RU2251276C2 - Method for obtaining canned food "fruits grated with sugar" - Google Patents

Abstract

FIELD: food industry, canned food production.

SUBSTANCE: the suggested canned food should be obtained due to reducing fruits in sugar solution at adding a solid residue obtained due to successive extracting Pythium ultimum micromycete biomass with nonpolar liquefied gas, water, acid, water, alkali and water, due to dispersing in micellar mixture obtained after the first stage of biomass extraction. One should separate the product against inedible fruit parts under aseptic conditions. The present innovation enables to obtain the product that better keeps the chromaticity of initial raw material being stable to stratification during storage period.

EFFECT: decreased energy expenses.

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Description

The invention relates to the technology of the canning industry.

A known method of producing canned food "Framed with sugar", which includes preparing the fruit, adding a sugar solution, navigation grinding the fruit in a sugar solution by condensing steam in it and separating the puree under aseptic conditions (RU 2060689 C1, 05/27/1996).

The disadvantages of this method are to obtain the target product of low quality and high energy intensity.

The technical result of the invention is to improve the quality of the target product and reduce energy consumption.

This result is achieved by the fact that in the method for producing canned food “Framed fruits with sugar”, which involves preparing fruits, adding sugar solution, cavitational grinding of fruits in a sugar solution and separating puree under aseptic conditions, according to the invention, cavitation grinding is carried out by dispersion at atmospheric pressure in a mixture of fruits with a sugar solution of miscella obtained after extraction of the biomass of micromycete Pythium ultimum with non-polar liquefied gas, while the biomass of micromycete Pythiu m ultimum after extraction with non-polar liquefied gas is sequentially extracted with water, alkali, water, acid, water, alkali and water, and the solid residue obtained after completion of all the extraction steps listed above is introduced into the sugar solution in an amount of about 0.06% by weight of fruits.

The method is implemented as follows.

Fruits are prepared according to traditional technology. Sugar is sieved and passed through a magnetic trap, and then dissolved in water and filtered. The dry biomass of Pythium ultimum micromycete is extracted with non-polar liquefied gas, for example carbon dioxide or nitrous oxide, and the miscella is separated. 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 stages listed above is introduced into the sugar solution in an amount of about 0.06% by weight of the fruits and the sugar solution is mixed with the fruits in the recipe ratio. Pythium ultimum micromycete solid biomass dosing accuracy is determined mainly by the accuracy of the dosing equipment used. Miscella is dispersed in the resulting mixture at atmospheric pressure. This leads to boiling of liquefied gas, accompanied by cavitation grinding of the fruits, and sterilization of the mixture. Inedible parts of the fruit are isolated from the mixture under aseptic conditions to obtain the target product, which can be sent for aseptic storage in large containers or in aseptic conditions, packaged in consumer packaging.

It was experimentally established that the target product obtained by the proposed method, better preserves the color of the feedstock than the product obtained by the closest analogue, and is more resistant to delamination during storage, which is estimated as improving its quality. At the same time, it was found that during the warranty period of storage, the canned food obtained by the proposed method does not delaminate when the specific input energy of ultrasonic vibrations is reduced in comparison with the closest analogue, which allows to reduce the energy intensity of the method.

Example 1

Prepared canned apples "Rubbed apples with sugar" according to a traditional recipe using steam or miscella obtained after extracting the biomass of micromycete Pythium ultimum with liquid carbon dioxide to chop apples. With the same specific energy input during the warranty period of storage in canned food obtained by the closest analogue, separation is observed with liquid separation at an altitude of about 10% of the tare height, and the experimental canned food did not exfoliate. A similar result was obtained by reducing the specific input energy of ultrasonic vibrations to 10%.

Example 2

According to the conditions of Example 1, canned food is prepared using feijoa and nitrogen to extract Pythium ultimum micromycete biomass. The result qualitatively coincides with example 1 with a reduction in specific energy input to 7.8%.

Example 3

According to the conditions of Example 1, canned food is prepared using pears and argon to extract the biomass of Pythium ultimum micromycete. The result qualitatively coincides with example 1 while reducing specific energy input to 4.9%.

Thus, the proposed method improves the quality of canned food while reducing the energy intensity of their production.

Claims (1)

A method of producing canned fruits "Rubbed with sugar", which includes preparing the fruit, adding a sugar solution, cavitation grinding the fruits in a sugar solution and separating the puree under aseptic conditions, characterized in that cavitation grinding is carried out by dispersing at atmospheric pressure in a mixture of fruits with miscella sugar solution obtained after extraction of the biomass of micromycete Pythium ultimum with non-polar liquefied gas, while the biomass of micromycete Pythium ultimum after extraction with non-polar liquefied gas is sequentially extracted with water, alkali, water, acid, water, alkali and water, and the solid residue obtained after completion of all the above stages of extraction is introduced into the sugar solution in an amount of about 0.06% by weight of the fruit.