RU2471374C1 - Method for production of concentrated paste of sugar beet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery and confectionary industry and may be used for production of food additives as well as a sugar substitute. The method for production of a concentrated paste of sugar beet is as follows: sugar beet roots are washed, inspected, undergo thermal steam treatment under steam pressure equal to 0.8-0.9 MPa during 60-90 seconds. Then one removes superficial tissues off the treated tubers, mills the peeled tubers and strains them through a sieve with cells sized 2 mm. Then the produced puree is mixed with drinking water till water duty is conditioned to 0.5-1.5; citric acid is introduced into the puree in an amount of 0.05% of the puree weight. The mixture undergoes fermentative hydrolysis at a temperature of 50°C during 60 minutes using Rohapect DA6L enzyme preparation taken in an amount of 0.5% of the puree weight. The produced puree is concentrated at a temperature of 55-65°C under a residual pressure of 10-15 kPa till dry substances content is equal to 55-65%.

EFFECT: invention allows to enhance the ready product quality, intensify the technological process of concentrated paste production, ensure a continuous concentration process, reduce expenditures on concentrated paste production and decrease the ready product prime cost.

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Description

The invention relates to the food industry, in particular to the bakery and confectionery, can be used for the production of food additives and as a substitute for sugar.

A known method for the production of sugar beet paste, including washing root crops, microwave heat treatment for 18-25 minutes, cleaning, coarse grinding followed by electrochemical activation, rubbing the beets in a pulping machine for fine grinding and subsequent microwave heat treatment for 30 -40 minutes to a dry matter content of 8-12% [RF Patent No. 2228071, publ. in bull. No. 13 May 10, 2004].

The disadvantage of this method is the low quality of the paste, high acidity and low solids content in the finished product, multi-stage and the duration of the process.

The closest in technological essence and the achieved effect is a method for the production of sugar beet paste, which includes washing root crops, peeling them, rough grinding, heat treatment with microwave heating and fine grinding. Microwave heating is carried out in two stages: first, at a power of 750 W for 15-20 minutes, then under vacuum at a vacuum of 0.2 kgf / cm ² and a power of 450 W for 3-5 minutes to a dry matter content of 45-61% [RF patent No. 2292162, publ. in bull. No. 3 January 27, 2007].

The disadvantages of this method are:

- the lack of preliminary steam-thermal treatment of sugar beets before cleaning, as a result of which there is a high probability of darkening of the peeled root crops;

- the frequency and complexity of the process due to the use of microwave heating;

- significant material and energy costs due to the use of microwave heating.

An object of the invention is to improve the quality of the finished product due to the steam-thermal treatment of root crops and the use of gentle modes of concentration of sugar beet puree; ensuring the continuity of the process of concentration of mashed potatoes by conducting it in an autoclave; simplification of the process, as well as reducing material and energy costs for the production of concentrated paste due to the exclusion of microwave heating.

To solve the technical problem of the invention, a method for producing concentrated sugar beet paste is proposed, characterized in that the sugar beet root crops are washed and inspected, subjected to steam-thermal treatment at a steam pressure of 0.8-0.9 MPa for 60-90 s, then from the treated tubers surface tissues are removed, peeled tubers are crushed and wiped through a sieve with a mesh size of 2 mm, then the resulting puree is mixed with drinking water until the hydromodule reaches 0.5-1.5 and citric acid is introduced into it in an amount of 0.05% by weight of purees e, the mixture is subjected to enzymatic hydrolysis for 60 min at a temperature of 50 ° C using the enzyme preparation Rohapect DA6L, taken in an amount of 0.05% by weight of the puree, the resulting puree is concentrated at a temperature of 55-65 ° C and a residual pressure of 10-15 kPa to a solids content of 55-65%.

The technical result of the invention is to improve the quality of the finished product due to the steam-thermal treatment of sugar beet root crops, through the use of the enzyme preparation Rohapect DA6L and through the use of gentle modes of obtaining concentrated paste; in the intensification of the processing of sugar beet puree and in ensuring the continuity of the concentration process.

A method of obtaining a concentrated paste from sugar beets is as follows.

Root crops of sugar beets go to the washing machine in a drum washer, while the bulk of the dirt is removed from their surface. Further, root crops are inspected on a conveyor belt, while substandard and poorly washed specimens are removed. Then, sugar beets are subjected to steam-thermal treatment with hot steam at a pressure of 0.8-0.9 MPa for 60-90 s. A short-term steam-thermal effect on the sugar beet root crop preserves its native properties, while the partial inactivation of the polyphenol oxidase enzyme, which causes the darkening of sugar beets, occurs.

After steam treatment, surface tissues, tails and petioles, which are the main carriers of saponin, the polyphenol oxidase enzyme, pesticides and heavy metals that the beets could accumulate during growth, are removed from sugar beet root crops. Refined sugar beets have a pleasant yellow color and a characteristic odor. Next, the purified root crops are crushed and rubbed through a sieve with a mesh size of 2 mm, the resulting puree is mixed with water until the hydromodule reaches 0.5-1.5 and citric acid is introduced in an amount of 0.05% by weight of the puree. Citric acid promotes the inactivation of the polyphenol oxidase enzyme. After that, the sugar beet puree is subjected to enzymatic hydrolysis for 60 minutes at a temperature of 50 ° C using the enzyme preparation Rohapect DA6L, taken in an amount of 0.05% by weight of the puree.

