RU2370109C1 - Method of grape compote production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canned compotes manufacturing technique. The method involves preparation of the recipe components, cutting, drying in the microwave field under the specified process parametres, frying and crushing of topinambur, frying of grape seeds, mixing of topinambur and grape seeds in the mass proportion of 7:3, extraction of the produced mix by drinking water and under the specified process parametres, filtration of the obtained extract, preparation of syrup on its basis, packing of grape and the syrup, hermetic sealing and sterilisation.

EFFECT: invention allows for the production of compote with coffee flavour with no coffee used in the recipe, simplification of the technique and decrease the content of cooked soft berries in the end product without reducing its shelf life.

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Description

The invention relates to the production technology of canned compotes.

There is a method of producing compote from grapes, which involves the preparation of prescription components, the preparation of sugar syrup with water solids of 23.5-26.5%, packing grapes and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Canned Food", 1992, p. 75-162).

The disadvantage of this method is the content in the target product of a large number of boiled berries.

Closest to the proposed one is a method of producing compote from grapes, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing grapes and syrup, sealing and pasteurizing (Ioitko V.M., Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee. // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Processing Technologies and Equipment . Tv "Part 1 - Mn .: Nesvizhskaya Integrated Printing House they S.Budnogo, 2007 s.260-263)..

This method allows you to get compote with a specific coffee shade of taste and aroma and slightly reduce the content of boiled berries in the target product by replacing sterilization with pasteurization, but has a sophisticated technology due to the need for decaffeination of the extract and a reduced shelf life of the target product.

The technical result of the invention is to obtain compote with a specific coffee tint of taste and aroma in the absence of coffee in the recipe, simplifying the technology and reducing the content of boiled berries in the target product without reducing its shelf life.

This result is achieved by the fact that in the method for producing compote from grapes, which involves preparing the recipe components, preparing syrup on the extract, packing grapes and syrup, sealing and heat treatment, according to the invention, the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% at a power of microwave fields, ensuring the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared grape seeds are fried, mixed swamps granule and grape seeds in a weight ratio of 7: 3, extract the resulting mixture with drinking water at a phase ratio of 1: (6-7) and periodically depressurize the extraction mixture until the water boils, separate the corresponding extract and filter it, prepare the syrup with dry 23.5-26.5% of the substances, and heat treatment is carried out until industrial sterility is achieved.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The prepared Jerusalem artichoke is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to ensure the drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave field at temperatures below 80 ° C and a reduction in drying time of less than 1 hour lead to a reduction in the yield of extractives. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum yield of extractive substances with minimal specific energy consumption.

Then Jerusalem artichoke and grape seeds are fried according to traditional technology. Jerusalem artichoke is crushed and mixed with grape seeds in a weight ratio of 7: 3. The resulting mixture is poured with drinking water at a phase ratio of 1: (6-7) and extracted with periodic depressurization of the extraction mixture until water boils at the recommended process parameters (RU 2255788 C1, 2005). After extraction is complete, the extract is separated from the meal and filtered by any known technique. Sugar is added to the obtained extract with a solids content of 18-19.5% and a syrup with a solids content of 23.5 to 26.5% is cooked in accordance with standard formulations using standard technology (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Canned Food", 1992, p. 75-162).

Grapes and the resulting syrup are Packed, sealed and sterilized in the ratio of components and sterilization modes in accordance with standard technology.

Pilot testing was carried out when preserving Pomegranate grapes with a solids content of 12% in glass jars with a capacity of 1 dm ³ . The canning was carried out according to standard technology (control), according to the closest analogue (standard) and by the proposed method (experience). The results of the experimental verification are summarized in table.

Table
Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of berries with cracked skin,% fifteen 10 9 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced grapevine well defined, with a coffee touch well defined, with a coffee touch Berry consistency elastic elastic elastic The appearance of the syrup transparent with separate weighted
pulp particles transparent with separate weighted
pulp particles transparent with separate weighted
pulp particles Shelf life, months eighteen 6 eighteen

Thus, the proposed method allows to obtain compote with coffee shades of taste and aroma in the absence of coffee in the recipe, to simplify the technology and reduce the content of boiled berries in the target product without reducing its shelf life, as well as reduce the relative content of sucrose in the target product due to the introduction of extract of fructose, inulin and glucose, which allows us to recommend the product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method of producing canned compote from grapes, which includes preparing the recipe components, preparing syrup on the extract, packing grapes and syrup, sealing and heat treatment, characterized in that the prepared Jerusalem artichoke is cut, dried in a microwave field to a residual moisture content of about 20% with a microwave field power that provides warming Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared grape seeds are fried, Jerusalem artichoke and grape seeds are mixed yes, in a weight ratio of 7: 3, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in the extraction mixture until water boils, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 23, 5-26.5%, and heat treatment is carried out until industrial sterility is achieved.