RU2370130C1 - Production method of cherry 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 cherries and syrup, sealing and thermal processing. Prepared chicory and pomegranate rind are cut and fried in microwave field till residual humidity about 20% at the microwave field power providing warming of raw material inside the bits till temperature 80-90°C during at least an hour, chicory is fried and milled, pomegranate rind is dried by convective method till residual humidity about 5% and milled, chicory and pomegranate rind are mixed in mass ratio 7:3, obtained mixture is 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 42.5-50%. 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 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 of preparing compote from cherries, involving the preparation of prescription components, the preparation of sugar syrup on water with a solids content of 42.5-50%, the packaging of cherries 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 preparation of compote from cherries, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing cherries 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". Part 1. - Mn .: Nesvizh enlarged printing house named after S. Budny, 2007, p. 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 for preparing compote from cherry, which involves preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, according to the invention, the prepared chicory and pomegranate peel are cut and dried in the microwave field to a residual moisture content of about 20 % with a microwave field power that ensures heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, chicory is fried and ground, the pomegranate peel is dried by the convective method to a residual moisture content of about 5% and chop, mix chicory and pomegranate peel in a weight ratio of 7: 3, extract the 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, the syrup is prepared with a solids content of 42.5-50%, 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 cherries, depending on the type of compote being prepared, may include, in addition to separating the stalks, inspection and washing, knocking out seeds.

Prepared chicory and pomegranate peel are cut and separately 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 for a drying time of each type of raw material for 1 hour and heating to a temperature inside chicory pieces and pomegranate peels of 80 and 90 ° C. The microwave field power for each type of raw material is set to be 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 and ground according to traditional technology, and the pomegranate peel is dried using the convective method to a residual moisture content of about 5% and ground. The crushed chicory and pomegranate peel are mixed 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 the syrup is cooked with a solids content of 42.5 to 50% 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).

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

A pilot test was carried out during the preservation of seedless cherries of the variety Vorobevka with a solids content of 16% 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.

Organoleptic and consumer properties of components Indicator The control Experience The number of fruits with cracked skin,% 19 16 8 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced cherry 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 weighted
pulp particles Shelf life, months eighteen 6 eighteen

Thus, the proposed method allows to obtain a compote with coffee shades of taste and aroma in the absence of coffee in the recipe, simplify the technology and reduce the content of boiled fruits in the target product without shortening its shelf life, as well as reduce the relative content of sucrose in the target product due to introduction into the composition 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 preparing canned compote from cherry, which involves preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, characterized in that the prepared chicory and pomegranate peel are cut and dried in the microwave field to a residual moisture content of about 20% at a field power Microwave, providing heating of the raw material to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, chicory is fried and crushed, the fan peel is dried by convective method to residual moisture about 5% and grind, mix chicory and pomegranate peel 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 water boils, separate the corresponding extract and filter it, syrup is prepared with a solids content of 42.5-50%, and heat treatment is carried out until industrial sterility is achieved.