Method for production of blended sublimated vegetable juice. RU patent 2505243.
 Method and device for concentrating solutions by freezing out / 2491976Group of inventions relates to food and pharmaceutical industry and is intended for separation of components in ideal solution. Method of concentrating solutions by freezing out includes crystallisation of solution with the following separation of concentrate from solvent crystals. In frozen out solution, which has temperature not less than temperature of liquidus, direction of crystallisation is led: if density of concentrated solution is less than density of initial solution, predominantly opposite to force of gravity; if density of concentrated solution is higher than density of initial solution, predominantly co-directionally to gravity force. Device for concentrating solutions by freezing out contains adsorbent of solution crystallisation heat, heat insulator, which prevents environmental impact on solution freezing out, devices for compensation of heat expansion of substances and removal of concentrated solution. In device for concentrating solutions by freezing out absorbent of solution crystallisation heat is placed relative to frozen out solution in space in accordance with method of solution concentration. |
| Red bilberry concentrate production method / 2452277 Invention relates to berry concentrates production. The method for red bilberry concentrate production is as follows: one crushes red bilberries to produce a mash, maintains the mash during 10-15 minutes at a temperature of 40-45°C, one proceeds with introduction into it a mixture of enzymic preparations i.e. Fructozym colour and Laminex BG at the following ratio of the mash to the enzymic preparations equal to 100 g - 0.015 g. Then one performs (while continuously stirring) hydrolysis during 1-2 hours at a temperature of 40-45°C, heating of the mixture up to a temperature of 80-85°C during 1-2 minutes, cooling to a temperature of 30-40°C and separation into liquid fraction (with dry substances content equal to 10-11%) and solid residue by way of pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50-60°C, the ratio of enzymic preparations in the mixture is equal to 1:1. Dry substances content in the concentrate is equal to 40-45%. |
 Method for production of natural water and concentrated juice / 2435458Invention is related to food industry, in particular - to technological processes for production of natural water and concentrated juices from fruit-and-berry raw material and may be used for development of functional products and beverages for children, dietary and special alimentation, production of reconstituted juice in wine making. The method is characterisation is as follows: directly squeezed juice is distilled under working pressure 10-1 Pa and at a temperature up to 50°C, the vapour is condensed and chilled to produce the distillate represented by natural water. The distillate is collected into the main sump and heating is discontinued in the process of evaporation when the distillate delivery rate decreases. Concentrated juice is discharged from the evaporator into the receptacle vessel and the following cycle is implemented. In this cycle the distillate is collected into the additional sump. Water is delivered into the receptacle vessel and the main sump for pressure therein to be increased to reach the atmospheric pressure level. Concentrated juice and natural water are discharged from the receptacle vessel and the main sump accordingly. Then juice is delivered into the feed vessel from the directly squeezed juice vessel; one reduces pressure in the feed vessel, the receptacle vessel and the main sump to the working pressure level and implements. The following distillation cycle. In this cycle directly squeezed juice is heated in the feed vessel to the working temperature of juice in the evaporator. |
| Method of complex processing of fruit and berry raw materials / 2413436 Invention refers to food industry, particularly to method for complex processing of fruit and berry raw materials. Method of complex processing of fruit and berry raw materials includes preliminary cleaning and treatment of fruits and/or berries to produce directly squeezed juice and pulp refuse, concentration of juice and collection of evaporated moisture in vacuum, drying of juice concentrate on air until moisture of 30-55% and pulp refuse until moisture of 6-12%, besides, operations of juice concentration and concentrate and refuse drying are carried out at the temperature of up to 50°C, and refuse is ground into powder. |
 Method of dry juice production / 2370164Dry juice is produced by evaporating directly squeezed juice under the pressure of 10-1 Pa and the temperature of not more than 50°C until concentrated juice is obtained. The obtained concentrated juice is dried under the atmospheric pressure and the temperature of not more than 50°C during 5 days. Afterwards extrusion resulting in the granulated juice production follows, the latter juice is dried until weight fraction of moisture does not exceed 12%. |
| Production method of reconstituted juice / 2369273 Reconstituted juice production method includes concentration of juice by evaporation in vacuum at rarefaction (10-1) Pa and diluting of concentrated juice till soluble dry substances content needed. Evaporation is performed in vacuum at rarefaction (10-1) Pa. Concentrated juice is dried at atmosphere pressure during four days at 50°C till viscosity is reached enough to perform extrusion and obtain granulated juice. The latter is dried during three days at 50°C max till soluble dry substances content makes not less than 80%. Reconstituted juice is obtained by diluting of granulated juice by condensate obtained during evaporation of directly squeezed juice. Granulated juice is milled right before reconstition. |
