RU2250667C2 - Method for preparing carbohydrate-containing gelling concentrate for confectionary products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: prepared sugar beet should be deodorated and sterilized with supercritical carbon dioxide in the field of ultrasound fluctuations, juice pressing should be carried out under aseptic conditions followed by cultivation upon residues of mycellar fungi of Trichoderma and Aspergillus species of acetic acid fermentation. Then comes separation of culture liquid, its blending with juice, addition of ammonia and supercritical CO₂-extract into the blend out of Mortierella reticulata micromycete biomass extracted then according to the preset technique to obtain solid residue treated with liquid ammonia followed by concentrating the blend, treating the concentrate with liquid carbon dioxide, mixing with solid residue-treated Mortierella reticulata micromycete biomass and heating the mixture up to 60 C, not less. The innovation provides improved structure-forming capacity and increased thermal stability of gelling concentrate.

EFFECT: higher efficiency.

Description

The invention relates to a technology for the production of a gelling concentrate containing structure-forming agents of plant and microbial origin.

A known method of preparing a carbohydrate-containing gelling concentrate for confectionery, involving the preparation of sugar beet root crops, thermal deodorization with liquid carbon dioxide in a microwave field, extraction to produce juice and squeezes, hydrolysis-extraction of squeezes in the presence of a peroxidase enzyme in the field of mechanical ultrasonic vibrations, separation of the liquid phase, blending it with juice, introducing liquid ammonia into the blending, concentration by vacuum evaporation, processing the concentrate with liquid carbon dioxide heating to a temperature not lower than 60 ° C (RU 2076485 C1, 27.03 1997).

The disadvantage of this method is the low yield of the target product.

The technical result of the invention is to increase the yield of the target product and improve its structure-forming properties.

This result is achieved by the fact that in a method for preparing a carbohydrate-containing gelling concentrate for confectionery products, which involves preparing sugar beet root crops, thermal deodorization with carbon dioxide, squeezing to obtain juice and squeezes, hydrolyzing the squeezes to separate the liquid phase, blending it with juice, introducing a liquid into the blend ammonia, concentration by vacuum evaporation, treatment of the concentrate with liquid carbon dioxide and heating to a temperature of at least 60 ° C, according to the invention, thermal deodorization is carried out they produce carbon dioxide in a supercritical state in the field of ultrasonic vibrations with simultaneous sterilization of beets, the extraction is carried out under aseptic conditions, the hydrolysis of the extracts is carried out by co-cultivation of mycelial fungi of the genus Trichoderma and the genus Aspergillus of citric acid fermentation, and the extract obtained after extraction is introduced into the blend at the same time as ammonia micromycete Mortierelta reticulata carbon dioxide in a supercritical state, in an amount of about 2% by weight of solids, while after extra carbon dioxide in a supercritical state, the biomass of micromycete Mortierella reticulata is sequentially extracted with water, alkali, water, acid, water, alkali and water, the resulting solid residue is treated with liquid ammonia and introduced into a concentrate treated with liquid carbon dioxide in an amount equivalent to the biomass consumption of the extract, introduced into the blend simultaneously with liquid ammonia, and the mixture is subjected to heating to a temperature not lower than 60 ° C.

The method is implemented as follows.

Root crops of sugar beets are prepared according to generally accepted technology by washing and inspection, and then they are cut and deodorized with carbon dioxide in a supercritical state in the field of ultrasonic vibrations with simultaneous sterilization. Sterilization occurs due to the combined effects of temperature, high pressure and ultrasonic vibrations, the parameters of which are selected according to known methods.

Deodorized beets are squeezed under aseptic conditions to separate juice and squeezes.

It should be especially noted that the ultrasonic processing of beets increases the juice yield compared to the closest analogue and reduces the relative amount of squeezed, i.e., the fraction subjected to additional processing, which reduces the loss of raw materials and, accordingly, increases the specific yield of the target product.

Juice contains mainly soluble carbohydrates, and pectin is only in a soluble form, while pectin is mainly in a bound state in pomace. Therefore, for its most complete extraction, it is necessary to conduct the process of hydrolysis of pomace.

Sterile marrow extracts are inoculated with mycelial fungi of the genus Trichoderma and the genus Aspergillus citric acid fermentation, which are known to be capable of symbiosis. Their joint cultivation leads to the accumulation of soluble pectin and citric acid in the culture fluid. Cultivation, as a rule, is completed when the pH reaches 3-4 in the culture fluid. Then the culture fluid is separated from the solid phase by known methods, for example by centrifugation.

