RU2751844C1 - Method for obtaining lyophilized product from sugar kelp - Google Patents

Abstract

FIELD: biotechnology, food industry.SUBSTANCE: invention relates to the field of biotechnology and the food industry. A method for obtaining a lyophilized product from sugar kelp is proposed, including grinding frozen kelp at -18°C by cryoextrusion with a piston extruder-shredder equipped with a grinding grid with “hourglass” holes of 4.5 mm or 7.0 mm in size, drying the crushed algae in the drying chamber of a lyophilic dryer at -50°C to -52°C, at a pressure of 4.5 Pa to a residual product humidity of 5% - 6%, then the product is packed and sent for storage or further use.EFFECT: invention provides for obtaining the target product with the preservation of the properties of kelp algae.3 cl, 2 tbl, 1 ex

Description

The invention relates to the field of food industry, namely to the production of a lyophilized product from sugary kelp, which can be used for the preparation of sauces, dietary supplements, etc., as well as in agriculture when composing feed mixtures for various animals.

A known method of processing sea brown algae (US Pat. RF No. 2248138, publ. 03/20/2005), in which the pretreated algae is crushed and dried in a low-vacuum dehydration unit. Pretreatment of algae includes freezing them to a temperature of -15 ° C -20 ° C, or salting them, or drying them in natural conditions. Then the algae are treated with an acidic solution, washed, treated with an alkaline solution followed by cooking, homogenized in an alkaline solution at a temperature of + 60 ° C + 70 ° C for 8 hours, neutralized, pasteurized a gel-like product, dried in a low-vacuum dehydration unit to obtain plates, crushed them in a mill to a powdery state. The invention makes it possible to increase the shelf life of the finished product (up to one year), improve the quality of the product with the maximum preservation of almost all valuable nutrients, increase labor safety and expand the area of product use.

A known method of obtaining a dry food product from kelp algae (Pat. RF No. 2251361, publ. 10.05.2005), characterized in that the algae are washed, sorted, crushed, treated with acid, washed in water and heat treated in a slightly alkaline environment at a temperature of +60 ° С + 79 ° С for at least 4 hours to obtain a gel, then mix the gel with water in a ratio of 1: 3, mix and dehydrate with 10% solutions of hydrochloric acid and calcium chloride, taken in a ratio of 15: 1, for 20- 30 minutes with constant stirring at a speed of 10-25 rpm with further convective drying to a residual moisture content of no more than 6-10%; before drying, the gel is granulated, and after convective drying, the product is crushed. Either frozen, or dried, or salted seaweed of the kelp family is used as raw materials. Frozen seaweed is thawed in fresh water for no more than 2 hours at a temperature of + 15 ° C + 20 ° C; dried algae are soaked in fresh water in a ratio of 1:10 and kept for 4-6 hours; salted algae are poured with fresh water in a ratio of 1: 4 and kept for 20 minutes with 2-fold repetition. The invention is aimed at improving the quality of the finished product, increasing its shelf life (3 years or more), ease of storage and transportation.

The disadvantages of this method are;

- the complexity of the method in comparison with the claimed method;

- high percentage of residual moisture;

- grinding of the dry product is required.

A known method of obtaining sublimated food products (Pat. RF No. 2197874, publ. 02/10/2003), including molding the original product (which product is not specified) by squeezing it out, freezing the product, processing steam jets under pressure above the triple point and freeze drying with with subsequent removal through the airlock, the product is squeezed out by extrusion directly into the sublimation chamber into a zone with a pressure above the triple point with the formation of a highly developed uniformly distributed porous structure and with subsequent evaporative freezing of the product in a zone with a pressure below the triple point, which is simultaneously subjected to freeze drying in a microwave field energy, while the steam seal is created due to vapors formed as a result of intensive evaporation of moisture in the product supply zone, and the dried product is packed directly in the sublimation chamber, outside the zone of microwave energy. The invention allows to reduce energy consumption for the process, to intensify it while maintaining the quality of the finished product.

The disadvantages of this method are;

- the complexity of the technology and installation used;

- the need for year-round work only on fresh or chilled products, which is not acceptable for seasonal raw materials.

A known method of obtaining fucoidan from kelp (US Pat. RF No. 2302429, publ. 10.07.2007), providing for the processing of raw or frozen, or dry kelp. In the case of using frozen raw kelp, it is thawed, crushed on a minced meat - a top, placed in a 1% hydrochloric acid solution for 4 hours at room temperature, then filtered, the acidic extract is passed through an ultrafiltration unit, then the product is dried using spray drying. When using dry kelp, the seaweed is pre-soaked, then the operations are repeated, the final product is dried in a drum dryer. When using raw kelp, the final product is freeze-dried. The invention improves the purity of the final product.

A known method of obtaining a dry food product from kelp algae (Pat. RF No. 2366306, publ. 09/10/2009), providing for the use of either freshly harvested, or dry, or frozen and even storm emissions. In the case of using frozen algae, they are pre-thawed, then crushed. Heat treatment is carried out in an alkaline medium until a gel-like mass is obtained, the mass is homogenized, formed, fibers are obtained, fibers are stabilized, frozen at a temperature of -18 ° C, having previously decomposed them in trays with a layer of 3 cm, then the fibers are dried in an infrared drying chamber at a temperature of + 50 ° C for 10 hours until a residual moisture content of 10%, then packed in a cardboard container.

