Extruded food product made from beetroot powder

Abstract

A method of producing an extruded food product includes feeding a raw material into an extruder, extruding, and drying the final product. The raw material used is beetroot powder having a particle size of 0.33-2.5 mm and a moisture content of not more than 15%. The raw material is fed into the extruder at a rate of 3.3-5.85 kg / min. Extrusion is carried out at a temperature of 90-120°С and a screw rotation speed of 160-280 rpm. The number and diameter of holes in a die positioned at the outlet from the extruder are such that the combined cross-sectional area of the holes lies within a range of 39-69 mm². Variants of the extruded food product are proposed. Variant uses of the extruded food product as a colourant in soups, or as a flavouring agent, or as a colourant, or as a water-binding additive are also proposed.

Description

Extruded food product made from beetroot powder

[0001] The invention relates to the food industry, namely to a method for producing a natural food product from beets, to an instant product and its use as a natural colorant, flavoring ingredient and food component with water-binding capacity.

[0002] Dried beetroot is a well-known dried root vegetable in the form of shavings, cubes, slices, or briquettes [GOST 7589-71 "Dried Table Beetroot. Specifications, p. 2]. The product has a distinct earthy aroma and taste, is unsweetened, and is not eaten directly in its dried form. Dried beetroot is used, among other things, in borscht and beetroot soup. Furthermore, dried beetroot can be used as an ingredient in factories for the production of tomato sauces and ketchups. Dried beetroot is also used in the manufacture of dietary supplements. In powder form, dried beetroot is used as a natural food coloring in products that require heat treatment (boiling, baking, stewing, etc.), such as minced meats, dough, and other products.

[0003] Various methods for producing dried beets are known from the prior art. For example, a method for producing dried beets is known that includes washing, inspecting, calibrating, cleaning, cutting, blanching, treatment with a pectin solution, and drying [RU 2252565 "Method for producing dried beets," published May 27, 2005, IPC A23B7 / 02].

[0004] A disadvantage of dried beets as a food product is that their use requires preparation (e.g., boiling or other heat treatment), i.e. dried beets are not an instant product. An instant product is understood to be a product created on the basis of dehydrated raw materials of plant and animal origin, prepared to the maximum extent possible for immediate safe consumption, having a specified composition, physicochemical properties and microbiological indicators [Voskoboinikov V. A. Basic methods of instant product production / Food industry. 2015. No. 7. URL: https: / cyberleninka.ru / article / n / osnovnye-metody-proizvodstva-instant-produktov (date of access: 17.05.2024).].

[0005] Freeze-dried beetroot is known to be a powder or pieces of root vegetable obtained by freeze-drying [Analysis of quality indicators of freeze-dried products using onions and beets as an example / Universum: technical sciences: electronic scientific journal. Kadirov U. R., Aripov M. M., Yusupova D., Mamatov Sh. M. 2023. 1(106). URL: https: / 7universum.com / ru / tech / archive / item / 14859 (accessed: 01.05.2024).]. Freeze-dried beetroot is the closest analogue in its properties to the declared extruded food product.

[0006] Freeze-dried beets are used for the same purposes as dried beets. When water is added to the freeze-dried product, the organoleptic properties resemble those of raw (uncooked) beets. Although freeze-dried beets are considered an instant product, they are not typically consumed without further processing.

[0007] The production of freeze-dried products is known from the prior art. A method for processing fruit and berry raw materials is known, including crushing the product, freezing in liquid nitrogen, vacuum freeze-drying, and packaging in sealed packaging filled with an inert gas [SU 1220614 "Method for processing fruit and berry raw materials", published 30.03.1986, IPC A23L2 / 14, F26B5 / 06].

[0008] A common drawback of freeze-drying is the high energy costs associated with freeze-drying. Temperatures used for freeze-drying food products range from -10° to -30°C. Products with a high sugar content, such as fruits and beets, typically require lower temperatures (-20° to -30°C) [Freeze-Drying. Scientific and Educational Portal "Great Russian Encyclopedia," https: / / bigenc.ru / c / sublimatsionnaia-sushka-b40efe]. The lower the sublimation temperature, the higher the energy costs. This significantly increases the cost of the final product.

[0009] Furthermore, the equipment for the production of freeze-dried beets is a complex set of technically complex devices, which further increases the cost of the finished product.

