UA134921U - METHOD OF PRODUCTION OF MULTI-COMPONENT FRUIT AND VEGETABLE POWDER - Google Patents

Abstract

The method of production of multicomponent fruit and vegetable powder includes preparation of raw materials, grinding, heat treatment of the mass by microwave heating to boil the crushed mass, vacuum-high frequency drying by microwave heating, packing. Concentration of fruit and vegetable mass is carried out in a rotary film apparatus at a temperature of 50… 55 ° C for 1… 1.5 min to a dry matter content of 35… 40%, and its drying in the IR field of a roller dryer at a temperature of 60 ° C for 80 s, at they take apple, pumpkin, beet, sea buckthorn and chokeberry.

Description

The useful model belongs to the food industry and can be used in canning and confectionery industries, as well as in restaurants and catering establishments.

There is a known method of obtaining powder from fruit and berry raw materials, which includes grinding the product, freezing in liquid nitrogen, vacuum freeze-drying and packaging in a hermetic package filled with an inert gas, where, in order to increase the biological and nutritional value of the finished product, freeze-drying leads to the product reaching at a temperature of 20...30 "С and a humidity of 0.1...0.01 95 with a continuous decrease in pressure from (1...0.8)-103 Pa to 105 Pa, and after freeze-drying, they are additionally frozen in liquid nitrogen , crushed in a nitrogen environment to particle sizes of 1...50 μm and dried at a pressure of 103...107 Pa and a temperature of 20...30 "C (11.

The disadvantages of this method are: firstly, the fact that during cryo-grinding in liquid nitrogen, a pronounced process of formation of electric charges is observed, which leads to product spoilage (loss of biological and nutritional value); secondly, the method requires significant consumption of nitrogen for vacuum freeze-drying of the product until it reaches a moisture content of 0.1...0.019, additional freezing and cryo-grinding.

There is a known method of obtaining powder from vegetable raw materials, according to which previously prepared vegetable raw materials are crushed to a puree-like state, mixed with dry vegetable components to a dry matter content in the mixture of 20...30,956, dried and atomized in a stream of gaseous carbon dioxide with a temperature of 180 ...150 "C under a pressure of 250...150 kPa.

Spraying under vacuum is carried out with a residual pressure of no more than 50 kPa (21.

The disadvantages of the known method are: the low quality of the obtained powder due to the high drying temperature, which leads to the coagulation of proteins and the destruction of the molecules of plant raw materials and, accordingly, to the deterioration of the organoleptic properties of the obtained product; uneven degree of grinding of previously prepared vegetable raw materials, due to its different initial viscosity, moisture and other rheological indicators, which leads to obtaining a powder with a different degree of dispersity; limited shelf life, because the resulting powder, due to the high speed of spraying, is electrified, which leads to its clumping during storage. Along with this, during the implementation of the known method, it is necessary to ensure the sealing of the drying chamber, which leads to additional costs and complicates the operation of the installation on which the specified method is implemented.

The closest analogue to a useful model is the method of production of sugar beet powder

ISI The method includes preparation of raw materials, grinding, heat treatment of the mass by microwave heating at a temperature of 100 "C for 30 minutes before boiling the crushed mass, vacuum-high-frequency drying by microwave heating with a specific power of 1000...1200 W/kg at a residual pressure of 0.01

MPa within 18...20 min.

The disadvantage of this method is the prolonged effect of high temperatures during boiling of the crushed mass and drying, which leads to a decrease in the quality of the obtained products.

The basis of the useful model is the task of developing a method for the production of multicomponent fruit and vegetable powder by concentrating the fruit and vegetable mass, which is carried out in a rotary film apparatus (RPA) |4| at a temperature of 50...55 "C for 1...1.5 min to a dry matter content of 35...40 95 and its drying in the IR field of a roller dryer |5I at a temperature of 60 "C for 80 s, which provides intensification of the technological process, improvement of the quality of the finished product due to the maximum preservation of biologically active substances, absence of overheating of components during the production process, conservation of energy resources and increase of the yield of the finished product.

The task is solved in the method of production of sugar beet powder, which includes the preparation of raw materials, grinding, heat treatment of the mass with microwave heating until boiling the crushed mass, vacuum-high-frequency drying with microwave heating, packaging, according to a useful model, concentration of the fruit and vegetable mass is carried out in a rotary film apparatus at a temperature of 50...55 "C for 1...1.5 min to a dry matter content of 35...40 95 and its drying in the IR field of a roller dryer at a temperature of 60 "C for 80 s.

