RU1790388C - Method for preparing confectionery of ground dried fruits and of nuts - Google Patents

Abstract

Usage: the invention relates to the food industry and can be used to obtain a product from crushed dried fruits and nuts. The method of preparation consists in mixing crushed dried fruits and nuts, forming them, introducing into the mixture a powdery extract of senna in an amount of 0.3-1.6 parts by weight on May 100. including the original mixture. 2 tab.

Description

The invention relates to the food industry, in particular to methods for preparing confectionery products from plant substances, and can be used to obtain a food product from a mixture of dried fruits and nuts.

A known method of manufacturing a confectionery product of Nuga Izyumov, including cleaning and sorting dried apricots and raisins, washing, grinding, boiling in sugar syrup, followed by cooling the mass and cutting it into separate pieces.

A significant drawback of the known method is that during processing, the fruit mixture is subjected to heat treatment (boiling with sugar), as a result of which a significant part of vitamins is reduced, including vitamin C being destroyed.

In addition, the presence of sugar in the product (in significant volume) dramatically changes the taste of the fruit-fruit blank, and also limits the scope of application of the confectionery product, since an increased glucose content in the form of sugar is contraindicated for both people with diabetes and children young children, as well as persons with impaired gastrointestinal tract function.

The closest in technical essence to the claimed is a method of preparing a food product from a mixture of crushed dried fruits and nuts, including mixing the source components and forming them.

However, this method has the following disadvantage: in the process of molding the mixture, the main part of the nut oil and fruit juice is squeezed, as a result of which the caloric value and vitamin value of the product are reduced.

An object of the invention is to improve the quality of chopped fruit and nut products by reducing the loss of nut oil and fruit juice.

With

WITH

X O CO 00 00

with

This goal is achieved by the fact that in the method of preparing a confectionery product / including chopping fruits and nuts and molding, after grinding, a powdery senna extract is introduced into the mixture, characterized by the ability to absorb oil and juices, in an amount of 0.3-1.6 wt. 100 ppm mixtures

Compared to the known method, the novel method of the invention is the introduction of powdered senna extract in the amount of 0.3-1.6 wt. per 100 wt.h crushed feedstock.

Known drug Kafiol containing crushed fig fruits, a plum fruit, senna leaves and fruits and liquid paraffin. The leaf and fruits of senna in this preparation have a laxative effect.

In the proposed method, the introduction of a powdered extract of senna in an amount of 0.3-1.6 parts by weight per 100 parts by weight the mixture promotes the binding of the main part of the liquid phase of the mixture due to the newly discovered moisture absorbing property of senna. Both fruits and senna leaves are used to produce senna extract.

As a result of the administration of the powdered senna extract, the loss of natural oil from nuts and fruit juice is reduced during further processing. At the same time, senna extract does not have a therapeutic effect.

The proposed method is carried out in the following sequence. After preliminary preparation of the initial raw material (dried apricots, plums, dried grapes and other dried fruits. And a year, as well as nuts or apricot kernels, sweet almonds), including sorting, washing, removing excess moisture, drying and roasting nuts, they grind source components.

Powdered senna extract is introduced into the crushed fruit-nut mixture and the resulting mixture with the extract content in the amount of 0.3-1.6 mass parts per 100 mass parts of the mixture is mixed, followed by cooling, and the main part of the liquid phase is absorbed particles of the extract.

The thoroughly mixed fruit-nut mix is formed in the product by the use of an extruder or a press, which ensures the preparation of a finished product of various shapes. In this case, the presence of senna extract, absorbing the main part of the liquid phase of the crushed fruit-nut mixture

practically eliminates its spin during molding of the mixture in the product and reduces its adhesion to the form, which improves the processability of processing. PRI me R 1. To obtain a food product, take the initial components in the following ratio,%: Dried apricots from apricots GOST 6878-73 35 The plum is dried (without seeds)

RSTUzSSR 486-8915 Dried grapes (seedless) GOST 6882-88 20 5. Melon in Lena

TU 10-03 UzSSR 2-8714 The kernel of the seeds

apricot (sweet varieties) 16 The technological process includes the following 0 operations.

Preparation of source components, including:

sorting of the starting components on a conveyor belt;

5 washing of the initial components (dried apricots, plums and grapes) in a drum-type washer with air blowing;

removal of excess moisture on a vibrating screen; drying the starting components in a tunnel type kiln 0;

roasting apricot kernels in fryers when heated to 130-170 ° C for 20-45 minutes, followed by cooling to 60-70 ° C for 5 10-15 minutes to a residual moisture of fried kernels of no more than 2-3.5% .

Weighing the prepared starting components in quantities corresponding to the formulations (the above 0 composition).

Grinding of the initial components on a grinder of the top type to the size of particles passing through the holes of the grating no more than 3 mm.

5 Introduction to the crushed mixture of Senna extract in an amount of 0.8 wt.h. per 100 parts by weight of a mixture.

Mixing the crushed mixture of the starting components with senna extract in a 0 kneading machine for 7-10 minutes until a homogeneous mass is formed. The temperature of the heating mass does not exceed 40-45 ° C.

Cooling the resulting mixture on a cold table. 5

Forming the mixture in the product on the press using molds or other equipment that provides the finished product of a given mass and shape.

Finished products are packaged in accordance with existing requirements.

According to the technology described in Example 1, mixtures of crushed dried fruits and nuts were obtained with the introduction of powdered extract of senna in the amounts shown in Table 1.

To obtain the mixtures, the consistency, the degree of spin during molding, and the stickiness were determined. In addition, a visual assessment was made of the appearance of the finished products after molding. The test results are shown in table.2.

It can be seen from Table 2 that with an increase in the amount of senna extract powder introduced into the mixture, the consistency of the mixture increases, the loss of the liquid phase during squeezing (molding) decreases, and adhesion to the forming surfaces of the equipment decreases. At the same time, an assessment of appearance shows that the adhesion of the finished product to the packaging is significantly reduced, as well as the absence of

It is rubbed over the shape of the finished product during storage.

The most effective effect of senna extract in formulations 2,3 and 4, i.e. with the introduction of senna extract in a mixture of crushed dried fruits and nuts in an amount of 0.3-1.6 wt.h. At the same time, an increase in the amount of senna extract introduced was more than 1.6 May / h. (see .. composition 5) slightly improves the performance of the fruit-nut mixture.

Thus, the administration of senna extract is optimal in the range of 0.3-1.6 wt / h. at 100 wt / h. mixtures of crushed dried fruits and nuts. At the same time, the loss of the liquid phase of the mixture is reduced, which contributes to the preservation of nut oil, fruit juices and a year in it, i.e. the energy and vitamin content of the fruit-nut mixture - its consumer properties.

At the same time, the stickiness of the mixture decreases and the density of its consistency increases, which reduces the loss of the fruit-nut mixture during its processing. In addition, the processability of packaging operations is improved.

Claims (1)

The formula of the invention so that, in order to improve quality A method of preparing a confectionery 30 products by reducing the loss of liquid products from crushed dried ifase fruits, after grinding, they are introduced into the mixture nuts, including chopping fruit powder of senna in the number of nuts and molding, characterized by 0.3-1.6 wt.h. per 100 parts by weight mixtures. Table 1 table 2 Continuation of Table 2