Sugar Beet-Derived Product Processing for Geosmin Removal and Light Color
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Solution Overview
Problem
Existing sugar beet derived food products have a dark color, earthy flavor notes, and gritty mouthfeel due to the use of organic solvents and enzymatic reactions, limiting their use in various food applications.
Innovation Solution
A method involving cleaning, heat treatment, and optional peeling steps to reduce off-notes from geosmin, combined with acidic pH immersion and controlled heat treatment to inactivate enzymes, without using organic solvents, ensuring minimal sucrose degradation and color change, followed by enzymatic treatment and drying to achieve a sweet, white, and mildly fruit-flavored product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If organic solvents are used for extraction and purification, then geosmin can be removed, but the product develops dark color and earthy flavor notes
Solution Approach 1:
The patent changes the extraction parameters by using supercritical carbon dioxide instead of organic solvents, operating at specific temperatures (31-50°C) and pressures (73-300 atm) to achieve geosmin removal without causing dark color and earthy flavor notes
Solution Approach 2:
The patent introduces carbon dioxide as an intermediary substance that acts as a safe extraction medium, allowing geosmin removal while avoiding the harmful effects of organic solvents on product color and flavor
2Ease of manufacture
If polyphenol oxidase enzyme is active during processing, then natural processing occurs, but colored compounds form rapidly
Solution Approach 1:
The patent creates an inert environment by using supercritical carbon dioxide atmosphere during processing, which prevents polyphenol oxidase from catalyzing the formation of colored compounds while maintaining natural processing benefits
Solution Approach 2:
The patent controls temperature (31-50°C) and pressure (73-300 atm) parameters to suppress polyphenol oxidase activity and prevent colored compound formation while preserving ease of manufacture
3Object-affected harmful factors
If harsh thermal treatments are applied, then geosmin is eliminated, but sucrose degrades and color darkens
Solution Approach 1:
The patent optimizes temperature (31-50°C) and pressure (73-300 atm) parameters to eliminate geosmin through supercritical fluid extraction without causing sucrose degradation or color darkening that occurs with harsh thermal treatments
Solution Approach 2:
The patent uses supercritical carbon dioxide as an intermediary extraction medium that eliminates geosmin at mild temperatures, avoiding the need for harsh thermal treatments that would degrade sucrose and darken color
4Stability of the object's composition
If prolonged storage is implemented, then product stability improves, but earthy notes and poor color develop
Solution Approach 1:
The patent performs preliminary geosmin removal and enzyme inactivation during processing using supercritical carbon dioxide, preventing earthy notes and color deterioration before storage occurs, thereby maintaining product quality during prolonged storage
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a sugar beet-derived product with improved color, flavor, and mouthfeel, preserving nutritional attributes and maintaining high sucrose content, suitable for diverse food and beverage applications.
Implementation Method 1
The enzyme is labile to acidic pH and high temperature, and so the method includes a combination of both factors. One option is to immerse clean sugar beets in a solution at low pH (below 5). Subsequently, a heat treatment is applied to the sugar beet pieces to ensure that the enzyme is permanently inactivated.
Implementation Method 2
The enzyme is labile to acidic pH and high temperature, and so the method includes a combination of both factors. One option is to immerse clean sugar beets in a solution at low pH (below 5).
Implementation Method 3
heat treatment is applied to help eliminate the characteristic earthy, musty flavors of raw beets. One of the main contributors of these off-notes is geosmin, which is an odor metabolite produced by soil microorganisms.
Implementation Method 4
Avoiding harsh thermal treatments under acidic conditions is, thus, one of the key factors to prevent sucrose degradation. Given the relatively mild heat treatment applied in the method, this ensures that no sucrose degradation is taking place. Furthermore, the optimized residence time and temperature conditions during drying prevents a darker color formation due to caramelization of sucrose.
Data Source
AI summary
The invention relates to a method of making a sugar beet derived product, said method comprising the steps of obtaining sugar beet pieces by peeling and cutting sugar beet; heat treating the sugar beet pieces; reducing the size of the sugar beet pieces; forming a sugar beet paste from the sugar beet pieces; and pasteurizing the sugar beet paste.