Закрытое акционерное общество "ЭФКО-НТ" (ЗАО "ЭФКО-НТ") (RU)
发明人:
Левин Марк Николаевич (RU),Белозерских Мария Ильинична (RU),Левина Анна Марковна (RU)
申请号：
RU2011146034/13
公开号：
RU2011146034A
申请日:
2011.11.11
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to production of sugar beet fibres and may be used during production of a rheological properties regulator, a structure-forming gent and a thickener in food industry. The method envisages preparation of pulp from sugar beet pressure cake or chips with cellular tissue content no less than 18%, expressed pulp addition into a solution of an alkali reagent in softened water, water duty equal to 1:15-1:40, pH equal to 10-12, water temperature being 30-60°C. One performs fractional introduction of hydrogen peroxide with gradual temperature increase. The total quality of hydrogen peroxide taken is 25 kg of hydrogen peroxide with concentration equal to 30% per 50 kg of pressure cake/chips. When the temperature is 65-70°C one performs pH correction with 5-10% water alkali solution until pH is 9.0-10.0. Then one reduces temperature to 70-90°C within 20-45 minutes. Total bleaching time is 1-3 hours. Then one performs expression using a decanter centrifuge. Then pulp is washed, first - with softened water, then - with osmotic water. After each washing stage pulp is subjected to expression. Then one supplies finely dispersed ozone with further addition of 2.0-6.0% solution of Na2S2O3 one performs stirring and pulp expression using a decanter centrifuge. Then one performs repeated additional washing with further expression using a decanter centrifuge. As a result, a grainy wet product is produced.EFFECT: production of a product wherein pectin substances are bound with a cellulose matrix which ensures good damping of fibres and a high degree of structure forming.6 cl, 11 exИзобретение относится к получению волокон из сахарной свеклы и может быть использовано при производстве регулятора реологических свойств, структурообразователя и загустителя в пищевой промышленности. Способ предусматривает приготовление пульпы из жома или стружки сахарной свеклы с содержанием клетчатки не менее 18%, добавление отжатой пульпы в раствор щелочного р
