Cedar nut kernel beverage production method

FIELD: food industry.

SUBSTANCE: cedar nut kernel beverage production method envisages extraction of cedar nut kernel milled into particles sized 3·10-3m - 4·10-3m with water, the ratio of cedar nut kernel to water being 8-20:92-80, at a temperature of 85-90°C during 15 minutes. Then, before homogenisation, one performs dispersion into particles sized no more than 10-4m; homogenisation is performed in a flow under a pressure of no more than 200 bars. Then the food product is sterilised at a temperature of 105-120°C during 10 minutes.

EFFECT: method allows to increase the food product storage life; the food product contains a more complete complex of proteins, fats and vitamins especially required for seniors and children.

2 ex

 

The invention relates to food industry, namely to soft drinks, derived from plant material, in particular seeds, Siberian cedar, and can be recommended for nutrition of different population groups.

Known drink from the kernel of a pine nut and its production method (RU # 2202259, IPC A23L 2/38, A23L 1/052, A23C 11/10, publ. 10.09.2002). Method of obtaining is that peeled pine nut kernels are ground in 5-10 times the amount of water and incubated for 1-2 hours at a temperature of 40-70°C for extraction (extraction) of the main components. Then the resulting heterogeneous system is cleaned by filtration or centrifugation to remove insoluble particles, and the purified liquid is homogenized, resulting in a drink. Drink emulsifies lipids of the kernel of a pine nut in the aqueous medium containing the following components: fats 2-10%; proteins 0,2-1,5%; thiamin 0.02 to 0.08 mg%; Tocopherols 0.05 to 3.0 mg%, vitamin F 5-8 mg%. The invention allows to obtain a drink. which was an aqueous emulsion of fat particles in a highly dispersed state. Subject to appropriate storage conditions the emulsion retains aggregate stability for at least three weeks.

The lack of a drink from the kernel of a pine nut and method thereof is that the stated stability of the beverage in �of Directors for three weeks is an unacceptable shelf-life for excretion of the product to the consumer market. Also, a significant disadvantage is the incomplete use of raw materials, because technology provides filtering, in which the insoluble part of the kernel of a nut, containing dietary fiber with the remnants of biologically active substances, is delayed by the filter or precipitate in the centrifuge.

A method of producing a food product from plant material (RU # 2031587, IPC A23C 11/10 published: 27.03.1995). A method of producing a food product, including the use of dehulled kernels of pine nuts, crushing and extraction of the latter with water are simultaneously at a ratio of water: purified kernel pine nuts 1:9-8:1 to a particle size of not more than 10-3m at 0-60°C, and the processes of homogenization and heat treatment combined and carried out in a homogenizer at 65-80°C for 0.25 to about 20.0 min at pressures below 5 MPa. This method is taken as a prototype.

The disadvantage of the prototype is that the method of obtaining a product does not ensure microbiological stability.

The object of the present invention is to obtain a product microbiologically stable for at least 12 months without the use of preservatives, using only physical methods of treatment except for ionizing radiation.

The task is solved in that the extraction is ground to a size of 3·10-3m - 4·1 -3m pine nut kernels is carried out with water at a ratio of the kernel of the cedar nut:8-20 water:92-80 at a temperature of 85-90°C for 15 min, starting at 85°C until homogenization is carried out dispersion to a particle size of not more than 10-4m, and homogenization is carried out in a stream at a pressure of 200 bar, sterilization of the food product is carried out at a temperature of 105-120°C for 10 min. the above conditions ensure receipt of a food product of the required quality with maximum preservation of their biological activity, and can also be used to implement commercially available equipment.

The resulting product is a white opaque liquid, almost indistinguishable in color from cow's milk, has a pleasant smell and taste of pine nuts.

The claimed method is grinding the kernel of the cedar nut is carried out in excess water.

Experimentally the ratio of the kernels of cedar nuts and water. When the ratio of initial products: pine nut kernel:water 8:92 is not sufficiently pronounced flavour, no aftertaste of pine nuts; and accordingly more than 20:80 there is a significant increase in the viscosity of the product not complying with the term of the drink.

Empirically selected extraction temperature. The temperature in the interval� 85-90°C ensures uniform and quick from flash (until soft) tissue of pine nut kernels, contributing to finer dispersion with minimal loss of BAS. The temperature is below 85°C does not provide a quick flash of fiber kernels of cedar nuts, which leads to increased time dispersion and greater loss of biologically active substances; and above 90°C is impractical because there is intense BAS destruction of polyunsaturated fatty acids and Tocopherols.

It is experimentally established that, starting from 85°C, the mixture is left to stand for 15 minutes to complete the cooking (until soft) tissue of pine nut kernels.

Empirically selected conditions of dispersion and homogenization. Before homogenization is carried out dispersion. Dispersion to a particle size of not more than 10-4m provides the opportunity to carry out the process of homogenization at a pressure not exceeding 200 bar, to obtain a physically stable heterogeneous systems. Homogenization is carried out in the stream and not higher than 200 bar, because this is the working pressure for most manufactured piston homogenizer with a minimum wear of the working parts of the homogenizer.

Experimentally matched the conditions of sterilization. Sterilization is carried out at 105-120°C for 10 min, because it yields a product that meets the indicators of sterility of canned food of group A. the Temperature less than 105°C is not sufficient for destroyed�I spore-forming microorganisms. At temperatures above 120°C is impractical because it leads to the destruction of biologically active substances, and changing colors, and beige. Time of 10 min is sufficient to obtain a product that complies with the requirements of indicators of sterility of canned food of group A, because less than 10 min stored spore-forming microorganisms, and more than 10 minutes is the destruction of the BAS.

