RU2168900C2 - Method for producing dried products from raw fruit material - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves exposing raw fruit material to infrared radiation and simultaneously subjecting it to convective drying. Infrared radiation process is effected in three stages. Method allows biologically valuable components of fruit material to be kept during drying process. EFFECT: simplified method and increased quality of dried products. 5 cl, 1 tbl, 4 ex

Description

 The proposed method of drying fruit and berry raw materials relates to the food industry and can be used, in particular, in the production of cryopowders from the obtained supplies.

 So there is a known method of drying berry raw materials, described in the patent of the Russian Federation N 2075953 - "Composition of dried berries for making a drink and the method for its preparation." But here the circle of berry raw materials used is very narrow and the scope of its application is narrow.

 A known method of drying fruit and berry raw materials described in the application of the Russian Federation for the invention N 93012800/13 from 03/11/93 on the "Method for the production of dried food", developed by IHP "Feruza". The known method is as follows: food products are dried in 2 stages, which does not allow to fully preserve the biological and nutritional value of fruit and berry raw materials. This method does not seem possible to effectively dry the berries, and cranberries, blueberries, lingonberries generally cannot be dried by this method.

 The closest in the set of essential features to the proposed method is the known production method (RF application N 95116461/13 of 09/19/95) for "Method for the production of dried supplies from fruit and berry raw materials", which the authors selected as a prototype.

 This method includes preparing fruit and berry raw materials, treating them with infrared rays (IR rays) and then convective drying, and when processing IR rays, the raw materials are additionally subjected to ultrasonic mechanical vibrations in an oscillating mode that coincides in time with the IR irradiation mode .

 This method is effective, but it does not allow to fully preserve the biologically valuable components of fruit and berry raw materials.

The problem to which the invention is directed is the most effective preservation of the biologically valuable components of fruit and berry raw materials during drying and the expansion of the arsenal of methods for drying fruit and berry raw materials. The task is implemented by the proposed method for the production of dried supplies from fruit and berry raw materials, including its preparation, processing with infrared rays and convective drying, according to the invention, the processing of prepared raw materials with infrared rays is carried out simultaneously with convective drying, and the processing with infrared rays is carried out in stages, namely, at the first the raw materials are heated to a temperature below 100 ^o C for no more than 4 hours; in the second stage, the raw materials are kept at a temperature of 15-30 ^o C below the temperature of the first tadia not more than 7 hours, and in the third stage, the raw materials are kept at a temperature of 10-30 ^o C lower than the temperature in the previous stage no more than 7 hours

 It is preferable to take wild berries, for example cranberries, blueberries, as berry raw materials.

 It is preferable to further freeze the raw materials before processing with infrared rays.

 Preferably, the preparation of the feed includes an additional washing.

 Preferably, the raw materials are further blanched prior to processing.

The fact that the processing of the prepared raw materials by infrared rays is carried out simultaneously with convective drying, and the fact that the processing of infrared rays is carried out in stages, namely, in the first stage the raw material is heated to a temperature below 100 ^o C for no more than 4 hours, in the second stage the raw material is kept at a temperature of 15-30 ^o C below the temperature of the first stage no more than 7 hours, and in the third stage, the raw material is kept at a temperature of 10-30 ^o C below the temperature of the previous stage no more than 7 hours, allows you to save biologically active substances, 80-100%, contained in the feedstock. At the same time, the taste, color and smell of the feedstock are preserved.

 The search for scientific, technical and patent documentation showed that the proposed method is new and meets the criterion of "inventive step".

 The proposed method is as follows.

 The pre-prepared fruit and berry raw materials that have passed the audit are treated with infrared rays simultaneously with convective drying, and the processing with infrared rays is carried out in stages.

Stage 1: the raw material is heated to a temperature below 100 ^o C for no more than 4 hours

Stage 2: the raw material is maintained at a temperature of 15-30 ^o C below the temperature of the first stage no more than 7 hours

Stage 3: the raw materials are kept at 10-30 ^o C lower than in the second stage, not more than 7 hours

 It is preferable to use wild berries as blueberries: blueberries, cranberries.

 It is preferable to freeze some raw materials, in particular cranberries, before processing with IR rays.

 It is preferable to include a sink in the preparation of the raw materials.

 It is preferable to additionally blanch before processing with infrared rays.

 An example of a specific use of the proposed method.

 Example 1. Drying blackcurrant of the proposed method.

Pre-prepared blackcurrant, which has undergone audit, washing and blanching, is treated with infrared rays simultaneously with convective drying, and processing with infrared rays proceeds in stages:
Stage 1 at 80 ^o C for 2 hours;
Stage 2 at 60 ^o C for 4 hours;
Stage 3 at 40 ^o C for 7 hours

 Data on the content of biologically active substances before and after drying are shown in the table.

 Example 2. Drying cranberries of the proposed method.

The pre-prepared cranberries, which underwent revision, washing and freezing, are treated after defrosting with IR rays in stages, simultaneously with convective drying:
Stage 1 at 80 ^o C for 4 hours;
Stage 2 at 60 ^o C for 7 hours;
Stage 3 at 45 ^o C for 7 hours

 Data on the content of biologically active substances before and after drying are shown in the table.

 Example 3. Drying blueberries of the proposed method.

Pre-prepared blueberries, which have undergone revision and washing, are treated with infrared rays in stages, simultaneously with convective drying:
Stage 1 at 80 ^o C for 2 hours;
Stage 2 at 50 ^o C for 4 hours;
Stage 3 at 40 ^o C for 2 hours

 Data on the content of biologically active substances before and after drying are shown in the table.

 Example 4. Drying apricots of the proposed method.

Pre-prepared apricots that have undergone revision and blanching are treated with infrared rays in stages, simultaneously with convective drying:
Stage 1 at 80 ^o C for 2 hours;
Stage 2 at 50 ^o C for 7 hours;
Stage 3 at 40 ^o C for 7 hours

 Data on the content of biologically active substances before and after drying are shown in the table.

 As can be seen from the obtained results, the proposed method can effectively save biologically valuable components of fruit and berry raw materials during drying. And besides, expand the arsenal of methods for drying fruit and berry raw materials.

Claims (5)

1. The method of production of dried supplies from fruit and berry raw materials, including its preparation, processing with infrared rays and convective drying, characterized in that the processing of prepared raw materials with infrared rays is carried out simultaneously with convective drying, and the processing with infrared rays is carried out in stages, namely: on the first stage material is heated to a temperature below 100 ^o C is not more than 4 hours, the second stage feedstock was maintained at a temperature of 15 - 30 ^o C below the temperature of the first stage is not more than 7 hours, and in a third step the raw material in hered at a temperature of 10 - 30 ^o C lower than the temperature in the previous step is not more than 7 hours.  2. The method according to claim 1, characterized in that wild berries, such as cranberries, blueberries, are also taken as berry raw materials.  3. The method according to claim 1, characterized in that before processing with infrared rays, the raw materials are further frozen.  4. The method according to claim 1, characterized in that the preparation of raw materials includes an additional washing.  5. The method according to claim 1, characterized in that before processing the raw materials are additionally blanched.

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