Method for integrated processing of vegetable products for people and animals

 

(57) Abstract:

The invention relates to the food industry and relates to methods of non-waste processing of vegetable raw materials with the participation of microorganisms. Receive medical and dietetic food for humans and farm animals. The method provides for the preparation of vegetables, shredding and separation into fractions - juice and pomace. When this juice and pomace or vegetable broth from pomace fermented leaven obtained using strains of lactic acid bacteria Lactobacillus plantatum 8-RA-3 or Lactobacillus casei subsps casei N 37. Fermented vegetable broth from pomace can be used as a starter culture for juice, pomace and as a standalone product. This method for integrated processing of vegetables as close as possible to the waste management process. He contributes to production of complex products, representing as independent products targeted actions, products for the improvement of human and animal, and the positions of the main materials. The proposed method allows to carry out the processes according to the principle of non-waste technology, it is of ecological safety of production. You get a clean and safe products for healing people and farm animals. 1 C.p. f-crystals.

The invention relates to food industry, concerns the methods of non-waste processing of vegetable raw materials with the help of microorganisms and can be used in the production of fermented vegetable products normal diet and nutritional care of people and farm animals.

Known, for example, the methods of processing of vegetables in vegetable production lactofermentation juices involving the grinding of raw materials, which is used as the cabbage or spinach, its fermentation combined starter containing Lactobacillus plantarum, at 30-37oC and separation of juice (Patent Poland N 52227, class. And 23 L 2/02,1965).

In "the Way of cooking beetroot drink" - author's certificate N 1316664, class. And 23 L 2/02, 1987

In the Preparation of vegetable product" - author's certificate N 1395274, class. And 23 L 2/02, 1988, In the latter method, the mixture of juices of vegetables beets, carrots, cabbage sours the starter of lactic acid bacteria Lactobacillus casei 630.

One of the drawbacks of these methods is the large amount of waste Cove on the patent of Russian Federation N 2041658, class. And 23 L 2/02, the method involves the grinding of raw materials (cabbage or carrots), Department juice and fermentation of mixed starter culture containing Lactobacillus plantarum and Streptococcus faccium M 3185 in the ratio of 4: 1 at 30-37oC. Marc, obtained by separation of the juice, extracted with water at a water ratio of 2:1, the extract is separated and mixed with juice before fermentation in a 1:1 ratio. This allows to reduce the consumption of raw materials and to reduce waste.

From the analysis of the patent literature it is known that the pomace remaining after squeezing juice, can be used for the production of pectin (beet and cabbage), as fiber fillers in dairy products (carrot pomace), or after additional special handling and drying to obtain a food additive. But this requires additional equipment costs and disrupted the integrity of the production line.

There are also known methods of complex processing of vegetable raw materials with waste-free technologies and obtain a range of products from different fractions of the raw material. For example, U. A. Goula Production of tomatoes. The cultivation and processing" (Moscow, Food industry, 1979, S. 120) or A. F. Zagibalov, A. S. Zverkova, A. A. Tito is repraisal, 1992, S. 277-288). The closest analogue is the way complex processing of vegetable products for humans and animals, which includes preparation of vegetables, grinding, basic and products described in the book Century. N. Romanenko and N. And. Philippi "Complex use of raw materials in starch production" (Moscow, Agropromizdat, 1985 ), in which detailed various methods of use of certain fractions of vegetable raw materials and waste disposal.

For example, in the manufacture of starch during processing of potatoes produced in large quantities potato juice and pulp. The fiber is used for feeding cattle (S. 47). However, it is a perishable product, for the preservation of which spend additional drying by up to 50% moisture (S. 62). Potato juice with effluent after adjusting the pH to 6.0-7.0mm 5% lime milk or 15-20% ammonia water (S. 73) is used for irrigation of fields and meadows with the aim of increasing their fertility.

For food purposes potato juice and the pulp used for obtaining ethanol by independent technologies (S. 77), and after pre-drying as additives in the production of hlibka, all mentioned in the above sources, the methods of disposal of by-products in the production of potato starch, tomato processing and canning of other vegetables and fruits provide additional technological processes, new equipment, a significant increase in energy costs and the duration of the technological cycle.

