RU2370129C1 - Production method of quince compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of quince and syrup, sealing and thermal processing. Prepared chicory is cut and dried in microwave field till residual humidity about 20% at the microwave field power providing warming of chicory inside the bits till temperature 80-90°C during at least an hour, chicory is fried, milled and extracted by drinking water at phases ratio 1:(6-7) and periodical pressure drop in the extraction mixture till water boils, corresponding extract is separated and filtered. Syrup is prepared with dry substances content 33.5-36.5%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled parts of fruits in end product without reduce of product's storage time.

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Description

The invention relates to the production technology of canned compotes.

A known method for the production of quince compote, which involves the preparation of prescription components, the preparation of sugar syrup with water solids of 33.5-36.5%, packing of quince and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food, Volume II. Part 2 - M .: APPP "Conserved fruit", 1992, p. 75-162).

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

Closest to the proposed method is the production of quince compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing quince 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 parts of the fruit in the target product by replacing the 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 in the target product of boiled parts of the fruit without reducing its shelf life.

This result is achieved by the fact that in the method of producing compote from quince, which involves preparing the recipe components, preparing syrup on the extract, packing quince and syrup, sealing and heat treatment, according to the invention, the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, which ensures the heating of chicory to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried, ground and extracted with drinking water with a phase ratio of 1: (6-7) and periodic discharge pressure in the extraction mixture until water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 33.5-36.5%, 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. Quince preparation, depending on the type of compote being prepared, may include, in addition to inspection, washing and cutting with simultaneous removal of the stem and seed chamber, peeling.

Prepared chicory 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 provide the drying time of chicory 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 chicory is fried according to traditional technology and ground. The chopped chicory 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 the syrup is cooked with a solids content of 33.5 to 36.5% 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, pp. 75-162).

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

An experimental check was carried out during canning with pieces without quince peel of the Groznenskaya variety with a solids content of 15% 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 of fruit,% 22 19 17 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced quince 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 in the target product of boiled parts of the fruit without shortening its shelf life, as well as reduce the relative content of sucrose in the target product by adding the composition of the extract of fructose, inulin and glucose, which allows us to recommend the product obtained by the described technology for use in dietary nutrition for dysbiosis and sugar dia ete.

Claims (1)

A method of producing canned compote from quince, which involves preparing the recipe components, preparing syrup on the extract, packing quince and syrup, sealing and heat treatment, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides warming chicory to a temperature inside the pieces of 80-90 ° C, for at least 1 h, fry, grind and extract with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in the extraction of the mixture before boiling water, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 33.5-36.5%, and heat treatment is carried out until industrial sterility is achieved.