Method for preparing of powdered semi-finished product from sugar beet juice
FIELD: food-processing industry, in particular, methods for preparing of food additives.
SUBSTANCE: method involves inspecting and washing sugar beet roots; providing thermal processing by open steam; skinning and grinding clean roots; pressing ground mass for expelling of juice; concentrating juice under low pressure until dry substance content is 40-45% and providing dispersion drying of condensed juice. Thermal processing is performed under pressure of 0.8-0.9 MPa for 1-1.5 min. During grinding process, roots are simultaneously subjected to blanching. Ground blanched mass is acidified by citric acid until pH value is 4.5. Juice is concentrated under low pressure of 0.072-0.076 MPa at temperature of 65-70 C.
EFFECT: improved quality of ready product owing to preventing reducing substances from decomposition and color reduction, and intensified process.
The invention relates to food industry, and in particular to methods of manufacture of additives used in the technology of food products. Powdered cake mix can be used in confectionery and food concentrates products.
A method of obtaining powder semi-finished product from the juice of sugar beets, providing for the inspection and cleaning of root crops, cooked with live steam under pressure of 0.2-0.3 MPa for 5-10 min, cleaned from the skin, grinding peeled roots to the particle size of 4-5 mm, mixed with water in a ratio of 1:1 and activating the resulting mass in the anode of the electrochemical cell activator to achieve a pH of 2-2,5, next, the activated mass is subjected to pressing to release the juice, then the juice is concentrated under vacuum 0,078-0,082 MPa at boiling point 40-60°to content ST. 40-80% and spray dried (see W. Sugar No. 6, 2003, p.54-56).
The disadvantage of this method is the presence of a strongly acidic environment in the process of electrochemical activation, which leads to the formation and decomposition of the reducing substances and to improve the color of the finished product (the formation of dyes, the selection of oxymethylphenyl etc). The disadvantage is the length of the process, which affects the quality of the finished product.
- The th result of the invention is to improve the quality of the finished product by preventing decomposition of PB and reducing color and also in speeding up the process.
This result is achieved by the fact that in the proposed method of obtaining powder semi-finished product from the juice of sugar beets, providing for the inspection and cleaning of root crops, cooked with live steam, clean skin, grinding peeled root vegetables, pressing to release the juice from the crushed mass concentration of the juice under vacuum to a solids content of 40-45% and dried, condensed juice spray, heat treatment is performed under a pressure of 0.8-0.9 MPa for 1-1,5 minutes In the grinding process of root crops simultaneously making them blanching and crushed blanshirovannuyu mass is acidified with citric acid to pH 4.5. The concentration of the juice is carried out under vacuum 0,072-0,076 MPa at a temperature of 65-70°C.
The method is as follows. The sugar beet roots inspect and wash. Then the roots subjected to heat treatment with live steam in paratergites the unit under a pressure of 0.8-0.9 MPa for 1-1,5 minutes Fast processing makes it easy to separate the peel from the pulp, almost without changing its color. This preserves the color white, is the inactivation of the enzyme polyphenoloxidase. Further heat treatment is impractical due to the fact that increases the depth of penetration of the subcutaneous layer, which in turn leads to an increase in the content (PB), increase the amount of waste and loss of valuable product. Next, sugar beets purify, conduct grinding (particle size of 3-5 mm) and blanching the product at the same time. Chopping and blanching live steam is conducted into the chamber of the top-blancher (see W. The food industry, No. 3, 1986, P.72-74). When blanching protoplasm folded and separated from cellular membranes, which become more permeable. This increases the output of the juice and destroy microorganisms. The resulting mass is acidified with citric acid to pH 4.5 and served on pressing to obtain the juice. After blanching and acidification completely inactivated polyphenoloxidase than exclude the possibility of darkening the crushed pulp of sugar beet. Pressed juice with a DM content of 18-20% concentrated under vacuum 0,072-0,076 MPa at the boiling temperature of 65-70°With up to a solids content of 40-45%.
This concentration prevents deep decay sugars (education oxymethylphenyl and humic substances does not occur), as well as the development of pathogenic microflora. The concentrated juice is dried by spraying method. The temperature of the dried particles did not exceed 70°and the drying process lasted 15-30 C. Due to the quality of the concentrated juice, its instant drying and low temp is the temperature of the sputtered particles of mortar powder prefabricated get high quality.
The resulting product is white, the DM content of 98.5 99.3 percent, the average particle size of 5-20 μm. The resulting product has no odor inherent in sugar beet.
Powdered cake mix contains micro - and macro-elements, has a full range of essential amino acids and pectin.
Beets inspect, wash, process steam pressure of 0.8 MPa for 1.5 min, with the peeled roots are chopping and blanching with live steam in the chamber of the top-blancher at the same time. The resulting mass is acidified with citric acid to pH 4.5, then subjected to pressing for juice. Juice concentrate under vacuum 0,076 MPa at a temperature of 65°With up to a solids content of 40%. The concentrated juice is dried by spray drying to a moisture content of 2.3% and get ready dry cake mix in powdered form. Semi-finished white color, with a pleasant smell and taste, easily soluble in water at room temperature. The duration of the process is 145 minutes the resulting product contains the HOLY of 97.7% and RS 2.5 per cent.
Beets inspect, wash, process steam pressure of 0.9 MPa for 1 min, while the peeled roots are chopping and blanching with live steam in the chamber of the top of the blancher simultaneity is temporal. The resulting mass is acidified with citric acid to pH 4.5, then subjected to pressing for juice. Juice concentrate under vacuum 0,072 MPa at a temperature of 70°With up to a solids content of 45%. The concentrated juice is dried by spray drying to a moisture content of 1.6% and get ready dry cake mix in powdered form. Semi-finished white color, with a pleasant smell and taste, easily soluble in water at room temperature. The duration of the process is 153 minutes the resulting product contains ST. 98.4% and PB of 3.6%.
