RU2444908C1 - Method for complex processing of girasol tubers - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages washing and preliminary milling of raw material. The produced pulp is heated up to 100°C during 30-60 sec. and pressed. The refuses produced after pressing are treated with hot water with a temperature of 80-90°C, the mixture water duty being 1:2-3. An enzyme is added to the produced solution. The enzyme has cellulasic and hemicellulasic activity. The produced juice is combined with that of primary pressing. Then the mixture is momentarily heated up to a temperature of 100°C and treated with bentonite and activated carbon (continuously stirred) during 30 minutes. Then the mixture is delivered for rough filtration and ultrafiltration through polymer membranes sized 8 and 5 kDa. The produced retentate is concentrated. Then inulin is extracted by crystallisation at a temperature of 5-10°C or glucose-fructose syrups are produced by fermentative method. The permeate is concentrated for syrup production till dry soluble substances content is less than 75 wt % or is delivered for spray drying.

EFFECT: invention allows to enhance the girasol processing process effectiveness due to production of a complete range of end products and significantly reduce energy consumption of production.

Description

The invention relates to food, pharmaceutical and biochemical industries and can be used in the production of inulin with a molecular weight of 5500-6500 Yes, fructooligosaccharides (FOS), glucose-fructose syrups from Jerusalem artichoke tubers.

There is a method of producing inulin from Jerusalem artichoke, involving the use of a complex of chemicals: alcohol, calcium carbonate, organic and inorganic acids, which leads to a rise in the cost of the process and loss of processability (patent RU 2121848 C1, 11/20/1998).

There is also a known method of producing inulin from inulin-containing raw materials using sophisticated instrumentation, which involves filtering and concentrating with large volumes of dilute solutions, which is a very energy-intensive process, and purifying the concentrate on ion-exchange columns, the regeneration of which is not environmentally sound (patent RU 2066965 C1 September 27, 1996).

Closest to the technical nature of the claimed invention is a method for the integrated processing of Jerusalem artichoke (a method of producing inulin from Jerusalem artichoke), including its crystallization and drying, characterized in that from crushed tubers of Jerusalem artichoke using physico-mechanical separation of water-soluble substances from water-insoluble fibrous substances of tubers get juice, from which by heating to 80-85 ° C for 1-3 minutes and filtering remove protein and colored substances, after which the juice is purified using ultrafiltration, diafiltration and nanofiltration, clarified with activated carbon, concentrated and inulin crystallized from the resulting solution, and the separation of water-soluble substances from water-insoluble fibrous substances of tubers is carried out no later than 5-10 minutes after grinding the latter (RU 2148588 C1, publ. 10.05.2000).

The disadvantage of this method is the need for purification from dyes formed due to the enzymatic oxidation of the tannins of Jerusalem artichoke juice with a natural enzyme - polyphenol oxidase, which accordingly leads to significant costs for clarifying the juice during processing. Also, in the above method, there is no additional extraction of the pomace remaining after the extraction of the “primary juice”, which leads to losses of fructosans and a decrease in the yield of final products.

Thus, the above methods are multi-stage, energy- and labor-intensive processes, which leads to the loss of valuable products and increase the cost of the final products.

The aim of the invention is the creation of a non-waste environmentally friendly method for processing Jerusalem artichoke with the possibility of obtaining a whole range of products, moderate energy and labor costs.

The technical result of the invention is the maximum extraction of nutrient and biologically active substances of Jerusalem artichoke with obtaining a whole complex of final products.

The technical result is achieved by the fact that the method of complex processing of Jerusalem artichoke according to the present invention involves washing and grinding Jerusalem artichoke tubers, followed by heating the pulp to 100 ° C for 30-60 s, pressing, processing obtained after pressing the squeeze with hot water at a temperature of 80-90 ° C with a water module of the mixture 1: 2-3 and adding to the resulting solution an enzyme having cellulase and hemicellulase activity, combining the juice obtained with juice from primary pressing, short-term heating of the mixture about a temperature of 100 ° С and treatment with bentonite and activated carbon with constant stirring for 30 min, subsequent coarse filtration and ultrafiltration through polymer membranes of 8 and 5 kDa, concentration of the obtained retentate after ultrafiltration on 5 kDa membranes and isolation from the resulting solution by crystallization at a temperature of 5-10 ° C inulin or obtaining enzyme glucose-fructose syrups, while obtained after ultrafiltration with a separation threshold of 5 kDa permeate containing Your own fpyktooligocaxapidy, concentrated to a dry solubles of at least 75 wt.% to obtain a syrup or directed to spray drying.

The method is implemented as follows:

1. The stage of preparation of raw materials:

1.1 Acceptance of raw materials;

1.2 Raw materials washing and inspection;

1.3 Crushing.

2. The stage of manufacture of the pulp (heat treatment of the pulp).

3. The stages of obtaining products:

3.1 Extraction of juice by pressing with additional extraction, heat and enzymatic treatment of the pulp,

3.2 Processing of juice using membrane technology in order to obtain:

3.2.1 Receiving commodity inulin;

3.2.2 Obtaining glucose-fructose syrups HFS-55, HFS-70, HFS-90;

3.2.3 Obtaining fructooligosaccharides (FOS) in the form of a syrup or dry powder.

Below is a detailed description of each stage.

1. The stage of preparation of raw materials.

Jerusalem artichoke, cleaned mechanically, is transported in trucks in bulk, in wooden or plastic containers. Tubers are soaked in water pools. After soaking, but no later than 24 hours later, they are sent by hydraulic conveyor to a preliminary wash in a washing machine, where they are cleaned of adhering earth, etc. The tubers are then fed to a brush washer. Final washing is carried out on a universal washer. Tubers arrive at the inspection conveyor for rejecting unsuitable specimens. The tubers are fed to the crusher in order to obtain pulp with a particle size of 0.3-1 mm.

