RU2562523C1 - Fruit-and-berry and vegetable raw materials processing method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: fruit-and-berry or vegetable raw materials are calibrated, washed and cleared; primary destruction is performed with simultaneous juice separation with a mechanical method. The produced pulp is frozen to a temperature from -5 to -18°C and maintained frozen during no less than 2 hours. Then pulp is milled in the device with sickle-shaped blades; into the miller operation space one adds liquid phase represented by directly squeezed juice, water or carbohydrate water solution with concentration equal to that of in the initial product native juice. Liquid phase addition creates conditions for adhesion interaction of pulp particles with each other and with the cutting tool surfaces. Water duty of the mixture of pulp and liquid phase is equal to 1:(0.5-0.75). Milled pulp is mixed with juice separated by a mechanical method till dry substances content corresponds to the initial concentration; the mixture is homogenised.

EFFECT: invention allows to obtain juices and nectars with high stability, without stratification during a long period of time and with structure homogeneity.

3 ex

Description

The invention relates to the food industry, in particular to the production of mashed potatoes, juices and nectars.

A known method of grinding food products, in which the grinding is carried out in a grinder containing mounted with the possibility of rotation of a blade knife and interacting with it a grill. The knife is given planetary rotation to increase the frequency of its interaction with a fixed grid. The disadvantage of this method is the short duration of the impact, which is not enough to obtain a homogeneous stable dispersed system [1].

Also known is a method of producing natural juices with pulp, which involves grinding raw materials, steam blanching, rubbing, homogenizing, deaerating, after which glycine is added to the juice in the amount of 0.5 wt.% In the form of an aqueous solution, while stirring, with stirring for 10 min, then methionine is introduced in an amount of 0.5 wt.%, previously dissolved in juice or puree, and stirred for 10 minutes to evenly distribute the introduced components in the total volume of juice, while the whole mass is heated to temperatures not less than 80 ° C, filling, sealing and sterilization [2]. The disadvantage of this method is the change in the native composition of the product by introducing unusual stabilizers consistency of plant materials.

The prototype is a method of fine grinding of food products, which involves the supply of raw materials, cutting its particles with a cutting tool, consisting of a set of rotating sickle-shaped knives, closed by a casing, and the removal of minced meat. The feed raw material is captured and transferred by a cutting tool to the inner surface of the casing, where the cutting of the raw material particles is carried out in continuous mode with knives, in which the cutting edges are rotated at an angle to the plane of their rotation, and the angle is set from -15 ° to + 15 °, and the tap minced meat is carried out with acceleration [3]. In the specified method of grinding there are no conditions for the formation of a homogeneous stable dispersed system.

The objective of the proposed technical solution is the formation of a homogeneous stable dispersed system, as well as the intensification of the process of fine grinding of fruit and vegetable and vegetable raw materials.

The solution to the problem is achieved due to the fact that the fruit or vegetable raw materials are subjected to cleaning, washing and calibrating, then primary destruction is carried out with the simultaneous separation of the juice by mechanical means in a screw or centrifugal juicer. A positive effect is achieved by the fact that the resulting pulp is frozen to a temperature of from -5 to -18 degrees Celsius and kept frozen for at least 2 hours. In the process of freezing, the cell walls of plant tissue are destroyed, partial destruction of the molecular chains of fiber, the release of water from a connected state with the macromolecules of fiber and protein. After thawing, the partially dehydrated pulp is crushed in a device with sickle-shaped knives, and a liquid phase is added to the grinder working space, which is used as direct extraction juice, water or an aqueous solution of carbohydrates with a concentration similar to that in the native juice of the initial product. The addition of a liquid phase creates the conditions for the adhesive interaction of the pulp particles with each other and with the surfaces of the cutting tool. The presence of carbohydrate molecules in the mixture increases the adhesive interaction. As a result, the viscosity of the mixture increases, and conditions are created for mixing it with flat sickle-shaped knives. The grinding process is intensified, the liquid phase of the mixture goes into a bound state with the particles of the pulp due to the formation of adsorption bonds of water molecules with macromolecules of plant tissue, as well as the appearance of transverse bridges between the macromolecules. The hydraulic module of the mixture of pulp and liquid phase is 1: (0.5-0.75). The crushed pulp is mixed with mechanically separated juice to a dry matter content corresponding to the initial concentration, and homogenized.

