RU2370142C1 - Method of black currant 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 rye grains, mixing of topinambur and rye grains 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 black currant and the syrup, hermetic sealing and sterilisation.

EFFECT: invention allows for the production of canned 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 blackcurrant compote, which involves preparing prescription components, preparing sugar syrup with a solids content of 60.5-64.5% on water, packing blackcurrant and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food, Volume II Part 2. - M .: APPP "Konservplodoise", 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 for producing blackcurrant compote, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing blackcurrant and syrup, sealing and pasteurization (V.I. , Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Technologies and Equipment O plants "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 in that in the method for producing blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant 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 microwave field power that ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry and grind, the prepared rye grain is fried, mixing t Jerusalem artichoke and rye grain 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, the syrup is prepared with the content solids 60.5-64.5%, 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 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 rye grain are fried using traditional technology. Jerusalem artichoke is crushed and mixed with rye grain 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 60.5 to 64.5% 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).

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

An experimental check was carried out during the conservation of Goliath blackcurrant with a solids content of 14% 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 berries,% 16 12 10 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced blackcurrant well defined, with a coffee touch well defined, with a coffee touch Berry consistency soft soft soft The appearance of the syrup transparent with separate weighted transparent with separate weighted transparent with separate weighted pulp particles pulp particles 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 blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant 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% at a microwave field power ensuring heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, the prepared rye grain is fried, Jerusalem artichoke and rye grain are mixed and in a weight ratio of 7: 3, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodically depressurizing the extraction mixture until water boils, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 60, 5-64.5%, and heat treatment is carried out until industrial sterility is achieved.