[The development of hydrolized chicory puree technology]
2007
Magomedov, G.O. | Yakovlev, E.A. | Sivolobova, N.A., Krasnoyarsk State Agrarian Univ. (Russian Federation)
The technology of chicory puree production includes the follow stages: washing of storage root, blanching, chopping, hydrolysis, homogenizing. The washing was held in the cam-controlled or vibration machines till clear rinsing water appeared. The 20%-th solution of citric acid was input in the machine for overcoming storage root browning at the stage of chopping. The mathematical modelling was used to determine optimal technological regimes for acid hydrolysis. The aim was to produce the puree with maximum fructose content and minimum chromaticity. The optimal hydrolysis duration was determined as 48 minutes, the temperature as 124.8 deg C, active acidity as 3.9 and water mass fraction as 78.4%. Mass fraction of reducing substances was 87.8% (absolute dry substance recalculation). The color varied from pale brown to brown, the taste and flavor were typical for chicory. The mass was homogenized till congenerical state and thin (200 10E6 m) particle chopping after temperature lowering till 70 deg C. The cooked puree was freezed till storage temperature (10-12 deg C) and packed aseptically. A machine-apparatus technological scheme of puree production was presented. The hydrolyzed chicory puree can be used for partially alteration of expensive crystal fructose in diabetic product formulations. It allows decreasing final production cost and enriching it with functional ingredients.
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