The technical result provided by the given set of features is to intensify the grinding process by 20-30% and to obtain a homogeneous stable dispersed system containing fiber and soluble components of the feedstock in an initial concentration.

Examples of the method.

Example 1. Tests conducted on the fruits of carrots. 5 kg of carrots were taken. The fruits were calibrated, washed and cleaned, carried out the primary destruction with the simultaneous separation of the juice mechanically by centrifugal or screw device. Got 0.8 kg of pulp, which was frozen to a temperature of -18 degrees Celsius and kept frozen for at least 2 hours. The resulting liquid phase (juice) was stored in an intermediate container. After thawing, the pulp was placed in the workspace of the device with sickle-shaped knives and direct-squeezed juice was added (possibly water or an aqueous solution of carbohydrates with a concentration similar to that in the native juice of the initial product) with a 1: 0.75 hydraulic module. Then the crushed mass was mixed with mechanically separated juice to a dry matter content corresponding to the initial concentration, and homogenized in a rotary type device.

Example 2. Tests conducted on white cabbage. The fruits of white cabbage are calibrated, cleaned, carried out the primary destruction with the simultaneous separation of the juice mechanically. The resulting pulp is frozen to a temperature of -10 degrees Celsius and kept frozen for at least 2 hours. The resulting liquid phase (juice) is stored in an intermediate container. After thawing, the pulp is placed in the workspace of the device with sickle-shaped knives, and direct-squeezed juice, water or an aqueous solution of carbohydrates with a concentration the same as in the native juice of the original product with a 1: 0.6 hydraulic module are added. Then the crushed mass is mixed with mechanically separated juice to a dry matter content corresponding to the initial concentration, and homogenized in a rotary type device.

Example 3. Tests conducted on the fruits of pumpkins. The fruits of the pumpkin are subjected to primary destruction with the simultaneous separation of the juice mechanically. The resulting pulp is frozen to a temperature of -5 degrees Celsius and kept frozen for at least 2 hours. The resulting liquid phase (juice) is stored in an intermediate container. After thawing, the pulp is placed in the workspace of the device with sickle-shaped knives, and direct-squeezed juice, water or an aqueous solution of carbohydrates with a concentration the same as in the native juice of the original product with a 1: 0.5 hydraulic module are added. Then the crushed mass is mixed with mechanically separated juice to a solids content corresponding to the initial concentration, and homogenized.

Tests of a method for processing carrots, cabbage and pumpkins showed that the resulting nectars are highly resistant, do not stratify for a long time, and maintain structural uniformity.

Literature

1. RF patent No.2019968 A22C 17/00 The method of grinding food. Publ. 09/30/1994.

2. RF patent No. 2336785 A23L2 A method for producing natural juices with pulp. Publ. 10/27/2008.

3. RF patent No. 2395344 В02С 18/30 Method for fine grinding of food products. Publ. 07/27/2010.

Claims (1)

A method of processing fruit and vegetable and vegetable raw materials, which includes calibration, washing and cleaning, primary destruction with the simultaneous separation of juice by mechanical means, grinding in a device with sickle-shaped knives partially dehydrated pulp with subsequent mixing with the liquid phase to dry matter content of natural juice and homogenization, characterized the fact that the partially dehydrated pulp is frozen before grinding to a temperature of from -5 to -18 ° C and kept frozen for at least 2 hours after defrosting the pulp subjected to grinding in a device with sickle-shaped knives with the simultaneous addition of a liquid phase, moreover, the liquid of direct extraction, water or an aqueous solution of carbohydrates with a concentration the same as in the native juice of the initial product is used as the liquid phase, and the hydraulic module of the mixture of pulp and liquid phase is 1 : (0.5-0.75).