RU145628U1 - METHOD FOR PREPARING NEPTARINE COMPOTE - Google Patents

Abstract

A method of preparing stewed fruit from nectarine, which involves the selection and preparation of raw materials, blanching, filling glass containers with halves or whole fruits, pouring them with sugar syrup, capping and pasteurization, characterized in that 0.25-0.75% by weight of the alcohol product is introduced before capping extracts of nectarine leaves collected during the period of mass accumulation of biologically active substances with antioxidant activity in them.

Description

The utility model relates to the food industry and can be used for preserving fruits, in particular for the preparation of stewed fruit from nectarine or peach.

A known method of making stewed fruit from nectarine (peach), which involves the selection of healthy, fresh, not worms, evenly ripened, a certain size of the fruit, washing, slicing in halves or slices, blanching, placing in glass jars, pouring hot for 70 hours for 75-75 % sugar syrup, corking and pasteurization (Belousov D.P., Osipov AM Preservation technology and technological control. M: Publishing house "Economics" .- S.233-241, 1965).

Common essential features of the known and claimed methods: selection and preparation of raw materials, pouring it with sugar syrup and pasteurization.

Stewed fruit, prepared in a known manner, has low vitamin and biological value, due to exposure to high temperatures during cooking, the content of vitamins and other beneficial substances with antioxidant activity is significantly reduced.

The closest in technical essence to the declared is the method of making stewed fruit made from nectarine, adopted by the prototype, by which raw materials are selected and sorted by quality, maturity and size of the fruits, washed fruits, blanched, filled cans with halves or whole fruits, filled with 70-75% sugar syrup and pasteurized (Collection of technological instructions for the production of canned food. Canned food for children and diet food. Canned fruit. Quick-frozen foods. M: Food industry. T.2. - P. 222-250, 1974).

Common essential features of the claimed method and the prototype method are the selection and preparation of raw materials, blanching, filling halves or whole fruits of a glass container, pouring fruit with sugar syrup and pasteurization. The known method also does not allow to obtain compote with high biological value, since during the cooking process a significant part of biologically active substances with antioxidant properties is lost.

The claimed utility model is based on the task of improving the method of preparing stewed fruit from nectarine by the integrated use of fruits and its leaves, which makes it possible to obtain products that are most enriched with biologically active substances with antioxidant activity.

The problem is solved in that in the method of preparing stewed fruit from nectarine, which involves the selection and preparation of raw materials, filling in halves or whole fruits of a glass container, pouring them with sugar syrup, blocking and sterilizing, in accordance with a utility model, 0.25- is introduced before capping 0.75% alcohol extract from nectarine leaves collected during the period of mass accumulation of biologically active

substances (ascorbic acid, phenolcarboxylic acids, quercetin glycosides, etc.).

Examples of specific implementation of the method.

Example 1. Fresh conditional fruits of nectarine of varieties Rubinovy 8 and Yevpatoriya were collected, collected during the period of technical maturity, then they were blanched, filled in glass jars with halves or whole fruits, then they were poured with sugar syrup, and before corking, 0.25% extract from the compote was added leaves of nectarine collected in August - during the period of mass accumulation of biologically active substances in them. The resulting product had a color characteristic of this fruit variety and a delicate harmonious taste. The biological value is shown in the table.

Example 2. The method was carried out similarly to example 1, but 0.5% alcohol extract from nectarine leaves was added. The resulting compote had a color characteristic of this fruit variety and a delicate harmonious taste. The biological value is shown in the table.

Example 3. The method was carried out similarly to example 1, but 0.75% alcohol extract from nectarine leaves was added. The resulting compote had a color characteristic of this fruit variety and a delicate harmonious taste. The biological value is shown in the table.

As can be seen from the table, the addition of 0.25-0.75% alcohol extract from nectarine leaves collected during the period of mass accumulation of biologically active substances in the compote during the preparation of compote makes it possible, while maintaining high organoleptic characteristics, to obtain products that are enriched with substances possessing antioxidant activity.

Claims (1)

A method of preparing stewed fruit from nectarine, which involves the selection and preparation of raw materials, blanching, filling glass containers with halves or whole fruits, pouring them with sugar syrup, capping and pasteurization, characterized in that 0.25-0.75% by weight of the alcohol product is introduced before capping extracts of nectarine leaves collected during the period of mass accumulation of biologically active substances with antioxidant activity in them.