RU2466547C1 - Fried chicory roots production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: raw material is washed, inspected, sorted, cut into cubes with linear size up to 6-8 mm and fried. The cut cubes are fried with superheated steam under atmospheric pressure in three stages. At the first stage steam superheated to a temperature equal to 453 K is passed through the chicory roots layer at a rate of 1.85 m/s during 7 minutes. The cubes are heated up to a temperature equal to 360±1 K. At the second stage steam superheated to a temperature equal to 463 K is passed through the chicory roots layer at a rate of 0.8 m/s during 8 minutes. The cubes are heated up to a temperature equal to 373±1 K. At the third stage steam superheated to a temperature equal to 473 K is passed at a rate of 0.35 m/s during 21 minutes. The cubes are heated to a temperature of 393±1 K. The chicory cubes, fried till final moisture content equal to 5%, are milled for further usage.

EFFECT: invention allows to improve the ready product quality and enhance the frying process efficiency due to usage of a staged frying mode.

Description

The invention relates to a vegetable drying and food concentrate industry and can be used in the manufacture of coffee drinks with the addition of chicory.

The closest in technical essence and the achieved effect is a method for the production of dried chicory [Pat. 2246840 RF, IPC А23В 7/02. Method for the production of dried chicory [Text] / A.A.Shevtsov, A.N. Ostrikov, O.A.Sizonenko; Applicant and patent holder of GOUVPO “Voronezh State Technological Academy. - No. 2003138143/13, declared 12/31/2003, publ. 02/27/2005]. According to this method, chicory is inspected, washed, cut, dried and sorted; drying is carried out in a dense layer with superheated steam of atmospheric pressure with a temperature of 453 ... 463 K and a speed of 2.0 ... 0.9 m / s, and every 150 s the steam speed is increased to 5.6 ... 3.5 m / s for 5 c, bringing the dense bed to a fluidized state.

The disadvantage of this method is the low organoleptic indicators of the quality of the finished product due to the insufficient depth of the physico-chemical and biochemical transformations, the duration of the drying process and high specific energy consumption.

An object of the invention is to improve the quality of the finished product and increase the thermal efficiency of the roasting process through the use of a stepped regime of roasting chicory roots with superheated steam, the intensification of the roasting process and the reduction of energy consumption for obtaining the finished product.

The object of the invention is achieved by the fact that in the proposed method for the production of roasted chicory roots, including washing the raw materials, inspection, sorting, cutting, frying with superheated steam of atmospheric pressure, the new one is that frying with superheated steam of atmospheric pressure is carried out in three stages: at the first stage through a layer of chicory roots cut into cubes with a linear size of 6-8 mm, steam superheated to a temperature of 453 K is passed at a speed of 1.85 m / s for 7 minutes, while the cubes are heated to a temperature of 360 ± 1 K; at the second stage, steam superheated to a temperature of 463 K is passed through a layer of chicory roots at a speed of 0.8 m / s for 8 minutes, while the cubes are heated to a temperature of 373 ± 1 K; at the third stage, steam overheated to a temperature of 473 K is passed at a speed of 0.35 m / s for 21 minutes, while the cubes are heated to a temperature of 393 ± 1 K, then chicory cubes fried to a final moisture content of 5% are crushed for further use.

The technical result of the invention is to improve the quality of the finished product through the use of stepped sparing modes of combined heat supply, increasing thermal efficiency and intensification of the roasting process, and in reducing energy consumption for obtaining the finished product.

Figure 1 shows the kinetic laws of the stepped regime of roasting chicory roots with combined heat supply: a - curve of roasting, b - curve of the speed of roasting; in - temperature curve; g - thermogram.

