RU2335911C1 - Method of manufacturing puree-like pumpkin-apple concentrate - Google Patents

Abstract

FIELD: food products, manufacturing technique.

SUBSTANCE: method involves washing, inspecting and boiling soft the fruits, sterilising the puree, packing and storing. Prepeeled and shredded to 20-30 mm in size pumpkin and apple fruits are mixed in the proportion of 2:3 and are treated in the extruder with juice squeezing, the obtained pulp is slightly dried. The slightly dried pumpkin-apple puree is enriched with 90% sugar syrup in the amount of 10% to the pumpkin-apple puree weight and condensed milk in the amount of 20% to the pumpkin-apple puree weight, then the obtained mix is heated up to 85°C under the pressure of 10000 Pa to produce puree-like concentrate with 40% humidity.

EFFECT: invention allows improving end product quality, manufacturing puree-like concentrates with the specified composition and nutritional value and reducing materials and energy costs.

Description

The invention relates to a technology for processing fruit and fruit raw materials and can be used in the production of puree pumpkin-apple concentrate.

The closest in technical essence and the achieved effect is a method for the production of puree concentrates, including washing the fruits, inspecting them, boiling for 15 ... 20 minutes at a temperature of 103 ... 107 ° C, two-stage rubbing (first through holes with a diameter of 1.0 ... 1.5 mm, and then through sieves with a hole diameter of 0.5 ... 0.8 mm) and sterilization of the mashed potatoes by heating it to 95 ... 97 ° C, capping and storage [Flaumenbaum B. L. Technology for preserving fruits, vegetables, meat and fish [Text] // B.L. Flaumenbaum, A.A. Brovchenko, A.F. Zagibalov, etc. - M .: Kolos, 1993. - 320 p. S.160-163, 226].

A disadvantage of the known technology are:

- low quality of finished products due to multi-stage and lengthy processing of the product at each technological stage;

- the lack of the ability to create multicomponent nutritionally balanced puree products;

- significant material and energy costs due to the use of continuous heat treatment (boiling and sterilization).

An object of the invention is to improve the quality of finished products, to obtain pumpkin-apple puree concentrate of a given composition and nutritional value, adapted for various age groups of the population, reduce material and energy costs for the production of puree concentrates due to the intensification of the processing of fruits in the extruder and the reduction in the duration of the technological process.

The object of the invention is achieved by the fact that in the method for the production of puree pumpkin-apple concentrate, including washing and inspection of the fruit, their boiling, sterilization of the resulting puree, capping and storage, it is new that it is pre-cleaned and ground to sizes 20 .. .30 mm the fruits of apples and pumpkins are mixed in a ratio of 2: 3 and processed in an extruder with squeezed juice, the pulp obtained after removing the juice is dried, 90% sugar syrup is introduced into the dried pumpkin and apple puree in lichestve 10% by weight of apple puree pumpkin and condensed milk in an amount of 20% by weight of apple puree pumpkin, followed by heating the mixture to 85 ° C at a pressure of 10000 Pa to obtain a puree concentrate with a humidity of 40%.

The technical result consists in improving the quality of the finished product, obtaining puree concentrates of a given composition and nutritional value, reducing material and energy costs for the production of puree concentrates due to the intensification of the processing of fruits in the extruder and reducing the duration of the process.

Pumpkins and apples for the production of mashed potatoes should be fresh, healthy, preferably light in color, with a high content of pectin, organic acids and dry soluble substances, which is necessary to ensure a gelling consistency and proper output of the finished products obtained from the mashed potatoes.

A method for the production of puree pumpkin-apple concentrate is as follows.

Apples and pumpkins, which are related to pome fruits, are washed in two sequentially installed washing machines: drum and fan. Pumpkins are soaked, washed with brushes, the stalk is cut, cut into pieces, the seeds are separated, inspected to remove impurities and rotten or moldy specimens, crushed to a particle size of 20 ... 30 mm.

