RU2346445C1 - Vegetable paste preparation method - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: vegetable marrows, aubergines, carrots, tomatoes, onions, sweet peppers, garlic and red hot peppers are washed, peeled, cut into 4-5 mm pieces, mixed together in the ratio of 35:18:9:17:8.5:10:2:0.5 and extruder-processed. The resultant vegetable mixture is dried for its moisture content to be 76% by way of pressure release and expulsion of the vapours forming. After that the vegetable puree thus produced is seasoned with 90% sugar syrup in an amount of 3.2% of the vegetable mixture initial weight, 30% water solution of sodium chloride in an amount of 5.9% of the vegetable mixture initial weight, 6% water solution of ethanoic (acetic) acid in an amount of 1.7% of the vegetable mixture initial weight and vegetable (sunflower seed) oil in an amount of 5.2% of the vegetable mixture initial weight. The resultant paste is stewed at a temperature of 72°C under a 1,300 Pa pressure for preparation of the finished product with a moisture content of 65%.

EFFECT: minimisation of material and energy intensity of the vegetable paste preparation process; manufacture of a product whose composition and nutritional value properties exactly conforms with the specifications pre-defined.

1 ex

Description

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

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.S. 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 vegetable caviar; obtaining vegetable caviar of a given composition and nutritional value.

The problem is achieved in that in a method for the production of vegetable caviar, including grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging in containers, corking and sterilization, new is that pre-washed, peeled and ground zucchini, eggplant , carrots, tomatoes, onions, bell pepper, garlic and red capsicum are mixed in a proportion of 35: 18: 9: 17: 8.5: 10: 2: 0.5 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 76 % by depressurization and evaporation of the generated vapors, then in learned vegetable puree is injected with 90% sugar syrup in the amount of 3.2% of the initial weight of the vegetable mixture, 30% sodium chloride solution in the amount of 5.9% of the initial weight of the vegetable mixture, 6% aqueous solution of ethane (acetic ) acid in an amount of 1.7% of the initial weight of the vegetable mixture, vegetable (sunflower) oil in the amount of 5.2% of the initial weight of the vegetable mixture and cook the mixture at a temperature of 72 ° C under a pressure of 1300 Pa to obtain the finished product with final moisture 65%

Zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers for mashed potatoes should be fresh, healthy, high in pectin, organic acids and dry soluble substances, which is necessary to ensure proper yield for vegetable caviar . The maturity of vegetables should be technical or close to consumer.

Method for the production of vegetable caviar as follows.

Zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers are washed separately in a washing machine. Then washed vegetables (zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers) are inspected and sorted manually on a sorting and inspection conveyor. Then the vegetables (zucchini, eggplant, carrots, tomatoes, onions, bell pepper, garlic and red peppers) after rinsing are mixed in a proportion of 35: 18: 9: 17: 8.5: 10: 2: 0.5, which corresponds approximately the following ratio: 2 kg of zucchini, 1 kg of eggplant, 0.5 kg of carrot, 1 kg of red tomato, 0.5 kg of onion, 0.5 kg of bell pepper, 0.1 kg of garlic, 0.03 kg of red capsicum , and are processed in an extruder.

The proposed proportion of vegetables: 2 kg of zucchini, 1 kg of eggplant, 0.5 kg of carrot, 1 kg of red tomato, 0.5 kg of onion, 0.5 kg of bell pepper, 0.1 kg of garlic, 0.03 kg of red capsicum - 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.

In an extruder, a mixture of vegetables (zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers) is compacted and gradually compressed. In it, 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 76% 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 3.2% of the initial weight of the vegetable mixture,

- 30% sodium chloride solution in an amount of 5.9% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 1.7% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 5.2% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree of 90% sugar syrup in an amount of 3.2% of the initial weight of vegetable puree, a 30% solution of sodium chloride in an amount of 5.9% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 1.7% of the initial weight of a vegetable mixture of vegetable (sunflower) oil in an amount of 5.2% of the initial weight of a vegetable mixture contributes to significant changes in their structure and is aimed at the formation of such important organoleptic quality indicators as taste, smell, color em 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 72 ° C and maintaining a rarefaction value of 1300 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 vegetable caviar with a final humidity of 65%.

Thus, vegetable caviar of a given composition with a final moisture content of 65% is obtained, which is sent to packaging and storage.

An example of the implementation of the method of production of vegetable caviar. Raw materials (zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers) 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 (zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers) are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of the raw material is carried out, in which defective specimens (rotten, damaged, broken, moldy, heavily contaminated), foreign matter and objects are removed, as well as damaged areas are cut out and the stalks, core, etc. are cleaned. After rinsing vegetables, they are mixed in a proportion of 35: 18: 9: 17: 8.5: 10: 2: 0.5, which corresponds to approximately the following ratio: 2 kg of zucchini, 1 kg of eggplant, 0.5 kg of carrot, 1 kg of red tomatoes, 0.5 kg of onions, 0.5 kg of bell pepper, 0.1 kg of garlic, 0.03 kg of capsicum.

The proposed ratio: 2 kg of zucchini, 1 kg of eggplant, 0.5 kg of carrot, 1 kg of red tomato, 0.5 kg of onion, 0.5 kg of bell pepper, 0.1 kg of garlic, 0.03 kg of red capsicum - 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 (zucchini, eggplant, carrots, tomatoes, onions, bell peppers, garlic and red peppers) 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 76% due to depressurization and evaporation of the generated vapors from the vacuum-cooking chamber.

