RU2337555C1 - Method of manufacturing vegetable marrow puree-like vegetable concentrate - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: vegetable marrows, tomatoes, carrots and garlic are washed, inspected, sorted, peeled, crushed, mixed in the proportion of 63.2 : 21.1 : 12.6 : 3.1 and extruded. The obtained vegetable mix is dried up to 68% moisture content by releasing pressure and evaporating the vapours produced. The obtained vegetable puree is enriched with 90% sugar syrup in the amount of 4.7% of the initial vegetable mix weight, 26% sodium chloride solution in the amount of 4.8% of the initial vegetable mix weight and 6% water solution of ethanoic (acetic) acid in the amount of 4.7% of the initial vegetable mix weight, then it is cooked under the pressure of 4700 Pa resulting in puree-like concentrate with final moisture content of 46%, packed, hermetically sealed and sterilized.

EFFECT: the invention allows reducing materials and energy costs of manufacturing vegetable marrow puree-like vegetable concentrate and producing high-quality vegetable marrow puree-like vegetable concentrate with the specified composition and nutritional value.

Description

The invention relates to a technology for processing vegetable raw materials and can be used in the production of squash puree vegetable concentrate.

The closest in technical essence and the achieved effect is a method for preparing squash caviar, including separate frying of vegetables by type, grinding to 4 ... 5 mm, mixing, boiling under reduced pressure, packaging in containers, corking and sterilization [Gorenkov E.S. Conservation technology [Text] // E.S. Gorenkov, A.N. Gorenkova, G.G. Usacheva. - M .: Agropromizdat, 1987 .-- 351 p. S.158-159].

The disadvantages of the known technology are:

- low quality of squash caviar with greens produced due to multi-stage and lengthy heat treatment (frying, heating and sterilization) of vegetables;

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

An object of the invention is to reduce material and energy costs for the production of squash puree vegetable concentrate; obtaining high-quality squash puree vegetable concentrate of a given composition and nutritional value.

The problem is achieved in that in the method of producing squash puree vegetable concentrate, including grinding to 4 ... 5 mm, mixing, boiling under reduced pressure, packaging in containers, capping and sterilization, new is that pre-washed, cleaned and ground zucchini, tomatoes, carrots and garlic are mixed in a proportion of 63.2: 21.1: 12.6: 3.1 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 68% by depressurizing and evaporating the resulting vapors, then into the resulting vegetable I drink e introduce 90% sugar syrup in an amount of 4.7% of the initial weight of the vegetable mixture, a 26% solution of sodium chloride in an amount of 4.8% of the initial weight of the vegetable mixture, a 6% aqueous solution of ethanoic (acetic) acid in the amount of 4.7% of the initial weight of the vegetable mixture and cook the mixture under pressure 4700 Pa to obtain a puree concentrate with a final moisture content of 46%.

Zucchini, tomatoes, carrots and garlic for mashed potatoes should be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure the proper output of finished products obtained from mashed potatoes. The maturity of vegetables should be technical or close to consumer.

Method for the production of squash puree vegetable concentrate is as follows.

Zucchini, tomatoes, carrots and garlic are washed separately in the washer. Then washed vegetables (zucchini, tomatoes, carrots and garlic) are inspected and sorted manually on a sorting and inspection conveyor. Then the vegetables (zucchini, tomatoes, carrots and garlic) after rinsing are mixed in a proportion of 63.2: 21.1: 12.6: 3.1, which corresponds to approximately the following ratio: 30 kg of zucchini, 10 kg of red tomatoes, 6 kg of carrots and 1.5 kg of garlic and processed in an extruder.

The proposed proportion of vegetables: 30 kg of zucchini, 10 kg of red tomatoes, 6 kg of carrots and 1.5 kg of garlic provides the most rational combination of the main components and has a beneficial effect on the degree of their absorption by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

In an extruder, a mixture of vegetables (zucchini, tomatoes, carrots and garlic) is compacted and gradually compressed. A gradual increase in pressure and compaction of the puree mass of the product occur due to a decrease in the size of the screw channel of the screw of the extruder. When the screw rotates, the vegetables are crushed, the resulting puree mixture falls into the pre-zone and is pressed through the extruder matrix. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp drop in temperature and pressure, moisture instantly evaporates. When this occurs, the resulting puree mass is dried to a moisture content of 68% due to depressurization and evaporation of the generated vapors from the vacuum cooking chamber.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 4.7% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 4.8% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 4.7% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 4.7% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 4.8% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 4.7% of the initial weight of the vegetable mixture, contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

Mildew, acetic acid bacteria and some other types of aerobic microorganisms can develop in vegetable puree, therefore, the puree is subjected to heat treatment (pasteurization) to suppress the vital activity of microorganisms and ensure storage stability.

Due to the heating of the puree mass and the maintenance of a vacuum value of 4700 Pa, further evaporation of the resulting water vapor occurs. If the puree mass has a high humidity, then it is subjected to additional evaporation to obtain a squash puree concentrate with a final moisture content of 46%.

Thus, get squash puree vegetable concentrate of a given composition with a final moisture content of 46%, which is sent to the packaging and storage.

An example of the implementation of the production method of squash puree vegetable concentrate. Raw materials (zucchini, tomatoes, carrots and garlic) are washed separately in a washing machine. Washed vegetables from the washing tub 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 vegetables, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed vegetables (zucchini, tomatoes, carrots and garlic) 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 are removed (rotten, damaged, broken, moldy, heavily contaminated), impurities and objects, and damaged areas are also cut out. Vegetables after rinsing are mixed in a proportion of 63.2: 21.1: 12.6: 3.1, which corresponds to approximately the following ratio: 30 kg of zucchini, 10 kg of red tomatoes, 6 kg of carrots and 1.5 kg of garlic and are processed in the extruder.