Washed, peeled apples and chopped pumpkin pieces are mixed in a 2: 3 ratio and processed in an extruder. The mixing of apples and chopped pumpkins in a 2: 3 ratio is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture.

In an extruder, pumpkin particles and apples are densified and gradually compressed. In it, a gradual increase in pressure and compaction of the puree mass occur due to a decrease in the size of the screw channel of the screw of the extruder. When the screw rotates, the pumpkin and apple particles are crushed, the resulting juice leaves through the lower perforated part of the extruder into the juice collector. The resulting squeezed flesh falls into the pre-zone and is pressed through the extruder die. After the compressed puree-like pumpkin-apple mass leaves the extruder as a result of a sharp change in temperature and pressure, moisture evaporates instantly, the energy accumulated by the product is released at a rate approximately equal to the rate of explosion, which leads to the formation of a porous structure and an increase in the volume of the extrudate (swelling) [Ostrikov A .N. Extrusion in food technology [Text] / A.N. Ostrikov, O.V. Abramov, A. S. Rudometkin - St. Petersburg :. GIORD - 2004. - 288 p.]. The mashed pumpkin-apple mass emerging from the extruder is sent to a vacuum chamber. In this case, the resulting pulp is dried to a moisture content of 43% due to depressurization and evaporation of the generated vapors from the vacuum chamber.

In this case, 90% sugar syrup in the amount of 10% by weight of pumpkin and apple puree and condensed milk in the amount of 20% by weight of pumpkin and apple puree are introduced into the pulp mass, which not only increase the nutritional value of the crushed fruit particles, but also contribute to significant changes in their structure.

Then the pumpkin and apple puree is heated to a temperature of 85 ° C under vacuum (at a pressure of 1000 Pa). The main purpose of heat treatment is to remove excess moisture, make deep physico-chemical changes in nutrients for their better digestibility with further use in food and inactivate oxidative enzymes. The tissues of the fruits soften, because under the influence of heat and acids present in the fruits, the hydrolysis of protopectin located in the middle plates and cell walls occurs. The strong connection between the cells is broken, part of their walls are destroyed and the tissue softens.

The duration and temperature of the heat treatment are selected depending on the type of fruit and their degree of maturity. In boiled fruits, a deep decomposition of pectin substances occurs; mashed potatoes turn out liquid due to the loss of gelling properties.

Heat treatment also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen.

During the heat treatment of pumpkin and apple puree, air is removed from the tissues and partial caramelization of sugars takes place, leading to the appearance of a yellowish color in fruits with a light flesh. By heating the puree mass to 85 ° C and maintaining a vacuum value of 10,000 Pa, further evaporation of the resulting water vapor occurs. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a humidity of 40%.

Thus, a puree pumpkin-apple concentrate of a given composition with a moisture content of 40% is obtained, which is sent for packaging and storage.

A method for producing puree pumpkin-apple concentrate is illustrated by the following example.

Example. Raw materials (apples and pumpkins) are washed in a washing machine. For more intensive washing of contaminated fruits in the washing tub of the machine, drilling is created by means of compressed air supplied to the perforated pipes. The washed fruits from the washing bath are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When processing heavily contaminated fruits, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then the washed fruits of apples and pumpkins are inspected and sorted, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens (rotten, damaged, broken, moldy, heavily contaminated), foreign matter and objects are removed, and damaged areas are cut out.

Washing and inspection of apples and pumpkins is done separately. Pumpkins are peeled on a machine such as turning or chemical treatment for 5 ... 7 minutes in an 18% solution of caustic soda, followed by washing with running water. Then, the stalk is removed from the pumpkin and cut into pieces, which are washed in a drum washer in order to remove seeds and pulp. The peeled pieces are cut into smaller pieces in a vegetable cutting machine.

Washed, peeled apples and chopped pumpkin pieces are mixed in a 2: 3 ratio and processed in an extruder.

