UA134860U - METHOD OF PRODUCTION OF CHIPS FROM WHITE ROOTS - Google Patents

Abstract

The method of production of chips from white roots includes sequential washing, inspection, cleaning, cutting, drying, cooling, packaging. Sliced white roots are blanched at a temperature of 50… 110 ° C for 1… 15 minutes, and during blanching in the water make flavoring and aromatic additives in the amount of 0.1-30.0% relative to the weight of the product.

Description

A useful model belongs to the food industry, in particular to the food concentrate industry, namely to the production of snack products.

A well-known method of producing chips from vegetable raw materials is the production of dried white roots, described in the book by T.I. Pomortseva "Technology of storage and processing of fruit and vegetable production: Textbook for initial professional education. - M.: IRPO; Profobrizdat, 2001.-136 p. - p. 120, which involves washing, cleaning, cutting, drying at a temperature not higher than 60 -65 "S.

The disadvantage of this method is that the presented dried vegetable products are used only as a raw ingredient for the preparation of other dishes, and not a completely ready-to-eat product. Dried white root crops are characterized by low organoleptic and structural-mechanical indicators due to insufficient heat treatment, namely: they have a bitter unpleasant taste and a hard structure.

The closest to the claimed method is the method of producing chips from white root crops (Patent Mo 731590 SHA, Snezhkin Y.F., Shapar R.O., Husarova O.V., Method for producing chips from white root crops, published on 10.09.2012 , Bull. Me17, 2012|, which includes successive washing, inspection, peeling, cutting, drying. Drying is carried out by a convective method in the mode of low-temperature dehydration at a temperature of the drying agent of 45...65 "C until the residual moisture, which does not exceed 8 95, cooled to a temperature of 15...207C and hermetically packed.Slicing is carried out with circles and/or half-circles, and/or quarters 0.6...1.5 mm thick.

The disadvantage of this method is that the chips obtained in this way are also characterized by low organoleptic and structural-mechanical indicators, although they are recommended for use as an independent product. The resulting chips have a crispy structure, a light color, but they still have an unpleasant grassy aftertaste. Therefore, it is better to use the presented products as a raw component for preparing other dishes.

The basis of the useful model is the task of improving the method of producing chips, as well as obtaining a product with high organoleptic and structural-mechanical indicators, which is intended for consumption by the general population.

The improved technology for the production of chips makes it possible to realize the possibility of expanding the range of concentrated food products, as well as expanding the range of dried vegetables

From products. The resulting product will be completely usable without pre-treatment.

The task is solved by the fact that in the method of producing chips from white root crops, which includes sequential washing, inspection, cleaning, slicing, drying, cooling, packaging, according to a useful model, the chopped root crop is blanched at a temperature of 50...1107C for 1.. .15 min. During blanching, flavoring and aromatic additives can be added to the water in the amount of 0.1-30.0 95 relative to the weight of the product.

The causal relationship between the set of features of a useful model and the expected technical result is as follows.

As a raw material for the production of chips, white root crops are used, which by their composition contain easily digestible carbohydrates, proteins, starch, fiber, pectin substances, as well as various enzymes and organic acids. Their medicinal value lies in their rich mineral composition, vitamin content, and a large amount of essential oil. Root crops have a high nutritional and low energy value.

The main problem of processing white root crops is their low organoleptic and structural-mechanical indicators, which limits their use for a wide range of products. Therefore, the most optimal method of pre-treatment of the roots is blanching, which ensures the acceleration of the structural transformation of the raw material with the simultaneous formation of the specified organoleptic quality indicators.

The blanching process helps remove air from the tissues and stops the action of oxidizing enzymes that destroy vitamins and cause the product to spoil during dehydration and during storage. Dried vegetables subjected to blanching have greater stability during storage, since microorganisms are partially destroyed during blanching, mainly from the surface of the vegetables. In addition, the elasticity of root tissues changes. This type of pre-treatment eliminates the unpleasant grassy aftertaste in the finished product, due to the diffusion of substances that impart bitterness into the water.

The blanching of raw materials at a temperature of 50-110 C for 1-15 minutes leads to changes in the structural and mechanical properties of the product: the tissues of the root crop are softened, due to the weakening of the connections between plant cells, as a result of the partial destruction of the cell walls. This gives the desired fragility in the finished product after drying.