The basic object of the invention is the use of vegetables in the preparation of therapeutic and preventive vegetable drink "Ecolect", developed and manufactured at the present time, Nizhny Novgorod scientific-research Institute of epidemiology and Microbiology (THE 72-CGS-636-96, Approved 07.06.96; TU 42-31, Approved 18.10.91).

Therapeutic product made from the juice of beets, carrots, cabbage in the ratio 2:2:1, fermented yeast, prepared on the basis of Lactobacillus plantarum 8 - PA - 3.

In the separation of the juice also remain pomace is a very valuable raw material, rich in easily digestible protein, carbohydrates, minerals (potassium, sodium, calcium, magnesium and others), vitamins (B1B6B12, carotene, ascorbic, Pantothenic, folic acid), farms shall obtain products for humans and animals chopped vegetables into fractions - juice and pomace, and the juice and pomace or vegetable broth from pomace fermented leaven obtained using strains of lactic acid bacteria or Lactobacillus plantarum 8 - PA - 3, or Lactobacillus casei supsps casei N 37. Fermented vegetable broth is used as a starter culture for juice and pomace and as a standalone product.

In the complex processing of the vegetables are completely on the overall production line in a single technological cycle and get:

- juice from therapeutic product to treat people;

from Marc liquid product of therapeutic nutrition for newborn farm animals, representing vegetable broth from pomace fermented Lactobacillus plantarum 8 - PA - 3, or Lactobacillus casei supsps casei N 37, which is used also as ferment; therapeutic product for the prevention and treatment of intestinal disease of young cattle and other farm animals, representing fermented pomace.

Thus, all the vegetables - beets, carrots, cabbage, coming on the production line is fully utilized to obtain marketable products and materials (leaven) from SNA processing of vegetables in the production of food for humans and animals.

Vegetables: beets, carrots washed, peeled, cut; cabbage released from laborieuse, damaged, contaminated leaves, rinsed with running tap water and cut. Cut the vegetables are blanched in hot water, put in new plastic bags, cool. Freeze at t =18-20oC in the refrigerator and left under these conditions for storage. To make juice taken from the freezer vegetables subjected defrostation (rapid thaw), crushed and separated into fractions by pressing or centrifugation, getting the juice and pomace from each type of vegetable separately.

Obtained separately juice vegetables mixed in a certain ratio, fermented sourdough prepared on the basis of vegetable broth from the husks of these vegetables and one of the strains of lactic acid bacteria Lactobacillus plantarum 8-RA-3 or Lactobacillus casei supsps casei N 37, with high antagonistic activity against pathogenic and conditionally pathogenic microorganisms, thermostatic and receive treatment-and-prophylactic product for healing people.

From Marc cook the vegetable broth, fermented it one of the strains of lactic acid bacteria and receive liquid product treatment-profilakticheski fermented, Packed in plastic bags, thermostatic and receive a therapeutic product for the prevention and treatment of gastrointestinal disease of young cattle and other farm animals.

Example 2. Preparation of treatment-and-prophylactic product for healing people.

Juices vegetables beets, carrots, cabbage mixed in the ratio 2:2:1 respectively. In the mixture of juices make sourdough prepared from fermented vegetable broth from Marc and one of the strains of lactic acid bacteria Lactobacillus plantarum 8 - PA - 3 or Lactobacillus casei supsps casei N 37. The rate of 10 to 12% by volume of the mixture of juice and mix. Fermented juice blend is placed in a thermostat at 171 hours at a temperature of 371oC. after the temperature fermented mixture of juices poured into consumer packaging, ensuring sterility, integrity and safety of the product during storage during shelf life, control over all parameters specified by the normative-technical documentation, and receive a therapeutic product for the treatment of anemia in pregnant women, the correction of the intestinal microflora, normalization of metabolism that occur during aging of the, rabotaushich in those enterprises and institutions where exposed to mutagenic factors chemical and physical nature.

Example 3. Preparation of fermented vegetable broth from Marc.

Marc vegetables - beets, carrots, cabbage, formed after the production of juices, taken in equal proportions by weight, pour water at the rate of 1 kg pomace mixture of 3 l of water and boil for 1.5-2 hours Prepared broth is poured into sterile bottles, sealed and sterilized fluid vapor 3 consecutive days for 20 minutes To obtain the fermented broth and use it in the future as a liquid product of therapeutic nutrition for newborn farm animals or as a starter, for the preparation of which the first two generations of Lactobacillus plantarum 8 - PA - 3 or Lactobacillus casei supsps casei N37 prepared on the basis of environment MPC-1, standard for the cultivation of lactic acid bacteria. Then 70 ml culture of the second generation is transferred into a 1 l vegetable broth, then added to 4.5 ml of 40% glucose solution. Through 171 h of incubation at 37oWith the finished product Packed in appropriate packaging and control.