[0010] Betanin is a well-known food additive (food additive code E162), which is a red glycoside food coloring obtained from beets [Food Chemistry. Additives: a textbook for universities / L. V. Donchenko, N. V. Sokol, E. V. Shcherbakova, E. A. Krasnoselova; ed. L. V. Donchenko. - 2nd ed., corrected and enlarged. - Moscow: Yurait Publishing House, 2018. - P. 22]. Betanin is used as a natural coloring agent in products that do not require harsh processing conditions (high temperatures, long heat treatment times, etc.). In particular, betanin is used to color various dairy products, yoghurts, jams, jellies, marmalade, chewing gums, breakfast cereals, soups, sausages, hot dogs, meat, pates, vegetables in vinegar or brine, and drinks.

[0011] A disadvantage of betanin is its degradation under the influence of light and heat. Furthermore, the additive lacks water-binding capacity. It should also be noted that betanin is used in the food industry as a solution or powder. The solution contains preservatives, specifically potassium sorbate and sodium benzoate, while the powder uses maltodextrin as a carrier. The additive also has relatively low nutritional and biological value.

[0012] The closest to the claimed method in technical essence is a method for producing extruded textured products, in which lupine, beans and lentils are used as raw materials, the grain crops are crushed, sifted to level out granules of 0.3...0.6 mm, mixed in a component ratio of 15.3:41.5; 43.2 by weight, moistened to 14...18%, after which the resulting mixture is extruded on a single-screw extruder, and the process of thermomechanical destruction in the matrix zone of the extruder is carried out in a pulsating mode with an oscillation frequency of 10 Hz and a pressure oscillation range from 6.7 to 5.4 MPa [RU 2409994 "Method for producing extruded textured products", published 27.01.2011, IPC A23P1 / 00].

[0013] A disadvantage of the food product obtained by the above-described method is its inability to be used as a coloring and / or flavoring additive. Its production also requires various types of raw materials.

[0014] A method for producing an extruded food product from beetroot powder involves feeding raw materials into an extruder, extruding, and drying the finished product. Beetroot powder with a particle size of 0.33-2.5 mm and a moisture content of no more than 15% is used as raw material. Raw materials are fed into the receiving chamber of a twin-screw extruder at a speed of 3.3-5.85 kg / min, along with water (up to 0.19 kg per 1 kg of raw material), if necessary. The extrudate is then extruded at a temperature of 90-120°C and a screw speed of 160-280 rpm. The resulting extrudate is cut into granules. The number and diameter of the holes in the die, located at the extruder outlet, with one or more dies, are selected such that the total cross-sectional area of ​​the holes is in the range of 39-69 mm². Also proposed are variants of an extruded food product from beet powder obtained by the method according to paragraph 1, in the form of granules or powder.Moreover, the specified initial beetroot powder is beetroot powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15%. Also proposed are options for using the extruded food product made from beetroot powder as a coloring agent in soups, or as a flavoring additive in soups, or as a coloring agent in minced meats for the production of semi-finished products, or as an additive with water-binding capacity in minced meats for the production of semi-finished products.

[0015] The objective of the technical solution is to obtain, by extrusion of beetroot powder, a natural food ingredient that would be an instant product ready for immediate consumption, possessing simultaneously the properties of a food coloring, a flavoring ingredient, and an additive with water-binding capacity.

[0016] In order to solve this problem and achieve the specified result, the present invention proposes a method for producing an extruded food product from beet powder, which includes feeding raw materials into an extruder, extrusion, and drying the finished product, characterized in that beet powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15% is used as raw material, the raw materials are fed into the receiving chamber of a twin-screw extruder at a speed of 3.3-5.85 kg / min and, if necessary, water in an amount of up to 0.19 kg per 1 kg of raw materials, the raw materials are extruded at a temperature of 90-120° and a screw rotation speed of 160-280 rpm, and the resulting extrudate is cut into granules, wherein the number and diameter of the holes in the matrix located at the outlet of the extruder, with one or more dies, are selected so that the total cross-sectional area of ​​the holes is in the range of 39-69 mm².

[0017] According to one particular embodiment of the invention, the technical result is also achieved by the fact that after drying the granules, they are additionally calibrated according to size.

[0018] According to another particular embodiment of the invention, the technical result is also achieved by the fact that after drying the granules, they are additionally ground into powder.

[0019] The invention also relates to an extruded food product from beet powder obtained by the method according to claim 1 of the invention and in the form of granules, wherein said initial beet powder is beet powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15%.

[0020] According to an embodiment of the invention, the extruded food product from beet powder is characterized by the fact that it is obtained by the method according to paragraph 3 of the formula of the invention and is a powder, wherein said initial beet powder is a beet powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15%.

