Метод глибокої переробки каротинвмісних овочів та отримання наноїжі з використанням обладнання нового покоління

Abstract

Розроблено та запропоновано метод глибокої переробки каротинвмісних овочів, альтернативний кріогенній обробці. Метод заснований на комплексній дії на сировину паротермічної обробки та дрібнодисперсного подрібнення з використанням обладнання нового покоління, яке застосовується на підприємствах ресторанного бізнесу. Новий метод дозволяє більш повно (у 2–3 рази) використати біологічний потенціал сировини і отримати харчові продукти в наноформі.

A new method for deep processing of carotene containing vegetables – alternative cryogenic processing based on the overall impact on raw steam-treatment processing and fine grinding by means of a new generation of equipment that is used in enterprises of catering business, allowing better use of biological potential (2...3 times higher than in the stock). It is established that deep (steam-treatment) carotene-containing processing of vegetables (carrots and pumpkin) with the use of modern steam-treatment of enzymatic processes is less intensive than the traditional method of heat treatment-blanching by the immersion in boiling water. The amount of maximum enzymatic activity in the processing of vegetables in carotene-containing steam-treatment compared with blanching for polyphenoloxydasa is 2–4.5 times less, peroxidase – 3 times. It is demonstrated that full inactivation of oxidative enzymes during thermal processing of carotene-containing vegetables in vapor-convective machine is completed earlier than blanching, in 20 minutes, that is 10–15 minutes less than blanching. Complete inactivation of oxidative enzymes in the process of blanching carotene containing vegetables occurs 30–35 minutes later. It is shown that in comparison with fresh raw material in the process of carotene containing vegetables (carrots, pumpkins) cooking in vapor-convection (at the above modes) in 10 minutes the amount of β-carotene remains stable, but its mass fraction increases 2...2,3 times that is due to the release of latent condition (associated with the biopolymer forms) in free form that is fixed by chemical methods of research. It is established that the losses of vitamin C during carotene containing vegetables during cooking in vaporconvection are much smaller than during blanching. Thus, in 20 minutes after heat treatment in vapor-convection, mass fraction of L-ascorbic acid remained at 65...80%, while after blanching – 40...50%. It is also shown that after steamtreatment and fine grinding of carotene containing vegetables during the manufacture of mashed potatoes, a significant increase in the extraction of L-ascorbic acid and β-carotene compared to the outcome that respectively equals 2 and 3 times for pumpkin, and for carrots it correspondingly constitutes 1,7 and 2,5 times. It is established that complex application of steam-treatment of plant materials in vapor-convection with fine grinding enables to get puree, whose quality is close to the puree obtained with the use of cryogenic treatment of the product (in particular, by the content of β-carotene increases at 2,5...3 times during steamtreatment and during cryogenic treatment at 2,8...3,5 times respectively).