SU772519A1 - Method of obtaining groats-type product from vegetable raw material - Google Patents

Description

(54) METHOD FOR PRODUCING FROM VEGETABLE RAW MATERIAL PRODUCTS TYPE SPRAYS

one

The invention relates to the production of dry granulated food products from vegetables and can be used in the vegetable drying industry.

A method of obtaining a cereal-type product from vegetable raw materials is known, which involves washing, cleaning, grinding, sulfitating, pressing, molding, rolling and drying vegetables 1.

The disadvantage of this method is to obtain a finished product of low quality and nutritional value due to the fact that uninspected potatoes are subjected to processing, the pressed product is not subjected to heat treatment until fully cooked, and the potato juice obtained during the pressing process, containing a significant amount of easily digestible water-soluble food (proteins, amino acids, sugars, etc.) and biologically active (vitamin C, mineral salts, etc.) substances are not used for the manufacture type cereal product.

The purpose of the invention is to improve the quality and nutritional value of the product.

The goal is achieved by the fact that before pressing vegetable raw materials it is inspected, and after pressing it is cooked to full culinary readiness, the vegetable juice obtained by pressing is subjected to heat treatment with instant cooling, 5 and then it is sprayed onto the surface of the product particles the process of his entity. In this case, the cooking of vegetable raw materials is carried out with steam with a temperature of 90-100 ° C for 10-25 minutes, the heat treatment of vegetable juice is carried out at 80-100 ° C for

10 0.5–2 min, and cooling to 20–40 ° C. Example. Potato tubers are washed in a drum washer, cleaned in an abrasive potato peeler and cut into 10 mm thick mugs on a potato cutter, which are sulfated in gas sulfite torus, inspected on an inspection conveyor and pressed in a screw press to remove 60% of the juice. The pressed mass is boiled with steam at 95 ° C for 15 minutes in a ribbon-type cooking apparatus, molded

Claims (3)

20 into bundles with a diameter of 3 mm and a length of 10 mm in a rotary former, roll in balls of 3-5 mm in diameter with the addition of a fine fraction of the dry product in a roll drum and dry at 150 ° С in the initial And 80 ° С in the final period (air velocity flow for 25 min in a fluid bed dryer (3 m / s). Potato juice obtained by pressing is heated to 90 ° C for 1 min and instantly cooled to 30 ° C on a plate pasteurizer-cooler, mixed with protein hydrolyzate, 0.1% calcium chloride and 0.02% ascorbic acid in a mixer and sprayed onto the surface particles of the product at the final stage of their drying with a pneumatic sprayer. The resulting product with a moisture content of not more than 12% is classified by size on a vibrating screen with a hole diameter of 1-5 mm. A small fraction of the product is used to carry out the rolling process. The resulting cereal-like product has a spherical shape in the form of capsules, the peripheral part of which contains a dense film, which gives the product an attractive appearance, prevents oxidation and leads to its long-term storage without a significant change in quality indicators. Such a product can be made not only from potatoes, but also carrots, beets and other vegetables and their mixtures, as well as from other types of raw materials of plant and animal origin. The cereal-type product obtained from vegetable raw materials can be used to prepare first and second courses as a substitute for dried potatoes and vegetables, dry mashed potatoes and vegetables, and other products. The proposed method of obtaining a product such as cereals from vegetable raw materials, as compared to the known, provides for improving the quality, nutritional value, improving the presentation and increasing the storage time of the product, more fully using the processed raw material in its manufacture, as well as expanding the range of vegetable products, which causes it and cost effectiveness. Claim 1. A method for the production of cereal-type products from vegetable raw materials, which includes washing vegetables, cleaning, grinding, sulfitating, pressing, shaping, rolling and drying, characterized in that, in order to improve the quality and nutritional value of the product, they are inspected before pressing. raw material, and after pressing it is cooked to full culinary readiness, the vegetable juice obtained by pressing is subjected to heat treatment with instant cooling, and then it is sprayed onto the surface of q product in the process of drying. 2. A method according to claim 1, characterized in that the cooking of vegetable raw materials is carried out with steam with a temperature of 90-100 ° C for 10-25 minutes. 3. Method according to paragraphs. 1 and 2, characterized in that the process of heat treatment of vegetable juice is carried out at 80-100 ° C for 0.5-2 minutes, and cooling to 20-40 ° C. Sources of information taken into account during the examination 1. USSR Author's Certificate in Application No. 2437068 / 28-13, cl. A 23 L 1/216, 1976.