Method for producing of pulp from sugar beet

IPC classes for russian patent Method for producing of pulp from sugar beet (RU 2292162):

A23L1/308 -

A23L1 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L0003000000)

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FIELD: food-processing industry, in particular, production of additives used in preparing of food products.

SUBSTANCE: method involves washing roots; skinning; providing coarse grinding and thermal processing by means of two-staged microwave heating; performing fine grinding of processed beet mass. Coarse ground beet is water diluted until hydraulic modulus reaches 0.5-1.5 and is acidified to pH value of 4.0-4.5. First thermal processing stage is carried out at microwave heating power of 750 W during 15-20 min, and second heating stage is carried out at vacuum extent of 0.2 kgf/cm² and power of 450 W during 3-5 min.

EFFECT: improved quality of ready product and simplified process for producing of pulp from sugar beet.

1 tbl, 4 ex

The invention relates to food industry, namely the production methods of the additives used in the technology of food products.

There is a method of making pasta from sugar beets, which sink roots, thermal microwave processing at a temperature of 95-100°and specific capacity of 450-500 watts/kg for 18-25 minutes, clearing, rough grinding with subsequent electrochemical activation in the anode zone of the electrochemical activator to achieve a pH of 2.0-2.5 with water ratio from 1.0 to 1.5, wiping beet pulp by rubbing machine for fine grinding and subsequent thermal microwave processing when the power density of 100-300 W/kg for 30-40 minutes until the dry matter content of 8-12% (EN 2228071 C1, 10.05.2004).

The disadvantage of this method is that the finished product has a high acidity and a low content of dry substances that preclude their use in large quantities in food products, the method is rather complicated.

The technical result of the invention is to improve the quality of the finished product by reducing the colour, the odour beet and increase the pH of the product, as well as simplifying the process.

The technical result is achieved by the fact that in the proposed method of making pasta from sugar beet, including washing vegetables, cleaning odorici, rough grinding, heat treatment of microwave heating in two stages and pulverisation of processed beet pulp, roughly chopped beets dilute with water to achieve water ratio of 0.5-1.5 and acidified to a pH of 4.0 to 4.5. The first stage of thermogravity performed at power microwave heating of 750 watts for 15-20 min, and the second stage heating is carried out under vacuum at a pressure of 0.2 kgf/cm²and power 450 W for 3-5 minutes

The method is as follows.

Sugar beets are washed, cleaned from the skin, perform rough grinding roots to a particle size of 1-3 mm, the crushed mass with water ratio of 0.5-1.5 acidified to pH 4.0-4.5, which allows you to save white and leads to inactivation of polyphenoloxidase, which excludes the possibility of darkening of sugar beet. The heat treatment is carried out in a microwave oven SAMSUNG BEHOLD 2618NB"to which using the system flexible vacuum hose connected to the vacuum system. Microwave heating is carried out in two stages: first, when the power 750 W for 15-20 min, then under vacuum at a pressure of 0.2 kgf/cm²and power 450 W for 3-5 minutes

In the first phase of the microwave heating conditions are favorable for the cooking of sugar beet fiber, which contributes to reduction and to obtain highly dispersed product.

In the second phase of the microwave heating by creating what the Aquum and venting is complete remove the peculiar smell of sugar beet and simultaneously the concentration of the paste.

Further heat treatment is impractical from the point of view of energy consumption. The resulting mass is subjected to wiping on a cleaning machine for fine grinding. Acidic and heat create favorable conditions for hydrolysis residue of saponin, destruction of nitrates and nitrites.

The resulting product has the following options: white color, no characteristic odor of sugar beet, pH 4.0 to 4.6, the solids content 45-61%.

Example 1.

Sugar beets are washed, cleaned from the skin, perform rough grinding roots to the particle size of 1-3 mm, Then 100 g of the crushed mass is diluted with water to achieve water ratio of 0.5, acidified to pH 4.0 and conducting a heat treatment. Microwave heating in the first stage is carried out at a power of 750 W for 15 min, and the second stage of microwave heating is carried out at a power of 450 W under vacuum at a pressure of 0.2 kgf/cm²within 3 minutes

The resulting mass has a white color and pH 4.0, contains a total of 60.7% of dry matter, reducing sugars%and 6.2%. The characteristic smell of sugar beet is missing completely. Qualitative indicators are shown in the table.

Example 2.

The method is carried out analogously to example 1. The ground mass is diluted with water to achieve water ratio of 1.5, acidified to pH 4.0. Microwave heating in the first stage is carried out at the mo the particular 750 W for 20 min, in the second stage, the microwave heating is carried out at a power of 450 W and a pressure of 0.2 kgf/cm²within 5 minutes

The resulting mass is white pH 4.0, contains 46,8% of dry matter, reducing sugars is 5.1%. The characteristic smell of sugar beet is missing completely. Qualitative indicators are shown in the table.

Example 3.

The method is carried out analogously to example 1. The ground mass is diluted with water to achieve water ratio of 0.5, acidified to pH 4.5. Microwave heating in the first stage is carried out at a power of 750 W for 15 min, in the second stage, the microwave heating is carried out at a power of 450 W and a pressure of 0.2 kgf/cm²within 3 minutes

The resulting mass is white, pH 4.0, contains 58.6% of dry matter, reducing sugars, and 7.1%. The smell of sugar beets is missing completely. Qualitative indicators are shown in the table.

Example 4.

The method is carried out analogously to example 1. The ground mass is diluted with water to achieve water ratio of 1.5, acidified to pH 4.5. Microwave heating in the first stage is carried out at a power of 750 W for 20 min, in the second stage, the microwave heating is carried out at a power of 450 W and a pressure of 0.2 kgf/cm²within 5 minutes

The resulting mass is white, pH 4.0, contains 64,8% of dry matter, reducing sugars of 6.8%. The smell of sugar beets is missing completely. Quality indicators is shown in table.

Qualitative indicators paste of sugar beet

Number example	Organoleptic characteristics	Mass fraction of dry matter (DM),the	Mass fraction of reducing substances (PB),	Active acidity, pH
	colour odour	%	%
Example No. 1	White	No	60,7	6,2	4,0
Example # 2	White	No	46,8	5,1	4,0
Example # 3	White	No	58,6	7,1	4,0
Example No. 4	White	No	64,8	6,8	4,0
The placeholder	White	No	8,5	4,3	2,0

As can be seen from the table, the proposed method of making pasta from sugar beet can improve the quality of the finished product. Pasta has good organoleptic and physico-chemical characteristics, which expands the possibilities of its application in different the x food. In addition, increases its shelf life.

Method for the production of pasta from sugar beets, which sink roots, purging them from the skin, coarse grinding, heat treatment of microwave heating in two stages and pulverisation of processed beet pulp, characterized in that roughly chopped beets dilute with water to achieve water ratio of 0.5-1.5 and acidified to a pH of 4.0 to 4.5, with the first stage heat treatment is carried out at power microwave heating of 750 watts for 15-20 min, and the second stage heating is carried out under vacuum at a pressure of 0.2 kgf/cm²and power 450 W for 3-5 minutes