RU2376875C1 - Production method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. Method provides for recipe components preparation, cutting topinambur, drying it in microwave field as preset process parametres, frying and cryomilling in liquid nitrogen, frying rye grains. Topinambur and rye grains are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at preset process parametres. Obtained extract is filtered. Syrup is cooked out of it. Cherry and syrup are packaged, vacuum-sealed and sterilised.

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 reducing 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 cherries, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 27-34%, the packaging of cherries 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 for producing compote from cherries, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing cherries 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". Part 1. - Mn .: Nesvizh 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 producing compote from cherries, which includes preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, according to the invention, the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, ensuring the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared rye grain is fried, Jerusalem artichoke and grain are mixed about rye in a ratio by weight of 7: 3, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in the extraction mixture until water boils, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 27 -34%, 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 cherries, depending on the type of compote to be prepared, may include, in addition to separating the stalks, inspection and washing, knocking out seeds.

The prepared Jerusalem artichoke 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 to ensure the drying time of Jerusalem artichoke 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 Jerusalem artichoke and rye grain are fried using traditional technology. Jerusalem artichoke is crushed and mixed with rye 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 the syrup is cooked with a solids content of 27 to 34% 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, p. 75-162).

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

An experimental check was carried out during the preservation without seeds of the Velvetnaya cherries with a solids content of 15% 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 fruits with cracked skin,% eleven 8 7 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced sweet cherry 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, month eighteen 6 eighteen

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 producing canned compote from cherries, which includes preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides warming Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared rye grain is fried, Jerusalem artichoke and rye grain are mixed in a ratio by weight All 7: 3, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in the extraction mixture until water boils, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 27-34%, and heat treatment is carried out until industrial sterility is achieved.