In addition, the permeability of the cells themselves increases, as partial hydrolysis of insoluble cellulose, which is part of cell membranes, to soluble hemicellulose takes place during heating. Thus, cell membranes become more accessible to flavor and aroma additives. This mode allows you to get a product with high organoleptic and structural-mechanical indicators. If blanching is carried out at lower temperatures

Б50 "С, then the process of hydrothermal processing of root crops is not complete, which is confirmed by organoleptic and structural-mechanical indicators: the chips remain hard and have a grassy aftertaste. An increase in the blanching temperature of white root crops above 110 "С leads to a deterioration of its organoleptic and physical - chemical indicators due to excessive boiling of the product and is not appropriate from the point of view of the energy intensity of the method and the nutritional value of the product. When blanching for less than 1 minute, the process of weakening intercellular bonds is slow, and as a result, chips with low structural and mechanical parameters are obtained. If the blanching time of white root crops is increased for more than 15 minutes, the process of excessive softening of the structure of the chips occurs, after drying they become too fragile, and their organoleptic indicators deteriorate.

During blanching, flavoring and aromatic additives can be added to the water in the amount of 0.1-30.0 96 relative to the weight of the product. The introduction of these substances improves the organoleptic indicators of the finished product, namely the taste, characteristic of the sample previously processed only by blanching, successfully masked by the salty-sharp taste of the added flavor and aroma additives. When flavoring and aromatic additives are added in an amount less than 0.195 relative to the mass of root crops, the organoleptic indicators deteriorate: the product has an unsaturated, grassy taste. When flavoring and aromatic additives are added in an amount greater than 30 95 relative to the mass of raw materials, the taste deteriorates, an unpleasant oversaturated aftertaste and aroma appear.

Adding flavor and aroma additives to the finished product diversifies it and gives it new organoleptic indicators. Increasing or decreasing the amount of flavor additives leads to deterioration of the taste and aroma of chips.

This method allows you to get chips that are a good alternative to popular potato chips, at the same time, they are a high-quality natural food product with high taste properties. The technology for the production of such chips allows you to obtain a low-calorie product, preserve the useful properties of vegetables, and also provide

The finished product has a pleasant aroma and taste.

The method is carried out as follows. Root crops that enter production are sorted, calibrated, washed, inspected, peeled, washed and cleaned. White root crops are cut into plates and blanched at a temperature of 50...1107C for 1...15 minutes. During blanching, flavoring and aromatic additives can be added to the water in the amount of 0.1-30.0 95 relative to the weight of the product. The processed raw materials are dried, cooled, inspected, selecting pieces with defects (remains of skin, eye, black spots), sorted, dosed, packed and sent to storage.

The implementation of the claimed method is explained by a specific example of its implementation (Table 1)

Table 1

The name of the raw material and indicators of the technological process and the technological process

The plates are easily broken, crisp. They have a salty-sharp taste, bright

Conclusions pronounced aftertaste of flavoring and aromatic additives. Herbal aftertaste - absent. The smell is typical of added additives. The color is creamy, uniform over the entire surface of the product, with sprinkles of flavor and aromatic additives.

As can be seen from the data in the table, blanching of white root crops for 1 minute at a temperature of 75-957C with the introduction of flavoring and aromatic additives in the amount of 14-21 95 with subsequent drying ensures high quality indicators and obtaining a full-fledged product, ready for use without prior culinary processing.

Other examples of the implementation of the method are provided in Table 2.

Table 2

Mo Quality indicators of snacks p/p

Temperature | Duration Amount of blanching, blanching- | taste buds, (min.) and aromatic additives, o

Strong plates, hard to break, crisp. 4 40 05 04 They have a grassy taste and smell typical of white root crops. Light cream color, with a brownish tint on the edges.

Twisted plates, moderately fragile, break easily, crisp. Salty-sharp taste, pronounced aftertaste of flavor and aromatic additives. The smell is characteristic of 4 110 15 0.1 added additives. Creamy color, uniform over the entire surface of the product, contain sprinkles of taste and aromatic additives.

Twisted damaged plates, too fragile, easily broken, brittle. The taste and smell - 130 18 5 is characteristic of the introduced additives. Cream-brown color. The structure of the plates is damaged under the influence of temperature.

Thus, it can be seen from the table that the proposed method allows you to combine good taste and structural-mechanical properties in one product, and therefore, to get a full-fledged product, ready for use without prior culinary processing.

Claims (1)

UTILITY MODEL FORMULA A method for the production of chips from white root vegetables, which includes sequential washing, inspection, cleaning, cutting, drying, cooling, packaging, which is characterized by the fact that the chopped white root vegetables are blanched at a temperature of 50...110 "C for 1... 15 min., and during blanching, taste and aromatic additives are added to the water in the amount of 0.1-30.0 95 relative to the weight of the product. 0 Computer keyboard M. Matselo 00000000 Ministry of Economic Development and Trade of Ukraine, str. M. Hrushevsky, 12/2, m. Kyiv, 01008, Ukraine SE "Ukrainian Institute of Intellectual Property", str. Glazunova, 1, m. Kyiv - 42, 01601