RU2277351C1 - Method for foodstuff production from apples - Google Patents

Method for foodstuff production from apples Download PDF

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Publication number
RU2277351C1
RU2277351C1 RU2005117180/13A RU2005117180A RU2277351C1 RU 2277351 C1 RU2277351 C1 RU 2277351C1 RU 2005117180/13 A RU2005117180/13 A RU 2005117180/13A RU 2005117180 A RU2005117180 A RU 2005117180A RU 2277351 C1 RU2277351 C1 RU 2277351C1
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RU
Russia
Prior art keywords
apples
residual moisture
polymer
slices
temperature
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RU2005117180/13A
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Russian (ru)
Inventor
Андрей Владимирович Гуревич (RU)
Андрей Владимирович Гуревич
Алексей Александрович Королёв (RU)
Алексей Александрович Королёв
Владимир Борисович Пенто (RU)
Владимир Борисович Пенто
Виктор Яковлевич Явчуновский (RU)
Виктор Яковлевич Явчуновский
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Андрей Владимирович Гуревич
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Priority to RU2005117180/13A priority Critical patent/RU2277351C1/en
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Publication of RU2277351C1 publication Critical patent/RU2277351C1/en

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Abstract

FIELD: food processing industry, in particular manufacturing of fruit canned products.
SUBSTANCE: claimed method includes apple preparation, slicing to produce slices of 2-4 mm thickness, treatment with aqueous solution containing approximately 1.5 % of natural sweetener "Sweta", 0.5 % of ascorbic acid and 0.5 % of table salt at 60-75°C for 3-6 min. Then product is dried by convectional method at heat carrier temperature of not more 90°C and rate not less 40 m3 per 1 kg of prepared apples up to residual moisture of 28-31 % and further in gaseous heat carrier stream with impulse applying of microwave energy up to residual moisture of 5-7 %; and packed in oxygen-free medium into bags made of combined polymer-foil-polymer material.
EFFECT: product of excellent organoleptic characteristics.
2 cl

Description

The invention relates to the technology of preserving pome fruits.

A known method for the production of chips, involving the preparation, cutting into slices and frying in potato fat (Romanchuk L.R. Study of potato as a raw material for the production of chips. Abstract of thesis. Ph.D. - M .: MINH, 1976 - 26 pp.) .

A known method for the production of chips, involving cooking extrusion of starch-containing raw materials, molding pellets from an extrudate, drying and frying in fat to obtain the target product (L. Vityuk. Improving the process for the production of semi-finished chips. Abstract of dissertation, Ph.D. - M. : MGUPP-VNIIK, 1999 - 27 p.).

There is a method of producing puree-canned apples from apples, involving their preparation, boiling, rubbing, mixing with sugar, homogenization, packaging, sealing and sterilization to obtain the target product (Collection of technological instructions and regulatory and technical acts for the production of canned food for baby food - M .: Agropromizdat, 1986, p. 55-89).

There is also known a method of producing candied fruit from pome fruits, providing for their preparation, removal of inedible parts, saturation with flavoring substances in sugar syrup at a temperature below the boiling point of the liquid phase and infrared drying to obtain candied fruit as the target product (Prichko TG Biochemical and technological bases intensification of production, storage and processing of fruits and berries. Abstract of a thesis of Doctor of Technical Sciences - Krasnodar: SKZNIISiV, 2002, p. 36-38).

The technical result of the invention is to obtain a new food product with a unique harmonious combination of the organoleptic properties of chips and puree canned food.

This result is achieved by the fact that the method of producing a food product from apples involves preparing them, slicing them into slices with a thickness of 2-4 mm, saturating with flavoring substances in an aqueous solution containing about 1.5% by weight of the natural sweetener Sweta Stevioside "), 0.5% ascorbic acid and 0.5% sodium chloride, at a temperature of 60-75 ° C for 3-6 minutes, drying in two stages by the convective method at a coolant temperature of not higher than 90 ° C and its consumption of at least 40 m 3 per 1 kg of prepared apples to a residual moisture content of 28-31% and in flow g a gaseous coolant with a pulsed supply of microwave energy to a residual moisture content of 5-7 and packaging the dried product in an oxygen-free medium in packages of a combined polymer-foil-polymer material.