The fresh roots of chicory received for processing, in their quality, met the requirements of the PCT of the RSFSR 309-72 “Fresh Chicory Root”:

in appearance: the roots are fresh, unfading, whole, not deciduous, unpolluted, not affected by agricultural pests, peeled of fibrous roots, with petioles of leaves no more than 10 mm long;

by the size of the roots, mm, not less: by the largest transverse diameter - 20; smallest transverse diameter 10 mm;

by root content,%, no more: with mechanical damage - 5; with incorrectly cut leaves - 10; with serif root heads, branched, with fibrous roots - 15; branched - no; damaged by pests - 3; withered - 5; shooters - 3; hollow, blooming - 15; roots infected with diseases, crushed on more than 1/3 of the surface, frozen and frost-bitten, and also rotten - not allowed;

by the presence of land adhered to the roots,% - 2.

The total number of permissible deviations should not exceed 25% of the mass of fresh roots, and the tolerances for each indicator should not exceed the norms established for them.

The roots are white, almost odorless, they contain 60-65% of water. The root contains the bitter substance intibin (0.10 ... 0.20%), (4.5 ... 9.5%) fructose, (10 ... 20%) levulose, (4.7 ... 6.5%) pentosans, choline, inulin (up to 49%, according to other sources up to 60%), proteins (3.6%), fats (0.3%), intibin glycoside [Mashanov V.I. Spicy aromatic plants. / V.I. Mashanov, A.A. Pokrovsky. - M .: Agropromizdat, 1991. - 235 p.].

The roots of chicory are harvested in the fall after withering leaves (September-October). They are dug up, cut off aboveground parts, washed with cold water. Thick roots are cut lengthwise, and long - across to pieces. For several days, they wilted until the secretion of milky juice ceases.

A method of manufacturing roasted chicory roots is as follows.

The roots of chicory are washed in a fan washer. For a more intensive washing of contaminated roots in the washing bath of the machine, drilling is created by means of compressed air supplied to the perforated pipes. The washed roots from the washing bath are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When treating heavily contaminated roots, you can increase their residence time in the washing zone by occasionally stopping the conveyor.

Then washed chicory is subjected to inspection and sorting, which is carried out manually on the sorting and inspection conveyor. Along with sorting, an inspection of raw materials is carried out, in which defective specimens (rotten, damaged, moldy, heavily contaminated), foreign impurities and objects are removed. Then the treated roots are cut into cubes with a linear size of 6-8 mm.

Cutting chicory roots into cubes with a larger linear size than 6-8 mm, for example 10 mm, significantly increases the frying time and reduces the productivity of the line.

Cutting chicory roots into cubes with a smaller linear size than 6-8 mm, for example 4 mm, leads to the formation of a dusty mass during frying, uneven frying and, as a result, a decrease in the quality of the final product.

Then diced chicory roots are fried with superheated steam. Superheated steam has significant advantages over other coolants: high energy efficiency of the process, due to the possibility of recycling secondary steam; a decrease in the required amount of steam in the circulation circuit due to the higher specific heat capacity of the steam compared with the heat capacity of the air; the lack of oxygen in the superheated steam, which can significantly increase the temperature of the roasting process without a significant deterioration in the quality of the finished product; improvement of quality indicators of the finished product, because gradients of moisture content decrease and the ductility of the material increases [Ostrikov A.N. Roasting coffee with superheated steam. / A.N. Ostrikov, A.A. Shevtsov, V.M. Kravchenko, A.N. Zotov: Voronezh. state technol. Acad., Voronezh, 2003. - 174 p.].

At the first stage, chopped chicory cubes with a linear size of 6-8 mm are heated to a temperature of 360 ± 1 K when blowing with superheated steam at a speed of 1.85 m / s and a temperature of 453 K for 7 minutes (Fig. 1). In this case, physical and mechanical moisture is removed, i.e. moisture micro- and macrocapillaries and wetting moisture. The main parameter affecting the intensity of moisture removal during this period is the coolant speed. Therefore, it is most advisable at the initial moment of frying to use frying with a high coolant speed and a low heating temperature of the product. Roasting at the first stage most fully meets this requirement.

Heating the product to a temperature lower than 360 ± 1 K, for example 350 K, reduces the efficiency of evaporation of physico-mechanical moisture. Heating the product to a temperature higher than 360 ± 1 K, for example 370 K, leads to excessive overheating of the product and a decrease in its quality due to the decomposition of valuable thermolabile substances (vitamins, carbohydrates, amino acids, etc.).

