RU2344693C1 - Carrot sauce production method - Google Patents

Abstract

FIELD: food production technology.

SUBSTANCE: carrot is blanched in water and in 1% solution of citric acid at temperature of 90°C. Water solution of citric acid is filtered after blanching. Then it is cooled down and divided into equal parts. One of the parts is mixed with ascorbic acid, sugar and strained carrot mass. Jelly is added to the other part. The mix swells up, and deodorised refined vegetable oil is added. The obtained mix is fed into emulsifier of carbohydrate nature. The obtained primary emulsion is homogenised. Both parts are mixed producing secondary emulsion, the sauce is homogenised.

EFFECT: increased radio-protective properties due to carrot protopectin hydrolysis and decreased energy value with decreasing vegetable oil, decreased allergic reactions to milk protein due instant skimmed milk powder substitution for other emulsifier of carbohydrate nature.

1 ex

Description

The invention relates to the food and canning industry and can be used in the production of fruit and vegetable sauces based on carrots.

A known method of producing carrot sauce involves boiling until cooked peeled and washed carrots, wiping it through a washing machine, mixing skimmed milk powder with mustard, sugar, salt, heating the mixture to dissolve the dry components, cooling, followed by introducing the mixture at the end of heating sunflower oil and citric acid with further grinding to obtain an elastic paste-like consistency [1].

The disadvantages of this method are:

- the absence of a stage of hydrolysis of protopectins of carrots in order to increase their soluble fraction and increase the adsorption capacity, since citric acid is introduced at the end of cooking, and not before it;

- a sufficiently high fat content (32%), which increases the energy value of the product, and foods with high energy value contribute to obesity;

- the introduction of skimmed milk powder as an emulsifier, which increases the cost of production, increases the ability to microbiological contamination, and can also cause allergic reactions to milk proteins [2].

The problem to which the invention is directed is to create a sauce with enhanced radioprotective properties due to the hydrolysis of carrot protopectins, to lower the energy value of carrot-based sauces by reducing the amount of vegetable oil, to reduce the cost of sauces and the risk of allergic reactions to milk protein by replacing skimmed milk powder with another carbohydrate emulsifier.

The problem is achieved in that in the method for producing carrot sauce, carrots are blanched in water at a temperature of 90 ° C, then additionally blanched in 1% citric acid solution for 10 minutes at a temperature not exceeding 90 ° C, an aqueous solution of citric acid after blanching is filtered, cooled and divided into two equal parts, one of which is mixed with ascorbic acid, sugar and mashed carrots after blanching, gum is added to the other part, left to swell, then plant refiner is added deodorized oil and inject the resulting water-oil mixture into a carbohydrate emulsifier to obtain a primary emulsion, which is homogenized, after which both parts are mixed until a secondary emulsion is obtained and the whole mass of sauce is homogenized.

Blanching of chopped carrots in the presence of citric acid promotes the hydrolysis of protopectin raw materials and translates it into active pectin, which has an increased adsorption ability to toxic elements and increases the preventive properties of the product. To prevent the destruction of pectin, blanched carrots are carried out at a temperature of not more than 90 ° C [3].

Mixing carrots with vegetable oil transfers β-carotene to a soluble state, which makes it easily digestible for the human body [4].

As an emulsifier of carbohydrate nature, you can use xanthan or goura gum, modified starch, or a mixture thereof.

Organoleptic evaluation of sauces samples was carried out on a 25-point scale with the participation of at least 7 experts. Moreover, for each of the following indicators: taste, smell, color, texture, appearance - an independent rating was put down from 1 to 5 points. For each indicator, the average score was calculated based on the ratings of each expert, then the average ratings for all indicators were added [5].

The method is as follows.

Example

Blanch 40 kg of chopped carrots in 40 kg of water at a temperature of 90 ° C, then add 0.4 kg of citric acid to the water (until a solution concentration of 1% is reached), continue blanching at a temperature of 90 ° C for 10 minutes, after blanching, wipe the carrots , and an aqueous solution of citric acid is filtered, cooled, divided into two equal parts, 0.03 kg of ascorbic acid, 20 kg of sugar and mashed carrot mass are added to one part, mixed, 0.08 kg of gum is added to the other part, left to swell for 15 min, add 0.6 kg of vegetable p finirovannogo deodorized oil and injected resulting water-oil mixture in the emulsifier carbohydrate to obtain the primary emulsion, thoroughly mixed, after which the two parts are mixed to form a secondary emulsion, and homogenized whole sauce mass.

According to organoleptic indicators, the sauce scored 18.5 points.

The proposed method allows to create a carrot-based sauce enriched with easily digestible β-carotene, vitamins, which has increased radioprotective properties, low energy value, high organoleptic properties, low cost and low risk of allergic reactions to milk protein. A variety of sauces assortment allows enriching various dishes, including meat, fish, pasta, confectionery, biologically active substances of carrot sauces.

Information sources

1. ARTEMOVA, E.N. Herbal additives in food technology: monograph [Text] / E.N. Artemova, Z.V. Vasilenko. - Eagle: Orel State Technical University, 2004, p. 97.

2. Food chemistry. Protein-calorie deficiency and its consequences. Food allergies / textbook for students of higher educational institutions “Technology of special products and public catering” [Text] / A.P. Nechaev, S.E. Trakhtenberg, A.A. Kochetkova, V.V. Kolpakova, I.S. Vitol, I. B. Kobeleva. - St. Petersburg, 2004, p. 27-28.

3. A study of the kinetics of hydrolysis of protopectins and the physicochemical properties of activated pectins in the manufacture of vegetable confiture [Text] / B.C. Zhitnikova [et al.] // Storage and processing of agricultural raw materials, 2000, No. 9, pp. 50-53.

4. PILATE T.L. Biologically active food additives. Fat-soluble vitamins / Book for professionals and doctors involved in nutrition and health using dietary supplements [Text] / T.L. Pilat, A.A. Ivanov. - M .: Avvallon, 2002, p.96-97.

5. DUBTSOV G.G. Commodity science of food products: A textbook for students of environmental institutions. specialist. prof. Education [Text] / GGDubtsov. - M.: Mastery, Higher School, 2001, p. 47-51.

Claims (1)

Method for the production of carrot sauce, characterized in that it involves blanching carrots in water at a temperature of 90 ° C, additional blanching in a 1% solution of citric acid for 10 min at a temperature not exceeding 90 ° C, filtering an aqueous solution of citric acid after blanching , cooling and dividing into two equal parts, mixing one of the parts with ascorbic acid, sugar and mashed carrots after blanching, adding gum to the other part, swelling the mixture, adding the plant refined deodorized oil, introducing the resulting water-oil mixture into a carbohydrate emulsifier to obtain a primary emulsion, homogenizing it, then mixing both parts to obtain a secondary emulsion, homogenizing the entire mass of the sauce.