Method for producing fruit and cereal bars based on beetroot flesh and a bar produced using this method

Abstract

The subject of the application is a bar containing a mixture of at least one type of dried fruit, at least one type of honey and inulin and wheat flakes, in which a functional additive made of beet pulp is added to the bar ingredients in the amount of 5-10% by weight in the form of crushed cubes or powder, and the amount of the remaining ingredients is in the range of 1 to 2% by weight of dried grapes, 1 to 2% by weight of dried rose hips, 1 to 4% by weight of dried pineapple, 1 to 2% by weight of dried mango, dried peach fruit (up to 1.6% by weight), dried sea buckthorn fruit (up to 0.4% by weight), inulin (up to 3% by weight), honey (up to 50% by weight) and wheat flakes (up to 30% by weight).The application also includes a method for producing fruit and cereal bars based on beet pulp, characterized in that in the first stage, the fresh storage root (tuber) of the beetroot is subjected to the process of washing, cleaning and peeling and it is crushed so that it is preferably shaped into cubes, preferably with dimensions not smaller than 2.0 x 2.0 cm, which are subjected to the process of freezing at a temperature of (-18°C) - (-30°C) for a period of 12 hours, then it is subjected to the process of osmotic dehydration and the obtained crushed pulp is immersed in an aqueous solution containing inulin and iron (II) sulphate 7-hydrate in a weight ratio of 6:1 (e.g. 300 g of solution + 50 g of beet pulp), placed in tightly closed, preferably glass vessels, in a heated water bath and shaken, and then the solution above the beet pulp is removed, which is then filtered on a filter with a weight of 87 [g / m²]. 2], and then freezes to a temperature of (-18°C) - (-30°C), for a period of 24 hours, the dehydrated and frozen beet pulp is subjected to a drying process in a freeze-dryer, preferably at a temperature of the heating shelf +20°C, maintaining a vacuum of 1,030 mBar and a maximum pressure of 1,600 mBar) for 22 hours, the drying process of beet particles is carried out until the water content is in the range of 6 - 8%, after drying, the beet pulp is ground in a cryogenic mill, during which the plant preparation is pre-frozen for about 10 minutes and kept at a low temperature, preferably at a temperature of (-194°C) throughout the entire grinding cycle (2 - 3 min) using a magnetic grinder and a vibration frequency of preferably 20 - 30 HZ, after which the obtained dried beet is mixed with dried plants, inulin and honey, and the obtained The "dough" of the raw material mixture is shaped, preferably rolled out to obtain a layer thickness of approx.2 - 2.5 cm, and then cut into portions of bars measuring 3 cm x 9 cm and weighing 40 g.