Blowing the product with an air stream at a speed of less than 1.85 m / s, for example 1.6 m / s, reduces the efficiency of removal of evaporated water vapor, and therefore reduces the efficiency of heat and mass transfer of the roasting process. Blowing the product with a stream of superheated steam at a speed greater than 1.85 m / s, for example 2 m / s, leads to an overdrying of the surface layers of chicory cubes and the formation of a crust on the surface of the roots of chicory, which makes it difficult to remove evaporated moisture.

The duration of the first stage (7 min) was determined experimentally by analyzing the obtained frying curves. Using a longer duration of the first stage, for example 9 minutes, leads to an overdrying of the surface layers of chicory cubes and makes it difficult to remove moisture contained in the central layers of the cubes. Using a shorter duration of the first stage, for example 5 minutes, leads to the fact that not all physico-mechanical moisture is removed from the roots of chicory, which entails an increase in the duration of subsequent stages of frying and a deterioration in the quality of the finished product.

At the second stage, the pre-fried chopped chicory cubes are heated to a temperature of 373 ± 1 K when blowing with superheated steam at a speed of 0.8 m / s and a temperature of 463 K for 8 min (Fig. 1). With the removal of physical and mechanical moisture, the velocity of the coolant, as a determining factor in the intensity of the process, loses its significance. Therefore, in the second stage, it is preferable to roast at a decreasing speed and increasing temperature of the coolant. Due to the fact that the temperature has the greatest influence on the removal rate of osmotic (intracellular) moisture, as a factor determining the intensity of internal moisture transfer, the product is heated with superheated steam to a temperature of 373 ± 1 K. Heating of the product to a lower temperature than 373 ± 1 K, for example 365 K, reduces the evaporation efficiency of osmotic moisture. Heating the product to a higher temperature than 373 ± 1 K, for example 380 K, leads to excessive overheating of the product and a decrease in its quality due to the decomposition of valuable thermolabile substances (vitamins, monosugars, amino acids, etc.).

Blowing the product with a stream of superheated steam at a speed of less than 0.8 m / s, for example 0.6 m / s, does not completely remove the vaporized water vapor, and therefore reduces the efficiency of heat and mass transfer of the roasting process. Blowing the product with an air stream at a speed greater than 0.8 m / s, for example 1.0 m / s, leads to overdrying of the surface layers of chicory cubes and the formation of a crust on the surface of the particles, which makes it difficult to remove evaporated moisture.

The duration of the second stage (8 min) was determined experimentally as a result of the analysis of the obtained frying curves. Using a longer duration of the second stage, for example 10 min, leads to an overdrying of the surface layers of chicory cubes and makes it difficult to remove moisture contained in the central layers of particles. Using a shorter duration of the second stage, for example 6 minutes, leads to the fact that not all osmotic moisture is removed from the chicory cubes, which entails an increase in the duration of subsequent stages of frying and a deterioration in the quality of the finished product.

In the third stage, the pre-fried chopped chicory cubes are heated to a temperature of 393 ± 1 K when blowing with superheated steam at a speed of 0.35 m / s and a temperature of 473 K for 21 min (Fig. 1). As the osmotic moisture is removed, the velocity of the coolant, as a determining factor in the intensity of the process, loses its significance. Due to the fact that the temperature has the greatest influence on the rate of removal of adsorption moisture, as a factor determining the intensity of internal moisture transfer, the product is fried with superheated steam to a temperature of 393 ± 1 K. Heating of the product to a lower temperature than 393 ± 1 K, for example, 385 K , reduces the efficiency of evaporation of adsorption moisture. Heating the product to a temperature higher than 393 ± 1 K, for example 400 K, leads to excessive overheating of the product and a decrease in its quality due to the decomposition of valuable thermolabile substances.

