RU2605770C1 - Method of producing fructose-glucose syrup from girasol - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of producing fructose-glucose syrup from girasol tubers involves washing and grinding girasol, extraction for 15-20 minutes, separation of extract from solid phase, concentration and packaging. After grinding juice is squeezed from washed fresh girasol. After separation of pomace from solid phase, hot water is gradually added at temperature 80-85 °C until obtaining water duty juice/water (1:1)-(1:2), pomace is placed in an ultrasonic bath with heating, sugar is poured with water and extraction is carried out at temperature 70-80 °C. Extract is separated from solid phase by filtration, squeezed in hot form, then filtrate is mixed with water-diluted juice. Method then includes hydrolysis thereof to obtain fructose-glucose syrup by adding a solution of edible citric acid to pH 3.0-4.0 at temperature 80-85 °C for 4-4.5 hours with constant stirring. Hydrolysate is concentrated in vacuum-evaporator at temperature 80-85 °C to content in fructose-glucose syrup not less than 85-90 % of dry substances, then ready syrup is packed into containers.

EFFECT: invention increases dry substances content in fructose-glucose syrup to 85-90% compared to prototype.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, and specifically to a method for processing Jerusalem artichoke tubers to produce fructose-glucose syrup.

A known method for the production of fructose-glucose syrup from Jerusalem artichoke tubers, which includes preparing root crops for processing, blanching them, grinding into pulp and pressing. The acid hydrolysis of inulin is carried out with phosphoric acid for 30-120 min at a solution pH of 0.5-5.0 and a temperature of 35-100 ° C. The hydrolyzate is neutralized with milk of lime. Then, an insoluble precipitate of calcium phosphate is removed from the hydrolyzate by centrifugation. The neutralized hydrolyzate is purified by ultrafiltration. The resulting filtrate is subjected to ion exchange purification on cateonite and anion exchange resin until the solution contains at least 80% of the reducing substances from the solids of the solution. The purified fructose-glucose solution is evaporated to obtain a syrup at a temperature of not more than 80 ° C to a content of at least 80% of reducing substances from the solids of the solution [Patent No. 2224026 of the Russian Federation, IPC C13K 11/00, 1/06; A23L 1/09. Method for the production of fructose-glucose syrup / Golubev B.N., Beglov S.Yu .; applicants and patent holders Golubev V.N., Beglov C.Yew. - No. 2002119735; declared 07/25/02; publ. 02/20/2004].

The disadvantages of the method include the duration and high temperature of the inulin hydrolysis process, the complexity and multi-stage purification of the hydrolyzate.

A known method of producing fructose syrup from inulin-containing raw materials, which provides for the separation of juice from Jerusalem artichoke tubers, its purification, hydrolysis of inulin with food acid, clarification of the hydrolyzate and its concentration to syrup, where the hydrolysis of the carbohydrate complex to fructose is carried out in two stages: at pH 5.0-5-5 , 2 phosphoric acid and at a pH of 4.0-4.2 in an electrodialyzer with bipolar membranes to form fructose and glucose [Patent No. 1392105 SU, IPC C13K 11/00. A method of producing fructose syrup from inulin-containing raw materials / Bobrovnik L.D., Remeslo N.V., Gulyi I.S., Efimov A.O. and etc.; applicants and patent holders Kiev tech. Institute of food. prom., Kiev scientific. - research. Institute of Endocrinology and Exchange - No. 4004100; declared 10/14/1985; publ. 04/30/1988].

However, the disadvantage of this method is the high material and energy costs at the stage of hydrolysis of the carbohydrate complex using special equipment.

A known method of producing inulin and other fructan-containing products from Jerusalem artichoke by washing Jerusalem artichoke tubers, which includes keeping the tubers in water for 2.5-3 hours, cutting the tubers, drying and grinding the dried product. The suspension is obtained by mixing the crushed product and gradually supplied water with a temperature of 85-90 ° C in a reactor with a steam jacket until the ratio of the components of the suspension is 1: (5-6), then fructosans are extracted for 1.5-2 hours, after which the pulp is separated and discolor the inulin-containing solution. Additionally, in the method for producing inulin and other fructan-containing products from Jerusalem artichoke, fructose-glucose syrup is obtained. To do this, one stripped off inulin-containing solution is subjected to hydrolysis with an organic or mineral acid at a pH of 1.5-2.0 and a temperature of 60-70 ° C. After that, the hydrolyzate is evaporated to 5.5% solids content, decolorized through a perlite layer on a drum vacuum filter, and then the resulting bleached solution is again evaporated to a solids content of not less than 70% in the finished product [Application WO 2012/141617 C08B 37/00, 37/18. A method of obtaining inulin and other fructan-containing products from Jerusalem artichoke / Artemyev V.D., Vasilyeva Yu.P .; applicants Artemyev V.D., Vasilyeva Yu.P. - No. 000280; declared 04/12/12; publ. 10/18/12].