The difference of the proposed method is that the concentration of the fruit and vegetable mass is carried out in a rotary film apparatus at a temperature of 50...55 "C for 1...1.5 min to a dry matter content of 35...40 9o and its drying in IR fields of a roller dryer at a temperature of 60 "C for 80 seconds.

For a better understanding of the essence of a useful model, let's give an example.

The fruits of sea buckthorn and black chokeberry, collected in the full stage of maturity, are washed and inspected.

The fruits of sea buckthorn and black chokeberry are blanched separately in a 1...2,956 solution of citric acid at a temperature of 65...70 "C for 2...6 minutes in a multi-functional apparatus in order to stabilize the polyphenolic complex and soften the tissue. Sea buckthorn berries and black chokeberries are rubbed, separating the skins and seeds. The removed skins and seeds with the remaining pulp are boiled for 5...10 minutes, while the ratio of the mass of the skin and seeds with the pulp to the mass of water is 1:0.5. .1:0.7. The resulting mass is wiped.

Apple, pumpkin and beet puree are prepared according to the current technology for the production of fruit and vegetable purees |b).

Then combine the mass of sea buckthorn and black chokeberry, the pureed mass of broth from the peel and seeds of these berries, apple, pumpkin and beet puree and mix.

The fruit and vegetable mass, preheated to a temperature of 45 °C, is concentrated in a rotary film apparatus (RPA) at a temperature of 50...55 °C for 1...1.5 min to a dry matter content of 35...40 96, dried in IR poly of the roller dryer at a temperature of 60" for 80 seconds, crushed and packaged in hermetic polyethylene bags weighing 10...50 kg and sent for labeling with further sale. Use of low temperatures during concentration (50...55 "С) and drying (60 "C) prevents significant losses of biologically valuable substances.

The components are taken in the following proportions, mass. 9: apples 302.5 pumpkin 202.5 beets 102.5 sea buckthorn 202.5 chokeberry 202.5.

The introduction of components in such a ratio ensures an increase in biological and nutritional value, an improvement in the taste and color of the finished product, and its therapeutic and preventive properties. The use of low temperatures during the concentration of fruit and vegetable mass (50...55 "C) and drying (60 "C) prevents significant losses of biologically valuable substances.

The developed product can be used as a vitamin supplement, thickener, filler in various branches of the food industry, such as confectionery, canning, dairy, bakery, as well as restaurants and public catering establishments.

The developed semi-finished product is recommended for use in food rations as an independent product, as well as for the production of beverages, confectionery, bakery products, etc.

The technical result achieved when using a useful model is: intensification of the technological process, improvement of the quality of the finished product due to the maximum preservation of biologically active substances, absence of overheating of components during the production process, conservation of energy resources and increase in the yield of the finished product.

Sources of information: 1. A. p. Mo. 1220614 dated 30.03.86, Bul. Me12. 2. Patent of the Russian Federation Mo 2013058, M. cl. A23B 7/02, publ. 30.05.94 3. Patent of the Russian Federation Mo 2292166, M. cl. A23ZI. 1/214, publ. 01/27/2007 4. Patent for utility model Me 75479 Ukraine, VO10 1/22. Rotary evaporator / Cherevko O.1.,

Kiptela L.V., Zagorulko O.E., Postolnyk D.V., Zagorulko A.M. (Ukraine). - MO and 201201439;

Application 13.02.2012; Publ. 10.12. 2012, Bull. Mo 23. -4 b. 5. Utility model patent Mo 119166 Ukraine, VO10 1/22. 14-roll dryer for drying natural pastes (mash) into powdered semi-finished products / Zagorulko A.M., Zagorulko

O.E., Dyachenko N.V., Honcharenko V.A. (Ukraine). - MO and 201703857; Application 04/19/2017; Publ. 11.09. 2017, Bull. Mo 17. b. A collection of technological instructions for the production of canned goods. Can! vegetable garden - 5

M.: Association "Konservplodovosh", 1990. - 324 p.

Claims (1)

USEFUL MODEL FORMULA The method of production of multi-component fruit and vegetable powder, which includes the preparation of raw materials, grinding, heat treatment of the mass with microwave heating to boil the crushed mass, vacuum-high-frequency drying with microwave heating, packaging, which is characterized by the fact that the concentration of the fruit and vegetable mass is carried out in a rotary film apparatus according to at a temperature of 50...55 "C for 1...1.5 min to a dry matter content of 35...40 9bo, and its drying in the IR field of a roller dryer at a temperature of 60 C for 80 s, while the components are taken in the following ratio, mass Fo: apples 302.5 pumpkin 202.5 beets 102.5 sea buckthorn 202.5 chokeberry 202.5.