[0021] Another aspect of the invention is the use of an extruded food product made from beetroot powder according to claim 4 or 5 of the invention as a coloring agent in soups.

[0022] Another aspect of the invention is the use of an extruded food product made from beetroot powder according to claim 4 or 5 of the invention as a flavoring additive in soups.

[0023] In addition, it is proposed to use an extruded food product from beetroot powder according to paragraph 4 or 5 of the formula of the invention as a coloring agent in minced meat for the production of semi-finished products.

[0024] It is also proposed to use an extruded food product from beetroot powder according to paragraph 4 or 5 of the formula of the invention as an additive having water-binding capacity in minced meats for the production of semi-finished products.

[0025] The advantage of the claimed invention is as follows.

[0026] 1) This product combines several properties important for the food industry: it is a natural colorant; has good water-binding capacity; has vivid flavor and aroma properties; and is not inferior to beets in nutritional and biological value.

[0027] 2) It's an instant product, meaning it requires no preparation time and is ready to eat right away. This means you can add it to borscht at the end of cooking or to sausage meat, after mixing it with the required amount of water.

[0028] 3) The product is characterized by its natural composition, since dried beets are used as raw materials, and no other chemical additives are used in the production process.

[0029] As a result, the extruded food product possesses the vibrant flavor and aroma of the base vegetable, stable color under heat, and does not fade in light or acidic solutions (pH 4). Unlike dried beets, the developed product requires no preparation, making it an instant product. Unlike freeze-dried and dried beets, the extruded food product disclosed in the application is characterized by improved water retention and swelling capacity, which, in addition to its coloring properties, may allow its use as a texturizing agent. Unlike natural colorings, which typically require additional chemicals (for example, potassium sorbate, sodium benzoate, and maltodextrin are also used in the production of betanin) and have an E-code, this product does not contain such substances and instead serves as a flavoring ingredient that helps improve the organoleptic properties of the final product or dish.

[0030] The invention is explained in the drawings, where Figure 1

[0031] An image of an extruded product in the form of granules is shown; Figure 2

[0032] An image of the extruded product in powder form is shown.

[0033] The proposed method for obtaining an extruded food product from beets is carried out as follows.

[0034] Beetroot powder with a particle size of 0.33-2.5 mm and a moisture content of no more than 15% is used as raw material. The lower limit of the specified beetroot powder particle size range is justified by the fact that particles smaller than 0.33 mm cause the bulk raw material (beetroot powder) to become stuck in the extruder's receiving chamber. Beetroot powder particles larger than 2.5 mm at the extruder outlet contain inclusions of unprocessed particles (the particles do not have time to sufficiently heat and hydrate).

[0035] The limit of beetroot powder moisture content is explained by the fact that when it exceeds 15%, the required powder flowability is not ensured (the powder sticks together and clumps), which does not allow for control over the dosage of raw materials, and, accordingly, the entire technological process, which requires maintaining the feed rate of raw materials, is ultimately disrupted.

[0036] Beetroot powder can be produced by any known method. For example, by drying the beets and then grinding them in industrial crushers (hammer or roller).

[0037] Raw materials are fed into the receiving chamber of a twin-screw extruder at a rate of 3.3-5.85 kg / min. If necessary, water is added simultaneously with the raw materials to the extruder chamber at a rate of up to 0.19 kg per 1 kg of raw material, i.e., in a range from 0 (not added at all) to 0.19 kg per 1 kg of raw material, which corresponds to a water feed rate of 0-1.1 kg / min for the specified feed rate range. The amount of water added is determined by the moisture content of the raw materials. If the beetroot powder moisture content is 15%, no water is added.

[0038] The specified range of water feed rates (quantities) ensures the required rheological properties of the mixture formed in the extruder, prevents raw materials from burning in the extruder, and contributes to the organoleptic properties of the finished product. If the mixture in the extruder is insufficiently moist (for example, if no water is added when the feedstock moisture content is 14%), the extruded product begins to discolor and become bitter. Furthermore, the raw materials begin to burn on the walls of the extruder chambers.

[0039] It should also be noted that the characteristics of the product exiting the die are determined by the physical properties of the water and raw material mixture. The water and raw materials in the extruder are subject to elevated pressure (in the proposed technical solution, in the range of 5–20 MPa) and temperature. Upon exiting the extruder die, the plasticized material (extrudate) is exposed to atmospheric pressure. Water instantly transforms from a superheated liquid into steam, releasing a significant amount of energy. At this point, polymer molecules (proteins, carbohydrates) in the plant material are broken down into shorter molecules (monodisaccharides, oligosaccharides, amino acid residues). The product expands and becomes ready for consumption. If the extruded mixture contains insufficient moisture, the product does not expand at the extruder outlet (i.e., polymer degradation does not occur).

