FIELD: production of edible fibers from vegetable raw materials. SUBSTANCE: proposed method includes mixing of particles of exhausted beet pulp with electro-chemically activated solution, grinding to required size and double extraction of ground mass at temperature of 20-25 C by mixing it with electro-chemically activated solution. Extracted mass is subjected to deodorization at temperature of 60-65 C by mixing it with electro-chemically activated solution. Then, fibers are dehydrated and dried at temperature of 55-60 C at preliminary mixing with finished product. Used as electro-chemically activated solution is anolyte at pH of 6.1-6.3 and oxidation reduction potential of +700 mV to +800 mV relative to silver chloride reference electrode which is obtained after treatment of ammonium sulfate solution in anode chamber of diaphragm-type electrolyzer. Use is also made of anolyte at pH of 4.0=5.0 and oxidation reduction potential of from +800 mV to +900 mV relative to silver chloride reference electrode obtained after treatment of sodium thiosulfate solution in anode chamber of diaphragm-type electrolyzer. EFFECT: enhanced efficiency; high quality of products; improved water-retaining properties of products. 1 tbl, 2 ex
Title | Year | Author | Number |
---|---|---|---|
EXTRUDED FOOD FIBRES MANUFACTURE METHOD | 2014 |
|
RU2558224C1 |
METHOD FOR OBTAINING EDIBLE FIBER FROM BEET PULP | 2001 |
|
RU2183097C1 |
METHOD OF PRODUCTION OF THE ALIMENTARY FIBERS FROM THE BEET PRESSCAKE | 2005 |
|
RU2288954C1 |
METHOD FOR PRODUCING PECTIN AND FOOD FIBERS FROM SUGAR BEET | 2004 |
|
RU2261868C1 |
METHOD FOR PRODUCTION OF DIFFUSION JUICE FROM SUGAR BEET | 1993 |
|
RU2053305C1 |
METHOD FOR PREPARING DIFFUSION JUICE | 2002 |
|
RU2231555C2 |
METHOD FOR PRODUCTION OF PECTIN AND FOOD FIBRES OF PUMPKIN CAKE | 2009 |
|
RU2422044C1 |
METHOD FOR PRODUCING PECTIN FROM SUGAR PRODUCTION WASTE | 2022 |
|
RU2798564C1 |
METHOD OF PRODUCING FOOD FIBERS | 1998 |
|
RU2128928C1 |
METHOD OF DIFFUSION JUICE PREPARING | 1994 |
|
RU2083670C1 |
Authors
Dates
2004-04-27—Published
2002-12-09—Filed