RU2374907C1 - Production method of blackcurrant 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 blackcurrant and syrup, sealing and thermal processing. For cooking syrup out of extract girasol/sunflower is cut, dried in microwave field till residual humidity about 20% at microwave field power providing warming of girasol/sunflower inside the bits till temperature of 80-90°C for at least 1 hour, fried and minced; barley grain and oat grain is fried, girasol/sunflower, barley grain, oat grain, acorns and nut kernels are mixed in mass ratio 3:7:3:4:3. 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 60.5-64.5%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplify technology and reduce content of boiled fruits in end product without reduce of product's storage time.

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Description

A known method for the production of blackcurrant compote, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 60.5-64.5%, packing blackcurrant and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I 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 berries.

Closest to the proposed method is the production of blackcurrant compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing blackcurrant and syrup, sealing and pasteurization (V. Izoitko, M.M. , Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee. // Collection of reports of the VI International Scientific and Practical Conference "Improving Technologies and Equipment food production ". Part 1 - Мn .: Nesvizh integrated printing house named after S. Budny, 2007, p. 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 by the fact that in the method of 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 sunflower is cut, dried in the microwave field to a residual moisture content of about 20% when the microwave field power provides heating of the sunflower to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry and grind the prepared acorns and kernels of nuts they are fried and crushed, the prepared barley and oat grains are fried, mixed with sunflower, barley grains, oats, acorns and kernels in a weight ratio of 3: 7: 3: 4: 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, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 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 sunflower 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, Yu.K. Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of a microwave. Abstract of the bottom. Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) microwave fields, allowing to provide drying time for topsoil 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 sunflower, barley, oats, acorns and kernels are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73). The sunflower, acorns and kernels are chopped. Topis sunflower, barley grain, oat grain, acorns and walnut kernels are mixed in a ratio by weight of 3: 7: 3: 4: 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, pp. 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.

Organoleptic and consumer properties of compotes. Indicator The control Reference Experience The number of boiled berries,% 16 12 12 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 suspended pulp particles transparent with separate suspended pulp particles transparent with separate suspended 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.

Claims (1)

A method of obtaining a canned blackcurrant compote with coffee flavor, which involves preparing the recipe components, preparing syrup on the extract, packing black currant and syrup, sealing and heat treatment, characterized in that to prepare syrup on the extract the sunflower is cut, dried in the microwave field to residual moisture about 20% at a microwave field power that ensures heating of the topisolnikov to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, acorns and kernels of nuts about they are fried and crushed, barley and oat grain are fried, topis sunflower, barley grain, oats, acorns and walnut kernels are mixed in a ratio by weight of 3: 7: 3: 4: 3, 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 water boils, the extract is separated and filtered to obtain a solids content of 18-19.5%, sugar is added and the syrup is boiled to a solids content of 60.5-64.5 %, and heat treatment is carried out until industrial sterility is achieved.