Method for the production of powder from tubers of jerusalem artichoke

 

(57) Abstract:

The invention relates to the production technology powdered product from Jerusalem artichoke. The tubers of Jerusalem artichoke grind to puree condition, heated to 80-90o, cooled to 35-55oTo expose Fermentas, dried and re-milled. The invention improves the quality of the target product and the uniformity of its properties. 5 C.p. f-crystals.

The invention relates to the technology of production of dry powdered product from Jerusalem artichoke.

A method of producing powder from tubers of Jerusalem artichoke, providing training and grinding the tubers into slices, drying and re-grinding to obtain the desired product (EN 96110166/13 A1, 10.02.1999).

The disadvantage of this method is to obtain the target product of low quality with heterogeneous properties.

The technical result of the invention is to improve the uniformity of the properties and quality of the target product.

This result is achieved by the fact that in the production method of the powder from tubers of Jerusalem artichoke, providing training and grinding the tubers, drying and re-grinding to obtain the desired product,why is subjected to heating to 80-90oWith cooling to 35-55oWith and fermentors.

This allows to obtain more uniformly dried product is less likely its partial burning.

A preferred variant embodiment of the present invention provides the use for the enzymatic lysis by inflamatoria or a mixture of three drugs: telecomengine or cellovyridin and pectofoetidin or pentaborane and aminocoumarin, in the amount of 1-2% by weight of dry matter puree; implementation drying at a temperature of 55-65oWith; implementation drying to a final moisture content of 6-12%; implementation of the clean tubers from the skin before the first grinding and processing to reduce microbial contamination, preferably by ultraviolet irradiation, after re-grinding.

The method is implemented as follows.

The tubers of Jerusalem artichoke prepared by separating the adhered earth, washing to remove dirt, rinsing under the shower and inspection. After that, in the production of powder used directly as a food or food additives and pharmaceuticals, when the purity of the product are increased requirements, the tubers are cleaned from the skin, nepribrannogo state, for example, on the top, heated to 80-90oC, cooled to 35-55oWith to suppress the activity of the microflora and more complete hydrolysis of inulin and enter enzyme preparation inflamatory or a mixture of the three enzyme preparations: telecomengine or cellovyridin and pectofoetidin or pentaborane and aminocoumarin in approximately equal amounts, in the amount of 1-2% by weight of dry matter puree. Time is enzymatic lysis by 7-10 hours when using enzyme preparations PH and GH or 20-24 hours when using enzyme preparations PH and G3x, with lesser activity. If necessary, carry out the adjustment of the pH to the optimum, which, as the temperature of the cooling puree before fermentaion, depends on the nature of enzyme preparations. For fungal enzyme preparations set pH 4.5 to 6.5 and a temperature of 35-45oAnd for the bacterial enzyme preparations pH of 6.0-7.5 and a temperature of 40-55oC. After enzymatic lysis by puree sent for drying. The drying temperature is preferably set in the range of 55-65oFor the most complete preservation of the product of biologically active substances, and drying is carried out until the final moisture content of 6-12%, providing no communistic more evenly than slices, which increases the uniformity of the particle size distribution of the powder, moisture, particles, reduces the possibility of local overheating and burning, which ultimately improves the quality of the target product. In the manufacture of powder used directly as a food or food additives and pharmaceuticals, the powder obtained after re-grinding, treated to reduce microbial contamination, preferably by UV radiation, in the least degree affect the change of biologically active substances. Thus obtained target product is Packed in consumer packaging.

Experimental verification showed that obtained by the proposed method, the target product in comparison with the closest analogue has a strong sweet taste, persistence in its biologically active substances by 5-12% higher. The powder has a more uniform moisture content and particle size and is not prone to clumping within the guaranteed shelf life of 12 months when humidity is less than 70% and temperatures from -25 to +30oC.

Thus, the proposed method can improve the quality and uniformity of properties of the target smallchange tubers, drying and re-grinding to obtain the desired product, characterized in that the first grinding the tubers to carry puree state, and puree before drying is subjected to heating to 80-90oWith cooling to 35-55oWith and fermentors.

2. The method according to p. 1, characterized in that the enzymatic lysis by use inflamatory or a mixture of three drugs: telecomengine or cellovyridin and pectofoetidin or pentaborane and aminocoumarin in the amount of 1-2% by weight of dry matter puree.

3. The method according to p. 1, characterized in that the drying is carried out at a temperature of 55-65oC.

4. The method according to p. 1, characterized in that the drying is carried out until the final moisture content of 6-12%.

5. The method according to p. 1, characterized in that before the first grinding the tubers are cleaned from the skin, and after re-grinding, the powder is subjected to processing for reducing microbial infection.

6. The method according to p. 5, characterized in that the processing for reducing microbial contamination is carried out by ultraviolet irradiation.

 

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