Improvement of the method of manufacturing semi-finished products of a high degree of readiness from Jerusalem artichoke tubers

Abstract

A method has been improved for the production of semi-finished products of a high degree of readiness from Jerusalem artichoke tubers, characterized by a significant natural content of functional and physiological ingredients and health-improving properties to ensure a wide range of uses in processing complexes. The method is distinguished by blanching with hot steam at a pressure in the working chamber of 0.1 MPa for 8...10 min, followed by rubbing to an average particle size of 30...50 µm with a content of 10...11+2 % SR. Subsequent heating of the puree-like mass to 40...45 °C and concentration in a rotary-film evaporator to a content of 20...30+2 % DM at a temperature of 55...60 °C for 55...95 s. The technology for producing concentrated paste from Jerusalem artichoke tubers allows preserving the biological potential of raw materials during the concentration process due to gentle low-temperature processing.
 The content of functionally physiological ingredients of the puree mass was determined: active acidity – 4.2 pH, dietary fiber – 3.3 g/100 g puree, pectin – 1.25 %, inulin – 10.05 g/100 g puree, and are also important.
 According to an improved method for the production of a pasty semi-finished product from Jerusalem artichoke tuber, an apparatus-technological scheme is proposed. The selected equipment line is distinguished by resource efficiency and small overall dimensions and can be located in the places where raw materials are collected. The produced paste-like semi-finished product of a high degree of readiness from Jerusalem artichoke contains (in gr.): mono- and disaccharides – 3.6; inulin – 20.3; starch – 10.7; dietary fiber – 14.4 and organic acid – 0.11 and has attractive organoleptic properties. A pasty semi-finished product of a high degree of readiness has been made, which can be recommended as a vitamin supplement (filler) in the production of functional products in various areas of the food and processing industry