RU2448480C2 - Method for production of dietary product of white cabbage juice - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation and vegetable dehydration industry. The method envisages cabbage cleaning, inspection, cutting, washing. Then cabbage pieces are vacuumised at a residual pressure of 20-30 mm Hg (2660-3990 Pa) during 10-15 minutes, minced and pressed; the produced juice is frozen and dried by sublimation till moisture content is 3-5%.

EFFECT: invention allows to reduce juice drying duration and produce a high quality dietary dry cabbage juice.

Description

The invention relates to the canning and vegetable drying industries, in particular to the production of dry white cabbage juice by freeze drying.

Sources, which were searched on this issue, showed that its prototype is the method [1, 2], the essence of which is that white cabbage after cleaning, inspection, cutting, washing, crushing, pressing, freezing and freeze-drying the resulting juice to a moisture content of 3-5% is crushed and the resulting powder is packaged in a polymer package based on aluminum foil.

The aim of the proposed method is to reduce the duration of freeze-drying and improve the quality of the resulting dietary (medical) product.

This goal is achieved due to the fact that according to the proposed method, after cleaning, inspection, cutting and washing, pieces of white cabbage are vacuumized at a residual pressure of 20-30 mm Hg. within 10-15 minutes; as a result of evacuation, air contained in the intercellular space is removed from the cabbage, and the mass of raw materials is reduced by 5-7%. After evacuation, the pieces of cabbage are crushed, pressed, and the resulting juice after filtering is frozen with a layer thickness of 10 mm at -30 ° C and freeze-dried to a residual moisture content of 3-5%. Using the evacuation process eliminates foaming of the juice during its sublimation, while drying time is reduced by 90-120 minutes.

The quality indicators of the resulting dietary product are higher than the dry cabbage juice obtained according to the existing technological instructions [2]. The color of the powder is light brown, and it is restored in cold water instantly without sediment.

The proposed method is implemented as follows: white cabbage is inspected, the top cover leaves are removed, cut into 8-10 pieces, rinsed under the shower. Then the pieces of cabbage are evacuated at a residual pressure of 20-30 mm Hg within 10-15 minutes, subjected to crushing and pressing. The resulting cabbage juice is filtered, frozen with a layer thickness of 10 mm at -30 ° C, freeze-dried to a moisture content of 3-5%, inspected to remove the undried and darkened dry product, and after dosing, they are Packed in plastic bags with aluminum foil.

Literature

1. Drying of cabbage juice by sublimation / M. M. Omarov, A. A. Ulumiev, G. N. Khuchua, S. I. Kocherga. - Canning and vegetable drying industry, 1976, No. 2, p.41-43.

2. Technological instructions for the production of freeze-dried white cabbage juice. M., 1978, 13 pp.

Claims (1)

A method of obtaining a dietary product from white cabbage juice, the essence of which includes cleaning, inspection, cutting, washing, crushing, pressing white cabbage, freezing and freeze-drying the juice to a moisture content of 3-5%, characterized in that after cleaning, inspection, cutting and washing pieces of cabbage vacuum at a residual pressure of 20-30 mm RT.article (2660-3990 Pa) for 10-15 minutes, then subjected to crushing, pressing and the resulting juice is frozen and freeze-dried to a moisture content of 3-5%.