SU1717064A1 - Method for drying carrots - Google Patents

Abstract

The invention makes it possible to speed up the process of drying carrots, improve its technological and biochemical parameters of quality based on the use of additives of natural origin, which guarantees the environmental safety of the product, and can be used in the vegetable-drying industry. The aim of the invention is to intensify the process and improve the quality of dried carrots. The method consists in the fact that carrots are washed, cleaned, crushed, pretreated, dried, inspected and packaged. Carrots are pretreated by placing chopped carrots in an aqueous solution containing 1.0-1.5% soy flour, at a temperature of 70-75 ° C, and incubated for 2-3 minutes. Drying is carried out at 105-110 ° C for 10 minutes, for the next 40-50 minutes the product is dried in a continuous layer at 65-70 ° C. WITH/

Description

The invention relates to the vegetable-drying industry, in particular, to the method of drying carrots, and can be used in the agro-industrial sector.

There is a known method of drying carrots, which includes washing, cleaning with one of the methods (steam, alkaline, steam and water), treatment with sodium bisulfite solution of 0.2-0.25% concentration for 3 minutes, additional treatment, cutting into columns, cubes or plates, blanching, drying in a belt dryer to a residual moisture content of 10% (for example, cubes at air temperature over ribbons 70-75. 68-70, 50-55. 45-48 ° C for 4.4 hours), inspiration. packing in a sealed container.

. The disadvantages of this method are the low organoleptic properties of dried carrots, especially the color and consistency; mass fraction of products with black spots, roasted and greenish often exceeds 15%; the presence of sulfuric acid in the product in terms of SOa to 0.04%. what is undesirable and unacceptable in baby and dietary foods; significant duration (4.5 hours)

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technological cycle that provokes the oxidation of the product.

A known method of drying carrots includes washing, peeling, grinding, pre-processing, consisting of cutting, blanching, cooling and chemical processing, and drying.

SOz, corn starch suspension with a concentration of 2-2.5% at 75-8.0 ° C is used for processing.

The disadvantage of this method is the low quality of the product obtained due to agglutination, burning of the pieces and the presence of S02 in the finished product.

The purpose of the invention is to intensify the process and improve the quality of dried carrots.

The method of drying includes washing, calibrating, cleaning with a steam-thermal method, cleaning, chopping (cutting), pre-processing by placing chopped carrots in an aqueous solution containing 1.0-1.5% soy flour at 70-75 ° C, followed by aging for 2-3 minutes, the ratio of the liquid phase and carrots. 1: 1. The process cycle is completed by drying at a temperature during the first 10 minutes at 105-110 ° C and by dying at 70-75 ° C for the next 40-50 minutes, the specific load is 8-10 kg / m.

Flour from soy when mixed with water, heating the suspension to 90-96 ° C and further processing the carrot at 70-75 ° C for 2-3 minutes. It has antioxidant activity that contributes to the preservation of thermolabile pigments, reduces water-holding capacity. microstructural elements (films, membranes), contributes to the fixation of skeletal structures of connective cells and forms the porous structure of the object.

The duration of the drying process leads to burning, sticking of the pieces, vitreous or wood texture, souring, the presence of SOa in the product. Introducing soy flour into blancher water eliminates these drawbacks, shortens the production cycle and improves quality.

The soybean flour is a source of protein, when it is used in the pre-treatment of carrots, the moisture yield increases, the flour gives the carrots a noble color and aroma, the porous structure improves the restorability of the dried carrots, and intensifies the drying process.

An increase in pretreatment temperature above 75 ° C leads to

decrease in organoleptic quality parameters (color, consistency), temperature decrease below 70 ° С- to an increase in the time of the technological cycle Technological indicators (swelling, recoverability, digestibility) are better in carrots treated at 70-75 ° C.

The processing time is associated with temperature effects and decreases with increasing temperature, the most favorable combination of these factors affects the set of quality indicators, i.e. processed within 2-3 minutes

5 at 70-75 ° C. Processing less than 2 min, does not have the desired result, longer than 3 min is impractical because it prolongs the cycle.

The mass fraction of soybean flour in blanching waters below 1.0% has no effect, the finished product practically does not differ from carrots dried without processing, and as a result the level of organoleptic characteristics is low, the mass

5 dollars above 1.5% has a negative effect on taste (it has a soy flavor), and also leads to the irrational expenditure of raw materials.

Organoleptic, technological,

The biochemical characteristics of the obtained samples of carrots, dried with the use of various additives, under various thermal conditions, are given in the table.

5 Example. Getting dried carrots. Carrots are washed, cleaned, cut into cubes, blanched for 2 minutes at 70 ° C in blanching waters containing 1% soy flour, dried in a continuous layer. The air velocity is 0.5 m / s, the specific load is 10 kg / m2, the air temperature in the first period is 110 ° C for 10 minutes, followed by drying at 70 ° C for 40-50 minutes to a moisture content of the finished product 10%.

5 EXAMPLE 2-15. The process is carried out analogously to Example 1, but with different concentrations of soybean flour in blanching water, at different times and temperatures of blanching.

0 Examples 16-20. The process is carried out analogously to example 1, but at a different temperature of the initial drying period for 10 minutes.