2. The stage of manufacture of the pulp.

The pulp of Jerusalem artichoke tubers is fed to a heat exchanger, where it is subjected to high-temperature heating to 100 ° C for 30-60 s to prevent its darkening and microbiological spoilage during further processing.

3. The stage of obtaining products.

Extraction of juice by pressing followed by extraction of pomace.

The extraction of juice from the pulp is carried out by pressing on a horizontal basket pneumatic press. The resulting pomace is extracted with hot water at a temperature of 80-90 ° C with a hydraulic module of the mixture 1: 2-3. The mixture is cooled to a temperature of 50-55 ° C and an enzyme with cellulase and hemicellulase activity (for example, an enzyme of the German company Erbsle Geisenheim Vegazym NS) is added to it in an amount of at least 0.1 ml / 100 l of the mixture, incubated for 1 hour with constant stirring. The resulting mass is sent for pressing in order to separate the juice. The resulting juice is combined with the juice from the primary pressing.

3.1 Processing juice using membrane technology;

3.2.1 Inulin production.

Previously, for coagulation of protein and other high molecular weight impurities, the juice is subjected to short-term heating to a temperature of 100 ° C. The heated juice is treated with a solution of bentonite and activated carbon for 30 minutes with constant stirring. The dosage of bentonite can vary from 30 to 150 g / 100 l of juice, depending on the amount and composition of proteins in the feed, the dosage of coal is a maximum of 5 kg / 100 l of juice.

The processed juice goes to a coarse filtration. The filtered inulin-containing solution at a temperature of 50 ° C is fed to ultrafiltration with a separation border of 8 kDa to separate high molecular weight and colloidal dispersed substances. Retentate undergoes diafiltration. Permeate with ultrafiltration and diafiltration is combined and sent to the membrane module with a separation border of 5 kDa to isolate low molecular weight products at a temperature of 50 ° C. Fructooligosaccharides go into permeate, the retentate contains inulin itself.

A portion of the retentate containing molecules of 5-8 kDa in size is concentrated on a vacuum evaporator to a soluble solids content of 30-50 wt.%. The resulting concentrate is cooled to a temperature of 5-10 ° C. Inulin, which is practically insoluble in cold water, precipitates. The precipitate is separated by centrifugation, washed with cold water and sent for drying at a temperature of 50-60 ° C.

The resulting product has the following physicochemical parameters: inulin content of not less than 97%, monosaccharides not more than 0.3%, disaccharides not more than 0.2%, moisture content not more than 1.9%, sulfate ash content not more than 0.6% . The preparation is chromatographically homogeneous; no carbohydrate impurities were found.

3.2.2 Obtaining glucose-fructose syrups HFS-55, HFS-70, HFS-90.

Another part of the retentate is mixed with the mother liquor obtained after isolation of inulin. The inulinase enzyme is added to the resulting solution. Hydrolysis is carried out at a temperature of 50-70 ° C and a pH of a solution of 3.5-4.5, which is regulated by the addition of citric acid for 60-120 minutes. With complete hydrolysis and concentration of the solution to a soluble solids content of not less than 70 wt.%, Glucose-fructose syrup is formed with fructose content in the dry matter of more than 90 wt.% (HFS-90).

The product contains, wt.%:

Solids, not less than 70,

including (to solids)

Monosaccharides (fructose, glucose), not less than 93,

including fructose, not less than 90

Disahara no more than 0.3

Pectin substances 0

Inulin 0

Squirrels 0

Fats 0

Ash traces

The resulting fructose-containing solution is heated to a temperature of 50-70 ° C and subjected to hydrolysis using the invertase enzyme. Depending on the product to be obtained HFS-70 or HFS-55, the required amount of enzyme, reaction time, and pH of the solution are calculated.

3.2.3 Obtaining fructooligosaccharides in the form of a syrup or dry product. Permeate obtained after ultrafiltration and containing fructooligosaccharides is fed to a vacuum evaporator, where it is evaporated to a soluble solids content of at least 75 wt.%. The resulting syrup is a commercial product. Additionally, the syrup can be spray dried to obtain a dry fructooligosaccharide powder, which is also a commercial product. The fructooligosaccharides in the resulting product are represented by a mixture of tri-, tetra- and pentasaccharides of glucose and fructose.

Claims (1)

A method for the comprehensive processing of Jerusalem artichoke, which involves washing and grinding Jerusalem artichoke tubers with subsequent heating of the pulp to 100 ° C for 30-60 s, pressing, processing obtained after pressing the squeezes with hot water at a temperature of 80-90 ° C with a hydraulic module of the mixture 1: 2-3 and adding to the resulting solution an enzyme having cellulose and hemicellulase activity, combining the obtained juice with juice from primary pressing, briefly heating the mixture to a temperature of 100 ° C and treating with bentonite and activated carbon p and constant stirring for 30 min, subsequent coarse filtration and ultrafiltration through polymer membranes of 8 and 5 kDa in size, concentration of the obtained retentate and isolation of the inulin from the resulting solution by crystallization at a temperature of 5-10 ° C or obtaining glucose-fructose syrups by the enzymatic method, with this is obtained after ultrafiltration with a separation threshold of 5 kDa permeate containing actually fructooligosaccharides, concentrated to a soluble solids content of not less than 75 wt.% to obtain sy opa or sent to spray drying.