[0040] If the water supply is excessive (for example, as low as 1.11 kg / min, which corresponds to 0.19 kg of water per 1 kg of raw material, and the initial raw material moisture content is 16%), the beetroot rope exiting the extruder die will be insufficiently strong and cannot be trimmed to form granules. Furthermore, drying time for the extruded product increases significantly. Ideally, the beetroot rope moisture content at the die exit should be in the range of 15% to 20%. Excessive moisture in the extruded mixture also leads to a decrease in the degree of swelling, as this results in a denser product structure with a coarser consistency. The reason for this change is that increasing moisture increases the plasticity of the mass, which leads to a decrease in mechanical stress in the extrudate. The amount of heat generated by viscous friction forces is insufficient to produce an expanded structure.

[0041] The given feed rate range, taking into account other process parameters, ensures the required processing intensity and residence time in the extruder, which, consequently, determines the desired properties of the final product. Optimally, the raw material is processed in the extruder for 7–25 seconds.

[0042] Beetroot powder and water enter the extruder's working chamber, where they are mixed and transported by screws to the die. In the compression zone, pressure increases and the resulting mixture is compacted due to the reduction in the screw channel size. In the plasticization zone, the beetroot powder and water mixture is converted into a melt due to friction between the product particles and the screw flights. The product is then further compressed. Next, in the homogenization zone, the beetroot powder and water mixture finally transforms from a solid to a viscoplastic phase. Melting occurs as a result of the conversion of the mechanical energy of the extruder's working parts into thermal energy, additional forced heating of the extruder chambers, and internal friction within the product itself.

[0043] The product is then extruded by a screw from the extruder housing through a die. Upon exiting the extruder die, the plasticized material is exposed to atmospheric pressure. At this point, the polymers (proteins, carbohydrates) in the plant material are broken down into shorter molecules (monodisaccharides, oligosaccharides, amino acid residues) due to the energy released when water is converted into steam due to the pressure drop. The breakdown of protein and carbohydrate molecules alters the physicochemical properties of the resulting product. In particular, extrusion preserves the color and flavor of beets, making them resistant to environmental influences. They exhibit little color loss in light and at high temperatures, and are relatively stable in acidic (pH 4) solutions.

[0044] The extrusion process is carried out at a temperature of 90°C to 120°C, with a screw rotation speed of 160-280 rpm, while the number and diameter of the holes in the matrix located at the outlet of the extruder, with one or more dies, are selected in such a way that the total cross-sectional area of ​​the holes is in the range of 39-69 mm².

[0045] Maintaining a temperature regime is essential for the following reasons. The extruder essentially performs a blanching process, which stabilizes the color and texture of the beetroot powder. Furthermore, it provides better conditions for melting the sugars, as extrusion of products with a high sugar content is more difficult than that of products with a low sugar content, such as wheat, beans, and others.

[0046] However, if the beetroot powder-water mixture is extruded at temperatures above 120°C, for example, at 121°C, discoloration of the product is observed as it is forced by the screw from the extruder housing through the die, and with further increases, bitterness develops in the finished product. At temperatures below 90°C, the microbiological purity requirements for the finished product are not met. However, under other processing conditions, the temperature can be lowered to 80°C, but this will not meet the microbiological purity requirements. At temperatures below 80°C, the extruded product contains a large number of unprocessed particles and remains uncooked.

[0047] The screw speed range is determined by the need to ensure the required processing time of the beetroot powder and water mixture in the extruder (under other processing conditions), as well as the quality of mixing. As noted above, the optimal processing time for the raw material in the extruder is 7–25 seconds. Extrusion at lower screw speeds, for example, 159 or less, results in the beetroot powder and water mixture remaining in the extruder for an excessively long time, resulting in bitterness in the finished product, and possible burning of the beetroot powder on the extruder walls. Furthermore, in this case, the product begins to lose color (discoloration).

[0048] When the screw speed is increased, for example, to 281 rpm, the mixture passes through the extruder too quickly and is not heated sufficiently to ensure the sugars melt. In practice, this leads to a deterioration in the rheological properties of the beet powder and water mixture, and the finished product contains unprocessed particles. Furthermore, increasing the screw speed does not provide the necessary time for blanching, which degrades the appearance of the finished product (the color becomes paler).