Blowing the product with a stream of superheated steam at a speed of less than 0.35 m / s, for example 0.2 m / s, does not completely remove the vaporized water vapor, and therefore, reduces the efficiency of heat and mass transfer of the roasting process. Blowing the product with an air stream at a speed greater than 0.35 m / s, for example 0.5 m / s, leads to overdrying of the surface layers of chicory cubes and the formation of a crust on the surface of the product, which makes it difficult to remove evaporated moisture.

The duration of the third stage (21 min) was determined experimentally by analyzing the obtained frying curves. Using a longer duration of the third time stage, for example 25 minutes, leads to an overdrying of chicory cubes and excessive energy consumption. Using a shorter duration of the third stage, for example 15 minutes, leads to the fact that not all adsorption moisture is removed from the chicory cubes, which entails an increased final moisture content of the finished product and a rapid deterioration in its quality during storage.

Adapted in accordance with the basic kinetic laws of the roasting process, the coolant supply at the three stages of roasting the product allows you to choose rational roasting modes taking into account changes in the moisture content of the product during the roasting process.

Then 5% chicory cubes fried to a final moisture content are transferred for further processing.

A method of manufacturing roasted chicory roots is illustrated by the following example.

The roots of chicory are washed in a fan washer. Then the washed roots are subjected to inspection and sorting, which are carried out manually on the sorting and inspection conveyor. Next, chicory is cut into cubes with a linear size of 6-8 mm.

Then diced chicory is subjected to combined heat treatment with superheated steam. Moreover, the roasting of chicory cubes is carried out with superheated steam with an initial temperature of 453 K in three stages.

At the first stage, chicory, cut into cubes with a linear size of 6-8 mm, is fried with superheated steam to a temperature of 360 ± 1 K at a coolant speed of 1.85 m / s for 7 minutes. In this case, physical and mechanical moisture is removed, i.e. moisture micro- and macrocapillaries and wetting moisture.

At the second stage, the pre-fried chicory cubes are fried to a temperature of 373 ± 1 K by blowing with a stream of superheated steam at a speed of 0.8 m / s for 8 minutes. In this case, osmotic (intracellular) moisture is removed.

At the third stage, the pre-fried chicory cubes are fried to a temperature of 393 ± 1 K by blowing with a stream of superheated steam at a speed of 0.35 m / s for 21 minutes. In this case, adsorption moisture is removed from chicory.

Then 5% chicory cubes fried to a final moisture content are passed on for further processing.

The table shows the chemical composition of fresh, dried according to the prototype and fried according to the proposed three-stage regime of combined heat supply of chicory roots (in terms of dry matter).

