Method for production of instant product of sugar beet pulp

FIELD: food industry.

SUBSTANCE: dry pre-granulated sugar beet pulp is soaked in 0.7% solution of hydrochloric acid, maintained in a closed vessel for 28-30 days at a temperature of 38-40°C, fermented and treated in an electromagnetic field with flux density equal to 0.5 tesla and voltage equal to 450-500 V/m and imposed modulation equal to 100 kHz ± 25 kHz during 2.5-3 min with further periods of rest equal to 10 min in the course of 60-72 h, the ambient temperature equal to 24-27°C and relative air humidity equal to 96-98%. After fermentation, one carries out a process of promotorisation with the help of an electrical field with nanosecond duration pulses, the amplitude of output pulse voltage equal to 18 kV, pulse duration - 7 nsec, pulses succession frequency - 800 mHz, treatment time - 8 sec with further 4 min period of rest in the course of 30 min; one performs water extraction at a ratio of 1:1 with temperature increase to the point of boiling and boiling during 30 min with stirring, expression, filtration, spray drying and granulation.

EFFECT: production method results in high preservation of biologically active substances and thus to improvement of the ready product quality.

4 ex

 

The technical field to which the invention relates

The invention relates to food industry, in particular to a method for the production of lyophilized product from sugar beet pulp, and can be used in the field of individual and social power in the production of food of fast preparation, and also to expand the range of beverages: alcoholic, soft, hot and cold, as well as dietary Supplements, additives and ingredients for confectionery, bakery and dairy industry, which contains biologically active substances, trace elements, dietary amino acids, vitamins, proteins and other nutrients to meet the body's need for these constituents.

The level of technology

Known instant tea, which is a particulate mixture of a concentrate of biologically active substances and flavouring filler, wherein the biologically active substances it contains a dry aqueous extract of roots and rhizomes of Golden root in the ratio(1:1) (1:50) weight of the mixture (see us Pat. RU №2077219, IPC A23F 3/16, A23L 2/38, publ. 20.04.1997 G.).

The disadvantage of this instant tea is a low biological value.

A method of producing a granulated food product, including the production of fruit concentrates, with�eshiwani them with starch and other ingredients, as a sweetener use fructose, and as additional source of biologically active agents remaining after separation of the juice pulp, dried at a temperature of 50-55°C to a residual moisture content of 12-14% and crushed to particle size of 0.02-0.04 mm, then after mixing the ingredients, the resulting mixture granulated and dried to a residual moisture content of 8-9% at a temperature of 50-55°C, the resulting granules are classified (see us Pat. RU №2077218, IPC A23F 3/08, publ. 20.04.1997 G.).

The disadvantage of this method of obtaining a food product is a low safety of biologically active substances.

The closest in technical essence and the achieved positive effect and adopted by the authors for the prototype is dry soft drink "Rakitic" containing sugar, tartaric or malic acid, dill oil, table salt and extractives roots of horseradish, parsley and celery, beet red, and extracts from parsley and celery with the following ratio of components, wt.%: tartaric or malic acid 2,44-2,73; horseradish root 1,65-1,75; celery root 0,945-1,05; parsley root 0,945-1,05; green celery 0,405-0,45; parsley 0,403-0,45; beetroot red 4,0-5,0; sodium chloride 3,0-3,8; dill oil of 0.001-0,0011; sugar - other (see and.with. SU # 1346120, IPC A23L 2/39, publ. 23.10.1987 G.).

The disadvantage of this dry beverage is the complexity and high cost of obtaining drink.

Disclosure of the invention

The object of the invention is to provide a method of production of lyophilized product from sugar beet pulp with high safety of all biologically active substances and the quality of the finished product.

The technical result that can be obtained using the present invention, is reduced to a high preservation of biologically active substances and the quality of the finished product.

