RU2337557C1 - Method of manufacturing berry-fruit puree - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: raspberry, strawberry, black currant, plums, apricots and cowberry are washed, inspected, cleaned, crushed, mixed in the proportion of 25 : 20 : 15 : 10 : 15 : 15 and extruded. The obtained berry-fruit mix is dried up to 75% moisture content by releasing pressure and evaporating the vapours produced. The obtained berry-fruit puree is enriched with 90% sugar syrup in the amount of 80% of the initial berry-fruit mix weight, 5% water solution of food pectin in the amount of 1.5% of the initial berry-fruit mix weight and 5% water solution of citric acid in the amount of 0.1% of the initial vegetable mix weight, then it is cooked under the pressure of 4200 Pa resulting in berry-fruit puree with final moisture content of 34%.

EFFECT: improvement of end product quality, production of berry-fruit puree with the specified composition and nutritional value, decrease of material and energy costs of manufacturing and reduction of processing time.

Description

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

The closest in technical essence and the achieved effect is a method for the production of sterilized fruit puree, including washing the fruits, inspecting them, steaming and blanching, rubbing, heating, packaging, corking, sterilization and cooling [Reference for the production of canned food [Text] // Under ed. V.I. Rogacheva. - Volume 4. Canned food from plant materials. - M.: Food Industry, 1974, - 655 p. S.430-434].

The disadvantages 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.

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

The problem is achieved in that in the method of producing fruit puree, including washing the fruit, inspecting, chopping, boiling and sterilizing, the new is that pre-washed, peeled raspberries, strawberries, black currants, plums, apricots and lingonberries are mixed in proportions 25: 20: 15: 10: 15: 15 and processed in an extruder, the resulting fruit and berry mixture is dried to a moisture content of 75% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup is introduced into the resulting fruit puree amount of 80% to the initial weight of the fruit and berry mixture, 5% aqueous solution of edible pectin in an amount of 1.5% to the initial weight of the fruit and berry mixture and 5% aqueous solution of citric acid in an amount of 0.1% to the original weight of the fruit mixture, cook the resulting mixture under a pressure of 4200 Pa to obtain mashed potatoes with a final moisture content of 34%.

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

Fruits and berries 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. The ripeness of fruits and berries should be technical or close to consumer; unripe and overripe fruits give poorly gelling mashed potatoes with reduced taste and aroma.

Method for the production of fruit puree is as follows.

Fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) are washed in a washing machine.

Then washed fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) are inspected and sorted manually on a sorting and inspection conveyor. Benign fruits and berries after rinsing are processed in an extruder.

In an extruder, fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) undergo compaction and gradual compression. 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. The resulting fruit puree falls into the pre-pricing zone and is pressed through the extruder matrix. The mashed mass leaving the extruder is sent to a vacuum chamber. In this case, the resulting pulp is dried to a moisture content of 75% due to depressurization and evaporation of the generated vapors from the vacuum chamber.

Then, 90% sugar syrup in the amount of 80% of the initial weight of the fruit and berry mixture, 5% aqueous solution of food pectin in the amount of 1.5% of the original weight of the fruit and berry mixture and 5% are introduced into the obtained fruit puree aqueous solution of citric acid in an amount of 0.1% of the initial weight of the fruit-berry mixture, which not only increase the nutritional value of the crushed particles of the fruits, but also contribute to significant changes in their structure.

By heating the puree mass and maintaining a vacuum of 4200 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 fruit puree with a moisture content of 34%. Heating inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen.

Thus, a fruit puree of a given composition with a moisture content of 34% is obtained, which is sent to packaging and storage.

The method of production of fruit puree is illustrated by the following example.

An example implementation of the method of production of fruit puree.

Fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) are washed separately in a washing machine.

Then washed fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) are inspected and sorted, which are carried out manually on a sorting and inspection conveyor. Fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) move in one layer on it, because with multi-layer loading, the upper fruits cover the lower ones and are difficult to inspect. 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. Benign fruits and berries (raspberries, strawberries, black currants, plums, apricots and lingonberries) after rinsing are processed in an extruder.

In an extruder, fruits and berries 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. A gradual increase in pressure and compaction of the puree mass of the product occur 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. 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 and berries are crushed. In this case, the rubbing of fruits and berries occurs and the formation of a puree mass is completed. Then, the obtained fruit and berry puree enters the prematrix zone and is pressed through the extruder matrix. After the compressed mashed mass exits the extruder as a result of a sharp drop in temperature and pressure, moisture instantly evaporates. The mashed mass leaving the extruder is sent to a vacuum chamber. In this case, the resulting puree is dried to a moisture content of 75% due to depressurization and evaporation of the resulting vapors from the vacuum chamber.

