RU2202233C1 - Method of processing fruits and vegetables - Google Patents

Abstract

FIELD: technology of conserved industry. SUBSTANCE: method involves processing of raw material with water in rotor-cavitational extractor, and during its process cations of polyvalent metals selected from group of macro- and microelements are introduced. Processing in extractor is conducted at step-by-step increasing of cavitation index and introduction of additional quantities of raw material. Upon completion of processing, flavor is added, and product is prepacked and sterilized. EFFECT: improved organoleptical properties of product due to prevention of its stratification. 2 cl

Description

 The invention relates to the technology of the canning industry.

 A known method of processing fruits and vegetables, involving the preparation of raw materials, processing with water in a rotary-cavitation extractor with a stepwise increase in the cavitation index and the additional introduction of raw materials, the introduction of flavoring, packaging and sterilization (RU 2088116 C1, 08.27.1997).

 The disadvantage of this method is to obtain the target product with insufficiently high organoleptic properties.

 The technical result of the invention is to improve the organoleptic properties of the target product.

 This result is achieved by the fact that in the method of processing fruits and vegetables, which includes preparing raw materials, processing with water in a rotary-cavitation extractor with a stepwise increase in the cavitation index and additional introduction of raw materials, introducing a flavoring agent, packaging and sterilization, according to the invention, simultaneously with raw materials in The rotary cavitation extractor is injected with polyvalent metal cations selected from the group of macro- and microelements.

 The preferred embodiment of the present invention provides the possibility of processing in a rotary-cavitation extractor simultaneously several types of raw materials.

 The method is implemented as follows.

 Fruits and / or vegetables after standard preparation are loaded into a rotary-cavitation extractor, if necessary after preliminary cutting, pouring with water in an amount that ensures effective dispersion of the feed, while simultaneously introducing polyvalent metal cations selected from the group of macro- and micronutrients. Next, the processing is carried out at the lowest cavitation index, which ensures the dispersion of the raw material to a given particle size of the solid phase, usually not lower than 0.7. In the case of processing raw materials containing inedible parts, to achieve a given degree of grinding of the solid phase, the mixture from the rotary-cavitation extractor is removed and filtered to separate the inedible parts, and then returned to the rotary-cavitation extractor. Gradual filtration of the mixture minimizes the loss of the business fraction of the solid phase of the processed raw materials. When processing raw materials that do not contain inedible parts, the additional introduction of raw materials and polyvalent metal cations selected from the group of macro- and microelements is carried out without removing and filtering the liquid phase from the rotor-cavitation extractor. After the introduction of an additional amount of raw materials, the mixture is processed with an increase in the cavitation index to ensure a given degree of dispersion of the raw material with an increased viscosity of the liquid phase. An additional introduction to the rotary-cavitation extractor of the raw material is carried out until the specified dry matter content in the mixture is reached, minimum for clouded drinks and maximum for mashed potatoes. After processing, the mixture with the specified dry matter content is removed from the rotary-cavitation extractor and filtered to isolate inedible parts of the raw material, if any, and then a flavoring agent, for example sugar or salt, and, if necessary, biologically active substances or a preservative are added. After that, the target product is Packed and sterilized.

 It has been experimentally established that the introduction of polyvalent metal cations selected from the group of macro- and micronutrients into the target product exactly at the same time as the raw material ensures stabilization of the consistency of the target product with a minimum consumption of polyvalent metal cations due to their chemical interaction in the field of ultrasonic vibrations with native pectin substances processed raw materials with an increase in their molecular weight in the process of crosslinking of free carboxyl groups of adjacent molecules, which leads to their strengthening stabilizing ability. Moreover, it is the portioned introduction of polyvalent metal cations together with the raw material that ensures the uniformity and uniformity of the structure of the target product. The choice of metal cations from the group of macro- and microelements is justified by the fact that their residual amounts in the free state cannot harm the human body, but rather enrich the composition of the target product. Thus, the proposed method allows to improve the organoleptic properties of the target product by preventing its delamination during storage.

Claims (2)

 1. A method of processing fruits and vegetables, involving the preparation of raw materials, processing with water in a rotary cavitation extractor with a stepwise increase in the cavitation index and the additional introduction of raw materials, the introduction of flavoring, packaging and sterilization, characterized in that at the same time as the raw materials in the rotary cavitation extractor polyvalent metal cations selected from the group of macro- and microelements are introduced.  2. The method according to claim 1, characterized in that several types of raw materials are simultaneously processed in a rotary-cavitation extractor.