 Crystalliser for concentrating liquids / 2344722Crystalliser for concentrating liquids comprises compartments for crystal nucleation, crystal growth and ice and concentrated product separation. Compartments are provided with a common shaft. Crystal nucleation compartment consists of a cylinder body, a shaft-mounted worm agitator and a cooling jacket. Crystal growth compartment consists of a body, heat exchangers of hollow disk type and curved blades located between the disks. Disks are of different diameters, which are alternately equal to provide for circular cavities between the shaft, heat exchangers and inner side of cylinder. Blades provide for ice removal and directional zigzag displacement of product along circular cavities, together with vigorous agitation. Ice and concentrated product separation compartment consists of a cylinder body, a shaft-mounted worm and raw product cooling jacket. |
 Method of concentrated beet juice production / 2342888Method involves preparation of raw material, its crushing, juice producing and concentrating up to solids weight fraction equal to 55%. Prior to concentration 30% of the beet juice is acidified in electroactivator up to pH=4.0-4.2. Then it is mixed with the remaining part until pH=4.9-5.1 is obtained. Blanching is carried out prior to crushing. |
 Method of manufacturing concentrated juice / 2337591Method of manufacturing concentrated beetroot juice involves preparation of raw material, its blanching and crushing, juice producing and concentration up to solids weight fraction equal to 55%. Prior to concentration 30% of the beetroot juice is treated in electroactivator up to pH=4.0-4.2. This part of juice is concentrated by boiling. The remaining part of juice is introduced during boiling in two stages. At the first stage 45% of juice is added when solids weight fraction reaches 40%. At the second stage remaining 25% of juice is added when solids weight fraction reaches 50%. |
 Method and apparatus for concentration of liquid product / 2272550Method involves feeding liquid product into vacuumizing chamber; dehydrating under vacuum; creating liquid product film and performing ultrasonic evaporation of liquid product from said film; discharging water vapor into increased pressure zone where condensate is produced. Apparatus has vacuumizing chamber, ultrasonic source pipelines for feeding of liquid product and taking-in of concentrated liquid product. Vacuumizing chamber is located within hermetically sealed reservoir equipped with water discharge branch pipe, internal vessel and power drive axially connected to impeller, cone joined to upper disk which rests upon bearings, concentrated liquid product discharge valve, and float connected to liquid product inlet valve, and has outlet for discharging of condensate into hermetically sealed reservoir. |
| Method and apparatus for concentration of liquid product / 2272550 Method involves feeding liquid product into vacuumizing chamber; dehydrating under vacuum; creating liquid product film and performing ultrasonic evaporation of liquid product from said film; discharging water vapor into increased pressure zone where condensate is produced. Apparatus has vacuumizing chamber, ultrasonic source pipelines for feeding of liquid product and taking-in of concentrated liquid product. Vacuumizing chamber is located within hermetically sealed reservoir equipped with water discharge branch pipe, internal vessel and power drive axially connected to impeller, cone joined to upper disk which rests upon bearings, concentrated liquid product discharge valve, and float connected to liquid product inlet valve, and has outlet for discharging of condensate into hermetically sealed reservoir. |
| Method of manufacturing concentrated juice / 2337591 Method of manufacturing concentrated beetroot juice involves preparation of raw material, its blanching and crushing, juice producing and concentration up to solids weight fraction equal to 55%. Prior to concentration 30% of the beetroot juice is treated in electroactivator up to pH=4.0-4.2. This part of juice is concentrated by boiling. The remaining part of juice is introduced during boiling in two stages. At the first stage 45% of juice is added when solids weight fraction reaches 40%. At the second stage remaining 25% of juice is added when solids weight fraction reaches 50%. |
| Method of concentrated beet juice production / 2342888 Method involves preparation of raw material, its crushing, juice producing and concentrating up to solids weight fraction equal to 55%. Prior to concentration 30% of the beet juice is acidified in electroactivator up to pH=4.0-4.2. Then it is mixed with the remaining part until pH=4.9-5.1 is obtained. Blanching is carried out prior to crushing. |
| Crystalliser for concentrating liquids / 2344722 Crystalliser for concentrating liquids comprises compartments for crystal nucleation, crystal growth and ice and concentrated product separation. Compartments are provided with a common shaft. Crystal nucleation compartment consists of a cylinder body, a shaft-mounted worm agitator and a cooling jacket. Crystal growth compartment consists of a body, heat exchangers of hollow disk type and curved blades located between the disks. Disks are of different diameters, which are alternately equal to provide for circular cavities between the shaft, heat exchangers and inner side of cylinder. Blades provide for ice removal and directional zigzag displacement of product along circular cavities, together with vigorous agitation. Ice and concentrated product separation compartment consists of a cylinder body, a shaft-mounted worm and raw product cooling jacket. |
