METHOD FOR PRODUCTION OF CONCENTRATED PASTE OF SUGAR BEET Russian patent published in 2013 - IPC A23L1/30 A23L1/212 A23L1/22 A21D2/36 A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery and confectionary industry and may be used for production of food additives as well as a sugar substitute. The method for production of a concentrated paste of sugar beet is as follows: sugar beet roots are washed, inspected, undergo thermal steam treatment under steam pressure equal to 0.8-0.9 MPa during 60-90 seconds. Then one removes superficial tissues off the treated tubers, mills the peeled tubers and strains them through a sieve with cells sized 2 mm. Then the produced puree is mixed with drinking water till water duty is conditioned to 0.5-1.5; citric acid is introduced into the puree in an amount of 0.05% of the puree weight. The mixture undergoes fermentative hydrolysis at a temperature of 50°C during 60 minutes using Rohapect DA6L enzyme preparation taken in an amount of 0.5% of the puree weight. The produced puree is concentrated at a temperature of 55-65°C under a residual pressure of 10-15 kPa till dry substances content is equal to 55-65%.

EFFECT: invention allows to enhance the ready product quality, intensify the technological process of concentrated paste production, ensure a continuous concentration process, reduce expenditures on concentrated paste production and decrease the ready product prime cost.

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