Development of Technology for the Production of Hop and Topinabur Starter

Abstract

Enrichment of bread with nutrients useful for the human body contributes to the improvement of the population, so it is necessary to make a careful choice of ingredients. The article discusses the possibility of preparing a spontaneous fermentation starter based on an aqueous extract of hop cones and Jerusalem artichoke roots. Data on the content of vitamins, macro- and microelements in Jerusalem artichoke are given. A technological block diagram for the preparation of hops Jerusalem artichoke sourdough has been developed, including water extraction of hop cones. When comparing three methods of extraction, it was found that the most effective is vacuum extraction at a temperature of 54- 56ºС on the developed universal extract-evaporator plant. To increase the shelf life of the starter (up to 6 months), it is proposed to use a two-stage convective vacuum pulse drying. A description is given of the technology for drying hop Jerusalem artichoke starter culture under gentle conditions (heat carrier temperature not more than 46°C, speed 2.5 m/s) with maximum preservation of biologically active substances contained in the prepared mixture. The initial moisture content of the raw material was 61%, drying at the first stage was carried out to a critical moisture content of 25%. After the second stage, a final moisture content of 5% was obtained. The positive effect of vegetable raw materials on the quality of the starter has been proven experimentally. Thus, the lifting power of baking sourdough with the addition of Jerusalem artichoke is higher compared to a similar sourdough without the use of this root crop. The lifting force was compared using the “ball” method (the difference in ascent time was on average 5-10 minutes). In addition, the prototypes had better pulp porosity compared to traditional products, and also surpassed them in taste and aroma.