Drying the resulting puree to a higher humidity, for example 85%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting fruit puree to a lower moisture content, for example 65%, leads to the need for additional subsequent wetting, since otherwise fruit and berry puree with a final moisture content of 34% will not be obtained.

Then, 90% sugar syrup in the amount of 80% of the initial weight of the fruit and berry mixture, 5% aqueous solution of food pectin in the amount of 1.5% of the original weight of the fruit and berry mixture and 5% are introduced into the obtained fruit puree aqueous solution of citric acid in an amount of 0.1% of the initial weight of the fruit-berry mixture, which not only increase the nutritional value of the crushed particles of the fruits, but also contribute to significant changes in their structure.

As a preservative, i.e. a substance that prevents spoilage of fruit puree caused by microorganisms, it is proposed to use a 5% aqueous solution of citric acid.

If a 5% aqueous solution of citric acid is contained in fruit puree in small doses, for example, less than 0.1%, then it does not have a harmful effect on the human body.

If a 5% aqueous solution of citric acid is contained in large doses of fruit puree, for example 0.5%, then it has a significant negative effect on organoleptic quality indicators (taste, smell, color, texture).

By heating the puree mass and maintaining a vacuum of 4200 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 fruit puree with a final moisture content of 34%. The main purpose of heating is not only bringing the fruit puree to a final moisture content of 34% by evaporation of excess moisture under a discharge of 4200 Pa, but also the inactivation of oxidative enzymes.

The duration and temperature of the heat treatment should be selected depending on the type of fruits and berries 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.

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 5500 Pa, leads to an increase in the temperature of fruit puree and, as a consequence, a deterioration in its quality.

The use of less pressure, for example 3500 Pa, leads to the need to install a more powerful vacuum pump and increase energy consumption for the production of fruit and berry puree, which leads to an increase in its cost.

Obtaining fruit puree with a final moisture content of 34% is due to the following considerations.

If the final moisture content of the fruit and berry puree is less than 34%, for example 30%, then its consistency will not be gentle and soft enough.

Fruit puree 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 industry as a fruit and berry filling.

If the final moisture content of fruit puree is more than 34%, for example 45%, then fruit puree will have high fluidity, which also creates additional difficulties when used in the confectionery and baking industry as a fruit and berry filling.

Thus, get the fruit puree of a given composition, which is sent to the packaging and storage. Hot mashed potatoes are packed in prepared glass jars, hermetically sealed with boiled lids and kept for 10 ... 15 minutes laid on their sides, then cooled. Cooling to 40 ° C is carried out by blowing cans outside with cold air or irrigation with water with a gradually decreasing temperature. Duration of cooling no more than 60 minutes. With slow cooling in mashed potatoes under the influence of high temperature, caramelization of sugars occurs, vitamins and coloring substances are destroyed, which negatively affects the quality of the mashed potatoes.

In the finished fruit puree, the solids content is normalized: at least 66%, depending on the type and variety of fruits and berries used, sugar content (in terms of invert sugar) - at least 60%, total acidity (in terms of malic acid) - 0.2 ... 1.0%, the content of solid mineral impurities (sand) - not more than 0.05%, the content of salts of heavy metals is allowed no more (in mg / kg): copper - 10, tin - 200, lead - not allowed.

Thus, the use of the proposed method for the production of fruit puree allows you to:

- receive fruit puree of a given composition with the introduction of the necessary additional components (sugar syrup, preservative - sodium benzoate) for their further use in the manufacture of confectionery and bakery products;

- reduce energy and labor costs for the production of mashed fruit 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;

- improve the quality of fruit and berry puree by eliminating the multi-stage and continuous processing of the product at each stage of the technological process.

Claims (1)

A method of producing fruit puree, characterized in that raspberries, strawberries, black currants, plums, apricots and lingonberries are washed, inspected, peeled, crushed, mixed in a proportion of 25: 20: 15: 10: 15: 15 and processed in an extruder, after which the resulting fruit and berry mixture is dried to a moisture content of 75% by depressurizing and evaporating the resulting vapors, then 90% sugar syrup in the amount of 80% of the initial weight of the fruit and berry mixture is introduced into the resulting fruit puree, 5% aqueous food pectin in an amount of 1.5% to the initial mass of the fruit and berry mixture and a 5% aqueous solution of citric acid in an amount of 0.1% to the original weight of the fruit and berry mixture and cook the mixture under pressure of 4200 Pa to obtain fruit and berry puree with a final moisture content of 34%.