The proposed proportion of vegetables: 30 kg of zucchini, 10 kg of red tomatoes, 6 kg of carrots and 1.5 kg of garlic provides the most rational combination of the main components and has a beneficial effect on the degree of their absorption by the human body. Violation of this proportion leads to a deterioration in organoleptic quality indicators and a violation of food balance.

Then the vegetables after mixing are processed in an extruder. In an extruder, a mixture of vegetables (zucchini, tomatoes, carrots and garlic) is compacted 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, a gradual increase in pressure and compaction of the vegetable mixture of the product occurs due to a sharp decrease in the size of the screw channel. Here, the crushed particles of vegetables are compressed and the formation of a puree mass begins due to an increase in pressure. 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 vegetables are crushed and the formation of a puree mass is completed. Then, the resulting mass enters the prematrix zone and is forced through the extruder die. The mashed mass leaving the extruder is sent to a vacuum cooking chamber. After the compressed mashed mass exits from the extruder into the vacuum cooking chamber, as a result of a sharp pressure drop, moisture instantly evaporates. In this case, the resulting puree is dried to a moisture content of 68% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Drying the resulting puree to a higher moisture content, for example 71%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting puree to a lower moisture content, for example 63%, leads to the need for additional subsequent hydration, since otherwise a puree-like vegetable concentrate with a final moisture content of 47% will not be obtained.

Then, the following additional components are introduced into the resulting vegetable puree:

- 90% sugar syrup in an amount of 4.7% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 4.8% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 4.7% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 4.7% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 4.8% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 4.7% of the initial weight of the vegetable mixture contributes to significant changes in their structure, but also aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

A change in the content of the proportions of the above components leads to significant changes in the taste and depth of the physico-chemical changes occurring in the mash under the influence of such preservatives as sugar, salt and an aqueous solution of ethanoic (acetic) acid.

For example, the use of more sugar syrup, for example 5.2%, will lead to a change in taste and the appearance of excessive sweetness and, as a result, to a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 4.0%, will also lead to a change in taste and the appearance of a sour-acid taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of sodium chloride solution, for example 5.0%, will lead to a change in taste and the appearance of excessive salinity and, as a consequence, to a deterioration in its quality. The use of a smaller amount of sodium chloride solution, for example 4.1%, will also lead to a change in taste and the dominance of a sweet taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 5.3%, will lead to a change in taste (increase in acidic taste) and, as a consequence, to a deterioration in its quality. The use of a smaller amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 4.2%, will lead to a change in taste, a violation of the acid balance and insufficient preservative effect on the finished product.

Due to the heating of the puree mass and the maintenance of a vacuum value of 4700 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 an eggplant puree concentrate with a final moisture content of 46%. The main purpose of heating is not only bringing the puree concentrate to a final moisture content of 46% by evaporation of excess moisture under a discharge of 4700 Pa, but also the inactivation of oxidative enzymes. Under the influence of heating and organic acids present in vegetable puree, 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 should be selected depending on the type of fruit and their degree of maturity. If the duration of the heating is excessive, then deep pure decomposition of pectin substances occurs, it turns out to be liquid and loses or retains insufficiently gelling properties.

The use of greater pressure, for example 5300 Pa, will lead to an increase in the temperature of the aubergine puree-like vegetable concentrate and, as a result, to a deterioration in its quality.

The use of less pressure, for example 4100 Pa, will lead to the need to install a more powerful vacuum pump and increase energy consumption for the production of puree concentrate, which leads to an increase in its cost.

Obtaining squash puree vegetable concentrate with a final moisture content of 46% due to the following considerations. If the final moisture content of squash puree vegetable concentrate is less than 46%, for example 43%, then its consistency will not be tender and soft enough. Zucchini puree vegetable concentrate will have a high viscosity, which can create additional difficulties (the need for heating to reduce viscosity and increase fluidity) when used in the food-concentrate and canning industry as a vegetable filling.

If the final moisture content of zucchini puree vegetable concentrate is more than 46%, for example 51%, then zucchini puree vegetable concentrate will have high fluidity, which also creates additional difficulties when it is used in the food-concentrate and canning industry as a vegetable filling.

Thus, get zucchini puree vegetable concentrate of a given composition, which is sent to the packaging and storage. Hot squash puree vegetable concentrate is Packed in prepared glass jars, hermetically sealed and aged, then cooled.

Thus, the use of the proposed method for the production of squash puree vegetable concentrate allows you to:

- receive squash puree vegetable concentrate of a given composition with the introduction of the necessary additional components (sugar syrup, sodium chloride solution, an aqueous solution of ethanoic (acetic) acid) for their further use in the food-concentrate and canning industry;

- reduce energy and labor costs for the production of squash puree vegetable 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 squash puree vegetable concentrate due to the exclusion of multi-stage and continuous processing of the product at each stage of the process.

Claims (1)

A method of manufacturing squash puree vegetable concentrate, characterized in that the zucchini, tomatoes, carrots and garlic are washed, inspected, sorted, peeled, chopped, mixed in a proportion of 63.2: 21.1: 12.6: 3.1 and processed in an extruder after which the resulting vegetable mixture is dried to a moisture content of 68% by depressurizing and vaporizing the resulting vapors, then 90% sugar syrup is added to the resulting vegetable puree in an amount of 4.7% of the initial weight of the vegetable mixture, 26% sodium chloride solution in the amount of 4.8% of the original wt whole vegetable mixture, a 6% aqueous solution of ethanoic (acetic) acid in an amount of 4.7% of the initial weight of the vegetable mixture and cook the mixture under pressure 4700 Pa to obtain a puree concentrate with a final humidity of 46%, after which it is packaged in containers capping and sterilization.