Drying the resulting vegetable puree to a higher moisture content, for example 79%, leads to additional energy consumption during further heating and evaporation under vacuum, which significantly increases the cost of the finished product.

Drying the resulting vegetable puree to a lower moisture content, for example 72%, leads to the need for additional subsequent wetting, since otherwise a puree vegetable concentrate with a final moisture content of 65% will not be obtained.

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

- 90% sugar syrup in an amount of 3.2% of the initial weight of the vegetable mixture,

- 30% sodium chloride solution in an amount of 5.9% of the initial weight of the vegetable mixture,

- 6% aqueous solution of ethanoic (acetic) acid in an amount of 1.7% of the initial weight of the vegetable mixture,

- vegetable (sunflower) oil in an amount of 5.2% of the initial weight of the vegetable mixture.

Introduction to the composition of vegetable puree 90% sugar syrup in an amount of 3.2% of the initial weight of vegetable puree, a 30% solution of sodium chloride in an amount of 5.9% of the initial weight of vegetable puree, 6% aqueous solution of ethane ( acetic acid in an amount of 1.7% of the initial weight of a vegetable mixture of vegetable (sunflower) oil in an amount of 5.2% of the initial weight of a vegetable mixture contributes to significant changes in their structure and is aimed at the formation of such important organoleptic quality indicators as taste, smell, color em 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 3.6%, will lead to a change in taste, the appearance of excessive sweetness and, as a result, a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 3.0%, will also lead to a change in taste, the appearance of a salty-acid taste and, as a consequence, a deterioration in its quality.

The use of a larger amount of a 30% solution of sodium chloride, for example 6.1%, will lead to a change in taste, the appearance of excessive salinity and, as a consequence, a deterioration in its quality. The use of a smaller amount of a 30% solution of sodium chloride, for example 5.1%, will also lead to a change in taste, 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 2.2%, 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 1.4%, will lead to a change in taste, a violation of the acid balance and insufficient preservative effect on the finished product.

The use of a larger amount of vegetable (sunflower) oil, for example, 5.4%, will lead to a dominant oily taste, a violation of the lipid balance and, as a consequence, a deterioration in its quality. The use of a smaller amount of vegetable (sunflower) oil, for example 4.9%, will also lead to a violation of the lipid balance and insufficiently soft and delicate texture. A low content of plant-derived lipids will impair the digestibility of proteins and carbohydrates due to a lack of balance with fats.

By heating the puree mass to 72 ° C and maintaining a rarefaction value of 1300 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 vegetable caviar with a final humidity of 65%. The main purpose of heating is not only bringing vegetable caviar to a final humidity of 65% by evaporation of excess moisture under a vacuum of 1300 Pa at a temperature of 72 ° 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 bond 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 3200 Pa, will lead to an increase in the temperature of vegetable caviar and, as a consequence, a deterioration in its quality.

Using less pressure, for example 900 Pa, will lead to the need to install a more powerful vacuum pump and increase energy consumption for the production of vegetable caviar, which leads to an increase in its cost.

Conducting the heating process at a temperature of a puree-like vegetable concentrate less than 72 ° C, for example 67 ° 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.

The process of heating at a temperature of a puree-like vegetable concentrate of more than 72 ° C, for example 78 ° C, will lead to accelerated decomposition of thermolabile substances in the puree and the deterioration of its quality. Obtaining vegetable caviar with a final moisture content of 65% is due to the following considerations. If the final moisture content of vegetable caviar is less than 65%, for example 61%, then its consistency will not be gentle and soft enough. Vegetable caviar will have a high viscosity, which can create additional difficulties (the need for heating to reduce viscosity and increase fluidity) when used in food.

If the final moisture content of vegetable caviar is more than 65%, for example 71%, then vegetable caviar will have a high fluidity, which also creates additional difficulties when using it for food.

Thus, vegetable caviar of a given composition is obtained, which is sent to packaging and storage. Hot vegetable caviar is Packed in prepared glass jars, hermetically sealed and aged, then cooled.

Thus, the use of the proposed method for the production of vegetable caviar allows you to:

- receive vegetable caviar 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 vegetable caviar 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 vegetable caviar 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 vegetable caviar, including grinding to 4 ... 5 mm, mixing, heating to 70 ° C, packaging, packaging and sterilization, characterized in that the pre-washed, peeled and chopped zucchini, eggplant, carrots, tomatoes, onions onion, bell pepper, garlic and red capsicum are mixed in a proportion of 35: 18: 9: 17: 8.5: 10: 2: 0.5 and processed in an extruder, the resulting vegetable mixture is dried to a moisture content of 76% by depressurizing and evaporating vapor, then 90% sugar is added to the resulting vegetable puree Irope in the amount of 3.2% of the initial weight of the vegetable mixture, 30% solution of sodium chloride in the amount of 5.9% of the initial weight of the vegetable mixture, 6% aqueous solution of ethanoic (acetic) acid in the amount of 1.7% to the initial mass of the vegetable mixture, vegetable (sunflower) oil in an amount of 5.2% of the initial weight of the vegetable mixture and cook the mixture at a temperature of 72 ° C under a pressure of 1300 Pa to obtain the finished product with a final humidity of 65%.