RU2236150C2 - Method for producing of fruit jam - Google Patents

Abstract

FIELD: production of canned food.

SUBSTANCE: method involves charging quick-frozen fruit pulp, sand sugar and semi-finished product in the form of apple pomace pulp; heating components in vacuum unit to temperature of 90-95⁰C; holding jam for 5-10 min. Components are used in predetermined ratio. Aromatizers and colorants may be introduced into jam.

EFFECT: reduced cost and labor intensity for producing of jam.

2 cl, 2 ex

Description

The invention relates to the production of canned fruits and berries and can be used in the manufacture of fruit jam.

A known method of making jam, including preparing applesauce, mashed potato squeezed berries, mixing and loading them into a digester with a stirrer, is heated and in small portions while stirring, sugar is added and boiled to a dry matter content of 66.0-67.5% ( RF patent 2136164, publ. 09/10/1999).

This method allows to obtain a product with optimal organoleptic properties and creates the necessary microbiological production mode, however, the cost of the product obtained by this method is quite high and the complexity due to the gradual addition of sugar in portions is high enough, which affects the productivity of the method.

The objective and technical result of the proposed method is to reduce the cost of the product obtained by the claimed method, and reduce the complexity.

The specified technical result is achieved by the fact that in the method, including the preparation of fruit puree, mashed semi-finished product from squeezed and granulated sugar, loading fruit and berry puree, mashed semi-finished product from squeezed and granulated sugar and heating the components with the manufacture of jam, As mashed pomace, quickly frozen mashed potatoes are used, the components are heated in a vacuum apparatus to a temperature of 90-95 ° C and kept for 5-10 minutes, and the components are taken in the ratio of kg per 1 ton of product:

Quick frozen fruit puree 200 ... 600

Sugar 200 ... 600

Semi-finished puree from squeezed apples 300 ... 800

In the manufacture of jam introduced flavorings and dyes.

The claimed method is implemented as follows. Fruits coming into production, for example, apples are washed in special washing machines in clean running water until all contaminants are completely removed. After washing, the apples are inspected for quality, while rotten, moldy, contaminated and pest-affected fruits are selected. After inspection, the apples are subjected to secondary washing in the shower. After washing, apples blanch with steam until they, without losing their shape, become soft (but not boiled) and are easily crushed. Blanching is carried out in various types of sprayers and degestors.

The blanching time for apples is established in each individual case experimentally, depending on the variety, the degree of maturity and size of the fruit and the design of the sparmer, but it should not exceed 15 minutes for apples at a temperature of 100 ° C. During the blanching process, make sure that the apples are evenly scalded. After blanching, the apples are immediately transferred to the washing machines of various brands with a hole diameter of not more than 0.8-1.2 mm.

The used semi-finished mashed potatoes are prepared as follows: before mixing, all the semi-finished mashed potatoes are wiped on a washing machine with a hole diameter in the sieves of not more than 0.8 mm, for apple puree - not more than 1.2 mm. Sugar, citric and ascorbic acid are passed through a sifter with a magnetic trap, the size of the holes in the sieves is not more than 2.0-2.5 mm; Quick-frozen fruit puree is unpacked, stripped of film residues, and then defrosted; when using mashed potatoes in barrels, glass jars, the containers are washed outside, and then opened in a separate room. In case of cleavage at the neck of the jar, mashed pots are not allowed into production; when using quick-frozen fruits and berries, mashed potatoes from them are prepared in accordance with the current “Technological Instructions for the Production of Mashed Potatoes and Semi-finished Products of Fruit and Berry”; Sulphonated mashed potatoes and fruits are pre-desulphitated in vacuum apparatuses, double boiler or other equipment made of stainless material. Desulfitation is carried out until the content of sulfur dioxide in the puree is reduced to 0.025%.

Example 1

To prepare a low-calorie jam, take 1 weight part of quick-frozen fruit or berry puree with a solids content of 10%, 1 weight part of applesauce puree per 1 weight part of sugar.

Low-calorie jam is cooked in vacuum apparatuses or in open two-body boilers with mechanical mixers.

Mashed potatoes and sugar are simultaneously loaded into a digester or vacuum apparatus (except for the sugar necessary to prepare a dry mixture of sugar and guar gum). Heated to a temperature of 90-95 ° C and incubated for 5-10 minutes.

Guar gum, pre-mixed well with sugar in a ratio of 1:10, is added with a thin stream with continuous stirring into a ready-made mixture of mashed sugar and heated to 90-95 ° С, and boiled until tender.

The amount of guar gum introduced is determined empirically for each type of fruit puree. Typically, guar gum is added in an amount of 0.2-0.4% of the total weight of the product.

Instead of sugar or for its partial replacement, it is possible to use glucose-fructose syrup or starch syrup according to GOST 5194-91.

Flavors and dyes are also added at the end of cooking (in quantities recommended by manufacturers), after having previously mixed them in 10-15 kg of product, then the mixture is added to the total mass and mixed thoroughly until a homogeneous product is obtained, which is established organoleptically (visually and tastefully) )

The acid that is used to control the content of invert sugar in the jam can be added at the beginning of cooking in the form of a 40% solution. To avoid sugaring, the content of invert sugar in the jam should be at least 25%. During cooking, it is necessary to ensure that the mass does not stick to the walls of the digesters. The solids content in the finished product should be at least 40%.

The packing temperature of low-calorie jam is not lower than 70 ° С. Low-calorie jam is packed in glass jars with a capacity of up to 3.0 dm ³ .

Example 2 of the method.

Fruits or berries coming into production, for example, apples are washed in special washing machines in clean running water until all contaminants are completely removed. After washing, the apples are inspected for quality, while rotten, moldy, contaminated and pest-affected fruits are selected. After inspection, the apples are subjected to secondary washing in the shower. After washing, apples are blanched with steam in various modes, depending on the variety, maturity and design of the spreader, but not more than 15 minutes at a temperature of 100 ° C. Then, fruit puree, squeeze puree and granulated sugar are prepared, these components are loaded and heated. As mashed potatoes from squeezes, mashed semi-finished product from squeezed apples is used, as fruit and berry mashed potatoes - quick-frozen fruit and berry mashed potatoes. The components are heated in a vacuum apparatus to a temperature of 92 ° C and maintained for 6 minutes, and the components are selected in the following ratio, kg per 1 ton of product:

Quick-frozen fruit puree 300

Granulated Sugar 300

Prefabricated applesauce puree 400

At the same time, flavoring and coloring agents are introduced into the heated mixture and boiled until tender.

Claims (2)

1. A method of manufacturing a fruit jam, including the preparation of fruit puree, mashed squeezed and granulated sugar, the loading of fruit and berry puree, mashed squeezed and granulated sugar and heating the components with the manufacture of jam, characterized in that as mashed potatoes from squeezed apples use mashed semi-finished product from squeezed apples, as fruit and berry puree - quick-frozen fruit and berry puree, the components are heated in a vacuum apparatus to a temperature of 90-95 ° C and kept for 5-10 minutes, and the components are taken in the following relation Kg per 1 ton of product: Quick frozen fruit puree 200 - 600 Sugar 200 - 600 Prefabricated applesauce puree 300 - 800 2. A method of manufacturing a fruit jam according to claim 1, characterized in that in the manufacture of the jam, flavorings and coloring agents are introduced.