RU2260300C2 - Method for production of fruit-and-berry puree - Google Patents

Abstract

FIELD: canner industry.

SUBSTANCE: claimed method includes raw material preparation, pulping, decantation, mixing of filtrate water with precipitate, redecantarion, pre-packing and thermal treatment. Before redecantation mixture of filtrate water with precipitate is blended with solid residue obtained by extraction of biomass of Mortierella hygrophila, and after redecantation filtrate water is blended with extract obtained from the same biomass.

EFFECT: target product of improved quality.

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Description

The invention relates to the technology of the canning industry.

A known method for the production of fruit puree, including the preparation of raw materials, rubbing it without separating waste, decanting, mixing the centrate with sediment, re-decanting with the separation of the centrate, its heating, packaging and heat treatment (RU 2079227 C1, 05/10/1997).

The disadvantage of this method is to obtain the target product is not high enough quality.

The technical result of the invention is to improve the quality of the target product.

This result is achieved by the fact that in the method of producing fruit puree, including preparing the raw material, wiping it without separating the waste, decanting, mixing the centrate with the precipitate, decanting it with the centrate, separating it, heating, packing and heat treating it according to the invention before decanting it into the mixture of the centrate with the precipitate is introduced solid residue obtained after sequential extraction of biomass micromycete Mortierella hygrophila non-polar extractant in a supercritical state, water, alkali, water, to acid, water, alkali and water, in an amount of about 0.05% of the mass of fruit and berry raw materials, and after repeated decanting, the extract obtained after extraction of an equivalent amount of the same biomass with a non-polar extractor in the supercritical state is introduced into the centrate.

The method is implemented as follows.

Fruit and berry raw materials are prepared according to standard technology, and then wiped without separation of waste. The mashed mass is decanted and the centrate is mixed with the precipitate.

The dry biomass of the micromycete Mortierella hygrophila is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state and the extract is separated, which is further used to obtain the target product. 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 mixture of the centrate with the precipitate of fruit and berry raw materials in an amount of about 0.05% by weight and the mixture is decanted again. The dosing accuracy of the solid residue is determined mainly by the accuracy of the dosing equipment used.

The extract obtained at the stage of biomass extraction of micromycete Mortierella hygrophila at the stage of extraction with a non-polar supercritical extracting agent from the same amount of biomass as the solid residue introduced into the mixture of the centrate with the precipitate is introduced into the separated centrate. Next, the centrate is heated, Packed and subjected to heat treatment for sterilization or pasteurization to obtain the target product.

The product obtained according to the described technology, in comparison with the product obtained according to the closest analogue, is distinguished by the best preservation of the color of the feedstock and does not stratify during the entire warranty period of storage, which is estimated as an increase in its quality.

Example 1

Puree is prepared according to the technology described above from Wellsi apples and preparations isolated from the biomass of micromycete Mortierella hygrophila using hexane as a non-polar extractant. caustic soda and hydrochloric acid. Control canned food is prepared under the same technological parameters, but without the use of preparations from the biomass of micromycete Mortierella hygrophila. After 6 months of storage, the experimental canned foods have a uniform consistency, and the control ones have a peeled liquid phase at 6% of the can’s height. The color of the test samples of the target product is lighter than the control.

Example 2

Puree is prepared according to the conditions of example 1, but using peaches of the Stoyky variety, nitrogen as a non-polar extractant, potassium hydroxide, and acetic acid. The result qualitatively completely coincides with example 1.

Example 3

Puree is prepared according to the conditions of example 1, but using cantata blackcurrant and carbon dioxide as a non-polar extractant. After 6 months of storage, the canned prototypes have a uniform consistency, and the control samples have an exfoliated liquid phase at 18% of the can’s height. The color of the experimental samples of canned food is more saturated than the control, in which a brownish tint appeared, especially noticeable in the exfoliated solid phase.

Thus, the proposed method improves the quality of the target product by improving its organoleptic properties.

Claims (1)

Method for the production of fruit and berry puree, including preparing the raw material, rubbing it without separating the waste, decanting, mixing the centrate with the precipitate, decanting it with the centrifuge, heating it, packing and heat treatment, characterized in that it is introduced into the mixture of the centrate and sediment before repeated decanting solid residue obtained after sequential extraction of the biomass of micromycete Mortierella hygrophila with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, in quantity about 0.05% of the mass of fruit and berry raw materials, and after repeated decanting, the extract obtained after extraction of an equivalent amount of the same biomass with a non-polar extractant in a supercritical state is introduced into the centrate.