SU1658969A1 - Method for producing powdered instant chicory - Google Patents

Abstract

The proposed method can be used in the canning industry for the production of soluble powdered chicory. The goal is to increase the yield of the finished product, reduce the duration and reduce energy consumption. The essence of the invention is that after filtering the extract of the raw chicory chips, it is heat treated at 160-180 ° C for 30-40 minutes. At this stage, the drying and roasting of chicory are excluded from the technological cycle.

Description

The invention relates to the canning industry, in particular to methods for producing powdered instant coffee beverages, in particular, to a method for producing powdered instant chicory.

The aim of the invention is to increase the yield of the finished product, reduce the duration and reduce energy consumption.

The method of production of powdered soluble chicory includes receiving, cleaning and grinding the raw material, extracting water-soluble substances, filtering the extract and spray drying it.

After filtering raw chicorn chips, the extract is heat treated at 160-180 ° C for 30-40 minutes.

The method is carried out as follows. Fresh root chicory roots entering the enterprise are washed and minced for chips. Cycore chips are sent to a countercurrent extractor to extract water-soluble substances by diffusion. The ratio of the loaded p extractor raw material and extractant (water) is 1: 1.5. Extraction temperature 80 ° C. The extract with a CB content of 20-22% is filtered and subjected to heat treatment in a closed container at 160-180 ° C for 30-40 minutes. After that, it is dried in a spray dryer. The resulting powder is packaged. Heat treatment of the extract (wort) raw chicorno chips excludes drying and roasting of raw materials.

Example 1. Fresh root chicory roots entering the enterprise were thoroughly cleaned, ground into chips, and extracted with water at 80 ° C. The ratio of raw material and extractant loaded into the extractor (water) was 1: 1.5. The CB content in the extract was 20.3%. The loss of extractives in the extracted chips (sludge) did not exceed the permissible standards. The extract was subjected to filtration and then heat treated in a closed reactor at 170 ° C for 30 minutes. Received by

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the product was subjected to physico-chemical analyzes and sensory evaluation. The data presented in Table. one.

The heat-treated extract was dried in a spray dryer. As a result, a powdered product was obtained with the following physicochemical and organoleptic indicators (Table 2).

Examples 2–5, chicory roots coming to the plant were thoroughly cleaned, ground into chips, and extracted with water at 80 ° C. The ratio of raw material and extractant loaded into the extractor (water) was 1: 1.5. The CB content in the extract was 20.8-21.7%. The loss of extractives in the extracted chips (sludge) did not exceed the permissible standards. The extract was filtered. Then the extract was subjected to heat treatment in a closed reactor at 150, 160. 180, 190 ° С for 20. 40, 50 minutes. The obtained intermediate was subjected to physicochemical analyzes and organoleptic evaluation. The data presented in Table. 3

Studies have shown:

1. The extract, heat-treated at 150 ° C for 20-50 minutes, was a dark brown, viscous liquid with a pleasantly bitter taste and a taste of raw chicory. This is explained by the increased content of amino acids that did not react to melanoid formation and caramelization. In addition, the high content of reducing substances does not provide optimal conditions for the formation of the products of these reactions which cause the taste and aroma of the extract.

2. The extract, heat-treated at 160-180 ° C for 20-50 minutes, was a dark brown, viscous liquid with a pleasantly bitter taste.

and acid caramel flavor

giving harmonious harmonious aroma without foreign smell. Under these conditions, the products of the melanoidin reaction and caramelization, as well as products with reducing ability (reducing substances), are formed more intensively. Disappears taste of raw chicory.

3. The extract, heat-treated at 190 ° C for 20-50 minutes, contained a black precipitate in the form of flakes, had a very bitter taste (significant destruction of the intibin glycoside) and the smell of burning chicory. The product does not contain amino acids, which are a necessary component of human food. High temperature leads to the formation of carbohydrate-protein kit (amine nitrogen - - + sugar) in the form of sediment.

4. The heat treatment time is 30-40 minutes. The reduction in heat treatment time leads to incomplete formation of melanoid-forming and caramelization products and to the appearance of a greenish tinge and a raw chicory flavor.

Heat treatment for 50 minutes did not lead to significant changes in the physicochemical and organoleptic characteristics of the extract.

5. The powdery chicory obtained meets the requirements of OST 18-270-76 and GOST 15113.4-77.

Claims (1)

Claims method for producing powdered soluble chicory, including receiving, cleaning and grinding raw materials, extracting water-soluble substances, filtering the extract and drying it by spraying, characterized in that in order to increase the yield of the finished product, reduce the duration and reduce energy consumption, after filtering the extract heat treated at 160-180 ° C for 30-40 minutes. Table 1 Physico-chemical and organo-ical indicators Mass fraction of moisture,% Complete solubility, min in hot water (96-98 ° С) in cold water (18-20 ° С) PH Colour Appearance Taste and aroma Continuation of table 1 Table 2 Value 0.5 3.0 4.5 Brown Powder, no lumps Peculiar to chicory, without foreign taste and smell Table e