RU2337556C1 - Method of manufacturing eggplant puree-like vegetable concentrate - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: eggplants, carrots, tomatoes, onion, paprica and garlic are washed, inspected, sorted, peeled and crushed to 4 - 5 mm in size, mixed in the proportion of 44 : 11 : 22 : 11 : 11 : 1 and extruded. The obtained vegetable mix is dried up to 67% moisture content by releasing pressure and evaporating vapours produced. Then the obtained vegetable puree is enriched with 90% sugar syrup in the amount of 2.44% of the initial vegetable mix weight, 26% sodium chloride solution in the amount of 5.0% of the initial vegetable mix weight, 6% water solution of ethanoic (acetic) acid in the amount of 2.2% of the initial vegetable mix weight and vegetable oil in the amount of 4.4% of the initial vegetable mix weight. The obtained mix is cooked under the temperature of 79°C and pressure of 3200 Pa resulting in puree-like concentrate with final moisture content of 47%, packed, hermetically sealed and sterilised.

EFFECT: reducing material and energy costs for manufacturing of eggplant puree-like vegetable concentrate and production of the 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 eggplant puree vegetable concentrate.

The closest in technical essence and the achieved effect is a method of preparing vegetable caviar, including separate frying of vegetables by type, grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging in containers, corking and sterilization [Gorenkov, E. FROM. Conservation technology [Text] // E.S. Gorenkov, A.N. Gorenkova, G.G. Usacheva. - M .: Agropromizdat, 1987 .-- 351 p. S.156-158].

The disadvantages of the known technology are:

- low quality of caviar produced from fried vegetables due to multi-stage and prolonged 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 eggplant puree vegetable concentrate, obtaining eggplant puree vegetable concentrate of a given composition and nutritional value.

The problem is achieved in that in a method for producing aubergine puree-like vegetable concentrate, including grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging, packaging and sterilization, new is that pre-washed, cleaned and crushed eggplant, carrots, tomatoes, onions, bell pepper and garlic are mixed in a proportion of 44: 11: 22: 11: 11: 1 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 67% by depressurizing and evaporating the resulting vapors, then in the floor Cured vegetable puree is injected with 90% sugar syrup in the amount of 2.44% of the initial weight of the vegetable mixture, 26% sodium chloride solution in the amount of 5.0% of the initial weight of the vegetable mixture, 6% aqueous solution of ethane (acetic ) acid in an amount of 2.2% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 4.4% of the initial weight of the vegetable mixture and cook the mixture at a temperature of 79 ° C under a pressure of 3200 Pa to obtain a puree concentrate with a final moisture content 47%

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

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

Eggplant, carrots, tomatoes, onions, peppers and garlic are washed separately in a washing machine. Then washed vegetables (eggplant, carrots, tomatoes, onions, bell peppers and garlic) are inspected and sorted manually on a sorting and inspection conveyor. Then the vegetables (eggplant, carrots, tomatoes, onions, bell pepper and garlic) after rinsing are mixed in a ratio of 44: 11: 22: 11: 11: 1, which corresponds to approximately the following ratio: 44 kg of eggplant, 11 kg of carrots, 22 kg red tomatoes, 11 kg of onions, 11 kg of bell pepper, 1 kg of garlic and are processed in an extruder.

The proposed proportion of vegetables: 44 kg of eggplant, 11 kg of carrots, 22 kg of red tomatoes, 11 kg of onions, 11 kg of bell pepper, 1 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 (eggplant, carrots, tomatoes, onions, bell peppers 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 fruits are crushed, the resulting puree-like mixture enters the pre-zone and is forced 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 67% 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 2.44% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 5.0% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 2.2% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 4.4% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree of 90% sugar syrup in an amount of 2.44% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 5.0% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 2.2% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 4.4% of the initial weight of the vegetable mixture contributes to significant changes in their structure and is aimed at the formation of such important organoleptic quality indicators as taste, smell, c a and consistency.

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.

By heating the puree mass to 79 ° C and maintaining a vacuum value of 3200 Pa, further evaporation of the generated water vapor occurs. If the puree mass has a high humidity, then it is subjected to additional evaporation to obtain a puree concentrate with a final moisture content of 47%.

Thus, an eggplant puree vegetable concentrate of a given composition with a final moisture content of 47% is obtained, which is sent for packaging and storage.

An example of the implementation of the method for the production of eggplant puree vegetable concentrate. The raw materials (eggplant, carrots, tomatoes, onions, bell peppers and garlic) are washed separately in a washing machine. 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 vegetables, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed vegetables (eggplant, carrots, tomatoes, onions, bell peppers 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 44: 11: 22: 11: 11: 1, which corresponds to approximately the following ratio: 44 kg of eggplant, 11 kg of carrots, 22 kg of red tomatoes, 11 kg of onions, 11 kg of bell pepper, 1 kg of garlic .

