RU2181949C2 - Method for obtaining food product from dried fruit - Google Patents

Abstract

FIELD: food-concentrates industry. SUBSTANCE: method involves drying fruit to moisture content below 15%; grinding dried fruit and mixing with water, sugar and fried rubbed nut cores; additionally introducing ascorbic acid and lipid-containing extract of Pythium gracile microorganism biomass; boiling up resulting mixture to dried substance content below 88%; forming mixture in hot state; cooling in cellophane film to room temperature and packing under vacuum into hermetically sealed bags. Synergetic reaction of ascorbic acid and mentioned extract imparts adaptiogenic properties and increased shelf life (up to 3 years) to obtained product. EFFECT: increased quality and wider range of products.

Description

 The invention relates to a technology for the production of a dehydrated product of long-term storage from dried fruits with adaptogenic properties.

 A known method of producing a food product from dried fruits, which provides for the drying of fruits to a moisture content of not more than 15%, their grinding, mixing with sugar, roasted walnut kernel and water, boiling during mixing to a dry matter content of at least 88% by weight, molding the mixture in hot condition, cooling in a cellophane film to room temperature and vacuum packing in a sealed package (RU 2125813, C1, 02/10/99).

 The disadvantages of this method are the short shelf life of the finished product and its lack of adaptogenic properties.

 The technical result of the invention is to increase the shelf life of the finished product and giving it adaptogenic properties.

This result is achieved by the fact that in the method of producing a food product from dried fruits, which provides for the drying of fruits to a moisture content of not more than 15%, their grinding, mixing with sugar, roasted chopped walnut kernel and water, boiling during mixing to a dry matter content of at least 88% by weight, molding the mixture in a hot state, cooling in a cellophane film to room temperature and packing under vacuum in an airtight packaging, according to the invention, ascorbic acid is additionally introduced when mixing slot and lipid-containing microbial biomass extract Pythium gracile (see WO 92/13086 A 1, cl C 12 P 7/64, 06.08.1992..), a mixture is prepared in the following ratio by weight:
Water - 1.8 - 2.4
Sugar - 20 - 24
Dried fruits - 50 - 62
Kernel - 18-24
Ascorbic acid - 1.9 - 2.2
Pythium gracile lipid-containing biomass extract - 0.1 - 0.11.

 This allows you to increase the shelf life of the finished product and give it adaptogenic properties.

 The method is implemented as follows.

 Fruits are prepared by washing, inspection, cutting with the removal of inedible parts and drying to a moisture content of not more than 15% by weight. The dried fruits thus obtained are wiped.

 Sugar and ascorbic acid are passed through a sieve and a magnetic trap.

 The kernel of nuts is prepared according to the scheme adopted for each type of nuts, wiped and fried.

 The biomass of Pythium gracile microorganisms is lyophilized, extracted with a non-polar extractant, the miscella is separated and the extractant is distilled from it.

 A mixture is prepared from the ingredients thus prepared. To do this, pour the required amount of water into a two-body boiler with a stirrer, add sugar and ascorbic acid into it, heating and stirring until they are completely dissolved. Next, a prescription amount of dried fruits is introduced into the mixture and cooking is carried out with stirring for another 20-25 minutes, then the roasted mashed kernel of nuts and the lipid-containing extract of the biomass of Pythium gracile microorganisms are introduced and the mixture is boiled with constant stirring to a dry matter content of at least 88% by weight. The minimum amount of all components except water is selected according to the tasting assessment of the product. The minimum amount of water is set to obtain a mixture of a given consistency. The maximum amount of each of the components is calculated by the method of determining the norms of consumption of raw materials (Reference Conservative. M .: Pishchepromizdat, 1947). Then the mixture is poured from the digester and briquetted. To prevent sticking of the mixture to the form, it is periodically wetted with boiled water. Molded briquettes of the mixture are individually wrapped in a cellophane film and cooled to room temperature, then the cellophane is removed and Packed under vacuum of 5.3-10.6 kPa in bags of polymer material such as Mylar or hostafanaluminium-foil-polyethylene and brewed bags. Thus obtained product is stored without changing consumer properties for at least 3 years, regardless of the type of dried fruit or nuts.

 An experimental test showed that when feeding the product obtained by the proposed method to outbred gray rats of both sexes compared to the product obtained by the closest analogue, their resistance to the action of such unfavorable factors as increased humidity and temperature, oxygen deficiency, low and medium effects doses of ionizing radiation.

 It is likely that both the occurrence of the adaptogenic properties of the product and the increase in its shelf life are associated with the combined use of ascorbic acid and a lipid-containing extract of the biomass of microorganisms Pythium gracile containing a significant amount of polyunsaturated higher fatty acids in its composition. According to known data, each of these components has both adaptogenic and antioxidant properties, which provide an increase in the shelf life of products. However, neither ascorbic acid nor the polyunsaturated higher fatty acids are individually stored in food products for 3 years in quantities that can provide the product with these properties. It is this that indicates the synergistic interaction of these substances in the product obtained by the proposed method and the combination of these substances with the indicated shelf life and adaptogenic properties.

 Thus, the proposed method allows to increase the shelf life of the finished product and give it adaptogenic properties.

Claims (1)

A method of producing a food product from dried fruits, which involves drying fruits to a moisture content of not more than 15%, crushing them, mixing with sugar, fried chopped walnut kernel and water, boiling during mixing to a dry matter content of at least 88% by weight, molding the mixture in hot condition, cooling in a cellophane film to room temperature and packing under vacuum in a sealed package, characterized in that, when mixing, ascorbic acid and a lipid-containing biome extract are additionally introduced Assy of the microorganisms Pythium gracile, and the mixture is prepared in the following ratio of components by weight:
Water - 1.8 - 2.4
Sugar - 20 - 24
Dried fruits - 50 - 62
Kernel - 18-24
Ascorbic acid - 1.9 - 2.2
Pythium gracile lipid-containing biomass extract of microorganisms - 0.1 - 0.11