RU2347505C1 - Method of preserving fruits and berries - Google Patents

Abstract

FIELD: food production process.

SUBSTANCE: method involves washing under running water and packaging fruits and berries in the can. After that grape juice, prefiltered and heated to the temperature 45°C, is filled into the can with fruits and berries. The preserves are pasteurised in the temperature of 85°C for 15 minutes.

EFFECT: obtained preserved fruits are recommended for children and dietary feeding.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of canned fruit for children and diet, and can be used in canning at canneries or at home.

There is a method of producing canned compote from fruits and berries, which is fruits and berries, filled with sugar syrup (see, for example, Prince Gorenkov ES and other Preservation Technology. M: Agropromizdat, 1987, as well as a Collection of technological instructions for the production of canned food. Volume 2. Canned food for children and dietetic food. Canned fruit, quick-frozen foods. M: Pishcheprom, 1977).

The main significant drawback of the known canned food is the large amount of sucrose in the syrup, which is more difficult to digest than glucose, and sugar consumption can lead to various diseases: cardiovascular system, diabetes mellitus, caries, etc.

There is also a method of preserving fruits and vegetables in their own juice, in which, before canning, electrolysis of the juice of fruits and vegetables is carried out in a 2-chamber electrolyzer containing a permeable membrane with the juice in the anode chamber and water in the cathode chamber of the electrolyzer (see A.S. USSR No. 1782157 A3, IPC A23B 7/00, 1992. B.I. No. 46).

This technical solution, which is the closest analogue of the claimed technical solution, has the following main drawback: the complexity of the implementation process, the change in the natural chemical composition of the products due to electrolysis, the low sterility of the finished product due to the lack of heat treatment.

The main problem solved by the proposed technical solution is to create a method for the production of compotes for baby and diet food, which helps preserve the natural components of the raw materials used, reduce the number of cracked and boiled fruits and berries, increase the nutritional and biological value of the product.

This task is realized by using the invention, in which grapes are freed from the skin before pouring fruits and berries with syrup, and subsequent pouring is carried out with grape juice pre-filtered and heated to a temperature of 45 ° C in the following ratio of components, wt.%:

fruits and berries 65-75 grape juice 25-35

In addition, the above problem is solved by pasteurization at a temperature of 85 ° C for 15 minutes and using berries of seedless grape varieties, and as grape juice - juice of the same varieties or nutmeg and isabel varieties.

The above set of essential features is unknown neither from the patent-technical literature, nor from the practice of canning production, which indicates the presence of novelty. The claimed new essential features are connected directly with a causal relationship with the problem being solved. Moreover, each of the new significant features (forming significant differences together) is necessary, and together all are sufficient to solve the problem. Thus, new significant features are the cause, and the solution of the task is the result. It is legitimate to conclude that the proposed solution meets the criterion of "inventive step", which is necessary for recognition of it as an invention.

The claimed technical solution, due to the above set of new essential features, can be implemented repeatedly with the solution of the problem. This indicates the full compliance of the proposed as an invention solutions to the criterion of "industrial applicability".

The claimed technical solution was tested by the authors in the conditions of CJSC Khasavyurt Canning Plant Konservshchik (Russian Federation, Dagestan, Khasavyurt).

Below are the results of testing.

Example 1. The grapes were washed, the berries were separated from the ridge, inspected and calibrated by size, sorted by maturity, peeled by blanching with steam for 20 s, then rinsing under running water on shaking sieves. Then the berries in an amount of 650 g were laid out in jars 1-85-1000 and 350 g of muscat grape juice pre-heated to a temperature of 45 ° C were poured, corked and pasteurized according to the formula

.

.

Then the canned food was stored in a warehouse at a temperature of up to 20 ° C and relative air humidity of not more than 75%. Canned food called “Grapes without skin in their own juice” has a rather attractive appearance, is quickly absorbed by the human body, has a harmonious taste and aroma characteristic of fresh grapes, contains up to 27% solids, up to 25 mg% vitamin C, as well as trace elements like K, Na, Mg, Ca, Fe and I ₂ meet the requirements of industrial sterility.

Example 2. Apricots canned in halves and sorted by size, shape, color and consistency, washed, cut into grooves, pulled out seeds, placed in cans 1-85-1000, 700 g each, poured 300 g of grape juice, pre-filtered and heated to 45 ° C, corked and pasteurized according to the following formula

.

.

Then the compotes were stored in a warehouse, stored in a warehouse at a temperature of up to 20 ° C with a relative humidity of not more than 75%.

Example 3. The cherries received for preservation were inspected, kept for 6 hours in cold water to reduce the enzymatic conversion of insoluble protopectin to soluble pectin, which helped to strengthen the fruit tissue, also cooling reduced losses during clearing of seeds, removed the stalk, sorted by degree maturity, size and color, and washed with clean running water, removed the stem and laid out in jars 1-85-1000 of 750 g, filled with grape juice in an amount of 250 g, previously prof ltrovannym and heated to a temperature of 45 ° C, was sealed and pasteurized by the following formula

.

.

Then the compotes were stored in a warehouse at temperatures up to 20 ° C, with a relative humidity of not more than 75%.

According to the proposed method, compotes from various berries (raspberries, strawberries, etc.) can be made.

Compotes prepared in this way for reduced sterilization modes, recommended for children and diet, can saturate them with vitamins, organic acids, micro and macro elements, organic acids and easily assimilated glucose and fructose, which are so necessary for any body.

The table below shows the content of the components in canned food using the proposed method, in wt.%.

The content of components in canned fruits Example Number The content in the composition of the components, wt.% Grape Apricot Sweet cherry The grape juice one 65 - - 35 2 - 70 - thirty 3 - - 75 25

Claims (2)

1. A method of preserving fruits and berries, including preparing, washing with running water, packing the fruits and berries in a jar, characterized in that the fruits and berries are filled with grape juice pre-filtered and heated to a temperature of 45 ° C in the following ratio of components, wt.% :
fruits and berries 65-75 grape juice 25-35,
and canned food is pasteurized at a temperature of 85 ° C for 15 minutes 2. The method according to claim 1, characterized in that they use berries of seedless grape varieties, and as grape juice - juice of the same varieties or nutmeg and isabel varieties.