RU2752141C1 - Method for producing granulated sugar-containing product for sports nutrition - Google Patents

Abstract

FIELD: sugar industry.SUBSTANCE: invention relates to production of sugar-containing products. Proposed is a method for producing a granulated sugar-containing product, involving mixing a crystalline sugar mass with food additives, followed by drying the resulting product. Pre-fractionated sugar with a crystal size of 0.20 to 0.30 mm is used as a crystalline mass, creatine monohydrate in an amount of 2.5 g/kg of sugar and leucine in an amount of 35 mg/kg are used as food additives. The resulting mixture of sugar and food additives is mixed and granulated with a sugar solution. The granulation process is executed in a granulator by injection of a sugar solution, followed by drying to a moisture content of 0.12 to 0.22%.EFFECT: method ensures production of a product for use as a base for confectionery products intended for consumption, including by people engaged in professional sports.1 cl

Description

The invention relates to the production of sugar-containing products, including for sports nutrition.

There is a method of obtaining crystalline sugar for sports nutrition, which provides for the introduction of mineral components into the sugar into the outflow formed during washing in a centrifuge of sugar crystals of the first crystallization in an amount per 100 kg of outflow: iron ascorbate - 440-475 g; zinc citrate - 380-405 g; manganese citrate - 98-105 g; copper gluconate - 25-30 g; selenomethionine - 0.18-2.0 g; chromium picolinate - 1.7-1.9 g; sodium fluoride - 155-180 g. After that, sugar is crystallized from the resulting solution under vacuum with a supersaturation coefficient of 1.25-1.28, the crystals are washed with water at a temperature of 80-85 ° C in an amount of 3.0-4.0% to mass of crystals and carry out their further drying [RU 2560984, C13B 50/00. Publ. 08/20/15].

The main disadvantage of this invention is the impossibility of uniform distribution of mineral components by weight of the product.

A known method of producing sugar with the addition of vitamin and mineral substances. The method provides for the preparation of an enriched sugar-containing solution, taking into account the total solids content in the solution of at least 85%, placing the seed granules on the bottom of the granulator, spraying the enriched sugar-containing solution on the seed granule layer. After that, air with a temperature of 80-100 ° C is fed under the layer of seed granules. Natural powders of juices of berries, fruits, vegetables, fruit and berry extracts and vitamin-mineral mixtures are used as enriching additives. The amount of the additive to be added is calculated taking into account 15-50% of the norm of the physiological need of a person for the dominant micronutrient of the additive. Moreover, enriching additives are introduced at the stage of preparing a sugar-containing solution for the subsequent distribution and fixation of micronutrient molecules between sucrose molecules formed in an amorphous state in order to preserve the functional properties of the finished product [RU No. 2568134, C13L 1/00. Published on November 10, 2015].

The disadvantage of this invention is that fortifying additives in the form of powders of berries and fruit juices does not have a sufficient amount of nutrients, many vitamins contained in juice powders are destroyed at a temperature of about 100 ° C.

The technical result provided by the invention is to increase the nutritional and biological value of the product.

This technical result is achieved in that the proposed method provides for mixing the crystalline mass of the sugar-containing product with food additives, followed by drying the product, characterized in that the crystalline mass is pre-fractionated sugar with a crystal size of 0.20-0.30 mm; as food additives, creatine monohydrate powder with a powder particle size of 0.2-0.3 mm in the calculation of 2-3 g / kg and leucine in the calculation of 30-40 mg / kg of sugar are used. These components are dissolved, stirred for 25-30 minutes, sent for granulation at a temperature of 80-90 ° C, grown to a size of 2.0-3.0 mm and a concentration of 82-83% dry matter by injecting an enriched sugar solution, then the granules are dried by passing hot air with a temperature of 110-115 ° C through their layer to a moisture content of 0.12-0.22%.

