BEET ROOTS PROCESSING METHOD Russian patent published in 2013 - IPC C13B10/02 C13B50/00 A23K3/04 A23K1/00 C12N1/00 

FIELD: food industry.

SUBSTANCE: method involves at least the following stages: beet roots washing, heating, partial expression for production of, on the one side, a squeezed presscake containing more than 20% of sugar in terms of dry substances and, on the other side, of beet root juice with dry substances concentration more than 15%, separation of the squeezed presscake and beet root juice, beet root juice filtration by way of centrifugation for production of, on the one side, a filter-press cake and, on the other side, of filtered beet root juice, filter-press cake mixing with squeezed presscake and/or mixing a small quantity of flocculant (nearly 1%) with beet root juice or filtered beet root juice, the said mixture membrane filtration for production of a retentate and a filtrate where the said filtrate is represented by filtered beet root juice with purity no less than 93%, retentate mixing with squeezed presscake. The produced mixture of squeezed presscake with filter-press cake and/or retentate is subjected to ensilage without additional/mechanical compaction in a silo storage for storing; additionally, the said mixture drying is envisaged. Due to the beet roots processing method one may produce animals fodder products based on a mixture of squeezed presscake with filter-press cake and/or retentate, based on filtered beet root juice syrup with dry substances content equal to more than 60%. By the said method one may produce a nutritional fermentative medium based on beet root juice, filtered beet root juice with purity equal to nearly 90% and higher, filtered beet root juice syrup with dry substances content equal to more than 60% or a mixture of squeezed presscake with filter-press cake and/or retentate produced by the above method. Additionally the method allows to produce edible sugar produced by crystallisation of filtered beet root juice syrup with purity equal to 93%.

EFFECT: invention ensures beet root processing simplification and acceleration as well as the possibility of production of a nutritional fermentative medium and edible sugar from processing products, allows to simplify the processing products storing by way of their ensilage without forced compaction with simultaneous stabilisation of the silo pH within the range of 3,4-3,6, reduce the degree of the silage infection with oleaginous acid spore-forming bacteria, facilitate the processing product usage and dispensing to animals in a summer feeding period at farms.

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