RU2260965C2 - 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 Mortierella alliaceae micromycete with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water in amount of 0.1 % based on fruit mass is added together with sugar solution. Obtained solid residue is blended with the first extract.

EFFECT: target product with improved quality.

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 fruits, cavitating them 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 dislarger. Abstract of the dissertation of the 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 canned fruit production method “Fruits with sugar”, which involves preparing the fruits, cavitating them in a liquid medium in a rotary cavitation extractor, separating the puree, adding the sugar solution and sterilizing, according to the invention, adding the sugar solution is carried out until of cavitation grinding, and together with a sugar solution, about 0.1% by weight of fruits is introduced into the preparation obtained by sequential extraction of biomass of micromycete Mortierella alliaceae nep polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water and then 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 micromycete Mortierella alliaceae 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 listed extraction steps is combined with the first extract.

Prepared fruits, sugar solution and biomass preparation of micromycete Mortierella alliaceae 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 Mortierella alliaceae is taken in an amount of about 0.1% by weight of the fruits. The accuracy of the dosage of the drug from the biomass of micromycete Mortierella alliaceae is determined mainly by the accuracy of the metering 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

Canned food "Apples with sugar" is prepared according to a 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 complies 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 biomass of micromycete Mortierella alliaceae 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 a solid residue.