The method is carried out as follows

Pre-crystalline white sugar is dispersed on sieves with the separation of a fraction of crystals with a size of 0.20-0.30 mm and a homogeneous crystalline mass is formed. Sugar crystals in the size range 0.20-0.30 mm have the necessary surface area for uniform distribution of functional products that ensure the purpose of the work. With a deviation from the established range of 0.20-0.30 mm, the technical result of the invention deteriorates.

The use of creatine monohydrate as a dietary supplement is explained by the fact that it belongs to a functional product, and in particular is used for sports nutrition. Creatine monohydrate is known for its functional properties, which can increase the performance and endurance of a person. This component is harmless and does not increase the burden on the internal organs. At the same time, the substance gives the cells additional energy during prolonged physical exertion, increases the production of the hormones testosterone and somatropin. Creatine monohydrate is also resistant to high temperatures, readily soluble in water. The main advantage of creatine monohydrate is that it gives the greatest effect when dissolved with sugar. Also, this reagent is absolutely harmless to people who are not involved in sports [Alekseeva A.M. On the question of the conversion of creatine phosphate into creatine and a new method for determining creatine // Biochemistry. - 1951. - T. 16. - No. 2. - P. 97].

The use of creatine monohydrate in the form of a solution ensures the uniformity of its distribution in the crystalline mass and a high fixing effect on the surface of sugar crystals, as well as the manifestation of functional properties when the solution is mixed with sucrose.

As a result of the experiment, it was found that the permissible norms for adding creatine monohydrate are in the range of 2.0-3.0 g / kg of sugar.

In accordance with the proposed method, in addition to creatine monohydrate, leucine is introduced into the crystalline mass as a food additive.

Leucine is an essential amino acid necessary for the normal functioning and life of a person. The main advantage of this food additive is its resistance to high temperatures, the absence of specific tastes and smells. Its presence increases the functional properties of the proposed product, which is especially necessary for people involved in sports. Also, this food supplement is harmless for athletes, it has only a positive effect [Yakubke H.D., Eshkayt X. "Amino acids, peptides, proteins" Moscow "Mir", 1985. - 216 p.].

In accordance with the analysis, it was found that the amount of leucine as a food additive should not exceed 30-40 mg / kg sugar [GOST 33-222-2015 - White sugar. Specifications].

Stirring of the crystalline mass of sugar with the components introduced into it is carried out for 25-30 minutes. In this range, an even distribution of these components by weight of the sugar-containing product is achieved. All this makes it possible to prepare a sugar-containing product for the subsequent granulation of sugar crystals when they grow to a size of 2.0-3.0 mm. Building up to these sizes allows to obtain granules of uniform composition and sufficiently strong. At the same time, contact with the environment of the food additives introduced into sugar is excluded, which provides a higher physiological and functional value of the product. When receiving granules with a size of less than 2.0 mm or more than 3.0 mm, these indicators deteriorate.

The growth of crystals in the granulator is carried out by spraying on their surface a sugar-containing solution with a temperature of 80-90 ° C and a concentration of 82-83% of dry substances. With these parameters, this process proceeds under normal conditions without deteriorating the quality of the granules.

With exorbitant parameters, i.e. at a syrup temperature of less than 80 ° C or more than 90 ° C and a concentration of a sugar-containing solution of less than 82% of dry matter or more than 83% of dry matter, the achievement of the technical result according to the proposed method deteriorates, which was revealed during the experiment. Maintaining the temperature of the sugar-containing solution in the range of 80-90 ° C is due to the technological conditions for obtaining granules and the requirements for their quality indicators. When deviating from these indicators from the specified limit, the physiological and functional properties of the invention deteriorate.

The granulation process is carried out in a granulator unit selected from the known ones, where a sugar-containing crystalline sugar solution is introduced in a mixture with a functional solution and a food additive as starting products. The unit body is an annular working chamber bounded by two cylinders. In the lateral surface of the outer cylinder there is an opening through which the product is discharged into the receiving collector. A mixing device with six blades is mounted in the inner cylinder, installed in the annular space of the working part of the housing, for mixing sugar granules. The bottom of the unit has a limited mesh section for supplying heated air to the housing chamber. A small vacuum is created in the working chamber, which eliminates the ingress of dust into the room.

