RU2370111C1 - Method of pear 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, crushing and extraction of topinambur by drinking water under the specified process parametres, filtration of the extract produced, preparation of syrup on its basis, packing of pears 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 fruits in the end product without reducing its shelf life.

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Description

The invention relates to the production technology of canned compotes.

A known method for the production of compote from pears, which includes the preparation of prescription components, the preparation of sugar syrup on water with a solids content of 23-27.5%, packing of pears and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Konservlodozyot", 1992, p. 75-162).

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

Closest to the proposed method is the production of stewed fruit from pears, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing pears 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 the Technologies and Equipment of Food Production". Hour s 1 - Mn .: Nesvizhskaya Integrated Printing House they S.Budnogo, 2007 s.260-263)..

This method allows you to get compote with a specific coffee tinge of taste and aroma and slightly reduce the content of boiled fruits 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 fruits in the target product without reducing its shelf life.

This result is achieved by the fact that in the method of producing compote from pears, which involves preparing the recipe components, preparing syrup on the extract, packing pears and syrup, sealing and heat treatment, according to the invention, the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, ensuring the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried, ground and extracted with drinking water at a phase ratio of 1: (6-7) and periodically m pressure relief in the extraction mixture before boiling water, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 23-27.5%, 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 preparation of pears, depending on the type of compote being prepared, may include, in addition to inspection and washing, peeling and / or cutting with simultaneous removal of the stem and seed chamber.

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 is fried according to traditional technology and crushed. Chopped Jerusalem artichoke 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 to 27.5% 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 "Conserved fruit", 1992, p. 75-162).

Pears and the resulting syrup are packed, sealed and sterilized at a ratio of components and sterilization modes in accordance with standard technology.

An experimental check was carried out during canning with slices without skin of pears of the Williams variety 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 boiled pieces,% 25 fifteen eleven Fruit color natural with a brownish tint with a brownish tint Taste and smell distinct pear well defined, with a coffee touch well defined, with a coffee touch Fruit consistency elastic elastic elastic The appearance of the syrup transparent with separate suspended pulp particles transparent with separate suspended pulp particles transparent with separate suspended pulp particles Shelf life, months 24 6 24

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 fruits 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 a product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method for the production of canned compote from pears, which includes preparing the recipe components, preparing syrup on the extract, packing pears and syrup, sealing and heat treatment, characterized in that the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating Jerusalem artichoke to a temperature inside the slices of 80-90 ° C, for at least 1 hour, fry, grind and extract with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in traction mixture before boiling water, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 23-27.5%, and heat treatment is carried out until industrial sterility is achieved.