RU2250031C2 - Method for producing of canned food "natural fruit" - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves adding into boiled water specific preparation in an amount of 0.2-0.5% by weight of canned food, said preparation being produced from Pythium insidiosum micromycet biomass by predetermined process; pouring boiled water containing said preparation into cans filled with fruit.

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

2 tbl, 1 ex

Description

The invention relates to the technology of the canning industry.

There is a known method for the production of canned food "Natural Fruits", which provides for the preparation of raw materials, its packaging in containers together with boiled water, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Canned fruit and vegetable, 1992, p. .3-12).

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 canned food and reduce the corrosion activity of the target product.

This result is achieved by the fact that in the canned food production method “Natural Fruits”, which involves preparing the raw materials, packing them in containers together with boiled water, sealing and sterilizing, according to the invention, the preparation obtained by sequential extraction of the biomass of Pythium micromycete is introduced into the boiled water insidiosum 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 e 0.2-0.5% by weight of the cans.

The method is implemented as follows.

The dry biomass of Pythium insidiosum micromycete is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is separated, 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 is introduced into boiled water in an amount of 0.2-0.5% by weight of canned food. The 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.

Currently, canned fruits “Natural fruits” are produced from fresh quinces, cherries, pears, peaches, plums and apples. When preparing them, any raw materials are subjected to inspection, sorting by size, maturity and color and washing. Cherries are additionally cleared of the stalks. Small-fruited plums are preserved with whole fruits, large-fruited halves with bone removal. Small plums before laying in cans are additionally blanched at 90 ° C in a 0.5-1% caustic soda solution for several seconds and washed in cold running water or blanched at 80-85 ° C in water for 3-5 minutes or pricked . Small-fruited peaches are preserved with whole fruits, large-fruited in the form of halves or slices of at least 1/8 of the fruit with a removed bone, with or without skin.

To remove the peel, whole peach fruits or their slices are boiled in a 2-3% solution of caustic soda for 1.5-2 minutes and washed in running cold water. Quince, pears and apples canned with or without peel. To remove the peel, it is cleaned by mechanical means or by boiling in a solution of caustic soda, followed by washing in running cold water. Boiling is carried out for quince in a 20-30% solution for 1-2 minutes, for pears in a 17-20% solution for 1-3 minutes, for apples in a 6-10% solution for 1-3 minutes. Large-fruited quince is cut into slices with a thickness of 20-30 mm or into pieces from 1/4 to 1/16 of the fetus with the simultaneous removal of the seed chamber and peduncle. Quinces are blanched at 80-90 ° C in water or a 0.1% solution of citric acid. The blanching duration is established empirically, depending on the variety and the degree of ripeness of the fruit. Small-fruited pears and apples are preserved with whole fruits with the stalk and seed chamber removed. Large-fruited pears and apples are cut into halves or slices of at least 1/8 of the fruit with the simultaneous removal of the stalk and seed chamber. Depending on the variety and maturity, pears and apples may be blanched. It is carried out in a 0.1% solution of citric acid at 85 ° C for up to 10 minutes, followed by cooling in running water.

Thus prepared fruits are packed in containers together with boiled water containing the preparation from the biomass of micromycete Pythium insidiosum, sealed and sterilized.

The target product obtained according to the described technology differs from that obtained according to standard technology with a smaller amount of boiled raw materials, less corrosive activity, the absence of turbidity and sediment in the pouring liquid, and better preservation of the color of the fruits. In the best way, these differences are noticeable when preserving cherries. Organoleptic characteristics of canned "Natural Cherry" in a welded can No. 13, obtained by the proposed method with the addition of the preparation from the biomass of micromycete Pythium insidiosum in the amount of 0.2% (experiment 1) and 0.5% (experiment 2) by weight of canned food and control canned food obtained by the closest analogue, after 12 months of storage are shown in table 1, data on the corrosion activity of the same samples in table 2.

Table 1 sample the appearance of the fruit fluid appearance fruit consistency taste point the control typical of boiled fruit, with cracks characteristic, with a slight draft 27% boiled characteristic 3.9 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 9.3 · 10 ^-3 9.5 the body has underfilm corrosion by scratches and a longitudinal seam, pitting at the ends up to 0.5% of the surface experience 1 1.6 · 10 ^-3 4.1 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 canned biomass preparation Pythium insidiosum positively affects the considered parameters, however, with an increase in its content to 0.6% by weight of canned food, the filling fluid begins to opalescent, which sharply reduces the organoleptic evaluation of the target product.

Thus, the proposed method improves the quality of the target product, which is confirmed by a tasting assessment, and reduce its corrosiveness, which reduces the likelihood of chemical bombing.

Claims (1)

Method for the production of canned fruits “Natural Fruits”, which involves preparing the raw materials, packing them in containers together with boiled water, sealing and sterilizing, characterized in that the preparation obtained by sequential extraction of the biomass of Pythium insidiosum micromycete with a non-polar supercritical state is introduced into the boiled water before packing , 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.