SU1276331A1 - Method of producing tablets from spicy aromatic vegetable raw material - Google Patents

Abstract

FIELD OF THE INVENTION The invention relates to the field of ovop; The purpose of the invention is to preserve the natural taste and aromatic qualities of pr-aromatic raw materials. The method for preparing tablets from prone aromatic plant materials includes washing, grinding, adding preservatives, drying in a drying agent stream, and tableting dried raw materials. New in the method is that the introduction of the preservative is carried out at the stage of drying by adding ammonia to the drying agent in an amount of 0.1-0.25%. In addition, tableting i is carried out under a pressure of 92-93 MPa for 0.8-1.5 s. I zp f-ly, I tab. cl

Description

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The invention relates to a vegetable-drying industry of the food industry, in particular, to methods for producing tablets from an aromatic vegetable raw material, and can be used in vegetable-drying plants and processing plants for medicinal organic aromatic vegetable raw materials.

The purpose of the invention is to preserve the natural taste and aroma of prune aromatic plant raw materials due to the introduction of ammonia as a preservative.

The proposed method is carried out as follows.

Prone-aromatic plant materials, such as dill, petrushka, celery, etc., are washed, separated from the water on a shaking sieve, ground, and prepared in a convective manner with the simultaneous introduction of preservative by adding ammonia in the drying agent (e.g. air) 0.1-0.25% at an air temperature of 45-50 ° C and blowing the resulting mixture through a bed of raw materials moving on a mesh belt.

Dried to a mass fraction of moisture 10-11% of prnost, for example dill, parsley, celery, or their mixture, is fed into the mold of a mechanical press and pressed under pressure of 92-93 MPa for 0.8-1.5 s. The resulting tablets (briquettes) have a bulk density of 950-980 kg / m. The shelf life of tablets is at least 1.5 years.

Example 1. The washed out greens of petrushka are separated from the water on a shaking sieve, crushed, dried by a convective method with simultaneous introduction of preservative by adding ammonia in an amount of 0.17% to a drying agent (air) at the last 50 ° C, blowing the mixture through a layer of raw materials moving on the mesh belt, to obtain a mass fraction of moisture in it of 11%.

Dried parsley is pressed under a pressure of 92.3 MPa for 1 s. The resulting tablets (briquettes) have a bulk weight of 960 kg / m

Example 2. Washed dill greens were separated from water on a shaking sieve, ground, dried by a convective method with simultaneous introduction of preservative by adding ammonia in an amount of 0.14% to a drying agent (air) at the last 45 ° C, blowing the resulting mixture through a layer of raw material moving on a mesh belt.

Dill dried to a mass fraction of moisture of 10.8% is pressed under pressure of 92 MPa for 0.8 s. The obtained tablets (briquettes) have a bulk weight of 950 kg / m.

Example 3. The washed green parsley, coriander, celery, and garden basil are separated from the water on a shaking sieve.

crushed, dried separately by a convective method with simultaneous introduction of a preservative by adding ammonia in an amount of 0.17; 0.1; 0.22% and 0.25%, respectively, of the drying agent (air) at the last temperature of 50, 48, 50, and 47 ° C, respectively, blowing the resulting mixture through a layer of raw materials moving on a mesh belt.

Dried spices are mixed, for example, according to the recipe of the Set of Dry Georgian Spices for Borscht and pressed under a pressure of 93 MPa for 1.5 seconds with a mass fraction of moisture of the mixture 10%. Tablets (briquettes) have a bulk weight of 980 kg / m. The dependence of the total number of microorganisms in the product during drying on the concentration of ammonia in the mixture with the drying agent was determined.

The ammonia content in this mixture should be in the range of 0.1-0.25%, since

Q with such an ammonia content, the required pasteurizing effect, which ensures the reduction of the number of microorganisms in the finished product to an acceptable level (10 cells / g), is achieved with a mass fraction of dried dried raw material of 10-11%.

5 When the ammonia content in the resulting mixture is less than 0.1%, the number of microorganisms in the final product is 10-10 cells / g, which exceeds the permissible rate. Increasing the concentration of ammonia in this mixture by more than 0.25% is not advisable, since it entails an excessive consumption of ammonia with a slight decrease in the content of microorganisms in the product below the permissible level. Comparative data on qualitative indicators of aromatic raw materials,

processed by the proposed method and the prototype method are presented in the table.

As can be seen from the table, when 0 is added to the drying agent as an ammonia preservative with its concentration in the gas-air mixture of 0.1-0.25%, the natural taste and aroma of raw plant material is preserved, and the microflora level of the product is reduced to the permissible limit (Ø cle 5 current / g). The use of table salt as a preservative according to the method of the prototype, although it reduces the level of microflora to the required one, but at the same time, the product acquires a bitter-salty taste and partially loses its inherent aroma. Thus, the use of a gas-air mixture containing 0.1–0.25% ammonia as a drying agent provides, along with drying, a bactericidal effect while eliminating the interaction of ammonia with the product, its adsorption and accumulation in the finished product, which occur in the prototype method and other known methods that preserve natural

taste and aroma qualities of pr vegetic raw materials.

The short-term impact of a large load (specific pressure of 92-93 MPa) according to the proposed method makes it possible to compress dry tensions with a mass fraction of moisture of 10-11% into strong tablets (briquettes), and the mass fraction of moisture of the dried raw material does not change during short-term pressing, moisture does not form on the surface of the tablets, which makes it possible to store for a long time and eliminates the need for additional heat treatment, and the resulting tablets disintegrate well during cooking.

At a pressure of less than 92 MPa, the tablet is not sufficiently durable, because an insufficient load does not suppress the internal elastic forces of the compressed plant material with a given mass fraction of moisture, as a result of which the tablet swells when it leaves the mold. A pressure of more than 93 MPa leads to excessive compaction of the mass, as a result of which the culinary processing of dry sponges is difficult.

The proposed temporary compaction regimes (0.8-1.5 s) ensure the suppression of the internal elastic forces of the compressed plant material and prevent the tablets from swelling when they leave the mold. Duration of pressing more than 1.5 s leads to excessive compaction of the tablets, which complicates the further preparation of the product. When the pressing time is less than 0.8 s, the tablet has insufficient bulk mass and increases in volume after the load is removed.

Claims (2)

Invention Formula . A method for producing tablets from aromatic plant raw materials, including washing, grinding, adding preservatives, drying in a drying agent stream, and tableting dried raw materials, characterized in that, in order to preserve the natural flavoring and aromatic qualities of the aromatic raw material, the introduction of a preservative is carried out at the stage of drying by adding ammonia to the coolant in an amount of 0.1-0.25%. 2. The method according to claim 1, characterized in that, in order to increase the shelf life, tableting is carried out under a pressure of 92-93 MPa for 0.8-1.5 seconds.