[0049] The use of a twin-screw extruder in the claimed method is explained by the following: it ensures the necessary mixing of the raw materials; the ability to use finely dispersed raw materials (powders), which positively affects the texture of the final product; the extrusion process proceeds more efficiently when using raw materials with a high sugar content; a more uniform outlet pressure is ensured compared to single-screw extruders; and the ranges of moisture content, caliber, and temperature of the used raw materials are expanded.

[0050] The method involves using a die with one or more dies and a total cross-sectional area of ​​the holes in the range of 39-69 mm². For example, dies with hole diameters ranging from 2 to 9 mm and a number of dies from 1 to 22 (while maintaining the 39-69 mm² range) can be used.

[0051] The die ensures the desired shape and size of the extrudate, as well as the necessary pressure for a stable extrusion process. Using a die with a large number of holes (for example, 23 holes with a diameter of 2 mm or more, i.e., a hole area greater than 69 mm²) does not provide the required pressure differential between the extruder chamber and atmospheric pressure (ambient pressure). As a result, the extrusion process is unstable. The polymers in the raw material are insufficiently broken down, resulting in uneven swelling of the product, uneven porosity, and an unstable texture. This also negatively impacts the water absorption and swelling properties of the final product. Furthermore, the extrudate becomes excessively soft, complicating cutting it into pellets, subsequent drying, and subsequent processing steps.

[0052] Using a die or dies with a cross-sectional area of ​​holes less than 39 mm² will result in increased processing time of the product in the extruder, a significant reduction in productivity, an excessively porous texture of the resulting product, and may also cause the main drive to stop due to excessive load.

[0053] At the extruder outlet, the extrudate is cut into pellets by knives. The preferred length is 10-20 mm.

[0054] The finished granules must be dried to a target moisture content of 10% to prevent clumping and product spoilage. For this purpose, a belt dryer with multiple tiers or a drum dryer with variable speed can be used, for example.

[0055] In some embodiments, the granule size is further calibrated to obtain uniform particle sizes. A granule calibrator or sifter is used for this purpose. In another embodiment, the dried granules are ground into powder. This allows for the production of virtually any food product fraction, from powder to granules.

[0056] The finished product is packaged in polypropylene and / or paper bags with a polyethylene liner, or in laminated paper bags, or in polyethylene bags and cardboard boxes in order to protect the product from moisture.

[0057] Below are several examples of specific implementation options of the method based on the principles described above.

[0058] Example 1

[0059] Beetroot powder with a 2.5 mm particle size and 15% moisture content is used as the raw material. The beetroot powder is fed into the chamber of a twin-screw extruder at a rate of 3.33 kg / min. No water is added. The mixture is extruded at a temperature of 90°C and a screw speed of 160 rpm. A single-hole die with a diameter of 7 mm (or a cross-sectional area of ​​39 mm²) is used. The resulting extrudate is cut into 10 mm-long granules. It is then dried on a multi-tier belt dryer to a moisture content of 8%. The finished product is packaged in paper bags with a polyethylene liner.

[0060] Example 2

[0061] Beetroot powder with a 0.33 mm particle size and 5% moisture content is used as the raw material. The powder is fed into the chamber of a twin-screw extruder at a rate of 5.83 kg / min. Water is simultaneously added at a rate of 1.1 kg / min (corresponding to 0.12 kg per 1 kg of raw material). The mixture is extruded at a temperature of 120°C and a screw speed of 280 rpm. Twenty-two dies with a diameter of 2 mm are used (total cross-sectional area of ​​69 mm²). The resulting extrudate is cut into 20 mm-long granules. It is then dried on a multi-tier belt dryer to a moisture content of 8%. The finished product is packaged in paper bags with a polyethylene liner.

[0062] Example 3 (preferred)

[0063] Beetroot powder with a 1 mm particle size and 9% moisture content is used as the raw material. The powder is fed into the chamber of a twin-screw extruder at a rate of 4.75 kg / min. Water is simultaneously added at a rate of 0.33 kg / min (0.07 kg per 1 kg of raw material). The mixture is extruded at a temperature of 105°C and a screw speed of 220 rpm. A die with a diameter of 2.5 mm and 12 holes (with a total area of ​​56 mm²) is used. The resulting extrudate is cut into 15 mm-long granules. It is then dried on a multi-tier belt dryer to a moisture content of 9%. The finished product is packaged in paper bags with a polyethylene liner.

