RU2444914C1 - Method for production of concentrated unclarified and clarified girasol juice - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food, pharmaceutical, biochemical and processing industry, in particular, to methods for production of a girasol semi-product for subsequent processing. 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 and 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 subsequent rough filtration. The produced juice is concentrated till dry soluble substances content is no less than 65 wt % to produce concentrated unclarified girasol juice. The produced unclarified concentrate with pulp content no more than 3 wt % is stored either pasteurised in aseptic vessels or unpasteurised in vessels cooled down to a temperature no higher than 10°C. For production of concentrated clarified girasol juice after rough filtration the juice is delivered for ultrafiltration through polymer membranes sized 8 kDa, the produced permeate is concentrated till dry soluble substances content is less than 70 wt %. The produced clarified concentrate is stored either pasteurised in aseptic vessels or unpasteurised in vessels cooled down to a temperature no higher than 10°C.

EFFECT: invention ensures simplification of the process of production of concentrated clarified and unclarified girasol juice with maximal extraction of nutritive and biologically active substances, additionally the invention ensures the concentrates storage life prolongation by no less than 12 months with quality indices preservation.

Description

The invention relates to food, pharmaceutical, biochemical and processing industries, in particular to methods for producing semi-finished products: unclarified and clarified concentrated Jerusalem artichoke juice for their subsequent processing.

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 the loss of its manufacturability (patent RU 2121848 C1, November 20, 1998).

Also known is a 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).

A known method of complex processing of Jerusalem artichoke (a method of producing inulin from Jerusalem artichoke), including its crystallization and drying, characterized in that from the crushed tubers of Jerusalem artichoke using physico-mechanical separation of water-soluble substances from water-insoluble fibrous substances of tubers, juice is obtained from which, by heating protein and colored substances are removed to 80-85 ° C for 1-3 minutes and filtering, after which the juice is purified by ultrafiltration, diafiltration and nanofiltration, clarified by oschi activated carbon, concentrated, and crystallized from the resulting solution inulin, wherein the separation of water-soluble substances from water-insoluble fibrous substances tubers carried out no later than after 5-10 min after the last grinding (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.

The analysis of the prior art by the applicant, including a search by patent and scientific and technical sources of information, and the identification of sources containing information about analogues of the claimed invention, did not reveal an analogue characterized by features identical to all the essential features of the claimed invention.

The aim of the invention is to develop a method for the production of clarified and unclarified Jerusalem artichoke juice, which will reduce the cost of production and storage of semi-finished Jerusalem artichoke, increase the production efficiency of inulin, fructooligosaccharides, fructose-glucose syrups in the absence of raw materials, reduce energy consumption when working on a semi-finished product.

The technical result of the invention is to simplify the production process of clarified and non-clarified concentrated Jerusalem artichoke juice with maximum extraction of nutrients and biologically active substances, lengthening the shelf life of concentrates while maintaining the quality indicators of further products.

The technical result is achieved by the fact that the method for producing clarified and non-clarified concentrated Jerusalem artichoke juice 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 extracts with hot water with a temperature of 80 -90 ° C with a 1: 2-3 mixture hydromodule and adding an enzyme with cellulase and hemicellulase activity to the resulting solution, combining the obtained juice with the juice from the primary pressing, short-term heating of the mixture to a temperature of 100 ° C and treatment with bentonite and activated carbon with constant stirring for 30 minutes, subsequent coarse filtration and ultrafiltration through 8 kDa polymer membranes, and to obtain clarified concentrated juice, the mixture is sent to coarse filtration and ultrafiltration through polymer membranes with a size of 8 kDa, permeate is concentrated to a soluble solids content of not less than 70 wt.%. The resulting clarified concentrate is stored either pasteurized in aseptic containers or unpasteurized in refrigerated containers with a temperature not exceeding 10 ° C.

To obtain unclarified concentrated Jerusalem artichoke juice, the mixture is sent for coarse filtration, the juice after filtration is concentrated to a soluble solids content of not less than 65 wt.%. The obtained non-clarified concentrate with a pulp content of not more than 3 wt.% Is stored either pasteurized in aseptic containers or unpasteurized in refrigerated containers with a temperature not exceeding 10 ° C.

1. The method of obtaining clarified concentrated Jerusalem artichoke juice is implemented as follows.

Jerusalem artichoke tubers, cleaned by a mechanized method, 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. Then served on 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.

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 damage during further processing.

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, the enzyme of the German company Erbsle Geisenheim Vegazym HC) is added 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 to pressing in order to separate the juice. The resulting juice is combined with the juice from the primary pressing.

To coagulate protein and other high molecular weight impurities, the juice is subjected to short-term heating to a temperature of 100 ° C. 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.

Treated juice is sent for coarse filtration. Filtered juice 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. The resulting permeate is concentrated in a vacuum evaporator to a soluble solids content of at least 70 wt.%. The resulting clarified concentrate is stored either pasteurized in aseptic containers or unpasteurized in refrigerated containers with a temperature not exceeding 10 ° C.

2. A method of obtaining an unclarified concentrated Jerusalem artichoke juice is implemented as follows.

Jerusalem artichoke tubers, cleaned by a mechanized method, 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. Then served on 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.

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 damage during further processing.

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 HC) is added 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 to pressing in order to separate the juice. The resulting juice is combined with the juice from the primary pressing.

To coagulate protein and other high molecular weight impurities, the juice is subjected to short-term heating to a temperature of 100 ° C. 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 juice is concentrated in a vacuum evaporator to a soluble solids content of not less than 65 wt.%. The obtained non-clarified concentrate with a pulp content of not more than 3 wt.% Is stored either pasteurized in aseptic containers or unpasteurized in refrigerated containers with a temperature not exceeding 10 ° C.

Clarified Jerusalem artichoke juices obtained by this technology have a shelf life of at least 12 months.

Claims (1)

A method for the production of clarified and non-clarified concentrated Jerusalem artichoke juice, 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 mixture hydromodule 1 : 2-3 and adding to the resulting solution an enzyme having cellulase and hemicellulase activity, combining the obtained juice with juice from primary pressing, short-term heating of the mixture to a temperature of 100 ° C and about treatment with bentonite and activated carbon with constant stirring for 30 minutes, followed by filtration, and to obtain clarified concentrated juice, the mixture is sent to coarse filtration and ultrafiltration through polymer membranes of 8 kDa in size, the resulting permeate is concentrated to a soluble solids content of at least 70 wt.% and stored pasteurized in aseptic containers or unpasteurized in refrigerated containers with a temperature not exceeding 10 ° C, and to obtain unlit concentrated juice the pinambur mixture is sent to a coarse filtration, the juice after filtration is concentrated to a soluble solids content of at least 65 wt.% and stored pasteurized in aseptic containers or unpasteurized in refrigerated containers with a temperature not exceeding 10 ° C.