RU2125386C1 - Method for producing fruit or vegetable supplies - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves inspecting and washing fruits or vegetables; cooking in sugar syrup in supersonic vibrations field created during condensation of steam bubbled in cooking vessel, with cooking being provided till dry substance content is at least 25% by weight of fruits or vegetables; separating fruits or vegetables from syrup and drying till dry substance content is at least 82% by weight; providing vacuum package in bags made from material such as Maylar or hostafan-metal-polyethylene and pasteurizing to obtain base product. Method allows product storage time to be increased to 12 months. EFFECT: increased storage life and improved quality of base product.

Description

 The invention relates to the technology of food-concentrate industry, namely to the manufacture of supplies from fruits and / or vegetables of long-term storage using sugar as a preservative.

 A known method of producing supplies from fruits and / or vegetables, providing for their inspection, washing, preparation, cooking in sugar syrup to achieve a solids content of 70-72% by weight, drying to achieve a solids content of at least 80% by weight and packing in cardboard or metal boxes (Collection of technological instructions for the production of canned goods, vol. II, part 2. - M .: App "Conservlodozyach", 1992, p. 29-56).

 The disadvantage of this method is to obtain the finished product with a shelf life limited to 6 months.

 The technical result of the invention is to increase the shelf life of the finished product.

 This result is achieved by the fact that in the method of producing supplies from fruits and / or vegetables, providing for their inspection, washing, preparation, cooking in sugar syrup, drying and packaging, according to the invention, the cooking is carried out in the field of ultrasonic vibrations created by condensation in the cooking volume sparged vapor in it, until the solids content is not less than 24% by weight, drying is carried out until the solids content is not less than 82% by mass, the packing is carried out under vacuum in bags made of Mylar-type film, or hostafan-metal-polyethylene, and the packaged product is pasteurized.

 This allows you to get the finished product with a shelf life of at least 15 months.

 The method is implemented as follows.

Fruits and / or vegetables are inspected, washed, prepared depending on the specific type of fruit or vegetable raw materials, boiled in sugar syrup in the field of ultrasonic vibrations created by condensation of juice or water vapor bubbled into it in the cooking volume, until the dry matter content reaches at least 24% by weight, preferably not more than 32%, the solid phase is separated, dried until a solids content of at least 82% by weight, preferably not more than 85%, is packed in bags made of imported Mylar-type film or hostafan-metal-p polyethylene under vacuum, preferably at a residual pressure of 5.3-10.6 kPa. The target product thus packaged is pasteurized with hot air, preferably at 90 ^° C. for 60 minutes. Received supplies retain their consumer properties for at least 15 months.

 Example.

Fresh apples, plums and rhubarb are inspected, washed and prepared. The apples are peeled, cut into slices and the seed chamber is cut out. The plum is cut into halves and the stone removed. In rhubarb cuttings, the ends are cut and cut into columns with a length of 40 ± 2 mm, and very thick petioles are cut lengthwise to obtain a maximum cross-sectional size of 17 ± 2 mm. Thus prepared fruits and vegetables are transferred to cooking. Apples and plums are cooked in sugar syrup 50% concentration with the addition of 0.5% citric acid. Rhubarb is boiled in 70% sugar syrup. During the cooking process, the cooking volume is bubbled with adiabatic expansion, providing condensation, steam. When cooking apples use a pair of apple juice. Cooking plums and rhubarb is carried out by bubbling water vapor. Cooking apples and plums are completed when they reach a dry matter content of 24% by weight, cooking rhubarb - when reaching a dry matter content of 29% by weight. Cooking can be carried out both in continuous and in batch mode with alternating boiling and holding without heating. After cooking, the fruits and vegetables are separated from the syrup. The syrup after concentration is returned to the cooking of the same type of raw material. Fruits and vegetables, separated from the syrup, are laid out on a metal grid and dried in a cabinet at a temperature maintained in the range of 70-80 ^o C until apple slices, plums and rhubarb dry matter content of at least 82% by weight. The dried pieces are Packed in bags of film type "Mylar" at a residual pressure of 5.3 kPa and hostafan-metal-polyethylene at a residual pressure of 10.6 kPa. In each type of packaging, supplies are prepared containing only one type of raw material, as well as mixtures containing apples and plums in a ratio of 50:50, apples and rhubarb in a ratio of 50:50 and apples, plums and rhubarb in a ratio of 35:35:30 . All packaged products were pasteurized with hot air at 90 ^o C for 1 hour. As a result of storage for 15 months under uncontrolled conditions, no change in consumer properties of the finished product was found in any of its types.

 Thus, the proposed method allows to obtain supplies from fruits and / or vegetables with an increased 2.5-fold shelf life.

Claims (1)

 A method for the production of supplies from fruits and / or vegetables, which includes inspection, washing, preparation, cooking in sugar syrup, drying and packaging, characterized in that the cooking is carried out in the field of ultrasonic vibrations created by condensation in the cooking volume of vapors sparged into it, up to achieving a solids content of not less than 24% by mass, drying is carried out until a solids content of not less than 82% by mass, packing is carried out under vacuum in bags of Mylar-type film or hostafan-metal-polyethylene, and packing The bath product is pasteurized.