The body of the plant is closed with a conical plexiglass lid, which allows observing the entire process of sugar granulation.

The sugar-containing syrup supplied to the installation, when blown with hot air, is evenly distributed in the form of a film on the surface of the granules. In this case, two processes take place simultaneously in the film: evaporation of water and crystallization of sucrose, which ensures the growth of the granules themselves [Slavyansky A.A. Sugar and the basics of its production. - M .: Publishing complex MGUPP, 2005. - 121 p.].

For drying granulated sugar, drum dryers with convective heat supply and fluidized bed dryers are used. Hot air serves as a heat carrier. The drying and cooling drum is installed with an inclination towards the sugar movement and is divided into two sections: drying and cooling. In front of the drying section, an air heater is installed for heating the air and a rotary feeder, which feeds wet sugar to the distribution nozzles of the drying section. When the drum rotates, the sugar moves through the nozzles, moves to the section, where it is cooled and removed from the drum. The air leaving the drying and cooling sections is cleaned from sugar dust in dust collectors (cyclones). The finished sugar-containing product is sent for packaging and subsequent storage.

Example

Crystalline sugar with a crystal size of 0.35 mm is dissolved with a powder of creatine monohydrate with a crystal size of 0.25 mm in an amount of 2.5 g / kg of sugar, stirred for 28 minutes, while stirring using a mounted paddle mixer, the axis of which runs through the entire space , add a food additive-amino acid leucine in the amount of 35 mg / kg of crystalline sugar. Then the solution is sent to granulation, the granules are grown to a size of 3.0 mm by spraying a sugar-containing solution with a temperature of 85 ° C and a concentration of 82% solids on their surface, then the granules are dried in a drum dryer by passing hot air at a temperature of 112 ° C through their layer.

The resulting sugar-containing product has a moisture content of 0.14% and contains, in addition to sucrose, creatine monohydrate in an amount of 2.5 g / kg, leucine in an amount of 35 mg / kg of sugar.

The finished product has a homogeneous structure and can be used both in food and in functional whole as products for sports nutrition.

Example

In parallel, research is being carried out on the prototype.

In the crystalline sugar formed when washing the sugar crystals of the first crystallization in a centrifuge, functional components are introduced in an amount: per 100 kg of crystalline sugar: creatine monohydrate - 5 kg; leucine - 1 kg. After that, sugar is crystallized from the resulting solution under vacuum with a supersaturation coefficient of 1.27, the crystals are washed with water with a temperature of 83 ° C in an amount of 3.0% by weight of the crystals, and their further drying is carried out.

The result is sugar with a moisture content of 0.2%, with a content of creatine monohydrate 45 g / kg sugar, leucine 8 g / kg sugar.

With this technological process, the physiological indicators of the finished product deteriorate. At high humidity (more than 0.22%), granulated sugar becomes wet, sticky, and can be lumped.

Also, with this technological process, the amount of functional substances decreases, which leads to a deterioration in the functional properties of the product.

Claims (1)

A method of obtaining a granulated sugar-containing product, providing for mixing a crystalline mass of sugar with food additives, followed by drying the final product, characterized in that pre-fractionated sugar with a crystal size of 0.20-0.30 mm is used as a crystalline mass; creatine monohydrate in an amount of 2.5 g / kg of sugar and leucine in an amount of 35 mg / kg, the resulting mixture of sugar with food additives is mixed and granulated with a sugar solution at a temperature of 80-90 ° C, and the granulation process is carried out in a granulator by injecting a sugar solution with concentration of dry substances 82-83% to a granule size of 2.0-3.0 mm, then dried at a temperature of 110-115 ° C to a moisture content of 0.12-0.22%.