RU2171040C2 - Green walnut jam and method of producing such jam - Google Patents

Abstract

FIELD: food-processing and canned food industry. SUBSTANCE: method involves sorting walnut green fruit, washing, blanching, cleaning in carborundum machine, blanching, pouring sugar syrup into walnut mass and cooking. Before third cooking stage, syrup is prepared on the basis of apple juice, honey and citric acid, and added into mixture. Components are used in the following ratio, wt%: walnut green fruit 35; sugar syrup 44; apple juice 10; honey 10.5; citric acid 0.5. EFFECT: increased uniformity in cleaning walnut fruit, reduced jam cooking time, and improved curative properties of ready product. 3 cl, 4 ex

Description

 The invention relates to the food and canning industry and can be used in the preparation of jams.

 Known methods of making jam from green walnuts in various ways (Handbook for the production of canned food, M .: Food industry, 1974, v. 4, p. 382). Their common disadvantages are: the length of the process of preparing the fruits for cooking, the reduction of the nutritional benefits of fruits due to prolonged soaking in various solutions.

 Closest to the technical solution is the "Method of making jam from green walnuts" by A. with. N 412878, according to which, before cooking, the fruits are washed, soaked for 48 hours, peeled from a green peel, pricked, blanched in a 0.25% citric acid solution, washed and boiled. The disadvantage of this method is the length of the process, the use of manual labor during cleaning, which does not provide an attractive appearance of the walnut kernel and requires the introduction of an additional operation to prune the fruit.

 The objective of the technical solution is to reduce the process, ensure uniformity of walnut cleaning, increase the healing properties of the finished product.

 The problem is solved as follows. Green walnuts are sorted, washed, blanched and peeled in a carborundum machine, rinsed, blanched, and poured with sugar syrup. Two brews are made using conventional technology. The third cooking is done with the addition of syrup prepared on apple juice, honey and citric acid. Further, the cooking process ends with packaging, capping and sterilization using conventional technology.

The use of walnut peel cleaning using a carborundum machine can solve several problems:
- excludes the 48-hour process of soaking the fruit in chemicals;
- reduced consumption of raw materials;
- it is regulated by the thickness of the removed layer of green pericarp and the fruits are obtained with a smooth, rounded surface, which cannot be achieved with manual cleaning;
- cleaning the side surfaces of oblong nuts to the kernel allows you to exclude the process of pricking and increase the diffusion rate of sugar syrup into the fruit;
- the use of a mechanized method of cleaning walnut fruits in a stream of water, protects against oxidation of alkaloids, iodine, resinous compounds that improve metabolism, contribute to the treatment of diseases of the respiratory system, stomach, intestines, and also allows you to maximize the bactericidal properties of the yuglon, which affects tubercle bacillus and typhoid bacteria.

 The introduction of apple juice with an acidity of 0.8-1.2% in the jam makes it possible to increase the nutritional value of the finished product by increasing the content of micro and macro elements, in particular iron, potassium, magnesium, and gives the jam a specific aroma, sugar combinations that are unusual in taste and acids.

 Replacing 10% sugar in syrup with honey increases the nutritional value of the finished product by introducing a large number of easily digestible monosugars (up to 80% glucose and fructose) and biologically active substances.

Cooking jam is carried out in three stages with the addition of syrup prepared on apple juice, honey and citric acid before the third cooking. When cooking, the following physico-chemical changes occur:
- due to the difference in concentrations, the diffusion of monosaccharides into the nut;
- due to the bactericidal, antiseptic properties of the syrup, less severe heat treatment of the finished product is possible;
- when combined, the aromatic substances of honey, apple juice, and walnut create in the complex a specific aroma that gives the finished product a new quality.

 Example 1 (prototype).

 Green walnuts are sorted by maturity, quality and size, then washed in running water and soaked in water for 48 hours. Then the green peel is peeled from the fruits, pricked, blanched in a 0.25% citric acid solution for 20 minutes, washed with cold water and boiled twice in sugar syrup.

 Disadvantages: the duration of the process, the unattractive appearance of the fruit of the nut after manual cleaning, the need for pricking, which contributes to a stronger oxidation of tannins and dyes. Tasting assessment of jam - 4.0 points.

 Example 2. Green walnuts are washed, peeled by hand, pricked, blanched, poured with sugar syrup prepared on apple juice, honey and water, boiled three times. The proposed method allows to improve the taste by introducing juice and honey. However, triple cooking reduces the nutritional value of the added components. Tasting score - 4.3 points.

 Example 3

 Green walnuts sort. Green pericarp is cleaned mechanically using a carborundum machine. Cooking is carried out similarly to the method described in example 2. The proposed method using the mechanized method of cleaning allows you to smoothly clean the coarse layer of the skin with its removal on the sides of the nut to the kernel, which allows you to omit the pricking process in the technological scheme. The combination of peeling and washing nuts in a machine helps protect freshly peeled fruits from oxidation. Tasting score 4.8 points.

 Example 4

 Green walnuts are sorted, washed, blanched, and then peeled on a carborundum machine. Next, the fruits are washed, blanched in sugar syrup, boiled twice, and before the third boiling, syrup prepared with apple juice, honey and citric acid is added.

 The proposed method allows you to maximize the preservation of nutrients contained in juice and honey. The finished product has an attractive appearance with uniform, smooth fruits, soaked in syrup with a sweet and sour taste and a delicate aroma of honey. The syrup is transparent, without mechanical inclusions of torn fruits. Tasting score 5.0 points.

Claims (1)

1. Jam from green walnuts, consisting of fruits of walnut and sugar syrup, characterized in that apple juice, honey and citric acid are added to it in the following ratio of components,%:
Green walnut fruit - 35
Sugar Syrup - 44
Apple juice - 10
Honey - 10.5
Citric Acid - 0.5
2. A method of making jam from green walnuts, including sorting, washing, peeling, rinsing, blanching, cooking fruits, characterized in that the blanched nut is cleaned mechanically by a carborundum machine, and during the third cooking, syrup prepared on apple is added to the jam juice, honey and citric acid.