Example 1.

Describe in detail the method for obtaining a product, with specific amounts taken nut and water in the ratio of 8:92, the sequence of actions and all modes for this example.

Peeled pine nuts, the quality corresponding to the requirements of GOST R 52827-2007 - "pine Nuts peeled. Technical conditions", passed through a roll crusher with a fixed gap of 3·10-3- 4·10-3M. In steam cooker with frame agitator placed 552 kg of drinking water and 48 kg chopped peeled pine nut, which is the ratio of walnut:water 8:92. While the mixer was heated to a temperature of 85-90°C, when the temperature reached the mark of 85°C the extraction is carried out for 15 minutes when you turn off the heat. After extraction the mixture while the mixer is served on a rotary disperser and sealcoat with a steam boiler. Dispersion is carried out until a particle size of not more than 10-4m. When an always-on dispel�Torah suspension walnut served on a bypass highway on the plunger homogenizer, upon reaching the pressure of homogenization mark received 200 bar complex heterogeneous system (the product) is fed into a holding tank with frame agitator. From the storage tank, the product is served on a rotating dispenser tribloc (washing of glass containers, dispensing, capping). Dosage is produced in a clean glass bottle with a volume of 0.2 liters, yaporigami metal lids type Twist-off. Capped bottles are placed in the cart for autoclaving (sterilization). Autoclaving is carried out, for example, in a horizontal autoclave at a temperature of 115°C and a pressure of 2.00 bar within 10 minutes. Technological losses during one cycle of production be 5%. From 48 kg of nuts get 2700 bottles of 0.2 liters of the drink "Cedar jelly". The result is a drink that represent opaque emulsion white colour, has a pleasant taste and smell of pine nut, and containing:

protein - 1.0 g/100 g of product,

fat - 4.3 g/100 g of the product (2.7 g/100 g of the product polyunsaturated fatty acid).

vitamins E (Tocopherols) - 0.7 mg/100 g of product.

The experiments confirmed the stability of the product for at least 12 months when stored in room conditions.

Example 2.

The ratio of nut:water 20:80, sequence of actions and all similar modes P�the imera 1. Purified pine nut quality corresponding to the requirements of GOST R 52827-2007, passed through a roll crusher with a fixed gap of 3·10-3- 4·10-3M. In steam cooker with frame agitator placed 480 kg of drinking water and 120 kg chopped peeled pine nut. While the mixer was heated to a temperature of 85-90°C, when the temperature reached the mark of 85°C the extraction is carried out for 15 minutes when you turn off the heat. After extraction, the mixture while the mixer is served on a rotary disperser and sealcoat with a steam boiler. The gap between the rotor and the stator disperser should not exceed 10-4M. always enabled When the dispersant slurry walnut served on a bypass highway on the plunger homogenizer, upon reaching the pressure of homogenization mark received 200 bar complex heterogeneous system (the product) is fed into a holding tank with frame agitator. From the storage tank, the product is served on a rotating dispenser tribloc (washing of glass containers, dispensing, capping). Dosage is produced in a clean glass bottle with a volume of 0.2 liters, yaporigami metal lids type Twist-off. Capped bottles are placed in the shopping cart for later autoclaving (sterilization). Avtoclavirovnie carried out in a horizontal Loa�Ave at a temperature of 120°C and a pressure of 2.05 bar, for 10 minutes. Technological losses during one cycle of production be 5%. 120 kg of nuts get 2700 bottles of 0.2 liters of the drink "Cedar jelly". The result is a drink that represents an opaque viscous white emulsion with a pleasant taste and smell of pine nut, and containing:

protein - 2.7 g/100 g of product,

fat - 11 g/100 g of the product (6.8 g/100 g fatty acids),

vitamins E (Tocopherols) is 1.8 mg/100 g of product.

Thus, in comparison with the prototype in the proposed method increased the shelf life of food product that is at least 12 months at graphene from 0 to 25°C.

This method allows to obtain a food product, the maximum preserved BAS; physically stable product at room temperature for at least 12 months in the absence of stabilizers, emulsifiers, preservatives and other food products. Obtained as a result of the inventive method, the food product is a soft drink based on their composition and set of properties, called "Cedar milk", can be recommended for nutrition of different population groups, especially the elderly and children because it contains a complex of proteins, fats and vitamins, especially it is necessary for these population groups. FPIC�b can be easily implemented at the enterprises of the dairy industry, because they have almost full range of equipment needed for its implementation: capacitive steam cooking boilers, rotary dispersers, piston homogenizers, sterilizers.

A method of obtaining a drink from the kernel of the cedar nut comprising chopping shelled pine nut kernels, water extraction, heat treatment and homogenization, characterized in that the extraction is ground to a size of 3·10-3- 4·10-3m pine nut kernels with water is carried out at a ratio of the kernel of the cedar nut:8-20 water:92-80 at a temperature of 85-90°C for 15 min, starting at 85°C until homogenization is carried out dispersion to a particle size of not more than 10-4m, and homogenization is carried out in a flow at a pressure not lower than 200 bar, the resulting mixture was placed in a container and sterilized at 105-120°C for 10 min.



 

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2 ex

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