RU145635U1 - METHOD FOR PREPARING JAM FROM NECTARINE - Google Patents

Abstract

A method for preparing jam from nectarine, involving the selection and preparation of raw materials, pouring it with sugar syrup, adding gelling juice, packaging and pasteurization, which differs in that before the last cooking, 0.75-1.25% of the mass of the product is injected with an alcohol extract from nectarine leaves collected during the period of mass accumulation in them of biologically active substances with antioxidant activity.

Description

The utility model relates to the food industry and can be used for canning fruits, in particular for making jam from nectarine or peach.

A known method of making jam from nectarine (peach), which involves the selection of healthy, fresh, not worms, evenly ripened, a certain size of the fruit, washing, slicing into halves or slices, pouring 70-75%, cooking in one step, packing in glass banks and pasteurization (Belousov D.P., Osipov AM Preservation technology and technological control. M: Publishing house "Economics" .- S.274-276. 1965).

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

Jam made in a known manner has low vitamin and biological value, because

due to exposure to high temperatures during cooking, the content of vitamins and other useful substances that determine antioxidant activity is significantly reduced.

Closest to the technical essence of the claimed is the method of making jam from nectarine, adopted as a prototype, in which raw materials are selected and sorted according to quality, degree of maturity and size of the fruits, the fruits are washed, blanched, filled with 70-75% sugar syrup, for 10-15 minutes before the end of cooking add gelling juice and boil until cooked.

Then packaged in a container and pasteurized. (A collection of technological instructions for the production of canned food. Canned food for children and dietetic food. Canned fruits. Quick-frozen foods. M: Food industry. T.2.- S.280-292. 1977).

The common essential features of the claimed method and the prototype method are the selection and preparation of raw materials, pouring them with sugar syrup, adding gelling juice, boiling, packaging and pasteurization.

The known method also does not allow to obtain jam with high biological value, since during the cooking process a significant part of biologically active substances with antioxidant properties is lost.

The utility model is based on the task of improving the method of making jam from nectarine by the integrated use of its fruits and leaves, which allows 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 jam from nectarine, which involves the selection and preparation of raw materials, pouring it with sugar syrup, adding gelling juice, packaging and pasteurization, 0.25-0.75% alcohol extract from nectarine leaves is introduced before packaging, collected during the period of mass accumulation of biologically active substances (ascorbic acid, phenolcarboxylic acids, quercetin glycosides, etc.) in them enriches the product. Examples of a specific implementation of the method.

Example 1. Fresh conditional fruits of nectarine of varieties Ruby 8 and Yevpatoria were collected, collected during the period of technical maturity, then they were blanched, cut into halves or slices, then they were poured with sugar syrup and cooked. At the end of cooking, before packing, 1% extract from nectarine leaves collected in August during the period of mass accumulation of biologically active substances was added to the jam. After cooling, the jam was Packed in 0.5 l glass jars, with a solids content in jam of 73% and subjected to pasteurization.

The resulting product had a dark golden color and a delicate harmonious taste. The biological value is shown in the table.

Example 2. The method was carried out analogously to example 1, however, an alcoholic extract from the leaves of nectarine was used 0.75%. The resulting jam had a dark golden color and a delicate harmonious taste. The biological value is shown in the table.

Example 3. The method was carried out analogously to example 1, however, an alcoholic extract from the leaves of nectarine was used 1.25%. The resulting jam had a dark golden color and a delicate harmonious taste.

The biological value is shown in the table.

Table

As can be seen from the table, the addition of 0.75-1.25% alcohol extract from nectarine leaves collected during the mass accumulation of biologically active substances during the preparation of jam makes it possible to maintain high organoleptic characteristics, to obtain products that are most enriched in substances with antioxidant activity.

Claims (1)

A method of preparing jam from nectarine, involving the selection and preparation of raw materials, pouring it with sugar syrup, adding gelling juice, packaging and pasteurization, which differs in that 0.75-1.25% of the mass of the product is introduced by alcohol extraction from nectarine leaves before the last cooking collected during the period of mass accumulation of biologically active substances with antioxidant activity in them.