[0064] The proposed method and its modifications enable the production of an extruded beet food product consisting of granules of extruded beet powder (). In a variant embodiment, the extruded beet food product is a powder of crushed granules () obtained by one of the embodiments of the invention described above.

[0065] The resulting extruded food product was examined for a set of indicators characterizing consumer properties, nutritional and energy value of the finished product, and compared with dried beets, which are the raw material (Table 1).

[0066] The study was conducted as follows:

[0067] – protein content was determined according to GOST 10846-91 “Grain and its processed products. Method for protein determination” using Kjeltec systems from Foss Tekator.

[0068] – fat content – ​​using the SOXTEC system in accordance with the interstate standard ISO 11085:2008, which provides a method for determining crude fat by extraction [ISO 11085:2008 Cereals, cereals-based products and animal feeding stuffs - Determination of crude fat and total fat content by the Randall extraction method];

[0069] – fiber – using the FIBERTEC I&M system in accordance with the interstate standard ISO 13906:2008, which provides a method where, in the first stage, the acid-detergent fiber (ADF) content is determined, after which, using the ADF residue, the acid-detergent lignin (ADL) content is determined, while in the second stage of analysis the residue is treated with a sulfuric acid solution with a mass fraction of 72% (12 mol / dm3), leaving the ADL, which is determined gravimetrically [ISO 13906:2008 Animal feeding stuffs - Determination of acid detergent fiber (ADF) and acid detergent lignin (ADL) contents];

[0070] – starch – according to GOST 10845-98 [GOST 10845-98 “Grain and its processed products. Method for determination of starch], which provides for a method consisting of dissolving the starch contained in the sample in a hot dilute solution of hydrochloric acid, precipitating and filtering the dissolved protein substances and measuring the optical angle of rotation of the starch solution;

[0071] – magnesium, calcium, iron, copper, zinc, manganese, potassium – using an atomic absorption spectrophotometer.

[0072] [Table 1] Indicators of nutritional and energy value of an extruded food product in comparison with raw materials (dried beets) Name of indicator Extruded food product Dried beets Protein, g / 100g 10.69 10.44 Fat, g / 100g 0.40.7 Carbohydrates, g / 100g 48.57 43.60 Starch, g / 100g 00 Fiber, g / 100g 5.95.8 Sugars, g / 100g 42.67 37.8 Magnesium, mg / kg 1821 1673 Calcium, mg / kg 226 206 Iron, mg / kg 2822 Copper, mg / kg 65 Zinc, mg / kg 8.78.3 Manganese, mg / kg 2521 Potassium, mg / kg2384023860Energy value, kJ / kcal1006 / 240.4931.4 / 222.5

[0073] Thus, the extruded food product is not inferior in its nutritional and energy value to dried beets, and the product is ready for immediate consumption.

[0074] To assess the product's water-binding capacity, water-holding capacity (WHC) and swelling properties were tested. The results are presented in Table 2.

[0075] The VUS was studied using the methodology described in the work [Snegireva N.V., Yanova M.A. Technological properties of flax processing products / World of innovations. 2023. No. 2. URL: https: / cyberleninka.ru / article / n / tehnologicheskie-svoystva-produktov-pererabotki-lna (date of access: 03.07.2024)], which consists of determining the amount of absorbed water at which no separation of the liquid phase is observed during centrifugation.

[0076] The following method was used to determine the swelling capacity. A 5-gram quantity of the test product was placed in a 100-mL graduated cylinder. Distilled water at room temperature was then added. After mixing the contents in the graduated cylinder, distilled water was added again to reach the 100-mL mark. The resulting suspension was thoroughly mixed again and kept at room temperature for one hour. The formation of two phases was then recorded. The upper phase was liquid and transparent, containing almost no product, and the lower phase was opaque and contained the swelling product. The swelling capacity of the product was calculated using the formula:

[0077]

[0078] Where – swelling capacity, ml / g; – the volume of the swollen product in the cylinder after settling, ml; – weight of product sample, g.

[0079] [Table 2] Physicochemical properties of an extruded food product in comparison with freeze-dried and dried beets. Name of the indicator Declared food product Freeze-dried beets Dried beets Water-holding capacity (amount of water released after 15 minutes of exposure in a water bath at boiling temperature), % 71.36 4.88 3.3 Swelling capacity (amount of water absorbed by 5 grams of product in 1 hour), ml / g 161413

[0080] The results of the studies presented in Table 2 confirm that the extruded food product absorbs and retains water well, which allows it to be used as an ingredient to increase the yield of the finished product and improve the structure of the final dishes, i.e., in fact, for use as a texturate.