The technical result is achieved by the production method of instant product from sugar beet pulp, including the production of pulp from sugar beets, granulation, granulated sugar beet pulp from sugar beets soaked in a solution of 0.7% hydrochloric acid, kept in a closed container for 28-30 days at a temperature of 38-40°C, the fermentation is carried out, then treated in an electromagnetic field with induction of 0.5 Tesla and tension 450-500/m with superimposed modulation 100 kHz ± 25 kHz for 2.5-3 min, followed chambers 10 min for 60-72 hours when the ambient temperature is 24-27°C and a relative humidity of 96 to 98%, and after the fermentation process is carried out promotoinal using electric field pulses with Nan�second duration when the amplitude of the output pulse voltage of 18 kV, a pulse duration of 7 NS, the pulse repetition frequency of 800 MHz at a treatment time of 8 h with subsequent chambers 4 min, for 30 min, extraction with water in the ratio 1:1 and raising the temperature to the boil and boiling for 30 min with stirring, squeezing, filtration, spray drying and granulating.

Thus, the technical result is achieved due to the fact that beet tops and sugar beet have a high nutritional value and contain: ash 1 g starch 0.5 g, mono - and disaccharides 5 g water 90 g, organic acid 0.1 g, dietary fiber 0.5 g, as well as vitamins PP (Niacin equivalent) 0,7992 mg C 5 mg, vitamin B9 (folic acid) is 18.5 mcg, B6 (pyridoxine) 0.2 mg, B2 (Riboflavin) 0.05 mg, B1 (thiamine) 0.04 mg, A (RAE) 20 mcg, PP 0.6 mg, A and 0.02 mg minerals: aluminum (Al) 815 mg, cobalt (Co) 1 mcg, boron (B) 100 mcg, molybdenum (Mo) 10 mcg, fluorine (F) 14 mcg, manganese (Mn) 0.21 mg, copper (Cu) 135 mcg, iodine (I) 2 mcg, zinc (Zn) 0,29 mg, iron (Fe) 0.4 mg, sulfur (S), 15 mg, chlorine (Cl) 47 mg, phosphorus (P) 34 mg, potassium (K) 238 mg, sodium (Na) 20 mg, magnesium (Mg) 9 mg, calcium (Ca) 15 mg, while caloric is of 28.2 kcal energy value of the product beetroot, the ratio of proteins, fats and carbohydrates, respectively: 1.2 g (approximately 5 kcal), 0.1 g (approximately 1 kcal) 6 g (approximately 24 kcal), energy ratio, respectively: 17%, 3%, 85% (see beetroot, http://findfood.ru/product/svekonaja-botva. 23.02.2014).

The inventive method of production of lyophilized product from sugar beet pulp is as follows.

Dry, previously, granulated sugar beet pulp is soaked in a solution of 0.7% hydrochloric acid, kept in a closed container for 28-30 days at a temperature of 38-40°C, the fermentation is carried out, then treated in an electromagnetic field with induction of 0.5 Tesla and tension 450-500/m with superimposed modulation 100 kHz ± 25 kHz for 2.5-3 min, followed chambers 10 min for 60-72 hours at ambient temperature 24-27°C and relative humidity 96-98%, and after the fermentation process is carried out promotoinal using electric field with nanosecond pulses when the amplitude of the output pulse voltage of 18 kV, a pulse duration of 7 NS, a pulse repetition frequency of 800 MHz at a treatment time of 8 h with subsequent chambers 4 min, for 30 min, extraction with water in the ratio 1:1 and raising the temperature to the boil and boiling for 30 min with stirring, squeezing, filtration, spray drying and granulating.

The implementation of the invention

Examples of embodiment of the method of production of lyophilized product from sugar beet pulp

Example 1. Dry, pre-granulated �ohms sugar beet soaked in a solution of 0.7% hydrochloric acid and allowed to stand in a closed vessel for 20 days for the maturation and improvement of technological processes of processing.

The withstand temperature of 30°C, after such processing is transferred to wooden trays for holding fermentation, put an even layer with a height of 2-2,5 cm and treated in an electromagnetic field with induction of 0.5 Tesla, the electric field intensity of 500 V/m with different types superimposed modulation 100 kHz ± 25 kHz, the processing time of 3 min with subsequent chambers 10 min for 50 hours at ambient conditions at a temperature of 20°C, relative humidity 90%, after the fermentation is carried out the process of proletarization with bioresourgame effects with the help of the electric field with nanosecond pulses when the amplitude of the output pulse voltage of 18 kV, a pulse duration of 7 NS, a pulse repetition frequency of 800 MHz at a treatment time of 8 h, followed by time rest 4 min, for 30 min resulting in inactivation of enzymatic processes, with giving and the formation of a peculiar taste and aroma.

