RU2256332C2 - Method for production of conserved fruit puree with sugar - Google Patents

Abstract

FIELD: food processing industry, in particular canner industry.

SUBSTANCE: claimed method includes fruit preparation, their cavity crushing in liquid medium in rotor-cavitational extractor, puree separation, addition of sugar solution, and sterilization. Sugar solution is added before the cavity crushing. Preparation obtained by sequential extraction of biomass of Pythium coloratum micromycete with non-polar extractant in above-critical state in amount of 0.1 % based on fruit mass is added together with sugar solution. The first extract is separated and used in preparation production. Then biomass is sequentially extracted with water, alkali, water, acid, water, alkali, and water. Obtained solid residue is blended with the first extract.

EFFECT: method with increased yield; target product with improved quality, stable chroma level and increased aliquation resistance in storage process.

3 ex

Description

The invention relates to the technology of the canning industry.

There is a known method for the production of canned fruits "Rubbed with sugar", which involves preparing the fruit, cavitating it in water in a rotary cavitation extractor, separating the puree, adding sugar solution to it and sterilizing it (A. Gadzhieva. Development of the technology of canned fruit from feijoa using hydrodynamic cavitation dispersant. Abstract of a dissertation of a candidate of technical sciences - M.: VZIPP, pp. 11-17, 22).

The disadvantages of this method are low productivity and low quality of the target product.

The technical result of the invention is to increase the productivity and quality of the target product.

This result is achieved by the fact that in the method for the production of canned food “Rubbed fruits with sugar”, which provides for the preparation of fruits, their cavitation grinding in a liquid medium in a rotary cavitation extractor, separating the puree, adding a sugar solution and sterilization, according to the invention, the sugar solution is added before cavitation grinding, and together with a sugar solution, about 0.1% by weight of the fruit is administered a preparation obtained by sequential extraction of biomass of micromycetes Pythium coloratum non-field a supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue.

The method is implemented as follows.

Fruits are prepared according to generally accepted technology. Sugar is sieved, passed through a magnetic trap, and then dissolved in water and filtered. The dry biomass of Pythium coloratum 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.

Prepared fruits, sugar solution and preparation from the biomass of micromycete Pythium coloratum are loaded into a rotary-cavitation extractor. The ratio of fruits and sugar solution is set according to the traditional recipe for canned food of this type, and the preparation from the biomass of micromycete Pythium coloratum is taken in an amount of about 0.1% by weight of the fruits. The accuracy of dosing of the drug from the biomass of Pythium coloratum micromycete is determined mainly by the accuracy of the dosing equipment used. The resulting mixture is treated in a rotary-cavitation extractor, and then inedible parts of the fruit are isolated from it. The resulting puree is packaged and sterilized according to standard technology.

It was experimentally established that the target product obtained by the described technology 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 an increase in 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 cavitation processing time is reduced in comparison with the closest analogue, which allows to increase the productivity of the method.

Example 1

Prepare canned "Apples mashed with sugar" according to the standard recipe using a rotary cavitation extractor. With the same parameters of cavitation treatment during the warranty period of storage in canned food obtained by the closest analogue, separation was observed with liquid separation at an altitude of about 10% of the tare height, experimental canned food did not exfoliate. A similar result was obtained by reducing the time of cavitation treatment to 10%.

Example 2

According to the conditions of example 1, canned food is prepared using feijoa. The result qualitatively coincides with example 1 while reducing the time of cavitation processing to 7.8%,

Example 3

According to the conditions of example 1, canned food is prepared using pears. The result qualitatively coincides with example 1 while reducing the cavitation treatment time to 4.9%.

Thus, the proposed method improves the performance and quality of the canned food.

Claims (1)

Method for the production of canned fruits “Rubbed with sugar”, which involves preparing the fruits, their cavitation grinding in a liquid medium in a rotary-cavitation extractor, separating the puree, adding the sugar solution and sterilization, characterized in that the sugar solution is added before the cavitation grinding, and together with about 0.1% by weight of fruit is administered with a sugar solution, a preparation obtained by sequential extraction of the biomass of Pythium coloratum micromycete with a non-polar extractant in a supercritical Health and then with water, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue.