Method for manufacturing carbohydrate-containing gelling concentrate for confectionary products

FIELD: food industry, confectionary industry.

SUBSTANCE: the suggested concentrate should be prepared due to pressing the juice out of sugar beet prepared with deodorated carbon dioxide in supracritical state. Residues should undergo hydrolysis-extracting with hydrochloric acid solution obtained directly in the mentioned process at separate supply of water and liquid hydrogen chloride for this stage. Obtained extract without residues should be mixed with sugar beet juice and supplement the blend with liquid ammonia along with an extract obtained due to extracting Mortierella globulifera micromycete biomass. The blend should be concentrated due to vacuum evaporation. The concentrate should be treated with liquid carbon dioxide and supplemented with a solid residue obtained as a result of extracting the biomass of the mentioned micromycete and treated with liquid ammonia. The mixture should be heated up to 60 C, not less. The innovation provides increased output of the target product and improved structure=-forming properties.

EFFECT: decreased expenses of resources.

 

The invention relates to a technology for obtaining a gelling agent concentrate containing the builders of plant and microbial origin.

A known method for the production of carbohydrate-containing gelling agent concentrate for confectionery products, providing for the preparation of sugar beet roots, thermal deodorizing liquid carbon dioxide in the microwave, pressed to obtain the juice and pomace, hydrolysis-extraction of pomace in the presence of the enzyme peroxidase in the field of mechanical ultrasonic vibrations, the separation of the extract, blending juice and extract, introduction to the blend of liquid ammonia, the concentration of vacuum evaporation, the processing of the concentrate liquid carbon dioxide and heated to a temperature not below 60°WITH (EN 2076485 C1, 27.03.1997).

The disadvantages of this method are the low yield of the target product, high energy consumption and technological additives.

The technical result of the invention is to increase the yield of the target product, improving its structural properties and the reduction of resource consumption.

This result is achieved by a method for producing carbohydrate-containing gelling agent concentrate for confectionery products, providing for the preparation of sugar beet roots, deodorization, carbon dioxide, extraction with getting juice in iMac, hydrolysis-extraction of pomace, Department of extract, blending juice and extract, introduction to the blend of liquid ammonia, the concentration of vacuum evaporation, the processing of the concentrate liquid carbon dioxide and heated to a temperature not below 60°Since, according to the invention for deodorization use the carbon dioxide in the supercritical state, the hydrolysis-extraction of pomace exercise solution of hydrochloric acid, obtained directly in the process of hydrolysis-extraction with separate feeding at this stage of water and liquid hydrogen chloride, with the introduction of ammonia to the blend simultaneously injected in an amount of about 2% by weight of dry matter of the extract, obtained by the extraction of biomass micromycete Mortierella globulifera carbon dioxide in the supercritical state, while after this extraction biomass micromycete Mortierella globulifera carbon dioxide in the supercritical state, it sequentially extracted with water, alkali, water, acid, water, alkali and water, the resulting solid residue is treated with liquid ammonia, after which it is introduced into the concentrate is treated with liquid carbon dioxide, in an amount equal to the amount of biomass allocated to receive the extract introduced into the blend simultaneously with liquid ammonia and heated to a temperature not below 60°put polucen the second mixture.

The method is implemented as follows.

The sugar beet roots prepared by the conventional technology by washing and inspection, and then cut and deodorize carbon dioxide in the supercritical state.

It should be noted that when the same comparison with the closest prototype of the final result and the flow rate of carbon dioxide transfer it into a supercritical state by heating and compressing battery is less energy-intensive process compared to liquefaction in combination with irradiation of raw materials field of the microwave due to the low efficiency of microwave emitters and incomplete absorption of microwave energy sugar beet. In addition, no need for irradiation of materials simultaneously with its treatment under high pressure simplifies instrumentation this stage of the process.

Deodorized beet press to separate the juice from the pomace. The juice contains mostly soluble carbohydrates and pectin only in a soluble form, while in vyjimka pectin is mainly in the bound state. So it is the most complete extraction requires a process of hydrolysis-extraction of pomace.

Hydrolysis-extraction carried out with a solution of hydrochloric acid obtained directly by that process. For this water and liquid chloro who adored served in the extractor separately. In the extractor liquid hydrogen chloride boils to produce a gas phase and dissolved in water with heat release, resulting in the formation and subsequent condensation of vapor in the liquid phase. All these processes are accompanied by the creation of a fluid pressure fluctuations of acoustic frequencies, stimulating a chemical reaction and mass transfer processes, i.e. accelerating the accumulation in the liquid phase dissolved carbohydrates and pectin.

