RU2371995C1 - Apricot compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method includes preparation of recipe components, girasol and pomegranate skin cutting and drying in the microwave field at specified process parametres, girasol frying and mincing, pomegranate skin continual drying with conventional method and mincing. Girasol and pomegranate skin are mixed in weight ratio 7:3. The obtained mixture is extracted with drinking water at specified process parametres. The obtained extract is filtered. Syrup is prepared according the latter basis. Apricots and syrup are packaged, vacuum-sealed and sterilised.

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

There is a method of making stewed apricots, which involves the preparation of prescription components, the preparation of water sugar syrup with a solids content of 31-43.5%, packing apricots and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2 - M .: APPP "Canned Food", 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 apricots, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing apricots and syrup, sealing and pasteurizing (Ioitenko V.M., Zaitseva A.L., Zaytsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving the Technologies and Equipment for Food Production ". Part 1 - Мn .: Nesvizhskaya 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 of preparing compote from apricots, which involves preparing the recipe components, preparing syrup on the extract, packing apricots and syrup, sealing and heat treatment, the prepared Jerusalem artichoke and pomegranate peel according to the invention 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 ground, the garnet peel is dried using an active method to a residual moisture content of about 5%, they grind, mix Jerusalem artichoke 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, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 31-43.5%, and the heat treatment is carried out until industrial sterility is achieved.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Apricot preparation, depending on the type of compote being prepared, may include, in addition to inspection and washing, cutting and pitting.

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 a syrup with a solids content of 31 to 43.5% 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 "Konservlodozyot", 1992, p. 75-162).

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

An experimental check was carried out when canning halves of apricots Big Late 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 fruits with 46 21 17 cracked pulp,% Fruit color natural with a brownish tint with a brownish tint Taste and smell well expressed, characteristic for apricots 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 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 compote from apricots, which includes preparing the recipe components, preparing syrup on the extract, packing apricots and syrup, sealing and heat treatment, characterized in that 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 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 the convective method to the core full-time humidity 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 31-43.5%, and the heat treatment is carried out until industrial sterility is achieved.