RU2444915C1 - Method for complex processing of concentrated unclarified and clarified girasol juice - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food and processing industry, in particular, to methods for girasol tubers processing. The method for processing concentrated unclarified and clarified girasol juices envisages the concentrate dilution with hot water with a temperature of 50-90°C till dry soluble substances content is 17 wt %. The produced inulin-containing solution is delivered to the ultrafiltration device with polymer membranes sized 8 and 5 kDa. The produced retentate is concentrated, inulin is extracted from the produced solution by way of crystallisation at a temperature of 5-10°C; glucose-fructose syrups are produced by fermentative method. The fructooligosaccharides-containing permeate produced after filtration with separation threshold equal to 5 kDa is concentrated till dry soluble substances content is less than 75 wt % for syrup production or is delivered for spray drying.

EFFECT: invention allows to simplify the process of production of inulin, fructooligosaccharides, glucose-fructose syrups due to processing concentrated unclarified juices semi-products and preserve quality indices of the end products.

Description

The invention relates to food and processing industries, in particular to methods for processing a semi-finished product: unclarified and clarified concentrated Jerusalem artichoke juice.

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).

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 find 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 processing clarified and unclarified Jerusalem artichoke juice, which will reduce production costs through the use of semi-finished product, increase the production efficiency of inulin, fructooligosaccharides, fructose-glucose syrups in the absence of raw materials, reduce energy costs when working on a semi-finished product.

The technical result of the invention is to simplify the production of inulin, fructooligosaccharides, fructose-glucose syrups by processing semi-finished products: clarified and non-clarified concentrated juice, and maintaining the quality indicators of the final products.

The technical result is achieved by the fact that the method for the complex processing of un clarified and clarified concentrated Jerusalem artichoke juice involves diluting clarified or un clarified concentrated juice with hot water at a temperature of 50-90 ° C to a soluble solids content of 17 wt.%, 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 temperatures 5-10 ° C of inulin or obtaining glucose-fructose syrups by the enzymatic method, while the ultrafiltration product obtained after ultrafiltration with a separation threshold of 5 kDa containing fructooligosaccharides proper is concentrated to a soluble solids content of at least 75 wt.% To obtain a syrup or sent to a spray drying.

The method is implemented as follows.

1. The clarified and unclarified concentrated Jerusalem artichoke juice in the form of a semi-finished product is diluted with hot water with a temperature of 50-90 ° C to a soluble solids content of 17 wt.%, Resulting in an inulin-containing solution.

Prefabricated clarified and unclarified Jerusalem artichoke juice is prepared 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 Geisepheim 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 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. Next, the filtered juice is concentrated on a vacuum evaporator to a soluble solids content of at least 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 to a temperature not exceeding 10 ° C. Upon receipt of clarified concentrated Jerusalem artichoke juice, the juice after coarse filtration is fed at a temperature of 50 ° C to an ultrafiltration unit with a separation border of 8 kDa to separate high molecular weight and colloidal dispersed substances, the resulting permeate is concentrated in a vacuum evaporation unit to a dry soluble matter content of at least 70 wt. .%. The resulting clarified concentrate is stored either pasteurized in aseptic containers or unpasteurized in refrigerated containers to a temperature not exceeding 10 ° C.

The semi-finished product is stored in stock.

2. Processing unclarified concentrated Jerusalem artichoke juice. The resulting inulin-containing solution with a soluble solids content of at least 17 wt.% 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.

2.1. 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 less than 0.6%. The preparation is chromatographically homogeneous; no carbohydrate impurities were found.

2.2. 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 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, not 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.

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.

3. Processing clarified concentrated Jerusalem artichoke juice.

The resulting inulin-containing solution with a soluble solids content of at least 17 wt.% At a temperature of 50 ° C is fed to ultrafiltration with a separation border of 5 kDa to separate low molecular weight substances. Fructooligosaccharides go into permeate, the retentate contains inulin itself.

3.1. 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 less than 0.6%. The preparation is chromatographically homogeneous; no carbohydrate impurities were found.

3.2. 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 dry soluble matter content of 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, not 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.

3.3. 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 complex processing of un clarified and clarified concentrated Jerusalem artichoke juice, which involves diluting clarified or un clarified concentrated juice with hot water at a temperature of 50-90 ° C to a soluble solids content of 17 wt.%, Ultrafiltration of concentrated retentate through polymer membranes of 8 and 5 kDa and isolation from the resulting solution by crystallization at 5-10 ° C inulin or obtaining enzymatic glucose-fructose syrups, while Permeate containing ultrafiltration with a separation threshold of 5 kDa, containing actually fructooligosaccharides, is concentrated to a soluble solids content of at least 75 wt.% to obtain a syrup or sent to spray drying.