[0081] The extruded food product is comparable in color stability to dried and freeze-dried beets and betanin in terms of thermal stability. The color stability experiment consisted of dissolving samples of the extruded product, freeze-dried and freeze-dried beets, and betanin (1% solution) in water, followed by heating to 100°C and boiling for 10, 30, and 60 minutes. Heating to 100°C did not result in a color change for any of the samples. A similar result was obtained after boiling for 10 minutes. After boiling for 30 minutes, all samples exhibited slight color loss. The violet color disappeared, and the samples became red-orange. After boiling for 60 minutes, all samples became even lighter. With the exception of betanin, all samples had the same color saturation. The betanin sample was less intense.

[0082] Although the extruded food product did not show any advantage in color thermal stability compared to other samples studied, it should be noted that since the extruded food product can be consumed directly, without the need for heat treatment (boiling, frying, etc.), it can be added to finished dishes at the final stage of preparation, and, therefore, provide a more saturated color.

[0083] In addition, the color of the extruded food product is relatively stable when exposed to acidic solutions. An experiment was conducted at pH = 4 (acidic medium); 6.86 (neutral medium); 10 (alkaline medium). 1 g each of beetroot powder (dried beets), powder from the extruded food product, powder from freeze-dried beets, and betanin (powder) were added to 30 ml of a solution with a given acidity. It was found that all samples remain relatively stable in acidic and neutral environments, but in an alkaline medium they lose their characteristic beet color and turn brown. In an acidic medium, samples containing the extruded food product, dried beets, and freeze-dried beets acquire a violet color, while in a neutral medium their color turns reddish. However, the difference is insignificant. No difference in the color of the sample containing betanin in acidic and neutral environments was detected. In an alkaline environment, all samples lose their purple and red color (turn brown). The sample containing betanin turns bright purple.

[0084] Additionally, studies were conducted to determine the color stability of the extruded food product dissolved in water when exposed to light. The experiment was based on a well-known method for determining the betanin concentration in samples using a spectrophotometer. Solutions (samples) of extruded food powder, betanin, and dried and freeze-dried beets were prepared. Initially, the initial betanin content of the samples was measured, and then measurements were repeated after exposure to a lamp after one week and two weeks. The results are presented in Table 3.

[0085] [Table 3] Change in betanin concentration in samples when exposed to light. Sample Betanin concentration, % Control 1 week in light 2 weeks in light Betanin 0.32 0.07 0.02 Freeze-dried beet 0.24 0.03 0.02 Dried beet 0.25 0.05 0.02 Extruded food product 0.18 0.10 0.07

[0086] Initially, the betanin concentration in the solution containing the extruded food product was the lowest. However, after exposure to light for two weeks, the betanin concentration significantly decreased in samples containing dissolved betanin powder, freeze-dried beets, and dried beets to 0.02%. In the sample containing the extruded food product, the concentration decreased to 0.07%. This confirms the improved color stability to light when coloring food products using this product. A similar experiment was also conducted for dry samples (powders). No changes in betanin concentration were detected over the specified light exposure time (two weeks).

[0087] Organoleptic properties: The resulting extruded food product is in the form of oblong granules (or powder in a variant) with a rounded cross-section and a smooth surface with jagged ends. The granules have a bright red color, similar to beets. The flavor is similar to beets, but with a more intense, sweet flavor and aroma.

[0088] The extruded food product is proposed for use as a food ingredient, used as a coloring agent and as a flavoring agent in soups. It is known that beets' organoleptic properties deteriorate during storage. For example, borscht made from beets stored over the winter turns brown and loses its flavor. Adding at least 1% of the finished borscht's volume of extruded beetroot at the end of cooking produces a dish with a vibrant purple-pink color and a distinct beetroot aroma and flavor. Any other soup can be colored in a similar manner.

[0089] A comparative taste analysis was conducted between standard borscht and borscht containing 1% extruded food by volume. Borscht was prepared and then strained to retain the aqueous phase. Extruded food powder was dissolved in one sample. The samples were presented to a tasting panel, which evaluated them on a five-point scale across five categories: color, appearance, consistency, aroma, and taste. The tasting results are presented in Table 4.

