RU2724673C1 - Method for production of beet-roots snacks - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, can be used at canneries, vegetable drying enterprises and catering. Beetroot snack production method involves initial raw material washing, skin separation and cutting into slices. At that, washing of table beet roots and skin separation are carried out simultaneously in a washing-cleaning machine. Raw material is inspected and cut into 2.5–3.0 mm-thick slices, cooked during 30–40 minutes in 1–2 % solution of invert syrup at pH 5.0–6.0. Further, it is dried at temperature of 70–120 °C to a moisture weight fraction of 5.5–7 %.EFFECT: invention allows to enhance quality, nutritive and biological value of ready products due to content of food fibers, mineral substances and microelements in them, as well as increase of product storage life.1 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, can be used in canning and vegetable drying enterprises and in public catering.

A known method for the production of dried beets, which includes washing the feedstock, inspecting, calibrating, cleaning, cutting, blanching, processing with a solution of pectin and drying (see the Handbook of the technologist of food-concentrate and vegetable drying production / V.N. Gulyaev, N.V. Dremina, Z. A. Katz et al .; Edited by V.N. Gulyaev. - M.: Light and food industry, 1984. - 488. p., P. 337-341).

The disadvantages of this method are significant energy consumption and low quality of the finished product.

The closest in technical essence and the achieved effect is a method for the production of sugar beet chips (see patent RU 2346471, 2009), including washing the feedstock, separating the skin and cutting it into slices, processing slices of citric acid to pH 4.0- 4.5, drying at a temperature of 180-200 ° C to a mass fraction of moisture of 4-5% and cooling.

An object of the invention is to develop a method for producing snacks from table beets, which allows to obtain a product that does not contain oil, rich in dietary fiber, vitamins and minerals, long shelf life, expanding the range of food products obtained from table beets.

The technical result consists in improving the quality, nutritional and biological value of the finished products due to the content of dietary fiber (pectin, hemicellulose, cellulose), minerals (macroelements (potassium, sodium, magnesium, calcium, phosphorus) and trace elements (iron, zinc, copper, manganese), increasing the shelf life of the product.

It is achieved by the fact that in the known method, including washing the feedstock, separating the peel and cutting it into slices, the root crops of beetroot are used as feedstock, washing and separating the peel are carried out simultaneously in a washing and cleaning machine (Vega - Washing and cleaning machine for semi-automatic type, Oborud.info), inspect, cut into slices 2.5-3.0 mm thick, peeled and sliced table beets are boiled for 30-40 minutes in a 1-2% solution of invert syrup at pH 5.0-6.0 , dried at a temperature of 70-120 ° C to a mass fraction of moisture of 5.5-7%.

The method is as follows.

Root crops of beetroot enter a washing and cleaning machine, where they are subjected to washing and peeling of the feedstock. Next, the table beets are inspected and cut into slices 2.5-3.0 mm thick. The cleaned and sliced beets are boiled for 30-40 minutes in a 1-2% solution of invert syrup at pH 5.0-6.0. The use of invert syrup (acidified sugar solution) is necessary to preserve the bright burgundy color of the snack due to the presence of flavonoids (betaine) which at the indicated pH have a burgundy color. Then the slices of beets are sent for drying at a temperature of 70-120 ° C to a mass fraction of moisture of 5.5-7% and cooled.

The peculiarity of drying snacks is that under the influence of high temperature, a reaction occurs between pectins and sugars contained in table beets, as a result of which the product acquires the following indicators: bright burgundy color; pleasant sweet - sour taste; humidity 5.5-7%.

Ready-made snacks in sealed packaging can be stored for 12 months or more.

The method is illustrated by the following examples.

Example 1

Root crops of beetroot enter a washing and cleaning machine, where they are subjected to washing and peeling of the feedstock. Then the table beets are inspected and cut into slices 2.5 mm thick. The cleaned and sliced beets are boiled for 30-40 minutes in a 1-2% solution of invert syrup at pH 5.0-6.0. The use of invert syrup (acidified sugar solution) is necessary to preserve the bright burgundy color of the snack due to the presence of flavonoids (betaine) which at the indicated pH have a burgundy color. Then the slices of beets are sent for drying at a temperature of 70-120 ° C to a mass fraction of moisture of 5.5-7% and cooled. The resulting product has a bright burgundy color, has a pleasant sweet-sour taste and elastic consistency.

Example 2

Root crops of beetroot enter a washing and cleaning machine, where they are subjected to washing and peeling of the feedstock. Then the table beets are inspected and cut into 2.8 mm thick slices. The cleaned and sliced beets are boiled for 30-40 minutes in a 1-2% solution of invert syrup at pH 5.0-6.0. The use of invert syrup (acidified sugar solution) is necessary to preserve the bright burgundy color of the snack due to the presence of flavonoids (betaine) which at the indicated pH have a burgundy color. Then the slices of beets are sent for drying at a temperature of 70-120 ° C to a mass fraction of moisture of 5.5-7% and cooled. The resulting product has a bright burgundy color, has a pleasant sweet-sour taste and elastic consistency.

Example 3

Root crops of beetroot enter a washing and cleaning machine, where they are subjected to washing and peeling of the feedstock. Then the table beets are inspected and cut into slices 3.0 mm thick. The cleaned and sliced beets are boiled for 30-40 minutes in a 1-2% solution of invert syrup at pH 5.0-6.0. The use of invert syrup (acidified sugar solution) is necessary to preserve the bright burgundy color of the snack due to the presence of flavonoids (betaine) which at the indicated pH have a burgundy color. Then the slices of beets are sent for drying at a temperature of 70-120 ° C to a mass fraction of moisture of 5.5-7% and cooled. The resulting product has a bright burgundy color, has a pleasant sweet-sour taste and elastic consistency.

Snacks from beetroot are rich in dietary fiber (pectin, hemicellulose, cellulose), minerals macroelements (potassium, sodium, magnesium, calcium, phosphorus), microelements (iron, zinc, copper, manganese), the functional properties of which meet the requirements of preventive nutrition (table 1).

From table 1 it is seen that when 100 g of snacks made by the proposed method are consumed, the daily human need for fiber and pectin, potassium, iron, copper and manganese is fully satisfied.

The proposed method allows to obtain a high-quality product with high nutritional and biological value. The selected temperature processing conditions do not lead to a decrease in the quality of snacks. With active acidity below pH 5.0-6.0, the quality of the finished product will be lower due to the acquisition of an acidic taste, and with active acidity above pH 6.0, the product acquires a brownish-gray color.

A positive effect - the proposed method, allows you to get a new product of high quality, enriched with useful substances, including biologically active (dietary fiber and minerals), and having a low energy value (18 kcal per 100 g of finished product), which can be stored if necessary 12 months and above; expand the range of products; expand the application of salt beets.

Claims (1)

A method of obtaining snacks from beetroot, including washing the feedstock, peeling and cutting it into slices, characterized in that the root crops of beetroot are used as feedstock, washing and peeling the peel is carried out simultaneously in a washing and cleaning machine, the feedstock is inspected and cut on slices 2.5-3.0 mm thick, peeled and sliced table beets are boiled for 30-40 minutes in a 1-2% solution of invert syrup at pH 5.0-6.0, dried at a temperature of 70-120 ° With up to a mass fraction of moisture of 5.5-7%.