It should be noted that the refusal to use peroxidase at this stage of the technological process leads to a certain decrease in the average molecular weight of soluble pectin substances due to the exclusion of the possibility of crosslinking them in solution, but at the same time excludes the possibility of combining the already extracted pectin substances with unextracted ones, as well as the hydrolysis of water-soluble pectin substances , which increases the specific yield of the target product.

The dry biomass of micromycete Mortierella reticulata is sequentially extracted with supercritical carbon dioxide, alkali water, water acid, water, alkali and water, separating for further use the extract obtained in the first extraction stage and the solid residue obtained after completion of all the extraction stages listed above.

The first extract contains mainly higher polyunsaturated fatty acids, and the solid residue is mainly basic proteins. To increase the reactivity of the main proteins, the solid residue is treated with liquid ammonia. The latter, reacting with the residual amount of water, forms ammonium hydroxide, which cleaves the bound acid residues, and increases the amount of free hydroxyl groups in the main proteins.

The resulting sugar beet juice and culture liquid are blended and liquid ammonia and extract obtained after extraction of biomass of micromycete Mortierella reticulata with supercritical carbon are introduced into the blend. In the water, which is part of the blend, liquid ammonia forms ammonium hydroxide, which neutralizes the free carboxyl groups of pectin substances, organic acids that are part of the juice, culture fluid, and Mortieretia reticulata micromycete biomass extract. As a result, the blend has an alkaline reaction. The blend thus treated is concentrated by vacuum evaporation. Alkaline environment and uniform distribution of unsaturated compounds in the water-soluble state due to the saponification of higher fatty acids with ammonium hydroxide by volume of the blend prevent the accumulation of hydroxymethyl furfural and other carbohydrate oxidation products in the concentrate.

The concentrate thus obtained is treated with liquid carbon dioxide. The latter, interacting with water, forms carbonic acid, which, in turn, binds ammonium ions in the concentrate, forming thermolabile salts, and increases the content of free carboxyl groups in pectin substances. The content in the concentrate of the extract from the biomass of micromycete Mortierella reticulata in an amount of more than 2.1-2.5% by weight of solids in this case leads to a syneresis of fatty acids. Therefore, the introduction of this extract in an amount of more than 2% by weight of solids is not recommended.

Next, a solid residue treated with liquid ammonia is introduced into the concentrate obtained from the biomass of micromycete Mortierella reticulata according to the technology described above. This leads to the interaction of free carboxyl groups of pectin substances and free hydroxyl groups of basic proteins with the formation of water and structural substances of mixed composition of high molecular weight. The mixture thus prepared is heated to a temperature not lower than 60 ° C. This leads to thermal degradation of all ammonium salts of carbonic acid and the release of ammonia and carbon dioxide from the mixture in gaseous form, that is, the liberation of the resulting target product from impurities. Heating the above temperature does not lead to a different result, therefore, it is impractical.

Experimental verification showed that the yield of the target product by reducing the loss of pectin substances increases by 12-16% compared with the closest analogue. The strength of the jelly at the same temperature for the prototype is higher than for the control at 5-7 mm RT. Art. In addition, the prototype compared with the control has a much higher heat resistance, sufficient for its use in baking, which is impossible for the product obtained by the closest analogue.

Thus, the proposed method allows to increase the specific yield of the target product with improved structure-forming ability and high heat resistance.

Claims (1)

A method for preparing a carbohydrate-containing gelling concentrate for confectionery products, which involves preparing sugar beet root crops, thermal deodorization with carbon dioxide, squeezing juice and squeezes, squeezing the squeezes with separation of the liquid phase, blending it with juice, introducing liquid ammonia into the blend, concentration by vacuum evaporation, treatment of the concentrate with liquid carbon dioxide and heating to a temperature not lower than 60 ° C, characterized in that thermal deodorization is carried out by carbon dioxide in supercritical In the ultrasonic vibrations field, the beets are sterilized simultaneously, the squeezing is carried out under aseptic conditions, the squeezes are hydrolyzed by co-cultivation of mycelial fungi of the Trichoderma genus and Aspergillus genus of citric acid fermentation, and the extract obtained after extraction of the biomass of Mortierella micromycete is introduced into the blend carbon dioxide in a supercritical state, in an amount of about 2% by weight of dry matter, while after extraction with carbon dioxide in supercritical The biomass of micromycete Mortierella reticulata is sequentially extracted with water, alkali, water, acid, water, alkali and water, the resulting solid residue is treated with liquid ammonia and introduced into a concentrate treated with liquid carbon dioxide in an amount equivalent to the biomass consumption of the extract introduced into the blend simultaneously with liquid ammonia, and the mixture is subjected to heating to a temperature not lower than 60 ° C.