RU2275154C2 - Method for producing of canned beverage "youth" - Google Patents

Abstract

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing and heating tomatoes and separating juice therefrom; preparing, cutting, blanching and pulping squash; preparing, grinding, blanching and pulping celery; mixing pulped squash and celery with tomato juice, sugar and salt; additionally introducing beet pectin in an amount of about 1 wt%; providing homogenization of product while mixing mentioned components; packing, pressurizing and sterilizing product obtained after mixing thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

Description

The invention relates to the technology of canning production.

A known method for the production of canned drink "Youth", which provides for the preparation, crushing and heating of tomatoes and separation of juice from them, preparation, cutting, blanching and rubbing courgettes, preparation, grinding, blanching and rubbing celery, mixing them with sugar and salt, homogenization, packaging , sealing and sterilization (Collection of technological instructions for the production of canned food. T.1 - M .: Food industry, 1977, p.190-201).

The disadvantages of this method are the high energy intensity and delamination of the target product during storage.

The technical result of the invention is to stabilize the consistency of the target product and reduce energy consumption by ensuring the achievement of industrial sterility with reduced energy supply.

This result is achieved by the fact that in the method for the production of canned drink "Youth", which includes preparing, crushing and heating tomatoes and separating juice from them, preparing, cutting, blanching and rubbing courgettes, preparing, chopping, blanching and rubbing celery, mixing them with sugar and salt, homogenization, packaging, sealing and sterilization according to the invention, when mixed, beet pectin is additionally introduced in an amount of about 1% by weight.

The method is implemented as follows.

According to traditional technology, the tomatoes are subjected to standard preparation, crushed, the crushed mass is heated to a temperature of 70-72 ° C and the juice is separated from them on a double pulping machine with a hole diameter of 0.5 mm in the last drum. Zucchini is subjected to standard preparation, cut into circles, blanched with hot steam in a digester at a temperature of 95-105 ° C for about 10 minutes and rubbed on a double washing machine with a hole diameter of sieves in the last drum of 0.5 mm to obtain mashed potatoes. Celery is subjected to standard preparation, chopped on a root cutter or shredder, blanched with hot steam in a digester at a temperature of 95-105 ° C for about 12 minutes and rubbed on a double wiper with a hole diameter of 1.8-1.5 and 0.8 sieves -0.5 mm to obtain a mash. Sugar, salt and beet pectin are sieved and passed through a magnetic trap. Next, prepare the mixture at the following consumption of components, parts by weight:

tomato juice 594.3 celery puree 57.1 zucchini puree 473.5 sugar 20.3 salt 8.1 beet pectin 10,2

This mixture differs from the traditional one only in the content of beet pectin, the norm of waste and losses of which when mixed is taken to be 2%.

The resulting mixture is homogenized, packaged, sealed and sterilized to obtain the target product.

It has been experimentally established that when using standard glass jars of type 1 with a capacity of 0.5 dm ³ , as provided for by the current standard for this product, the industrial sterility of the target product by the proposed method is achieved, despite the increase in its viscosity due to the introduction of the structure former, under the sterilization mode

and according to traditional technology in sterilization mode

which reduces energy costs.

During the guaranteed storage period provided for by the standard, the product obtained by traditional technology is exfoliated, but not by the proposed method.

Thus, the proposed method allows to stabilize the consistency of the target product while reducing energy costs for its production.

Claims (1)

Method for the production of canned drink "Youth", which includes preparing, crushing and heating tomatoes and separating juice from them, preparing, cutting, blanching and rubbing courgettes, preparing, grinding, blanching and rubbing celery, mixing them with sugar and salt, homogenizing, packing, sealing and sterilization, characterized in that when mixing is additionally introduced beet pectin in an amount of about 1% by weight.