The disadvantages of the method include a large investment of time for the entire process of obtaining inulin and other fructose-containing products from Jerusalem artichoke (drying, grinding into flour, discoloration), high water consumption and the duration of the destruction of inulin.

The closest in technical essence and the achieved result, that is, the prototype, is a method for producing a fructose-containing solution from Jerusalem artichoke, which includes washing and grinding Jerusalem artichoke, for example, on a grinder to a particle size of 1-2 mm, extracting it with acidified water, separating the extract from the solid phase ( by any known technology). The extraction is carried out at a pH of 5-6.5 for 15-20 minutes at a temperature of 55-65 ° C with a Jerusalem artichoke - acidified water ratio equal to (1: 2) ÷ (1: 2.5) from the obtained extract by ultrafiltration isolate a fraction containing low molecular weight compounds with a molecular weight of not more than 1000 Da. The selected fraction is concentrated by reverse osmosis to a solids content of 25-30% to obtain the target product, the target product is subjected to photo sterilization and packaged. [Patent No. 2493261 of the Russian Federation, IPC C13K 11/00. A method of obtaining a fructose-containing solution from Jerusalem artichoke / Shazzo RI, Ekutech RI, Kondratenko VV, Kupin G.A .; applicant and patentee GNU KNIIKh Agricultural Academy. - No. 2012109313; declared 03/12/12; publ. 09/20/13].

The disadvantages of the prototype are:

- low content (25-30%) of dry substances (fructose) in fructose-containing solution;

- the use to obtain a fructose-containing solution of only low molecular weight sugars of Jerusalem artichoke, while high molecular weight sugars (eg, inulin) are delayed during ultrafiltration and do not go into solution;

- the need for the purchase of expensive equipment (reverse osmosis installation).

The objective of the invention is to provide a method for producing fructose-glucose syrup, which allows to obtain the following technical result:

- increase in the solids content in fructose-glucose syrup (product) up to 85-90%;

- cheaper process for producing fructose-glucose syrup from Jerusalem artichoke tubers.

This result is achieved in that in the method for producing fructose-glucose syrup from Jerusalem artichoke tubers, which consists in washing and grinding Jerusalem artichoke, extracting for 15-20 minutes, separating the extract from the solid phase, concentrating and packaging, according to the invention, after grinding from washed fresh tubers Jerusalem artichoke squeezes the juice, after separation from the solid phase (squeezed), hot water is gradually added to it with a temperature of 80-85 ° C until a juice / water hydromodule is obtained (1: 1) - (1: 2), the squeezes are placed in an ultrasonic bath with by heating, pour water and sugar extraction is carried out at a temperature of 70-80 ° C, the extract is separated from the solid phase by filtration, squeezed hot, then the filtrate is mixed with juice diluted with water, then hydrolysis is carried out to obtain fructose-glucose syrup by adding a solution of edible citric acid to a pH of 3.0-4.0 at a temperature of 80-85 ° C for 4-4.5 hours with constant stirring, concentrate the hydrolyzate in a vacuum evaporator at a temperature of 80-85 ° C until it is in fructose glucose syrup not less e 85-90% solids, then the finished syrup is packaged in a container or fructose-glucose syrup is spray dried before packing to obtain a powder.

The technical result is achieved, because the solids content in fructose-glucose syrup increases to 85-90% due to the use of not only low molecular weight, but also high molecular weight Jerusalem artichoke sugars as a result of the hydrolysis operation (at pH 3.0-4.0, temperature 80-85 ° C and time 4-4.5 h), as well as the use of an ultrasonic bath; the process of obtaining fructose-glucose syrup from Jerusalem artichoke tubers is cheaper by replacing the expensive reverse osmosis process with a cheap evaporation process.

To implement the proposed method for producing fructose-glucose syrup, the following reagents are used:

- Jerusalem artichoke tubers are the underground part of Jerusalem artichoke. They contain the soluble polysaccharide inulin (16-18%), nitrogenous substances (2-3%), vitamins C and group B [Great Soviet Encyclopedia. - M .: Soviet Encyclopedia 1969-1978];

- calcium carbonate [GOST 8253-79. Chemically precipitated chalk. Technical conditions];

- food citric acid [GOST 908-2004. Food citric acid monohydrate. Specifications].

The invention is as follows.