The invention provides for the possibility of introducing into the solution to saturate apples an additional about 0.01% by weight of flavoring.

The method is implemented as follows.

Apples are subjected to traditional preparation, which includes inspection and washing, and cut into slices 2-4 mm thick. In the process of cutting, the stalk and seeds are separated spontaneously, and the seed chamber remains in the resulting slices.

1.5% by weight of a natural sweetener, Stevioside "Sweta", is enzymatically processed manufactured by Stevian Biotechnology Corp. and is introduced into drinking water with an accuracy of up to a consumption rate. Sdn. Bhd. in accordance with SEZ 77.99.24.916. D.0334.01.05 of 01.26.05, 0.5% ascorbic acid and 0.5% sodium chloride. The loss rate during mixing is 2%; therefore, the consumption rate exceeds the specified design tab by this relative value. It is also possible to introduce into the solution about 0.01% by weight of any flavoring approved for use in the composition of fruit products and drinks in accordance with SanPiN 2.3.2.1293. The accuracy of the amount of introduction of the flavor is determined similarly to other components. The resulting solution is heated to a temperature of 75 ° C and apple slices are loaded into it. Saturation in the solution is carried out for 3-6 minutes when applying heat to prevent the temperature of the mixture from falling below 60 ° C, which ensures the inactivation of native apple enzymes and their saturation with flavoring substances from the solution. The processing time depends on the temperature of the mixture of solution and apples and is taken 3 minutes at a constant temperature of 75 ° C during the entire processing and 6 minutes at a constant temperature of 60 ° C during the entire processing. Under non-isothermal temperature conditions, the processing time is determined by the average temperature, based on the linear type of dependence.

After saturation is complete, the slices are separated from the solution by traditional methods - dripping and blowing. The solution is used for processing repeatedly with periodic addition of a mixture of flavoring substances, the content of which in the solution is controlled by traditional methods.

Slices are sent for drying by the convective method at a coolant temperature of not more than 90 ° C and its consumption of at least 40 m 3 per 1 kg of prepared apples to a residual moisture content of 28-31%. An increase in the coolant temperature above the specified upper limit leads to an undesirable change in the organoleptic properties of the target product - the appearance of brown staining and caramel tones in the taste and smell. A decrease in the coolant flow below the specified limit leads to an increase in the unevenness of the residual moisture of the apple slices, which leads to an increase in the amount of waste and an undesirable change in the organoleptic properties of the target product - a sharp increase in the number of crumbled slices and the heterogeneity of their consistency. Upon completion of convective drying with residual moisture of the slices above the specified upper limit, the amount of waste increases sharply and the organoleptic properties of the target product deteriorate due to an increase in the number of crumbled slices. The minimum residual moisture content was calculated by Harrington's desirability function to obtain the best organoleptic properties with minimal specific energy consumption.

The slices are re-dried in a combined microwave dryer with a pulsed supply of microwave energy in a gaseous coolant stream. The parameters of the latter are not significant and are determined by the design features of the dryer used. The parameters of supplying microwave energy are selected according to well-known recommendations (Gubiev, Yu.K. Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of a microwave. Abstract of thesis, Doctor of Technical Sciences - M .: MTIPP, 1990 - 48 s). The drying is carried out to a residual moisture content of 5-7%, which was chosen from the condition of ensuring the desired consistency of the target product.

The dried slices are packaged in an oxygen-free environment in packages of a combined polymer-foil-polymer material, for example Mylar, to obtain the desired product. Packaging in a gas environment provides better preservation of the appearance of the product by reducing its mechanical degradation during transportation and storage. The use of an oxygen-free medium and combined packaging material provides an increase in the shelf life of the target product, which, when implementing the described technology, is 1 year.

When assessing the organoleptic properties according to GOST 8756.1, it was found that the target product obtained by the described technology has a sweet and sour taste with a light salty shade and the natural color of the feedstock, typical for puree-canned food, is slices with a brittle crisp texture characteristic of chips , and also has a pronounced aroma of the feedstock or introduced flavor in the presence of the latter. It was noted that the presence of seed chambers and peels in slices according to the consistency of the target product is not determined.