PRI me R s 21-25. The process is carried out analogously to Example 1, but at different temperatures for the final drying of the samples in the second drying period.

Example 26: The process is carried out analogously to Example 1, but without the addition of soy flour.

PRI and measures 27. The process is carried out according to known technology with the use of SO and drying at a temperature of 55-58, 70-75, 68-7Q; 5055 ° c. ::; ...:::

The application of the proposed method intensifies the drying process by reducing the time, improves the quality by improving the organoleptic characteristics. technological advantages (swelling, reproducibility, digestibility), reducing the percentage of deviations - toasted pieces, pieces with dark spots, reducing losses of cartiyneids and increasing the concentration of amino acids.

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F o rum. A and z o b re n e n A method of drying carrots, including washing, cleaning, grinding, pretreatment, drying, inspection, and packaging, so that In order to intensify the process and improve the quality of dried carrots, pre-treatment is carried out by placing chopped carrots in an aqueous solution containing 1.6-1.5% soy flour, temperature 70-75 ° C, followed by aging for 2-3 minutes. and drying is carried out at 105-1 for 10 minutes, followed by drying at 65-70 ° C for 40-50 minutes.

Claims (1)

Claim The method of drying carrots, including washing, cleaning, grinding, pre-processing, drying, inspection and packaging, characterized in that that, in order to intensify the process and improve the quality of dried carrots, pre-treatment is carried out by placing chopped carrots in an aqueous solution containing 1.0-1.5% soy flour, temperature 70-75 ° C, followed by exposure for 2 -3 minutes, and drying is carried out at 105-110 ° C for 10 minutes, followed by drying at 65-70 ° C for 4050 minutes. Following the example End * grace of applied substance, t Time: Temler- The temperature of the initial drying period, ° C CF temperature! a little period, drying, ° C Organ Power Eosstan coefficient, $ Collapse Content% Color-. KNOB; 420 nm cu Carotenoids, mg / t Drying time, min blanching ,. MIN blanching tour •from leptics, score swelling, g / g ribs, min toasted slices black spot pieces, $ / 1 T, 0 2 70 BY 70 5 ; 5.7 92 8.8 2.0 1,0 ι, ο 52 57 g 1,5 2 70 110 70 5 '^; · 5.7 92 8.8 2.0 1.0 1,1 fifty 57 s 0.8 2 70 110 70 5 · 7? 5.7 92 8.9 1.8 1.2 1.0 53 57 * 1Λ 2 70 110 70 4 . 5.3 86 9.0 2,5 1,5 1,6 48 58 5 3.0 2 70 110 70 3 .4.8 70 8.5 2.7 1.8 0.9 40 60 6 i'o 1 70 110 70 4 5.2 75 9.3 2.3 2.0 1,2 3 * 57 7 t'o s 70 110 70 5 . 5.5 60 9.3 1.8 1.2 .1.0 h 57 8 1 θ 0.5 70 110 70 4 , 4.9 70 10.0 3,7 1.3 1,2 43 57 9 R oh 4 70 110 70 4 - 5,0 89 9.2 2.1 1L 1.4 40 59 10 i’o 2 70 110 70 5 5.7 92 8.8 2.0 1,0 1.0 52 60 eleven 1,0 2 70 110 70 5 5.7 92 8.8 2.1 1.0 1.1 52 60 12 1,0 2 75 110 70 5 ·· 5.3 94 8.7 1.8 1.8 1.0 47 57 IN 1,0 2 80 110 70 4 5.0 95 9.0 3.0 2,3 1.1 40 56 th 1,0 2 90 110 70 4 4.3 90 8.9 2,8 1,2 1.4 38 57 fifteen 1,0 2 60 110 70 3,5 m 67 9.7 4.0 1.3 0.9 48 57 16 Μ 2 70 105 70 5 5.7 92 8.8 2.0 1,0 1,0 51 54 17 1,0 2 70; 115 70 4' 5,6 93 8.8 2.1 1,1 1.1 51 55 18 1 "® 2 70 100 70 4,5 5.3 90 8.3 2,3 1,0 1,2 53 57 19 1,0 2. 70 120 70 3 6.5 79 9.6 7.8 1.4 1.4 34 60 20 1,0 2 70 90 70 4 . 5.9 70 9.9 3,1 1,2. . 1.2 40 70 21 t’o 2 70 BY 40. s. · 5.3 95 9.5 0.5 0.8 1, about 56 120 22 1, Q 2 70 110 fifty 4 5,4 97 9.0 * 0.8 0.8 1,2 54 90 23 1,0 2 70 110 65 - 5 ·. 5.7 92 8.9 2.0 0.9 1,0 53 65 24 1'0 2 70 110 70 5 5.7 92 8.8 2.0 1,0 1,0 52 57 25 1 0 2 70 110 80 h .-. 4.3 87 10.3 4.0 2.5 .1.5 40 fifty 26 ο ' 2 70 110 70 4 . 5,0 80 9.1 2.7 0.9 1,2 fifty 60 27 0 5 95 70 fifty 3 5.5 90 9.9 2.9 1.7 1.1 195