RU2175503C1 - Method of preparing fruit-and-berry dessert - Google Patents

Abstract

FIELD: food industry, particularly, production of fruit-and-berry dessert. SUBSTANCE: dessert is produced by mixing prepared apple and apricot puree, bee honey, sodium chloride, roasted ground kernels of cashew nuts, extract of Eleutherococcus, lipid-containing extract of biomass of microorganisms Mortierella alpina, boiled semolina and water. Prepared mixture is subjected to homogenization, sublimation drying, grinding and packaging in sealed package from combined film material "Mailar" type under aseptic conditions in vacuum. EFFECT: preparation of dessert with more balanced composition of main nutrient substances and applicable for using under autonomous conditions of existence; broadened assortment of fruit-and-berry desserts.

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 producing fruit and berry dessert, involving the preparation and mixing of apple puree, acid hydrolysis of banana peels, apricot puree, water-alcohol extract of CO ₂ meal of Siberian fir needles and sugar, homogenizing the mixture, removing moisture from it to a given content, packing in sealed containers and sterilization (RU, 2090091, C1, 09/20/1997).

 The disadvantages of this method are 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 the method for producing a fruit and berry dessert, which involves preparing and mixing apple puree and apricot puree, homogenizing the mixture, removing moisture from it to a predetermined content, and packaging it in an airtight container, according to the invention, prepared bees are additionally introduced when mixing, salt, roasted chopped cashew nut kernel, eleutherococcus extract, lipid-containing biomass extract of microorganisms Mortierella alpina, which is known from WO 9213086, 08/06/1992, cooked semolina and y, the mixture is prepared at ratio of components by weight:
applesauce - 102600-113710
apricot puree - 36140-40053
bee honey - 58139-64436
salt - 419-465
roasted crushed kernel cashew nuts - 13706-16693
Eleutherococcus extract - 510-570
Mortierella alpina lipid-containing biomass extract of microorganisms - 100-104
cooked semolina - 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, that is, having the same properties as the film Mylar (Hygienic certificate N 1 P / 11-592, products PET-PVDC / PE Finland, JSC Avans-PAK AB, 07.07.1998). The Mylar film is approved for contact with food and is light-water- and airtight. It can be used at a temperature of the product 30-50 ^o C.

 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 apricots inspect, separate the stalks, wash, cut into halves, removing the stone, and wipe. Canned apricot puree is inspected, washed, opened and rubbed 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 alpina 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. Semolina is sieved and passed through a magnetic trap, passerized to a light cream color and boiled in water until the mass increases by 250%. 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 is calculated according to the well-known method of determining the consumption rates of each of the components (Reference Conservative. 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 of their combined film material type "Mylar".

 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 and apricot puree, homogenizing the mixture, removing moisture from it to a predetermined content, and packing it in an airtight container, characterized in that, when mixed, the prepared bee honey, salt, fried crushed kernel are added cashew nuts, eleutherococcus extract, lipid-containing biomass extract of the microorganisms Mortierella alpina, cooked semolina and water, the mixture is prepared at a ratio of components by weight:
Applesauce - 102600-113710
Apricot puree - 36140-40053
Bee honey - 58139-64436
Salt - 419-465
The fried crushed kernel of cashew nuts - 13706-16693
Eleutherococcus Extract - 510-570
Mortierella alpina lipid-containing biomass extract of microorganisms - 100-104
Cooked semolina - 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.