Lactobacillus plantarum 8 - PA - 3 described in "Instruc">

Lactobacillus casei supsps casei N37 deposited in gisk named after. Tarasevich at number 37.

Leaven is used for preparation:

- medical product for healing people;

- medical product for the prevention and treatment of gastrointestinal disease of young cattle and other farm animals and increase their productivity.

Example 4. Preparation of treatment-and-prophylactic product for the prevention and treatment of gastrointestinal disease of young cattle and other farm animals.

In Marc vegetables - cabbage, carrots, beets, taken in the ratio 1:2:2 in sterile conditions make sourdough prepared according to the description in example 3 in a ratio of 1 liter starter for 10 kg pomace vegetables, mix thoroughly, Packed in plastic bags, sealed and thermostatic 171 h at 37oC, medical products prepared from Marc, do not have analogues. First developed and proposed for use in rehabilitation of agricultural animals of different age groups Nizhny Novgorod research Institute of epidemiology and Microbiology of the Russian Federation, successful COI application "Method for improvement of farm animals number 97108933 priority from 03.06.1997, received a positive decision.

The above products are designed, made and approved normative-technical documentation:

- therapeutic product from juice vegetables: hygienic certificate N 72-CGS-636 dated 29 August 1996 issued by the Center for hygiene certification of food products of the State Committee for sanitary and epidemiological supervision of the Russian Federation, technical specifications and technological instruction on "Therapeutic drink Ecolect";

- on therapeutic products from Marc vegetables prepared and submitted to Farmavet and veterinary Department Ministry of agriculture and PRF 18.03.1997 was approved in June of the same year technical conditions "Toolkit-mix" and provisional guidance on the application of Soracte - mix" in veterinary medicine N 000524 OP.

The proposed method for integrated processing of vegetables allows to approach waste management process and receive complex products, representing as independent products targeted actions, products for the improvement of human and animal, and positions of key materials, ISPI based vegetable broth from Marc.

The proposed method for the integrated use of plant raw materials in the production of food for humans and animals allows processes on the principle of non-waste technology, receiving significant savings of energy resources (electricity, water), the cost of waste disposal and provision of ecological safety of production and to produce environmentally friendly and safe products for healing people and farm animals.

1. Method for integrated processing of vegetable products for humans and animals, providing training of vegetables and grinding, wherein the chopped vegetables into fractions - juice and pomace, and the juice and pomace or vegetable broth from pomace fermented leaven obtained using strains of lactic acid bacteria Lactobacillus plantarum 8-PA-3 or Lactobacillus casei subsps casei N 37.

2. The method according to p. 1, characterized in that the fermented vegetable broth from the husks are used as starter culture for juice, pomace and as a standalone product.

 

Same patents:
The invention relates to medicine, food industry and is a medicinal drug used in the practice of herbal medicine

The invention relates to the food industry
Juice fruit // 2141778
The invention relates to the food industry and can be used for the production of juices
The invention relates to the beverage industry
The invention relates to the production technology of mixed vegetable juice
The invention relates to the production technology of soft drinks
The invention relates to the technology for the beverage industry
The invention relates to the technology for the beverage industry
The invention relates to soft and canning industry and can be used in the preparation of the banana framework for muddled drinks
The invention relates to the food industry and relates to biologically active food supplements

The invention relates to medicine, namely to therapy and endocrinology, and is intended for the treatment of obesity using a pulsed low-calorie diet with reduced fat content
The invention relates to the food industry
The invention relates to the food industry
The invention relates to pharmaceutical and food industry
The invention relates to the food industry

The invention relates to the technology of food production on the basis of the Jerusalem artichoke

The invention relates to the food industry and can be used in the production of compound feed with high biological value for recreational purposes, for expeditions and extreme conditions
Food "melon" // 2138181
The invention relates to the food industry and can be used as high-calorie tonic and tonic for power athletes, astronauts, tourists and other categories of persons
The invention relates to the production of canned food, prepared from a mixture of soy beans with vegetables
Up!