RU2371988C1 - Production method of apple compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. Method provides for recipe components preparation, girasol and pomegranate peel cutting, drying in microwave field at preset process parametres, girasol frying and milling, drying by conventional method and pomegranate peel mincing. Girasol and pomegranate peels are mixed in ratio 7:3. Obtained mixture is extracted by drinking water at preset process parametres. Obtained extract is filtered. Syrup is prepared on its base. Apples and syrup are packed, vacuum-sealed and sterilised.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplifies technology and reduced boiled fruits content 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 making apple compote, involving the preparation of prescription components, the preparation of sugar syrup with dry solids of 22-29% on water, the packaging of apples and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Canned Fruit", 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 apple compote, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing apples and syrup, sealing and pasteurizing (V. Isoitko, 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 .: 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 preparing apple compote, which involves preparing the recipe components, preparing syrup on the extract, packing apples and syrup, sealing and heat treatment according to the invention, the prepared Jerusalem artichoke and pomegranate peel are cut and dried in the microwave field to a residual moisture content of about 20% at 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, Jerusalem artichoke is fried and crushed, the pomegranate peel is dried with convection m then to a residual moisture content of about 5% and grind, mix Jerusalem artichoke 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 22-29%, 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 apples, depending on the type of compote to be prepared, may include, in addition to inspection and washing, core cutting or cutting while removing the stem and seed chamber and / or peeling.

The prepared Jerusalem artichoke 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 pieces of Jerusalem artichoke and pomegranate peel 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 Jerusalem artichoke 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. Ground Jerusalem artichoke and pomegranate peel are mixed in a ratio by weight 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 22 to 29% 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 Fruit", 1992, p. 75-162).

Apples 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 when preserving slices without skin of Welsey pears with a solids content of 11% 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,% 24 fifteen 9 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced apple well defined, with coffee open well defined, with coffee open 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 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 reducing 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 apple compote, involving the preparation of prescription components, preparing syrup on the extract, packing apples and syrup, sealing and heat treatment, characterized in that the prepared Jerusalem artichoke and pomegranate peel are cut, dried in a 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, Jerusalem artichoke is fried and crushed, the pomegranate peel is dried by convection method to residual moisture of the fat content is about 5% and ground, Jerusalem artichoke and pomegranate peel are mixed 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 filter it, the syrup is prepared with a solids content of 22-29%, and heat treatment is carried out until industrial sterility is achieved.