| Production method of reconstituted juice / 2369273 Reconstituted juice production method includes concentration of juice by evaporation in vacuum at rarefaction (10-1) Pa and diluting of concentrated juice till soluble dry substances content needed. Evaporation is performed in vacuum at rarefaction (10-1) Pa. Concentrated juice is dried at atmosphere pressure during four days at 50°C till viscosity is reached enough to perform extrusion and obtain granulated juice. The latter is dried during three days at 50°C max till soluble dry substances content makes not less than 80%. Reconstituted juice is obtained by diluting of granulated juice by condensate obtained during evaporation of directly squeezed juice. Granulated juice is milled right before reconstition. |
| Method of dry juice production / 2370164 Dry juice is produced by evaporating directly squeezed juice under the pressure of 10-1 Pa and the temperature of not more than 50°C until concentrated juice is obtained. The obtained concentrated juice is dried under the atmospheric pressure and the temperature of not more than 50°C during 5 days. Afterwards extrusion resulting in the granulated juice production follows, the latter juice is dried until weight fraction of moisture does not exceed 12%. |
| Method of complex processing of fruit and berry raw materials / 2413436 Invention refers to food industry, particularly to method for complex processing of fruit and berry raw materials. Method of complex processing of fruit and berry raw materials includes preliminary cleaning and treatment of fruits and/or berries to produce directly squeezed juice and pulp refuse, concentration of juice and collection of evaporated moisture in vacuum, drying of juice concentrate on air until moisture of 30-55% and pulp refuse until moisture of 6-12%, besides, operations of juice concentration and concentrate and refuse drying are carried out at the temperature of up to 50°C, and refuse is ground into powder. |
| Method for production of natural water and concentrated juice / 2435458 Invention is related to food industry, in particular - to technological processes for production of natural water and concentrated juices from fruit-and-berry raw material and may be used for development of functional products and beverages for children, dietary and special alimentation, production of reconstituted juice in wine making. The method is characterisation is as follows: directly squeezed juice is distilled under working pressure 10-1 Pa and at a temperature up to 50°C, the vapour is condensed and chilled to produce the distillate represented by natural water. The distillate is collected into the main sump and heating is discontinued in the process of evaporation when the distillate delivery rate decreases. Concentrated juice is discharged from the evaporator into the receptacle vessel and the following cycle is implemented. In this cycle the distillate is collected into the additional sump. Water is delivered into the receptacle vessel and the main sump for pressure therein to be increased to reach the atmospheric pressure level. Concentrated juice and natural water are discharged from the receptacle vessel and the main sump accordingly. Then juice is delivered into the feed vessel from the directly squeezed juice vessel; one reduces pressure in the feed vessel, the receptacle vessel and the main sump to the working pressure level and implements. The following distillation cycle. In this cycle directly squeezed juice is heated in the feed vessel to the working temperature of juice in the evaporator. |
| Red bilberry concentrate production method / 2452277 Invention relates to berry concentrates production. The method for red bilberry concentrate production is as follows: one crushes red bilberries to produce a mash, maintains the mash during 10-15 minutes at a temperature of 40-45°C, one proceeds with introduction into it a mixture of enzymic preparations i.e. Fructozym colour and Laminex BG at the following ratio of the mash to the enzymic preparations equal to 100 g - 0.015 g. Then one performs (while continuously stirring) hydrolysis during 1-2 hours at a temperature of 40-45°C, heating of the mixture up to a temperature of 80-85°C during 1-2 minutes, cooling to a temperature of 30-40°C and separation into liquid fraction (with dry substances content equal to 10-11%) and solid residue by way of pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50-60°C, the ratio of enzymic preparations in the mixture is equal to 1:1. Dry substances content in the concentrate is equal to 40-45%. |
| Method and device for concentrating solutions by freezing out / 2491976 Group of inventions relates to food and pharmaceutical industry and is intended for separation of components in ideal solution. Method of concentrating solutions by freezing out includes crystallisation of solution with the following separation of concentrate from solvent crystals. In frozen out solution, which has temperature not less than temperature of liquidus, direction of crystallisation is led: if density of concentrated solution is less than density of initial solution, predominantly opposite to force of gravity; if density of concentrated solution is higher than density of initial solution, predominantly co-directionally to gravity force. Device for concentrating solutions by freezing out contains adsorbent of solution crystallisation heat, heat insulator, which prevents environmental impact on solution freezing out, devices for compensation of heat expansion of substances and removal of concentrated solution. In device for concentrating solutions by freezing out absorbent of solution crystallisation heat is placed relative to frozen out solution in space in accordance with method of solution concentration. |
FIELD: food industry.