Table Measured parameters Fresh chicory Chicory dried prototype fried by the proposed method Total moisture% 61.44 ± 0.04 14.00 ± 0.02 5.00 ± 0.02 Mass fraction of crude protein,% 13.28 ± 0.02 6.11 ± 0.02 6.40 ± 0.02 Mass fraction of crude fiber,% 67.61 ± 0.02 67.43 ± 0.02 68.86 ± 0.02 Ash% 3.68 ± 0.02 1.93 ± 0.02 1.48 ± 0.02 Carbohydrates (total sugar),% 43.08 ± 0.02 44.22 ± 0.02 47.78 ± 0.02 The content of NO ^3- , mg / kg 117.01 ± 0.02 53.13 ± 0.02 51.55 ± 0.02 Mineral composition Sodium (Na), mg% 3.65 ± 0.02 3.43 ± 0.02 3.39 ± 0.02 Potassium (K), mg% 163.21 ± 0.02 152.34 ± 0.02 152.68 ± 0.02 Calcium (Ca), mg% 21.81 ± 0.02 20.08 ± 0.01 20.38 ± 0.01 Magnesium (Mg), mg% 10.50 ± 0.01 10.02 ± 0.02 10.10 ± 0.02 Iron (Fe), mg% 0.60 ± 0.02 0.59 ± 0.02 0.57 ± 0.02 Phosphorus (P), mg% 21.85 ± 0.02 20.55 ± 0.02 20.81 ± 0.02 Amino acid composition (essential) Valine, mg / 100 g 4.28 ± 0.002 3.99 ± 0.002 4.20 ± 0.002 Isoleucine, mg / 100 g 1.84 ± 0.002 1.54 ± 0.002 1.70 ± 0.002 Leucine, mg / 100 g 2.96 ± 0.002 2.35 ± 0.002 2.74 ± 0.002 Lysine, mg / 100 g 38.33 ± 0.002 34.28 ± 0.002 36.56 ± 0.002 Methionine + cystine, mg / 100 g 16.30 ± 0.002 15.88 ± 0.002 16.20 ± 0.002 Threonine, mg / 100 g 3.47 ± 0.002 3.09 ± 0.001 3.20 ± 0.001 Phenylalanine + tyrosine, mg / 100 g 14.57 ± 0.002 13.77 ± 0.002 14.01 ± 0.002 Heavy metal content Mercury (Hg), mg / g - - - Lead (Pb), mg / g 0.026 ± 0.001 0.024 ± 0.002 0.024 ± 0.002 Arsenic (As), mg / g 0.000076 ± 0.00003 0.000069 ± 0.00008 0.000068 ± 0.00008 Cadmium (Cd), mg / g - - - Cesium (Cs ¹³⁷ ), mg / g - - - Strontium (Sr ⁹⁰ ), mg / g - - - Pesticide content HCCH, mg / kg 0.737 ± 0.001 0.672 ± 0.001 0.670 ± 0.001 DDT, mg / kg - - - microbiological indicators KMAFANM, CFU / g 83 80 80 S. aureus, CFU / g - - - BGKP (coliforms), CFU / g - - - Vitamin Composition Thiamine (B ₁ ), mg% 0.044 ± 0.002 0.031 ± 0.001 0.038 ± 0.001 Riboflavin (B ₂ ), mg% 0.031 ± 0.002 0.023 ± 0.002 0.025 ± 0.002 Vitamin E, mg% 0.010 ± 0.002 0.003 ± 0.002 0.005 ± 0.002 Vitamin C, mg% 8,600 ± 0,002 7.421 ± 0.001 7.673 ± 0.001 Niacin (PP), mg% 0.210 ± 0.001 0.155 ± 0.002 0.180 ± 0.002 Vitamin A, mg% 0.044 ± 0.002 0.032 ± 0.002 0.038 ± 0.002 Vitamin B ₉ , mg% 0.031 ± 0.002 0.024 ± 0.002 0.025 ± 0.002

As can be seen from the table, chicory fried by the proposed method has a higher content of valuable nutrient thermolabile substances in comparison with the prototype. This indicates the correctness of the choice of soft, sparing temperature and hydrodynamic frying regimes, allowing to preserve the native properties of chicory to the maximum extent.

Thus, the use of the proposed method for the production of roasted chicory roots allows you to:

- receive fried chicory with a high content of valuable thermolabile substances (vitamins, monosugar, amino acids, etc.);

- intensify the process and increase its thermal efficiency;

- reduce energy and labor costs for the production of roasted chicory due to the use of stepped modes of combined heat treatment with superheated steam.

Claims (1)

Method for the production of roasted chicory roots, including inspection of raw materials, sorting, washing, cutting, frying with superheated steam of atmospheric pressure, characterized in that roasting with superheated steam of atmospheric pressure is carried out in three stages: at the first stage, through a layer of chicory roots cut into cubes with linear size 6-8 mm, pass steam overheated to a temperature of 453 K at a speed of 1.85 m / s for 7 minutes, while the cubes are heated to a temperature of 360 ± 1 K; at the second stage, steam superheated to a temperature of 463 K is passed through a layer of chicory roots at a speed of 0.8 m / s for 8 minutes, while the cubes are heated to a temperature of 373 ± 1 K; at the third stage, steam overheated to a temperature of 473 K is passed at a speed of 0.35 m / s for 21 minutes, while the cubes are heated to a temperature of 393 ± 1 K, then chicory cubes fried to a final moisture content of 5% are crushed for further use.