RU2374915C1 - Apricot compote production method - 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 apricots 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; oat grain is fried; yacon and oat grain are mixed in mass ratio 7:3. 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 31-43.5%. 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

There is a method of producing stewed apricots, which involves preparing prescription ingredients, preparing sugar syrup with 31-43.5% solids on water, packing apricots and syrup, sealing and sterilizing (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 one is a method of producing 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 pasteurization (Ioitko V.M., Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference. "Improving the technology and equipment of food production . 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 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 apricots, which involves preparing the recipe components, preparing syrup on the extract, packing apricots 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 the microwave field, which provides 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 oat grain is fried, the yacon and the oat grain are mixed in accordance by weight 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 filtered, the syrup is prepared with a solids content of 31-43, 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. Apricot preparation, depending on the type of compote being prepared, may include, in addition to inspection and washing, cutting and pitting.

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 and oat grain are fried according to traditional technology. The yacon is crushed and mixed with oat grain in a weight ratio 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 "Conserved fruit", 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 cracked pulp,% 46 21 19 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 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 obtaining a canned compote from coffee-flavored apricots, which includes preparing the recipe components, preparing syrup on the extract, packing apricots and syrup, sealing and heat treatment, characterized in that to prepare the syrup on the extract, the yakon 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, oat grain is fried, yakon and oat grain are mixed in in a mass ratio of 7: 3, the resulting mixture was poured with drinking water at a ratio of 1: (6-7) and extracted with periodic depressurization of the extraction mixture until water boiled, the extract was separated and filtered to obtain a dry matter content of 18-19.5 %, add sugar and boil the syrup until the solids content in it is 31-43.5%, and heat treatment is carried out until industrial sterility is achieved.