Investigation of pumpkin hop yeast drying process
It is known that insufficient intake of biologically active substances from food may be replaced by ration enrichment with functional food products. It is shown that enrich bakery goods can be achieved by entering into the baking sourdough additional ingredients as a decoction of hops and pumpkin pulp. The process of drying hops, pumpkin sourdough (HTZ) was studied. It is proposed to use a two-stage drying of sourdough: use chute convective on the first stage; at the second stage - the convective vacuum impulse dryer (CVID). Technological schemes of dryers are presented. HTZ was weighed and was dried in a convection dryer to a critical moisture content corresponding to a sharp increase in temperature in a piece of pumpkin, then HTZ was finally dried in the CVID. Sourdough with a humidity of 60% and 70 consisting of flour, water, hops, pumpkins and the bran used in the second stage. Various moisture content was achieved by varying the amount of bran, 10, 12 and 14% from the flour mass. Drying curves for different modes, dependence of changes in humidity, temperature and rate of drying time, an empirical equation for calculating the time and drying conditions HTZ were drawn from experimental studies. It was determined that in order to increase the shelf life of HTZ it is necessary to dried it to a moisture content of 12... 18% in a sparing mode, which allows you to save the maximum number of biologically active compounds and oppress vital activity of lactic acid bacteria yeast cells.