The resulting puree is concentrated to a mass fraction of solids of 55-65%. Concentration is carried out in an autoclave at a vapor pressure in a heat jacket of 10-15 kPa. The puree mass subjected to concentration is a complex system in which, in addition to true aqueous solutions of sugars, organic acids, mineral salts and other substances, suspended particles of varying degrees of dispersion are contained. Evaporation of water is accompanied by complex physicochemical changes. During the evaporation process, the density of the product and its viscosity increase. Under the action of heat, protein coagulation occurs, some hydrolysis of complex organic compounds, as well as the reaction of melanoidin formation, caramelization, etc. Thus, during concentration, the basic properties of the product are continuously changed. Therefore, the selection of modes and conditions of concentration is the most important work in creating a technological process and devices for concentrating food products. Concentration in an autoclave under these conditions allows you to fully preserve the beneficial substances contained in sugar beets.

A concentrated paste with a mass fraction of moisture of 35-45% has in its composition a sufficient amount of its own sugar, which binds free moisture, preventing the product from microbiological damage, acting as a natural preservative.

The resulting paste has the following characteristics: pleasant smell, not typical for sugar beets, sweet taste, mass fraction of solids 55-65%, mass fraction of reducing substances 5.7-7.3%, acidity 0.4-0.6% ( in terms of malic acid).

The method is illustrated by the following examples.

Example 1 (prototype)

Sugar beets are washed, peeled, a rough preliminary grinding of root crops to a particle size of 1-3 mm is carried out. The crushed mass is diluted with water until the hydromodule reaches 0.5, acidified to pH 4.5. Microwave heating in the first stage is carried out at a power of 750 W for 15 minutes, in the second stage microwave heating is carried out at a power of 450 W and a vacuum of 0.2 kgf / cm ² for 3 minutes.

Organoleptic and physico-chemical quality indicators of concentrated sugar beet paste are presented in table 1.

Example 2

Root crops of sugar beets are washed, inspected, subjected to a steam-thermal treatment at a steam pressure of 0.8 MPa for 90 s, then surface tissues are removed from the treated tubers, the peeled tubers are crushed and rubbed through a sieve with a mesh size of 2 mm, then the resulting puree is mixed with drinking water until hydromodule reaches 0.5 and citric acid is introduced into it in an amount of 0.05% by weight of mashed potatoes, then it is treated with Rohapect DA6L enzyme preparation taken in an amount of 0.05% by weight of mashed potatoes for 60 min at a temperature of 50 ° С, then spend the end nitration at a temperature of 55 ° C and a residual vapor pressure of 10 kPa.

Organoleptic and physico-chemical quality indicators of concentrated sugar beet paste are presented in table 1.

Table 1 Organoleptic and physico-chemical characteristics of concentrated paste Example data 1 (prototype) 2 Taste sweet Smell pleasant, not typical for sugar beets Color white white with a yellow tint Mass fraction of solids,% 56.5 62.0 Mass fraction of reducing substances,% 5.5 6.8 Active pH 4.0 4.0

As can be seen from the examples and the table, the proposed method for the production of concentrated sugar beet paste, including washing, inspection, steam thermal treatment with steam, cleaning the surface layer, grinding and processing with the Rohapect DA6L enzyme preparation, and the use of gentle concentration modes improves the quality of the concentrated sugar paste beets and intensify the process of obtaining the final product.

If you increase the dosage of the enzyme preparation Rohapect DA6L, then this will not lead to a greater decrease in the viscosity of sugar beet puree, therefore, it is economically disadvantageous. Reducing the dosage will not allow to achieve the necessary reduction in the viscosity of the puree.

If you change the modes of the concentration process, this will lead to a decrease in the quality of the finished product. An increase in temperature and residual vapor pressure of more than 65 ° C and 15 kPa leads to a deterioration in the organoleptic characteristics of the concentrated paste, it acquires a bitter aftertaste, a dark color. A decrease in temperature and residual vapor pressure of less than 55 ° C and 10 kPa does not allow to obtain a high quality paste with the required amount of solids.

Thus, the use of the proposed method for producing concentrated paste from sugar beet allows you to:

- improve the quality of the finished product;

- to intensify the technological process of obtaining concentrated paste;

- provide a continuous process of concentration;

- reduce the cost of obtaining concentrated paste.

- reducing the cost of the finished product.

Claims (1)

A method of obtaining a concentrated paste from sugar beets, characterized in that the roots of sugar beets are washed and inspected, subjected to a steam heat treatment at a steam pressure of 0.8-0.9 MPa for 60-90 s, then surface tissues, peeled tubers are removed from the treated tubers crushed and wiped through a sieve with a mesh size of 2 mm, then the resulting puree is mixed with drinking water until the hydromodule reaches 0.5-1.5 and citric acid is introduced into it in an amount of 0.05% by weight of the puree, the mixture is subjected to enzymatic hydrolysis for e 60 min at a temperature of 50 ° C using the enzyme preparation Rohapect DA6L, taken in an amount of 0.05% by weight of the puree, the resulting puree is concentrated at a temperature of 55-65 ° C and a residual pressure of 10-15 kPa to a dry matter content of 55-65 %