After the completion of the process of proletarization the product was extracted with water, i.e., placed in an enamel vessel or stainless steel, pour water at the rate of 1:1 and the temperature was raised to boiling, with stirring. After 30 minutes remove from heat, squeeze and strain the extract first through flannel, and then through the cardboard or paper filter. Pic�e filter serves on spray dryer to obtain a dry lyophilized powder or device freeze dryers for the purpose of receiving instant mass into granules.

The result: the product obtained under these modes of technological process does not contribute to the intensification of biochemical processes at the intracellular level and has a distinctive taste and aroma of sugar beets, which not everyone likes consumers.

Example 2. Carried out analogously to example 1, but the withstand temperature of 38°C, the fermentation is carried out and processed in the electromagnetic field with induction of 0.5 Tesla, the electric field intensity of 500 V/m with different types superimposed modulation 100 kHz ± 25 kHz, the processing time of 3 min with subsequent chambers 10 min for 60 hours at ambient conditions at a temperature of 24°C, relative humidity of 96%, and during fermentation disappear all unacceptable organoleptic characteristics, is undergoing profound biochemical processes and formed a pleasant and acceptable organoleptic characteristics such as taste, the aroma, the color of the infusion. Color infusion becomes approximate infusion of classic black tea, after the fermentation is carried out the process of proletarization with bioresourgame effects with the help of the electric field with nanosecond pulses when the amplitude of the output pulse voltage of 18 kV, a pulse duration of 7 NS, a pulse repetition frequency of 800 MHz at a treatment time of 8 h, followed in�Eminem rest 4 min, for 30 min, resulting in inactivation of enzymatic processes, with giving and the formation of a peculiar taste and aroma, approximate black tea.

After the completion of the process of proletarization the product was extracted with water, i.e., placed in an enamel vessel or stainless steel, pour water at the rate of 1:1 and the temperature was raised to boiling with stirring. After 30 minutes remove from heat, squeeze and strain the extract first through flannel, and then through the cardboard or paper filter. After filtration, served on a spray dryer to obtain a dry lyophilized powder or device freeze dryers for the purpose of receiving instant mass into granules

The result: the product obtained under these modes of technological process contributes to the intensification of biochemical processes and has a pleasant taste and aroma which is liked by the consumers.

Example 3. Carried out analogously to example 1, dry, pre-granulated sugar beet pulp is soaked in a solution of 0.7% hydrochloric acid and allowed to stand in a closed vessel for 30 days for the maturation and improvement of technological processes of processing, withstand temperatures from 40°C. After this treatment, transferred to wooden trays for holding fermentation, put an even layer of high�Oh 2-2,5 cm and treated in an electromagnetic field with induction of 0.5 Tesla, with the electric field of 500 V/m with different types superimposed modulation 100 kHz ± 25 kHz, the processing time of 3 min with subsequent chambers 10 min for 60-72 hours at ambient conditions at a temperature of 27°C, relative humidity of 98%, and during fermentation disappear all unacceptable organoleptic characteristics, is undergoing profound biochemical processes and formed a pleasant and acceptable organoleptic characteristics such as taste, aroma, color of the infusion. Color infusion becomes approximate infusion of classic black tea, after the fermentation is carried out the process of proletarization with bioresourgame effects with the help of the electric field with nanosecond pulses when the amplitude of the output pulse voltage of 18 kV, a pulse duration of 7 NS, a pulse repetition frequency of 800 MHz at a treatment time of 8 h, followed by time rest 4 min, for 30 min, resulting in inactivation of enzymatic processes with giving and the formation of a peculiar taste and aroma, approximate black tea.

After the completion of the process of proletarization the product was extracted with water, i.e., placed in an enamel vessel or stainless steel, pour water at the rate of 1:1 and the temperature was raised to boiling, with stirring. After 30 mi� remove from fire, squeeze and strain the extract first through flannel, and then through the cardboard or paper filter. After filtration, served on a spray dryer to obtain a dry lyophilized powder or device freeze dryers for the purpose of receiving instant mass into granules

The result: the raw material is obtained from the pulp of the dining room of sugar beet under these modes of technological process contributes to the intensification of biochemical processes at the intracellular level and has a pleasant taste and aroma which is liked by the consumers.

