RU2374904C1 - Production method of apple 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 syrup out of extract, packing apples and syrup, sealing and thermal processing. For cooking syrup out of extract yacon is cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature of 80-90°C for at least 1 hour, fried and minced; chestnuts and soya are fried and minced; barley grain is fried; yacon, barley grain, chestnuts and soya are mixed in mass ratio 7:7:2:4. Obtained mixture is filled with drinking water in mass ratio 1:(6-7) and extracted at periodic depressurisation in the extraction mixture till water boils; extract is separated and filtered with obtaining 18-19.5% of solids in its content; sugar is added and syrup is boiled till content of total solids is 22-29%. 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 producing compote from apples, involving the preparation of prescription components, the preparation of sugar syrup with water solids of 22-29%, packing 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 one is a method of producing compote from apples, 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. Izoitko, 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." l 1. - Mn .: Nesvizh integrated 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 producing compote from apples, 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 yacon is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared chestnuts and soy are fried and crushed, the prepared barley grain fry, mix the yacon, barley grain, chestnuts and soy in a weight ratio of 7: 7: 2: 4, 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 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 being 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 yacon 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 for the drying time of the icon 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 the yakon, barley grain, chestnuts and soybeans are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73). Yakon, chestnuts and soy are ground. Yakon, grain of barley, chestnuts and soy are mixed in a ratio by weight of 7: 7: 2: 4. 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 during canning with pieces of skinless apple varieties Welsey 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.

Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of boiled pieces,% 24 fifteen fifteen Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced apple pronounced with a coffee touch pronounced 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 of boiled fruits in the target product without reducing its shelf life.

Claims (1)

A method of producing a canned compote from coffee-flavored apples, which involves preparing the recipe components, preparing the syrup on the extract, packing apples and syrup, sealing and heat treatment, characterized in that to prepare the syrup on the extract, the yacon is cut, dried in the microwave field to a residual moisture content of about 20 % at a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, chestnuts and soybeans are fried and crushed, barley grain is fried, agon, barley grain, chestnuts and soy are mixed in a ratio by weight of 7: 7: 2: 4, the resulting mixture is poured with drinking water at a ratio of 1: (6-7) and extracted with periodic depressurization of the extraction mixture until the water boils, the extract is separated and filtered to obtain a solids content of 18-19.5%, add sugar and boil the syrup until the solids content in it is 22-29%, and heat treatment is carried out until industrial sterility is achieved.