It should be noted that the rejection of the use of peroxidase at this stage of the process leads to a reduction in the average molecular weight soluble pectic substances by eliminating the possibility of their joining in the solution, but at the same time eliminates the possibility of a connection already extracted pectin with neprekinitvenim. This speeds up the process of hydrolysis-extraction and reduces loss of pectin because of its deep hydrolysis, which increases the specific yield of the target product.

Dry biomass micromycete Mortierella globulifera sequentially extracted with carbon dioxide in supercritical state, water, alkali, water, acid, water, alkali and water, separating the further use of the extract obtained at the first stage of extraction, and the solid residue obtained after completion of all per the numerical stages of extraction.

The first extract contains mainly high in polyunsaturated fatty acids and solid residues, at most, basic proteins. To increase the reactivity of the core proteins of the solid residue is treated with liquid ammonia. The latter reacts with the residual amount of water, forms ammonium hydroxide, chip off the associated acid residues and increase in basic proteins the number of free hydroxyl groups.

The obtained extract and the juice of sugar beet kumajirou and injected into the mixture of liquid ammonia and the extract obtained after extraction of biomass micromycete Mortierella globulifera carbon dioxide in the supercritical state. In the water, which is part of the blend, liquid ammonia forms ammonium hydroxide, which will neutralize the free carboxyl groups of pectin, organic acids included in the juice and extracts, and hydrochloric acid. As a result, the blend has an alkaline reaction. The thus treated mixture is subjected to vacuum concentration by evaporation, the Alkaline medium and uniform distribution by volume of the mixture of unsaturated compounds, translated into water-soluble state by saponification of higher fatty acids with ammonium hydroxide, prevent the accumulation in the concentrate oxymethylphenyl and other oxidation products of carbohydrates.

Received this the way the concentrate is treated with liquid carbon dioxide. Last, interacting with water, forms carbonic acid, which, in turn, binds to concentrate ammonium ions, forming a thermolabile salt, and increases the content of pectin substances of free carboxyl groups. The content in the concentrate of the extract from biomass micromycete Mortierella globulifera in the amount of more than 2.1 to 2.5% by weight of dry matter in this case leads to syneresis fatty acids. Therefore, the introduction of this extract in the amount of more than 2% by weight of dry substances is not recommended.

Later in the concentrate is injected treated with liquid ammonia, the solid residue obtained from biomass micromycete Mortierella globulifera in the above-described technology. This leads to the interaction of free carboxyl groups of pectin and free hydroxyl groups of proteins with the formation of water and structuring substances mixed composition of high molecular weight. Thus prepared mixture is heated to a temperature not below 60°S. This leads to the destruction of all ammonium salts of carbonic acid and separation of a mixture of ammonia and carbon dioxide in gaseous form, that is, the liberation of the obtained target product from impurity substances. Heating above the temperature does not achieve a different result, therefore, inappropriate.

Experimental verification showed the, the yield of the target product by reducing the loss of pectin increases by 8-10% compared to the closest analogue. The strength of the jelly at the same temperature for test sample is higher than for the control 6-8 mm Hg in Addition, the experimental sample compared to the control has a much higher heat resistance, sufficient for its use in baking, it is impossible for a product, obtained by the closest analogue.

Thus, the proposed method allows for the reduction of resource consumption is to increase the specific output of the target product with improved structure-forming ability and high heat stability.

The way to obtain carbohydrate-containing gelling agent concentrate for confectionery products, providing for the preparation of sugar beet roots, deodorization, carbon dioxide, extraction with getting juice and pomace, hydrolysis-extraction of pomace, Department of extract, blending juice and extract, introduction to the blend of liquid ammonia, the concentration of vacuum evaporation, the processing of the concentrate liquid carbon dioxide and heated to a temperature not below 60°C, characterized in that for deodorization use the carbon dioxide in the supercritical state, the hydrolysis-extraction Marc by ususestmagisterop hydrochloric acid, obtained directly in the process of hydrolysis-extraction with separate feeding at this stage of water and liquid hydrogen chloride, while the introduction of ammonia to the blend simultaneously injected in an amount of about 2% by weight of dry matter of the extract obtained by extraction of biomass micromycete Mortierella globulifera carbon dioxide in the supercritical state, after the specified extraction of biomass micromycete Mortierella globulifera carbon dioxide in the supercritical state, it sequentially extracted with water, alkali, water, acid, water, alkali and water and the resulting solid residue is treated with liquid ammonia, after which it is introduced into the concentrate is treated with liquid carbon dioxide, amount equal to the amount of biomass allocated to receive the extract introduced into the blend simultaneously with liquid ammonia and heated to a temperature not below 60°subjecting the resulting mixture.



 

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