RU2374910C1 - Production method of strawberry 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 of syrup out of extract, packing of strawberry 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; acorns and nut kernels are fried and minced; barley grain and oat grain are fried, yacon, 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 66-70.5%. 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.

1 tbl

Description

The invention relates to the production technology of canned compotes.

There is a method of producing compote from strawberries, which involves the preparation of prescription components, the preparation of sugar syrup on water with a solids content of 66-70.5%, the packaging of strawberries and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. 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 one is a method of producing compote from strawberries, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing strawberries and syrup, sealing and pasteurizing (Ioitko V.M., Zaitseva A.L., Zaitsev M. B. Preservation technology using coffee. // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Processing Technologies and Equipment . Tv "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 by the fact that in the method of producing compote from strawberries, which involves preparing the recipe components, preparing syrup on the extract, packing strawberries 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 power microwave fields, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, are fried and crushed, prepared acorns and walnut kernels are fried and crushed, prepared The boiled barley and oat grains are fried, yakon, barley grains, oats, acorns and kernels are mixed 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 66-70.5%, 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 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, oat grain, acorns and nut kernels are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73). Yakon, acorns and kernels are chopped. Yakon, barley grain, oats, acorns and 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 66 to 70.5% 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 "Conserved fruit", 1992, p. 75-162).

Strawberries 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 Festivalnaya wild strawberries with a solids content of 8% 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,% thirty 21 twenty Berry color natural with a brownish tint with a brownish tint Taste and smell well defined, characteristic of wild strawberries pronounced with a coffee open pronounced 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, month 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 compote from strawberries with coffee flavor, which includes preparing the recipe components, preparing syrup on the extract, packing strawberries 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, acorns and kernels of nuts are fried and crushed, the grain is barley ny and oats are fried, yakon, barley grain, oats, acorns and nuts 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 before boiling water, 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 66-70.5%, and heat treatment is carried out until industrial sterility.