Example 1

500 g of raw Jerusalem artichoke tubers are washed with water in a bubbler container with periodic stirring, the tubers are kept in water for 2.5 hours to separate the adhering soil. Washed fresh Jerusalem artichoke tubers are crushed, the juice is squeezed out of them using a juicer, separated from the solid phase (squeezed) and hot water is gradually added to it at a temperature of 80 ° C until a 1: 1 juice / water hydromodule is obtained, and the squeezes are placed in an ultrasonic bath with heating, pour water and sugar extraction is carried out at a temperature of 70 ° C for 20 minutes, filtered and squeezed out hot through a layer of calico. Then the filtrate is mixed with juice diluted with water. To obtain fructose-glucose syrup, the solution is hydrolyzed by adding edible citric acid (18 g in 100 ml of water) to a pH of 3.0 and a temperature of 80 ° C for 4 hours with constant stirring. This results in a light hydrolyzate with good taste, which is concentrated in a vacuum evaporator at a temperature of 85 ° C to 86.3% dry matter in fructose-glucose syrup. Then the finished syrup is packaged in a container. Citric acid is a preservative, so the product can be stored for 90 days.

Example 2

500 g of raw Jerusalem artichoke tubers are washed with water in a bubble bath with periodic stirring, the tubers are kept in water for 3 hours to separate the adhering soil. Washed fresh Jerusalem artichoke tubers are crushed, the juice is squeezed out of them using a juicer, separated from the solid phase (squeezed) and hot water with a temperature of 83 ° C is gradually added to it until the juice / water hydromodule is 1: 1.5, and the squeezes are placed in ultrasonic bath with heating, fill with water and carry out the extraction of sugars at a temperature of 75 ° C for 18 min, filter and squeeze hot through a layer of calico. Then the filtrate is mixed with juice diluted with water. To obtain fructose-glucose syrup, the solution is hydrolyzed by adding edible citric acid (18 g in 100 ml of water) to a pH of 3.5 and a temperature of 83 ° C for 4 hours with constant stirring. In this case, a light hydrolyzate with good taste is obtained, which is concentrated in a vacuum evaporator at a temperature of 80 ° C until 90.7% of dry matter is contained in fructose-glucose syrup. Then the finished syrup is packaged in a container. Citric acid is a preservative, so the product can be stored for 90 days.

Example 3

500 g of raw Jerusalem artichoke tubers are washed with water in a bubbler container with periodic stirring, the tubers are kept in water for 2 hours 40 minutes to separate the adhering soil. Washed fresh Jerusalem artichoke tubers are crushed, the juice is squeezed out of them using a juicer, separated from the solid phase (squeezed) and hot water is gradually added to it at a temperature of 85 ° C until a 1: 2 juice / water hydromodule is obtained, and the squeezes are placed in an ultrasonic bath with heating, pour water and sugar extraction is carried out at a temperature of 80 ° C for 15 minutes, filtered and squeezed hot through a layer of calico. Then the filtrate is mixed with juice diluted with water. To obtain fructose-glucose syrup, the solution is hydrolyzed by adding edible citric acid (18 g in 100 ml of water) to a pH of 4.0 and a temperature of 85 ° C for 4.5 hours with constant stirring. Next, the hydrolyzate is subjected to spray drying to obtain a powder. Then the finished powder is packaged in a container.

The results of the experiments in comparison with the prototype are presented in the table.

Thus, from the data in the table it follows that the proposed method allows to solve the tasks and achieve the expected technical result, namely: to increase the solids content in fructose-glucose syrup up to 86.3-90.7% due to the use in its preparation not only low molecular weight, but also high molecular weight Jerusalem artichoke sugars as a result of hydrolysis (at pH 3.0-4.0, temperature 80-85 ° C and time 4-4.5 hours), as well as the use of an ultrasonic bath; reduce the cost of the process of obtaining fructose-glucose syrup from Jerusalem artichoke tubers by replacing the expensive reverse osmosis process with a cheap evaporation process.

Claims (1)

A method of producing fructose-glucose syrup from Jerusalem artichoke tubers, including washing and grinding Jerusalem artichoke, extracting for 15-20 minutes, separating the extract from the solid phase, concentrating and packaging, characterized in that juice is squeezed out after washing from fresh Jerusalem artichoke tubers after separation from the solid phase of the squeeze, hot water with a temperature of 80-85 ° C is gradually added to it until the juice / water hydromodule is obtained (1: 1) - (1: 2), the squeezes are placed in an ultrasonic bath with heating, filled with water and extraction is carried out sugar at a temperature of 70-80 ° C, the extract is separated from the solid phase by filtration, squeezed hot, then the filtrate is mixed with juice diluted with water, then it is hydrolyzed to obtain fructose-glucose syrup by adding a solution of edible citric acid to pH 3.0-4.0 at a temperature of 80-85 ° C for 4-4.5 hours with constant stirring, concentrate the hydrolyzate in a vacuum evaporator at a temperature of 80-85 ° C to a content of at least 85 in fructose-glucose syrup -90% solids, then the finished syrup is packaged They are packaged in containers.