[0090] [Table 4] Results of tasting analysis of borscht samples and borscht containing extruded food product Sample Color Appearance Consistency Smell Taste Average score Borscht 4.50 4.80 5.00 5.00 4.20 4.70 Borscht with extruded food product (1% by volume) 5.00 4.80 5.00 5.00 5.00 4.96

[0091] An additional tasting analysis showed that when the concentration of the extruded food product in the borscht was less than 1% (by volume), the coloring and flavoring effect was weakly detected by the tasting committee.

[0092] It is also proposed to use extruded beetroot as a coloring agent and water-binding additive. Synthetic dyes are commonly used to color sausage mince. Adding 1.5-3% (by volume) of extruded beetroot to the mince imparts a vibrant violet-pink color. Furthermore, its water-binding capacity increases the mince's density, thereby increasing the yield of finished products and reducing the consumption of extruded food. At concentrations of less than 1.5% (by volume) of extruded food in the mince, coloration is weak. Adding more than 3% (by volume) of extruded food results in a vibrant pink color, unnatural for sausage.

[0093] The invention can be used to produce a food product that has several properties at once: it is a natural dye; has good water-binding capacity; has bright flavor and aroma properties; and is not inferior to beets in terms of nutritional and biological value.

[0094] Below is a list of references: Patent literature

[0095] RU 2252565 "Method for producing dried beets", published May 27, 2005, IPC A23B7 / 02

[0096] SU 1220614 "Method for processing fruit and berry raw materials", published March 30, 1986, IPC A23L2 / 14, F26B5 / 06

[0097] RU 2409994 "Method for the production of extruded textured fibers", published on January 27, 2011, IPC A23P1 / 00 Non-patent literature

[0098] Voskoboinikov V. A. Basic methods of instant product production / Food industry. 2015. No. 7. URL: https: / cyberleninka.ru / article / n / osnovnye-metody-proizvodstva-instant-produktov

[0099] Analysis of quality indicators of freeze-dried products using onions and beets as an example / Universum: technical sciences: electronic scientific journal. Kadirov U. R., Aripov M. M., Yusupova D., Mamatov Sh. M. 2023. 1(106). URL: https: / 7universum.com / ru / tech / archive / item / 14859

[0100] Freeze-drying. Scientific and educational portal "Great Russian Encyclopedia", https: / / bigenc.ru / c / sublimatsionnaia-sushka-b40efe

[0101] Food Chemistry. Additives: a textbook for universities / L. V. Donchenko, N. V. Sokol, E. V. Shcherbakova, E. A. Krasnoselova; ed. L. V. Donchenko. — 2nd ed., corrected and enlarged. — Moscow: Yurait Publishing House, 2018. — P. 22

[0102] Snegireva N.V., Yanova M.A. Technological properties of flax processing products / World of Innovations. 2023. No. 2. URL: https: / cyberleninka.ru / article / n / tehnologicheskie-svoystva-produktov-pererabotki-lna

Claims

A method for producing an extruded food product from beet powder, including feeding raw materials into an extruder, extrusion, and drying the finished product, characterized in that beet powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15% is used as raw material, the raw materials are fed into the receiving chamber of a twin-screw extruder at a speed of 3.3-5.85 kg / min and, if necessary, water in an amount of up to 0.19 kg per 1 kg of raw materials, the raw materials are extruded at a temperature of 90-120° and a screw rotation speed of 160-280 rpm, and the resulting extrudate is cut into granules, wherein the number and diameter of the holes in the matrix located at the outlet of the extruder, with one or more dies, are selected so that the total cross-sectional area of ​​the holes is in the range of 39-69 mm². The method according to paragraph 1, characterized in that after drying the granules, they are additionally calibrated according to size. The method according to paragraph 1, characterized in that after drying the granules, they are additionally ground into powder. An extruded food product made from beet powder, characterized in that it is obtained by the method according to paragraph 1 and is in the form of granules, wherein said initial beet powder is beet powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15%. An extruded food product made from beet powder, characterized in that it is obtained by the method according to paragraph 3 and is a powder, wherein said initial beet powder is a beet powder with a fraction of 0.33-2.5 mm and a moisture content of no more than 15%. The use of an extruded food product made from beetroot powder according to paragraph 4 or 5 as a coloring agent in soups. The use of an extruded food product from beetroot powder according to paragraph 4 or 5 as a flavoring additive in soups. The use of an extruded food product made from beetroot powder according to paragraph 4 or 5 as a colorant in minced meat for the production of semi-finished products. The use of an extruded food product made from beetroot powder according to paragraph 4 or 5 as an additive having water-binding capacity in minced meats for the production of semi-finished products.

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