Mixing apples and chopped pumpkins in a 2: 3 ratio is due to the organoleptic assessment of the quality of the mixture and the balance of the chemical composition. When choosing this prescription composition (2 parts of apples and 3 parts of pumpkin), the mixture took into account a number of factors: increasing the biological value; rational ratio of proteins and carbohydrates (according to Pokrovsky’s formula it should be 1: 4), the content of dietary fiber should be optimal; fat content should be minimal; the components of the mixture should be inexpensive and widespread. It is also worth noting that it is the appearance that is one of the main factors when choosing a foodstuff by a consumer. An increase in the content of apples in a mixture of more than 4 parts, for example 5 parts, and, accordingly, a decrease in the content of pumpkins in a mixture from 6 to 5 parts leads to the dominance of the smell and taste of apples, upsetting the balance of their chemical composition. And, on the contrary, an increase in the content of pumpkins in a mixture of more than 6 parts, for example 7, and, accordingly, a decrease in the content of apples in a mixture from 4 to 3 parts also leads to the dominance of the smell and taste of pumpkins, and the imbalance of their chemical composition.

In the extruder, the fruits are densified and gradually compressed. Due to the fact that the turns of the screw of the extruder have a variable pitch and increasing thickness, the inter-turn space is gradually reduced. In it there is a gradual increase in pressure and compaction of puree pumpkin-apple mass due to a sharp decrease in the size of the screw channel. Here, the crushed particles of the fruits are compressed and the formation of a puree mass begins due to an increase in pressure. The lower part of the extruder is perforated and connected to the juice collector. For additional grinding in the middle of the screw of the extruder, an additional grid with holes can be installed. At the exit of the extruder, a matrix with holes of a given size is installed. When the screw rotates, the fruits are crushed, the resulting juice leaves through the lower perforated part of the extruder into the juice collector. In this case, the particles of apples and pumpkins are rubbed and the formation of a puree mass is completed. Then, the obtained squeezed pulp enters the prematrix zone and is pressed through the extruder die. After the compressed puree-like pumpkin-apple mass leaves the extruder as a result of a sharp drop in temperature and pressure, moisture evaporates instantly, the energy accumulated by the product is released at a rate approximately equal to the rate of explosion, which leads to the formation of a porous structure and an increase in the volume of the extrudate (expansion). Moreover, as a result of the "explosion" of the product (or "decompression shock"), deep transformations of its structure take place: rupture of cell walls, destruction, hydrolysis [Ostrikov AN Extrusion in food technology [Text] / A.N. Ostrikov, O.V. Abramov, A. S. Rudometkin - St. Petersburg: GIORD - 2004. - 288 p.]. The mashed pumpkin-apple mass emerging from the extruder is sent to a vacuum chamber. In this case, the resulting pulp is dried to a moisture content of 43% due to depressurization and evaporation of the generated vapors from the vacuum chamber.

Drying the resulting pulp to a higher humidity, for example 50%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting pulp to a lower moisture content, for example 35%, leads to the need for additional subsequent moistening, since otherwise a puree pumpkin-apple concentrate with a final moisture content of 40% will not be obtained.

Then, 90% sugar syrup in the amount of 1 part to the mass of pumpkin and apple puree and condensed milk in the amount of 2 parts to the mass of pumpkin and apple puree are introduced into the pulp mass, which not only increase the nutritional value of the crushed fruit particles, but also contribute to significant changes their structure.

The introduction into the composition of pumpkin-apple puree of 90% sugar syrup in an amount of 1 part to the mass of pumpkin-apple puree and condensed milk in an amount of 2 parts to the mass of pumpkin-apple puree increases the nutritional value and balance of the puree pumpkin-apple concentrate.

By heating the puree mass to 85 ° C and maintaining a pressure of 10,000 Pa, further evaporation of the resulting water vapor occurs. If the puree mass of the product has a high humidity, then it is subjected to additional evaporation to obtain a puree pumpkin-apple concentrate with a final humidity of 40%. The main purpose of heating is not only bringing puree pumpkin-apple concentrate to a final humidity of 40% by evaporation of excess moisture under a discharge of 10,000 Pa at a temperature of 85 ° C, but also the inactivation of oxidative enzymes.

