RU2377880C1 - Production method of apple compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to techniques of canned compotes production. The production method of apple compote with a coffee taste provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the apples and syrup, sealing and thermal treatment. In order to prepare a syrup out of the extract, the girasol-sunflower is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming of the girasol-sunflower inside the bits to 80-90°C, roasted and crushed. The obtained mixture is poured over with water with phases ratio of 1:(6-7) and extracted with periodical pressure releases in the extraction mixture until the water boils, the extract is separated and filtered to have dry substances content in the extract to be 18-19.5%, sugar is added and the syrup is prepared with dry substances content to be 22-29%. Thermal treatment is performed until industrial sterility of the can is achieved.

EFFECT: simplified production techniques and reduced number of the boiled fruit in the compote.

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Description

The invention relates to the production technology of canned compotes.

A known method for the production of apple compote, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content 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 method is the production of apple compote, which involves preparing the recipe components, roasting and extracting coffee to produce 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." Part 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 shade 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 apple compote, 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 sunflower is cut, dried in the microwave field to a residual moisture content of about 20% at power the microwave field, providing heating of the sunflower to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried, ground and extracted with drinking water at a phase ratio of 1: (6-7) and peri by pressure relief in the extraction mixture before boiling water, the corresponding extract is separated and filtered, 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 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 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 provide drying time for topsoil 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power 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 a temperature 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 topsoil is fried according to traditional technology, crushed, 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 9 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced apple 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 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 for the production of compote from coffee-flavored apples, including preparing the recipe components, preparing syrup on the extract, packing apples and syrup, sealing and heat treating the jar, characterized in that to prepare syrup on the extract the sunflower is cut, dried in the microwave field to a residual moisture content of about 20 % when the microwave field power, providing heating of the sunflower to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, 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, the extract is separated and filtered to obtain a solids content of 18-19.5%, add sugar and prepare a syrup with a solids content of 22-29%, and heat treatment is carried out until the industrial sterility of the can.