Thus, the present invention allows to obtain a new food product with a unique harmonious combination of the organoleptic properties of chips and puree canned food.

Claims (2)

1. A method of producing a food product from apples, involving their preparation, slicing into 2-4 mm thick slices, saturating with flavoring substances in an aqueous solution containing about 1.5% by weight of the natural sweetener Stevioside “Sweta”, 0.5% ascorbic acid and 0.5% sodium chloride, at a temperature of 60-75 ° C for 3-6 minutes, drying in two stages by the convective method at a coolant temperature of not higher than 90 ° C and its flow rate of at least 40 m 3 per 1 kg of prepared apples to a residual moisture content of 28-31% and in a gaseous coolant stream with and pulse applying microwave energy to a residual moisture of 5-7% and packaging the dried product in an oxygen-free environment in the packets of the composite material of polymer-polymer foil.
2. The method according to claim 1, characterized in that about 0.01% by weight of flavor is additionally added to the solution for saturating apples.
RU2005117180/13A 2005-06-06 2005-06-06 Method for foodstuff production from apples RU2277351C1 (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2449544C1 (en) * 2010-10-05 2012-05-10 Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" (ГОУВПО "ВГТА") Fruit chips production technological line
RU2469556C2 (en) * 2007-11-20 2012-12-20 Фрито-Лэй Норт Америка, Инк. Sweet potato chips and method for their production
RU2484657C1 (en) * 2012-08-27 2013-06-20 Олег Иванович Квасенков Rose apples food product production method
RU2485803C1 (en) * 2012-02-07 2013-06-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Line for fruit-and-vegetable chips production
RU2499405C2 (en) * 2008-06-02 2013-11-27 Фрито-Лэй Норт Америка, Инк. Improved infusion method for production of fruit and vegetable snack food products fried under vacuum
RU2503261C1 (en) * 2012-08-27 2014-01-10 Олег Иванович Квасенков Peach food product manufacture method
RU2520142C2 (en) * 2012-07-03 2014-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") Fruit-and-vegetable chips production method
US8765207B2 (en) * 2007-04-10 2014-07-01 Paul Coles Fruit product containing sugar alcohol
RU2542122C2 (en) * 2013-02-04 2015-02-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Самарский государственный технический университет" Apples fruit product manufacture method
RU2541670C2 (en) * 2013-02-12 2015-02-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Самарский государственный технический университет" Method for production of fruit product of apples and berry raw material
RU2543282C1 (en) * 2014-01-30 2015-02-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") Succades production technological line

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8765207B2 (en) * 2007-04-10 2014-07-01 Paul Coles Fruit product containing sugar alcohol
RU2469556C2 (en) * 2007-11-20 2012-12-20 Фрито-Лэй Норт Америка, Инк. Sweet potato chips and method for their production
RU2499405C2 (en) * 2008-06-02 2013-11-27 Фрито-Лэй Норт Америка, Инк. Improved infusion method for production of fruit and vegetable snack food products fried under vacuum
RU2449544C1 (en) * 2010-10-05 2012-05-10 Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" (ГОУВПО "ВГТА") Fruit chips production technological line
RU2485803C1 (en) * 2012-02-07 2013-06-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Line for fruit-and-vegetable chips production
RU2520142C2 (en) * 2012-07-03 2014-06-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") Fruit-and-vegetable chips production method
RU2484657C1 (en) * 2012-08-27 2013-06-20 Олег Иванович Квасенков Rose apples food product production method
RU2503261C1 (en) * 2012-08-27 2014-01-10 Олег Иванович Квасенков Peach food product manufacture method
RU2542122C2 (en) * 2013-02-04 2015-02-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Самарский государственный технический университет" Apples fruit product manufacture method
RU2541670C2 (en) * 2013-02-12 2015-02-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Самарский государственный технический университет" Method for production of fruit product of apples and berry raw material
RU2543282C1 (en) * 2014-01-30 2015-02-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") Succades production technological line

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Effective date: 20070607