A known method of extrusion processing of raw materials in the production of fish feed (Pat. RF No. 2403830, publ. 20.11.2010), including the process of processing raw materials directly in the extruder, the passage of the resulting product through the outlet nozzle in the form of a rope shaped cross-section, cut into blanks, the resulting blanks frozen at atmospheric pressure and then freeze-dried under vacuum. Freezing of figured workpieces at atmospheric pressure is carried out in the range of their reaching a temperature from "minus" 5 to "minus" 10 ° C. Freeze drying in a vacuum is carried out by supplying heat to the product with a change in the residual pressure in the drying chamber from 2 mm Hg. (266.6 Pa) to 4.6 mm Hg. (613.3 Pa), followed by a slow increase in the product temperature to 30-40 ° C at atmospheric pressure. The invention makes it possible to significantly increase the shelf life of the product.

The disadvantages of this method are:

- high freezing temperatures;

- the need to install extrusion plants at the place of extraction of raw materials.

There is a known method of obtaining a dry product from brown algae and a food product based on it (Pat. RF No. 2483644, publ. 02/10/2013), in which crushed dried brown algae are used, which are soaked in water at a temperature of + 30 ° C + 40 ° C within 12 hours, washed, acid treatment with acetic acid is carried out, then washed with water, alkaline hydrolysis is carried out at a temperature of + 80 ° C + 85 ° C for 2 hours, the resulting mass is homogenized, calcium gluconate is added, neutralized with food acid, pasteurized, carried out freeze drying and grind the product to obtain a powder. The invention provides maximum preservation of valuable nutrients.

The technical result to be achieved by the claimed invention is to simplify the process of obtaining a dry product from sugary kelp while reducing the duration of the process, increasing the environmental friendliness of the method

To achieve the technical result in the method of obtaining a lyophilized product from sugary kelp, characterized by the fact that frozen kelp with a temperature of - 18 ° C is crushed by cryoextrusion using a piston extruder - grinder equipped with a grinding grate with holes "hourglass", then the crushed algae are placed in a layer of 10 mm on pallets and sent to the drying chamber of the freeze dryer, the drying process is carried out at a temperature of 50 ° C - 52 ° C, a pressure of 4.5 Pa until the residual moisture content of the product is 5% -6% for a time depending on the degree of crushing of frozen kelp, at the end of the drying process, the product is packaged and sent for storage or further use.

The thickness of the layer of dried kelp sugary in 10 mm is optimal and is selected experimentally. A layer of kelp less than 10 mm does not give an economic effect, because the duration of the process is reduced insignificantly, by only 20-30 minutes, and the power consumption practically does not change. When kelp is dried with a layer of more than 10 mm, the final product is heterogeneous in structure (crumpled).

Freshly caught raw materials can also be used to implement the method. When using freshly caught raw materials, it is pre-washed from contamination, moisture drains, raw materials are frozen. The location of the thalli during freezing does not affect the method and can be either ordered or disordered.

Example.

Sugar kelp, frozen at a temperature of "minus" 18 ° C, was used as an object of research. The initial amount of moisture in the product was 85%. 2 kg of frozen raw materials were crushed on a piston extruder - grinder by the cryoextrusion method, that is, maintaining a constant negative temperature of -18 ° C, on grinding grids of the "hourglass" type with working holes 4, 5 and 7.0 mm in diameter. Grinding modes are presented below in table 1.

After grinding, the raw materials were placed in a uniform layer of 10 mm on trays and then sent to the drying chamber of the freeze dryer. After turning on the dryer and reaching the required temperature ("minus" 52 - "minus" 50 ° C), the drying chamber was evacuated to a pressure of 4.5 Pa. The exit of the apparatus to the mode was determined by the achievement of a stationary state, which was due to constant values of pressure and temperature on the panel of the installation.

After the required drying time had elapsed, the apparatus was turned off, and the air supply valve to the drying chamber of the freeze dryer was opened.

At the end of the drying process by the express method, using an analytical balance and a Chizhova apparatus, the residual moisture in the dried sugary kelp was determined.

Drying modes are presented in table 2.

The dried product of sugary kelp is a dark green grits with an iodine odor and has all the properties of ilaminaria algae. The product is packed in vacuum bags or glass sealed containers of dark color. The shelf life of the lyophilized product at a temperature of + 20 ° C + 22 ° C is a maximum of 2 years. The product is used in the food industry, for example, for the preparation of sauces, dietary supplements, etc., as well as in agriculture for the preparation of mixtures for feed for various animals.

The inventive method does not lead to environmental pollution, since it practically does not contain production wastes, it is very technological. At the same time, the dry product greatly facilitates transportation.

Claims (3)

1. A method of obtaining a lyophilized product from sugary kelp, characterized in that frozen kelp with a temperature of -18 ° C is crushed by cryoextrusion using a piston-type grinder extruder equipped with a grinding grate with hourglass holes of 4.5 mm or 7.0 mm , then place the crushed algae with a layer of 10 mm on trays and send to the drying chamber of the freeze dryer, the drying process is carried out at a temperature of -50 ° C - -52 ° C, a pressure of 4.5 Pa until the residual moisture content of the product is 5% -6% over time , depending on the degree of crushing of frozen kelp, at the end of the drying process, the product is packed and sent for storage or further use. 2. The method according to claim 1, characterized in that the drying time of the shredded kelp using a shredding grate with working holes with a diameter of 4.5 mm is 5 hours. 3. The method according to claim 1, characterized in that the drying time of the shredded kelp using a shredding grate with working holes with a diameter of 7.0 mm is 6 hours.