RU2249399C2 - Method for producing of canned stewed fruit - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves preparing raw material; preparing sugar syrup; introducing into sugar syrup composition specific preparation in an amount of 0.2-0.5% by weight of canned food, said preparation being produced from Mortierella zychae micromycet biomass by predetermined process; charging resulting product into can; sealing and sterilizing.

EFFECT: improved organoleptical properties and reduced corrosive activity of base product.

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Description

The invention relates to the technology of the canning industry.

A known method for the production of canned compote, involving the preparation of raw materials, the preparation of sugar syrup, their packaging in containers, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP Konservplodozyot, 1992, p.75 -162).

The disadvantage of this method is to obtain the target product with low organoleptic properties and a high probability of chemical bombing when using metal containers.

The technical result of the invention is to improve the quality of compote and reduce its corrosiveness.

This result is achieved by the fact that in the method for producing canned compote, which involves preparing raw materials, preparing sugar syrup, packing them in containers, sealing and sterilizing, according to the invention, a preparation obtained by sequential extraction of biomass of micromycete Mortierella zychae with a non-polar supercritical state is introduced into the syrup , water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, in an amount of 0.2-0.5% by weight onservov.

The method is implemented as follows.

Fresh or quick-frozen fruit and berry raw materials are prepared in accordance with standard technology, the composition of which is determined by the type of raw material. Sugar is sieved and passed through a magnetic trap, and then dissolved in boiling water. The resulting syrup is boiled for 2-3 minutes, if necessary, clarified, filtered and cooled to the packing temperature, which is 60-65 ° С for cherries, plums, cornel and cherries, 40-45 ° С and 80-85 ° С for the grapes types of raw materials. The dry biomass of micromycete Mortierella zychae is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is isolated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract. Thus obtained drug contains mainly chitosan and higher polyunsaturated fatty acids and does not contain toxic, carcinogenic, mutagenic and anti-nutritional substances, which allows its use in food products. The drug is administered in a syrup cooled to the packing temperature in an amount of 0.2-0.5% by weight of the prepared compote. Prepared fruits and syrup are packed in containers, sealed and sterilized.

The target product obtained by the described technology differs from that obtained by the standard technology with less boiled raw materials, less corrosive activity, no sediment or turbidity in the syrup, and better color retention of the fruits. In the best way, these differences are noticeable when preserving compotes from cherries, grapes, cherries, cornel, strawberries, raspberries and assorted compotes containing the listed berries, therefore, the achievement of the technical result is illustrated by the example of cherry compote. Organoleptic characteristics of cherry compote in a welded can No. 13, obtained by the proposed method with the addition of a biomass preparation of micromycete Mortierella zychae in an amount of 0.2% (experiment 1) and 0.5% (experiment 2) by weight of canned food, and the control after 12 months of storage are shown in table 1, data on the corrosion activity of the same samples are shown in table 2.

Table 1 sample the appearance of the fruit syrup appearance fruit consistency taste point the control typical of boiled fruit, with cracks characteristic, with a slight draft 20% boiled characteristic 3.8 experience 1 with bright coloration close to fresh fruit characteristic, transparent single boiled characteristic 4.4 experience 2 with bright coloration close to fresh fruit characteristic, transparent whole elastic fruits with single cracks characteristic 4,5

table 2 sample stationary corrosion rate, g / (m ² · h) the hydrogen content in the bank, cm ³ condition of the inner surface of the container the control 9.4 · 10 ^-3 9.7 the body has underfilm corrosion by scratches and a longitudinal seam, pitting at the ends up to 5% of the surface experience 1 1.7 · 10 ^-3 4.3 slight darkening of the paintwork along the longitudinal seam, the ends unchanged experience 2 1 · 10 ^-3 3.0 body and ends unchanged

As can be seen from the tables, an increase in the content of the preparation from the biomass of micromycete Mortierella zychae in the compote positively affects the considered indicators, however, with an increase in its content to 0.6% by weight of canned food or more, the syrup begins to opalescent, which sharply reduces the organoleptic evaluation of the product.

Thus, the proposed method improves the quality of the product, as evidenced by the tasting assessment, and reduce its corrosiveness, which reduces the likelihood of chemical bombing.

Claims (1)

A method of producing canned compote, involving the preparation of raw materials, preparation of sugar syrup, their packaging in containers, sealing and sterilization, characterized in that the composition of the syrup is injected with a preparation obtained by sequential extraction of biomass of micromycete Mortierella zychae with a non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, in an amount of 0.2-0.5% by weight of canned food.