Carry out a method according to a known method. Beets must be inspected, cleaned, treated with live steam under pressure of 0.2 MPa for 10 minutes, cleaned, crushed to particle size of 4-5 mm, activate in the anode of the electrochemical cell activator to achieve a pH of 2.5 with water ratio of 1, then activated the mass is pressed to obtain the juice, then pressed juice concentrate under vacuum at boiling point 60°to contents ST. 40%. The concentrated juice is dried by spray drying to a moisture content of 1.4% and get ready dry cake mix in powdered form. Prefabricated light cremoso color with a strong acid taste, easily soluble in water at room temperature. The duration of the process is 195 minutes of the Obtained product is t contains ST. 98,6% and PB of 16.7%.
Using the proposed method to obtain the concentrated juice in comparison with the prototype allows you to:
to reduce color powder semi-finished product by choosing the optimal pH environment;
to increase the shelf life by reducing the hygroscopic powder semi-finished product by reducing the content of PB;
to accelerate the process of obtaining a semi-finished product by eliminating the stage of electrochemical activation;
The method of obtaining powder semi-finished product from the juice of sugar beets, providing for the inspection and cleaning of root crops, cooked with live steam, clean skin, grinding peeled root vegetables, pressing to release the juice from the crushed mass concentration of the juice under vacuum to a solids content of 40-45% and dried, condensed juice spray, characterized in that the heat treatment is carried out under pressure of 0.8-0.9 MPa for 1-1,5 min, while in the process of chopping root crops simultaneously making them blanching and crushed blanshirovannuyu mass is acidified with citric acid to pH 4.5, and the concentration of the juice is carried out under vacuum 0,072-0,076 MPa at a temperature of 65-70°C.
FIELD: food processing industry.
SUBSTANCE: claimed method includes the next steps. Aqueous solution of glucose, fructose, or saccharose, or mixture thereof is prepared; 5-10 mass % (based on total solution mass) of solution is sampled and heated up to 50-80°C. Stevioside in amount of 0.2-10 mass % (based on total mass of starting solution) is introduced in heated solution and said solutions are blended to produce composition containing (mass %): glucose, fructose, or saccharose, or mixture thereof 50-80; stevioside 0.2-10; and balance: water. Method of present invention makes it possible to obtain composition of improved quality due to absence of saccharose caramelization.
EFFECT: simplified and inexpensive method with low energy consumption; sweetener composition of reduced cost.
FIELD: sugar production industry.
SUBSTANCE: claimed method includes concentration of sugar syrup and spraying onto layer of seeding crystals with size particle of 0.3-2.0 mm followed by granulation. Formed granules are coated with syrup containing micro- and/or macronutrients. Granules are dried up to humidity of 4.0-8.0 % followed by growing up to 4.0-6.0 mm by coating with starting syrup and subsequent drying of finished granules.
EFFECT: granulated product with desired uniform size, increased strength and physiological value.
3 tbl, 3 ex
FIELD: food additives.
SUBSTANCE: it has been developed both the dietetic composition and method in which one should apply the foundation as food for mammalians and an active component being an estrogen, androgen or their mixture at the quantity to be sufficient for preventing body weight gain usually happened in mammalians after delayed maturation of reproductive organs, castration, ovariectomy or hysterectomy, or during post-climacteric period. Preferably, active component is being a phytoestrogen, phytoandrogen or their mixture, at the quantity 0.001-10 weight% against the weight of composition. Application of compositions efficiently prevents body weight gain in mammalians.
EFFECT: higher efficiency.
4 ex, 3 tbl
FIELD: food technology, agriculture.
SUBSTANCE: invention describes a method for preparing pectin and food fibers from sugar beet. Method for preparing pectin and food fibers from sugar beet involves its milling to chips, washing chips with anolyte, two-fold extraction of washed out chips with anolyte, pressing extracted mass and separation of pulp and extract followed concentrating extract, precipitation pectin with ethyl alcohol from extract and drying pectin. Washing out chips with anolyte is carried out at pH 3.2-3.5, the first extraction is carried out with anolyte at pH 6.4-6.6 and the second extraction - at pH 7.5-8.0. After pressing mass pressed pulp and washing water are separated and the latter is mixed with extract before its concentrating. Particles of pressed pulp are subjected for milling to required size, dehydration and drying resulting to preparing food fibers. Proposed method provides enhancing effectiveness in utilization of raw in preparing pectin due to additional extraction of food fibers of good quality.
EFFECT: improved producing method.
1 tbl, 1 dwg, 1 ex
FIELD: food processing industry.
SUBSTANCE: invention relates to soy-based products used as food products with therapeutical and prophylactic properties, in particular to protein-vitamin product, method of preparation thereof, and to compositions of food products based on protein-vitamin product made in the form of plates. Protein-vitamin soy product contains: 41.5-51.5% of protein wherein amount of accessible essential amino acids is 17% of the weight of protein; 42.5-49.5% of biochemical complex; and water - the rest. Method of preparing protein-vitamin soy product consists in heat processing of native soy beans followed by mechanical deformation of beans in hot state to form plates. Compositions of food products based on protein-vitamin soy product further comprise liquid or liquid together with solid food component.
EFFECT: increased consumer's qualities and specific therapeutical and prophylactic properties, whose effectiveness is retained over a period of 25-35 days.
8 cl, 4 tbl