Example 4. Carried out analogously to example 1, dry, pre-granulated sugar beet pulp is soaked in a solution of 0.7% hydrochloric acid and allowed to stand in a closed vessel for 35 days for the maturation and improvement of technological processes of recycling. The withstand temperature of 45°C. After this treatment, transferred to wooden trays for holding fermentation, put an even layer with a height of 2-2,5 cm and treated in an electromagnetic field with induction of 0.5 Tesla, the electric field intensity of 500 V/m with different types superimposed modulation 100 kHz ± 25 kHz, the processing time of 3 min with subsequent chambers 10 min for 75 hours, in ambient conditions at 30°C, relative humidity of 98%, and during fermentation and�disappear all unacceptable organoleptic characteristics, undergoing profound biochemical processes and formed a pleasant and acceptable organoleptic characteristics such as taste, aroma, color of the infusion. Color infusion becomes approximate infusion of classic black tea, after the fermentation is carried out the process of proletarization with bioresourgame effects with the help of the electric field with nanosecond pulses when the amplitude of the output pulse voltage of 18 kV, a pulse duration of 7 NS, a pulse repetition frequency of 800 MHz at a treatment time of 8 h, followed by time rest 4 min, for 30 min, resulting in inactivation of enzymatic processes with giving and the formation of a peculiar taste and aroma, approximate black tea.

After the completion of the process of proletarization the product was extracted with water, i.e., placed in an enamel vessel or stainless steel, pour water at the rate of 1:1 and the temperature was raised to boiling, with stirring. After 30 minutes remove from heat, squeeze and strain the extract first through flannel, and then through the cardboard or paper filter. After filtration, served on a spray dryer to obtain a dry lyophilized powder or device freeze dryers for the purpose of receiving instant mass into granules.

The result: products obtained� when these modes of technological process contributes to the intensification of biochemical processes at the intracellular level and has a pleasant taste and aroma, which is popular with the consumers, however, significantly increased the costs of obtaining a lyophilized product.

Thus, the most optimal is a method for the production of lyophilized product from sugar beet pulp in examples 2 and 3.

The present invention compared with the prototype and other known solutions have the following advantages:

- high safety of biologically active substances and the quality of the finished product;

- long shelf life, up to 2 years;

- low cost.

Production method of instant product from sugar beet pulp, including the production of pulp from sugar beets, granulation, characterized in that the granulated sugar beet pulp from sugar beets soaked in a solution of 0.7% hydrochloric acid, kept in a closed container for 28-30 days at a temperature of 38-40°C, the fermentation is carried out, then treated in an electromagnetic field with induction of 0.5 Tesla and tension 450-500/m with superimposed modulation 100 kHz ±25 kHz for 2.5-3 min, followed chambers 10 min for 60-72 hours when the ambient temperature is 24-27°C and a relative humidity of 96 to 98%, and after the fermentation process is carried out promotoinal using electric field with nanosecond pulses when the amplitude of the output they�osnago voltage of 18 kV, a pulse duration of 7 NS, the pulse repetition frequency of 800 MHz at a treatment time of 8 h with subsequent chambers 4 min, for 30 min, extraction with water in the ratio 1:1 and raising the temperature to the boil and boiling for 30 min with stirring, squeezing, filtration, spray drying and granulating.



 

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17 cl, 6 ex

FIELD: food-processing industry.

SUBSTANCE: method involves mixing basic components in souring-fermenting vessel (souring tank) while exposing to acoustic action; separating; finishing receipt in blending vessel while exposing to acoustic action; cooling and bottling. Acoustic action is performed through acoustic emitters providing vibrations in both horizontal and vertical planes of vessel at frequency of 2.5-3.5 KHz and at intensity of 1.0-1.5 W/cm2. Apparatus has at least one component mixing vessel equipped with axial vertical pipe connected to circulation system and hydroacoustic emitters. The latter are disposed on horizontal pipes connected to said vertical pipe so as to provide fixed direction of acoustic field at an angle of 120° to horizontal and vertical planes of vessel. Apparatus is also equipped with heating-cooling system, basic component inlet branch pipe and outlet branch pipe for resultant product. Method and apparatus allow process for producing of fermentation kvas to be intensified by 2-3 times.

EFFECT: reduced number of processes, intensified process of producing fermentation kvas, and complete elimination of foaming process.

4 cl, 2 dwg

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