegetables. Volume II - M .: Gostorgizdat, 1949, p. 372).

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

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

The technical result of the invention is the provision of integrated processing of scorzoner with obtaining as target products a gelling concentrate and an inulin-containing solution 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 scorzoner involves washing the scorzoner, grinding it, processing in the microwave field until inactivation of native enzymes, extraction with acidified water at a phase ratio of 1: 1, pH 5-6.5 and temperature 55-65 ° C for 30-40 minutes, 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, concentration of the remaining fractions by reverse osm Som 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.

Scorzoner is washed, inspected and ground, for example, on a crusher 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, extracted at a temperature of 55-65 ° C for 30-40 minutes and the phases are separated 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 integrated processing of scorzoner with obtaining inulin-containing solution as target products 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 scorzoner, which includes washing the scorzoner, grinding it, processing in the microwave field to inactivate native enzymes, extraction with acidified water at a phase ratio of 1: 1, pH 5-6.5 and a temperature of 55-65 ° C for 30-40 minutes followed by separation of the extract and meal, sequential transmission 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, concentration of the remaining fractions by reverse osmosis to dry matter content less than 15%, combining the high molecular weight fraction concentrate with meal to obtain a gelling concentrate, and the remaining concentrate, which is an inulin-containing solution purified from the accompanying substances, is subjected to photo sterilization and packaged under aseptic conditions.