The duration and temperature of the heat treatment should be selected depending on the type of fruit and their degree of maturity. If the duration of heating is excessive, then in the pumpkin-apple puree there is a deep decomposition of pectin substances, it turns out to be liquid and loses or retains insufficiently gelling properties.

Heating also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen. The presence of active oxidative enzymes in the fruits would create a danger of darkening of the puree due to the violation of the integrity of the cell tissue and the wide development of the surface of the fruit pulp.

The use of greater pressure, for example 10500 Pa, leads to an increase in the temperature of puree pumpkin-apple concentrate and, as a consequence, to a deterioration in its quality.

The use of less pressure, for example 5500 Pa, leads to the need to install a more powerful vacuum pump and increase energy consumption for the production of puree pumpkin-apple concentrate, which leads to an increase in its cost.

The process of heating at a temperature of puree pumpkin-apple concentrate less than 85 ° C, for example 80 ° C, leads to an increase in the duration of heating, which in turn can cause a deep decomposition of pectin substances in the puree, it will turn out liquid and lose its gelling properties.

The process of heating at a temperature of puree pumpkin-apple concentrate more than 85 ° C, for example 95 ° C, leads to accelerated decomposition of thermolabile substances in the puree and the deterioration of its quality.

Obtaining a puree pumpkin-apple concentrate with a final humidity of 40% is due to the following considerations.

If the final humidity of the puree pumpkin-apple concentrate is less than 40%, for example 35%, then its consistency will not be gentle and soft. The puree pumpkin-apple concentrate will have a high viscosity, which can create additional difficulties (the need to heat it to reduce viscosity and increase fluidity) when used in the confectionery and baking industries as a fruit and berry filling.

If the final moisture content of the puree pumpkin-apple concentrate is more than 40%, for example 45%, then the pumpkin-apple concentrate will have a high fluidity, which also creates additional difficulties when used in the confectionery and baking industry as a fruit and berry filling.

Thus, a puree pumpkin-apple concentrate of a given composition is obtained, which is sent for packaging and storage. Hot puree pumpkin-apple concentrate is packed in prepared glass jars, hermetically sealed with boiled lids and kept laid on its side for 10 ... 15 minutes, then cooled.

The puree pumpkin-apple concentrate is intended for the production of juices with pulp and canned foods for baby food. Therefore, when developing it, it is necessary to completely preserve the natural taste, color and aroma of the fruit, in order to further obtain a finished product of good quality.

Thus, the use of the proposed method for the production of puree pumpkin-apple concentrate allows you to:

- receive a puree pumpkin-apple concentrate of a given composition with the introduction of the necessary additional components (sugar syrup and condensed milk) for their further use in the manufacture of confectionery and bakery products;

- reduce energy and labor costs for the production of puree pumpkin-apple concentrate due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components by using the extrusion process;

- reduce material costs due to the elimination of auxiliary and transshipment operations;

- to improve the quality of puree pumpkin-apple concentrate due to the exclusion of multi-stage and continuous processing of the product at each stage of the technological process.

Claims (1)

Method for the production of puree pumpkin-apple concentrate, including washing and inspection of fruits, their boiling, sterilization of the resulting puree, capping and storage, characterized in that the fruits of apples and pumpkins pre-cleaned and crushed to a size of 20 ... 30 mm are mixed in the ratio 2: 3 and processed in an extruder with squeezed juice, the pulp obtained after removing the juice is dried, 90% sugar syrup in the amount of 10% by weight of pumpkin and apple puree and condensed milk are added to the dried pumpkin and apple puree ETS 20% by weight of apple puree pumpkin, followed by heating the mixture to 85 ° C at a pressure of 10000 Pa to obtain a puree concentrate with a humidity of 40%.