RU2287946C2 - Method for producing of food product from quince - Google Patents

Abstract

FIELD: canning of seed-bearing fruits.

SUBSTANCE: method involves preparing quince fruits; cutting into 2-4 mm thick slices; treating in natural quince juice and adding sweetener on conversion to sugar by sweetness coefficient in an amount of about 7.2 wt% at temperature of 60-75 C during 3-6 min; providing two-staged convective drying at temperature of heat-carrier not in the excess of 90 C and flow rate of at least 40 m³ per 1 kg of prepared quince to residual moisture content of 28-31% and in flow of gaseous heat-carrier combined with pulsed supplying of microwave energy until residual moisture content is 5-7%; packing food product in oxygen-free medium in bags made from composite polymer-foil-polymer material.

EFFECT: provision for obtaining of base product having unique harmonious combination of appearance and consistency of chips and taste and aroma of pulpy canned products.

Description

The invention relates to the technology of preserving pome fruits.

A known method of producing 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, candidate of technical sciences - M .: MINH, 1976. - 26 p. )

There is a method of producing chips, involving cooking extrusion of starch-containing raw materials, molding pellets from an extrudate, drying and frying them in fat to obtain the target product (L. Vityuk. Improving the process of production of semi-finished chips. Abstract of thesis, Candidate of Technical Sciences - M. : MGUPP-VNIIK, 1999 .-- 27 p.).

A known method of producing puree canned food from quince, providing for its 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 a method of producing candied fruit from pome fruits, providing for their preparation, removal of inedible parts, saturation with carbohydrates in concentrated clarified fruit or berry juice at a temperature below the boiling point of the liquid phase with a solids content of 50-75% by weight until the solids content of the raw material is reached about 40% by weight and drying to a residual moisture content of 20-25% (RU 2201087 C1, 03/27/2003).

The target product of this method are candied fruit.

The technical result of the invention is to obtain a new food product with a unique harmonious combination of the appearance and texture of chips and the taste and aroma of mashed canned food.

This result is achieved by the fact that the method of obtaining a food product from quince provides for its preparation, cutting into slices with a thickness of 2-4 mm, processing in quince natural juice with the addition of a sweetener in terms of the coefficient of sweetness for sugar in an amount of about 7.2% by weight at a temperature of 60-75 ° C for 3-6 minutes, drying in two stages by 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 quince to a residual moisture content of 28-31% and pulsed gaseous coolant flow by supplying microwave energy to a residual moisture content of 5-7% and packaging in an oxygen-free medium in packages of a combined polymer-foil-polymer material.

The method is implemented as follows.

Quince is 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.

Any known sweetener is introduced into clarified natural quince juice in an amount corresponding to the content of 7.2% by weight of sugar, calculated on the basis of the coefficient of sweetness, and then it is heated to a temperature of 75 ° C and quince slices are loaded into it. Processing in the juice is carried out for 3-6 minutes when applying heat to prevent the temperature of the mixture from falling below 60 ° C. Since the content of all soluble substances, with the exception of the sweetener, in natural quince juice corresponds to their average content in quince fruits, during processing, the content of native extractives in quince slices is equalized, they are saturated with a sweetener and inactivation of native enzymes. The processing time depends on the temperature of the mixture of juice and quince 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 processing, the slices are separated from the juice by traditional methods - swelling and blowing. Juice is used for processing repeatedly with periodic addition of a sweetener, the content of which in the juice is controlled by known methods, for example, by a refractometer.

Slices are sent for drying by 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 quince to a residual moisture content of 28-31%. An increase in the temperature of the coolant above the specified upper limit leads to an undesirable change in the organoleptic properties of the target product — the appearance of brown coloring and caramel tones in 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 quince 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 crushed slices and the heterogeneity of their consistency. Upon completion of convective drying with residual moisture of 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 the microwave energy supply are selected according to well-known recommendations (Gubiev, Yu.K. Scientific and practical fundamentals of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of thesis, Doctor of Technical Sciences, Moscow: 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 and natural color of the feedstock, typical for puree-canned food, represents slices with a brittle crisp texture, characteristic of chips, and also has pronounced aroma of the feedstock. 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 (1)

A method of obtaining a food product from quince, involving its preparation, cutting into slices with a thickness of 2-4 mm, processing in natural quince juice with the addition of a sweetener in terms of sweetness coefficient for sugar in an amount of about 7.2 wt.% 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 quince to a residual moisture content of 28-31% and in a gaseous coolant flow with a pulse microwave energy to a residual moisture awn 5-7% and packaging in an oxygen-free environment in packages of the combined material polymer-foil-polymer.