RU2174326C1 - Method of preparing fruit-and-berry dessert - Google Patents

Abstract

FIELD: food industry, particularly, technology of producing fruit-and-berry dessert with more balanced composition of main nutrient substances for using under conditions of autonomous existence. SUBSTANCE: dessert is prepared by mixing of prepared apple and black currant puree, bee honey, sodium chloride, roasted ground kernels of cashew, extract of Eleutherococcus, lipid-containing extract of biomass of microorganisms Mortierella polycephala, boiled rice grits and water. Obtained mixture is homogenized, subjected to sublimation drying, grinding and packaging under aseptic conditions in vacuum in sealed package from combined film material of "Mailar" type. EFFECT: broadened assortment of fruit-and-berry desserts; increased balance of obtained product composition by main nutrient substances and possibility for using it under autonomous conditions of existence.

Description

 The invention relates to a technology for the production of fruit and berry dessert for use in autonomous conditions of existence.

 A known method for the production of fruit and berry dessert, comprising preparing and mixing apple puree, blackcurrant puree, sugar and water, homogenizing the mixture, removing moisture from it by boiling to a solids content of 31% by weight, packaging in glass containers, rolling and sterilization (Collection of technological instructions for the production of canned food, vol. 2, part 1 - M .: APPP "Konservlodozyot", 1992, p. 125-134).

 The disadvantage of this method is to obtain the finished product with an unbalanced composition of carbohydrate orientation and the inability to use it in autonomous conditions of existence.

 The technical result of the invention is the expansion of the assortment of fruit desserts, improving the balance of the composition of the finished product for the main nutrients and making it possible to use it in autonomous conditions of existence.

This result is achieved by the fact that in a method for producing a fruit and berry dessert, which involves preparing and mixing apple puree, blackcurrant puree and water, homogenizing the mixture, removing moisture from it to a predetermined content, and packing in an airtight container, according to the invention, additionally prepared bee honey, salt, roasted chopped cashew nut kernel, eleutherococcus extract, lipid-containing biomass extract of microorganisms Mortierella polycephala, which is known from EP 0223960 A2, 06/03/1987 and svare rice cereal, the mixture is prepared with a ratio of components by weight:
Applesauce - 102600-113710
Blackcurrant puree - 36140-40053
Bee honey - 58139-64436
Salt - 419-465
The fried crushed kernel of cashew nuts - 13706-16693
Eleutherococcus Extract - 510-570
Mortierella polycephala lipid-containing biomass extract of microorganisms - 100-104
Cooked Rice Groats - 26853-30690
Water - 144550-179200
moisture is removed by freeze-drying to a content of not more than 3.5% by weight, the mixture is crushed before packing, and packing is carried out under aseptic conditions under vacuum in a container made of a combined film material of the Mylar type, that is, having the same properties as and the Mylar film. Hygienic certificate N 1P-11/592, production of PET-PVDC / PE film, 07.07.1998. The Mylar film is approved for contact with foodstuffs and is water, light and air tight.

 This allows you to get a new dessert with a more balanced composition of nutrients, with anti-stress and immunostimulating effects, suitable for use in autonomous conditions of existence.

 The method is implemented as follows.

Preparation of components for mixing includes the following operations. Fresh apples are inspected, washed sequentially in a drum and brush washer, cut, removing the stem, cup and seed chamber and crushed. Canned applesauce is inspected, washed, opened, and wiped through a sieve. Fresh blackcurrants are inspected, washed and wiped to separate inedible parts. Inspect canned blackcurrant puree, wash the container, open it and wipe it through a sieve. Honey is heated to 45-50 ^o C, and then sequentially filtered through stainless steel and nylon. Salt is sieved and passed through a magnetic trap. Cashew kernels are fried, peeled and ground in a spinning top. The water-alcohol extract of Eleutherococcus with a solids content of 3% by weight is filtered. The dry biomass of the microorganisms Mortierella polycephala is extracted with a hydrophobic extractant, for example hexane or liquid nitrous oxide, the miscella is separated and the extractant is distilled from it. The prepared lipid-containing extract obtained from the side is filtered. Rice groats are inspected, washed in cold water, boiled in water until the mass increases by 350% and passed through a spinning top. Drinking water does not require preparation. The prepared components are mixed in the above weight ratio. The minimum amount of each component, except water, is selected according to the tasting assessment of the finished product. The minimum amount of water is selected according to the consistency of the mixture, ensuring its optimal rheological properties during layout and freezing. The maximum amount of all components of the mixture was calculated according to the well-known method of determining the consumption rates of each of the components (Conservatory Handbook, M., Pishchepromizdat, 1947). The prepared mixture is homogenized, and then moisture is removed from it to a content of not more than 3.5% by freeze-drying, for which the mixture is laid out on baking sheets, frozen and heated under vacuum. The dried mixture is inspected, ground to a powder state and Packed under aseptic conditions under vacuum in a container made of a combined film material of the Mylar type.

 The finished product is a free-flowing powder, easily restored by water to the state of mashed potatoes, which makes it possible to use it in autonomous conditions of existence. The product is more balanced in the composition of basic nutrients, since, in addition to easily digestible carbohydrates and fiber, it contains significant amounts of proteins and fats. In addition, the composition of the product includes digestible high molecular weight carbohydrates and a wide range of biologically active substances with an anti-stress and immunostimulating orientation. This is another advantage of the product, allowing you to recommend it for use in autonomous conditions of existence.

 Thus, the present invention allows to obtain a new dessert product with a more balanced composition of nutrients, suitable for use in autonomous conditions of existence.

Claims (1)

A method for producing a fruit and berry dessert, comprising preparing and mixing apple puree, blackcurrant puree and water, homogenizing the mixture, removing moisture from it to a predetermined content, and packing it in an airtight container, characterized in that the prepared bee honey, salt and fried are additionally introduced into the mixture chopped cashew nut kernel, eleutherococcus extract, lipid-containing biomass extract of the microorganisms Mortierella polycephala and cooked rice groats, the mixture is prepared in the ratio of components by weight:
Applesauce - 102600 - 113710
Blackcurrant puree - 36140 - 40053
Bee honey - 58139 - 64436
Salt - 419 - 465
Roasted chopped cashew nuts kernel - 13706 - 16693
Eleutherococcus extract - 510 - 570
Mortierella polycephala lipid-containing biomass extract of microorganisms - 100 - 104
Cooked Rice Groats - 26853 - 30690
Water - 144550 - 179200
moisture is removed by freeze-drying to a content of not more than 3.5% by weight, the mixture is crushed before packaging, and packaging is carried out under aseptic conditions under vacuum in a container made of a combined film material of the Mylar type.