RU2259796C1 - Method for producing of canned juice from fresh cabbage - Google Patents

Abstract

FIELD: canned food industry.

SUBSTANCE: method involves preparing cabbage; chopping and blanching with open steam at temperature of 95-105° for 8-10 min; rubbing in double rubbing machine having sieves with diameter of openings in terminating drum of 0.5 mm; mixing with salt, beet pectin, CO₂-extract of dill, CO₂-extract of celery pepper, CO₂-extract of parsley, and sweet water. Components are used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO₂-extract of dill 0.0051; CO₂-extract of celery pepper 0.0051; CO₂-extract of parsley 0.0102; sweet water in an amount sufficient for providing dry substance content of 7.4%. Method further involves homogenizing, pressurizing and sterilizing of mixture.

EFFECT: improved organoleptical properties of canned juice.

Description

The invention relates to the technology of canning production. Known methods for the production of canned vegetable juices from fresh tomatoes, carrots, beets and sauerkraut (collection of technological instructions for the production of canned food. T.1 - M .: Food industry, 1977, p.190-207).

Fresh white cabbage is currently not used for the production of canned juices.

The technical result of the invention is to obtain canned juice from fresh white cabbage that meets the general requirements for food products.

This result is achieved by the fact that the method for the production of canned juice from fresh white cabbage provides for its preparation, shredding, blanching with hot steam at a temperature of 95-105 ° C for 8-10 minutes, wiping on a double wiping machine with a hole diameter of sieves in the last drum 0 5 mm, mixing it with the salt, sugar beet pectin, CO ₂ extract of dill, pepper CO ₂ extract of celery, CO ₂ extract of parsley and drinking water at a flow rate following components, wt. h:

cabbage 1000 salt 8.1 beet pectin 10,2 CO ₂ dill extract 0.0051 CO ₂ extract of celery 0.0051 CO ₂ parsley extract 0.0102 drinking water to a solids content of 7.4%,

homogenization of the mixture, packaging, sealing and sterilization.

The method is implemented as follows.

Fresh white cabbage is subjected to standard preparation and shredding on a shredder. The cabbage is blanched with hot steam, for example, in a digester, at a temperature of 95-105 ° C for 8-10 minutes. The blanching parameters are selected in such a way as to ensure minimal loss of cabbage during subsequent wiping with maximum preservation of nutrients and biologically active substances according to generally accepted methods and correspond to the known parameters for producing cabbage puree. Next, the cabbage is wiped on a double wiping machine with a hole diameter of 0.5 mm in the last drum. This method of rubbing is typical for vegetables that have a very softened texture after blanching, and allows you to get a solid phase with a particle size that ensures juice with pulp meets the requirements of clause 3.2 of SanPiN 2.3.2.1078-01. Salt and beet pectin are sieved, passed through a magnetic trap and dissolved in part of the prescription amount of drinking water. Next, prepare the mixture at the following consumption of components, parts by weight:

cabbage 1000 salt 8.1 beet pectin 10,2 CO ₂ dill extract 0.0051 CO ₂ extract of celery 0.0051 CO ₂ parsley extract 0.0102 drinking water to a solids content of 7.4%.

The waste and loss standards for the described technology were adopted for cabbage 20%, for salt 1.5%, for beet pectin 2%, for CO ₂ -extracts of dill, celery and parsley 2% in accordance with the generally accepted method for their determination.

The ratio of the components is taken as such to obtain the pleasant organoleptic properties of the target product, described below.

The resulting mixture is homogenized, packaged, sealed and sterilized in accordance with the generally accepted technology for the production of canned vegetable juices with pulp.

The resulting target product is pulp juice, the warranty shelf life of which corresponds to the current standard for products of this group. It has a characteristic brackish taste of cabbage and a spicy cabbage flavor without impurities. The homogeneous consistency does not change during the entire warranty period of storage, which compares favorably with the product obtained by the proposed method from known canned vegetable juices with pulp.

Thus, the proposed method allows to obtain canned juice from fresh white cabbage with pleasant organoleptic properties that meets the general requirements for food products.

Claims (1)

A method for the production of canned juice from fresh white cabbage, involving its preparation, shredding, blanching with hot steam at a temperature of 95-105 ° C for 8-10 minutes, wiping on a double wiping machine with a hole diameter of sieves in the last drum of 0.5 mm, its mixing with salt, beet pectin, a CO ₂ -extract of dill, a CO ₂ -extract of celery, a CO ₂ -extract of parsley and drinking water at the following consumption of components, parts by weight: Cabbage 1000 Salt 8.1 Beet Pectin 10,2 CO ₂ dill extract 0.0051 CO ₂ extract of celery 0.0051 CO ₂ parsley extract 0.0102 Drinking water To the solids content of 7.4% homogenization of the mixture, packaging, sealing and sterilization.