The proposed ratio: 44 kg of eggplant, 11 kg of carrots, 22 kg of red tomatoes, 11 kg of onions, 11 kg of bell pepper, 1 kg of garlic provides the most rational combination of the main components and has a beneficial effect on the degree of their assimilation 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 (eggplant, carrots, tomatoes, onions, bell peppers 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 67% 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 72%, 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 62%, leads to the need for additional subsequent wetting, since otherwise a puree 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 2.44% of the initial weight of the vegetable mixture,

- 26% sodium chloride solution in an amount of 5.0% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 2.2% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 4.4% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree of 90% sugar syrup in an amount of 2.44% of the initial weight of vegetable puree, a 26% solution of sodium chloride in an amount of 5.0% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 2.2% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 4.4% of the initial weight of the vegetable mixture contributes to significant changes in their structure and is aimed at the formation of such important organoleptic quality indicators as taste, smell, c a and consistency.

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 3.2%, 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 2.0%, will also lead to a change in taste and the appearance of a salt-acid taste and, as a consequence, to a deterioration in its quality.

The use of a larger amount of sodium chloride solution, for example 6.0%, will lead to a change in taste and the appearance of excessive salinity and, as a consequence, a deterioration in its quality. The use of a smaller amount of sodium chloride solution, for example 4.0%, will also lead to a change in taste and the dominance of a sweet taste and, as a consequence, a deterioration in its quality.

The use of a larger amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 2.6%, will lead to a change in taste (increase in acidic taste) and, as a result, to a deterioration in its quality. The use of a smaller amount of a 6% aqueous solution of ethanoic (acetic) acid, for example 1.8%, will lead to a change in taste, a violation of the acid balance and insufficient preservative effect on the finished product.

The use of more vegetable (sunflower) oil, for example 5.0%, will lead to the dominance of an oily taste and a violation of the lipid balance and, as a consequence, to a deterioration in its quality. The use of a smaller amount of vegetable (sunflower) oil, for example 3.8%, will also lead to a violation of the lipid balance and insufficiently soft and tender texture. The low content of lipids of plant origin will worsen the digestibility of proteins and carbohydrates due to the lack of imbalance with fats.

By heating the puree mass to 79 ° C and maintaining a vacuum value of 3200 Pa, further evaporation of the generated 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 47%. The main purpose of heating is not only bringing the puree concentrate to a final moisture content of 47% by evaporation of excess moisture under a discharge of 3200 Pa at a temperature of 79 ° C, 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 3900 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.

Using less pressure, for example 3000 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.

The process of heating at a temperature of a puree-like vegetable concentrate less than 79 ° C, for example 75 ° C, will lead 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.

Conducting the heating process at a temperature of a puree vegetable concentrate of more than 79 ° C, for example 85 ° C, will lead to accelerated decomposition of thermolabile substances in the puree and the deterioration of its quality. Obtaining a puree vegetable concentrate with a final moisture content of 47% is due to the following considerations. If the final moisture content of the puree vegetable concentrate is less than 47%, for example 43%, then its consistency will not be gentle and soft enough. Eggplant 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 humidity of the eggplant puree vegetable concentrate is more than 47%, for example 51%, then the eggplant puree vegetable concentrate will have a high fluidity, which also creates additional difficulties when used in the food concentrate and canning industry as a vegetable filling.

Thus, get eggplant puree vegetable concentrate of a given composition, which is sent to the packaging and storage. Hot eggplant 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 eggplant puree vegetable concentrate allows you to:

- receive eggplant 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, vegetable (sunflower) oil) for their further use in the food-concentrate and canning industry;

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

Claims (1)

Method for the production of eggplant puree vegetable concentrate, characterized in that the eggplant, carrot, tomato, onion, bell pepper and garlic are washed, inspected, sorted, peeled and ground to 4-5 mm, then mixed in a ratio of 44:11:22: 11: 11: 1 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 67% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup is introduced into the resulting vegetable puree in an amount of 2.44% of the initial weight of the vegetable mixture, 26% chloride solution atria in an amount of 5.0% of the initial weight of the vegetable mixture, a 6% aqueous solution of ethanoic (acetic) acid in an amount of 2.2% of the initial weight of the vegetable mixture, vegetable oil in an amount of 4.4% of the initial weight of the vegetable mixture and cook the resulting mixture at a temperature of 79 ° C under a pressure of 3200 Pa to obtain a puree concentrate with a final moisture content of 47%, after which they are packaged, closed and sterilized.