RU2423386C1 - Method of preparing inulin-containing solution - Google Patents

Abstract

FIELD: chemistry. ^ SUBSTANCE: invention relates to a technique for preparing an inulin-containing solution for food or medical purposes. Dandelion root is washed, crushed and extracted with acid water in phase ratio of 1:1.2, pH 5-6.5, temperature 55-65C and periodic pressure release in the extraction mixture before the extraction agent boils. The extraction mixture undergoes pre-treatment in a microwave field until inactivation of native enzymes. The separated extract is concentrated through reverse osmosis to 15-20% content of dry substances, undergoes photosterilisation and then packed in aseptic conditions. ^ EFFECT: invention reduces chromaticity of the end product with relatively high conversion of inulin to the end product, reduces energy consumption and ensures shelf life of the end product of not less than 1 year without considerable change 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.

A known method of producing an inulin-containing solution from Jerusalem artichoke, which involves washing Jerusalem artichoke, inspecting it, processing in a microwave field before inactivating 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, pp. 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 is a method for producing 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 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, dandelion root is used as the inulin-containing raw materials, extraction is carried out at a phase ratio of 1: 1 , 2, pH 5-6.5, temperature 55-65 ° С and periodic pressure relief in the extraction mixture until the extractant boils, the extraction mixture is subjected to preliminary processing in the microwave field until the inactivation of native enzymes, and the separated extract is concentrated by reverse osmosis to a solids content of 15-20%, subjected to photo sterilization and packaged under aseptic conditions.

The method is implemented as follows.

The dandelion root is washed, inspected and ground, for example on a grinder, to a particle size of 1-2 mm. The ground mass is poured with acidified water until the extraction mixture reaches a pH of 5-6.5 with a phase ratio of 1: 1.2, 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 an microwave electromagnetic field. Abstract of a thesis of a doctor of technical sciences - M .: MTIPP, 1990, p. 32-33), extracted at a temperature of 55-65 ° C and periodically depressurizing the extraction mixture until the extractant boils at the recommended parameters process (RU 2255788 C1, 2005) and phase separation 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, amounted to 0.018 and 0.350, respectively. The energy consumption of the proposed method compared with the closest analogue is reduced by approximately 15%. 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 obtaining an inulin-containing solution, which involves washing and grinding of an inulin-containing raw material, its extraction with acidified water to separate the extract, characterized in that dandelion root is used as an inulin-containing raw material, extraction is carried out at a phase ratio of 1: 1.2, pH 5-6.5, at a temperature of 55-65 ° C and periodically depressurizing the extraction mixture until the extractant boils, the extraction mixture is pretreated in the microwave field until inactivation of native enzymes, and separated kstrakt concentrated by reverse osmosis to a dry matter content of 15-20% is subjected fotosterilizatsii and packed under aseptic conditions.