SUBSTANCE: after sorting, inspection, washing, peeling, cutting and crushing, cabbages, beet-roots and carrots are pressed. Then the produced juices are blended at a ratio of 40:20:40%; then the blended juice is cryo-concentrated before freezing till dry substances content is equal to 14% and dried by way of sublimation till residual moisture content is equal to 4.0%.
EFFECT: method allows to reduce blended juice drying duration by 120 minutes and manufacture a dietary dry product of high quality.
1 tbl
The invention relates to the canning and vegetable drying industry, in particular to the manufacture of dry blended juice of cabbage, beet and carrot.
The sources was searched on this issue, showed that the prototype it is a method [1], the essence of which is that cabbage, beets and carrots after sorting, inspection, washing, cleaning, cutting, crushing, compacting, blending, resulting juice frozen and dried by sublimation to a moisture content of the product of 4.0%.
The aim of the proposed method is to reduce the duration of the freeze drying process and improving the quality of dietary blended product.
This goal is achieved due to the fact that the proposed method after sorting, inspection, washing, cleaning, cutting, crushing, pressing cabbage, beet and carrot, resulting juice and to the content of dry substances of 14.0% is frozen and dried by sublimation up to the humidity of 4.0%. Using the process blended juice allows to increase the quality of its dietary product and reduce the duration of the freeze drying process with 580 460 minutes 120 minutes
The proposed method is implemented as follows: cabbage juice received on previously developed by us technology [2], and the juices of beet and carrot - according to the technological instruction [4]. The dry matter content in the juice is (%): cabbage - 9,0; beet - 12,5 and carrot - 10,0. Fresh juices after straining mixed in the ratio of 4:2:4, i.e. by 40% of the cabbage and carrot, and 20% of beet juice. The content of dry substances in juice is 10.1%. The resulting blended juice to 14.0% of dry substances, frozen and dry sublimation method by the method of [1] to a residual moisture content of 4.0%.
In juice after physical-chemical and organoleptic indicators are higher than without (see table).
Table.Physical-chemical and organoleptic characteristics of blended dried juice (in % relative to the mass of dry juice)
Indicators juice
DryingAfter drying
with
without
Humidity, %
89,9 4,0 4,0Total sugar, %
65,6 64,6 63,7Nitrogenous substances, %
11,4 11,4 10,4Vitamin C, mg%
266,0 247,2 218,6Vitamin U, mg%
59,0 58,2 57,0Carotin, mg%
38,0 38,0 38,0Duration of drying, min
- 460 580The duration of the recovery powder, sec
- 10-15 50-60Tasting score, score
5,0 4,9 4,6As can be seen from the experimental results, qualitative indicators dried juice better preserved than without .
Thus, our experiments and calculations show that if blended juice to 14% of dry substances of physico-chemical and technical-economic indicators are higher than at other values of dry substances juice.
Literature:
1. N.M. Omarov, Islamov M.S., Abdulhalikov Z.A. Technology of production of blended dietary juice from vegetables. Beer and drinks, 2011, №4.
2. N.M. Omarov Research of processes of production of dried juice of cabbage method of sublimation drying. Diss. kand. tehn. science - Odessa, 1981.
3. N.M. Omarov Technology of production of dietary (medical) product of fruit and vegetable and medicinal raw material of Dagestan (monograph). Makhachkala: DGTU, 2009. - 179 C.
4. Collection of technological instructions for the production of canned food. Vol.1. - M: Food industry, 1991.
Method of obtaining of blended dried juice of vegetables, which consists in the fact that cabbage, beet and carrot sorting, inspecting, washed, cleaned, cut, crushed, pressed in a ratio of 40:20:40, frozen and dried by sublimation to a residual moisture content of 4.0%, characterized in that the resulting blended juice before freezing to the content of dry substances of 14.0%.