RU2377884C1 - Production method of grapes compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. The method provides for ingredients preparation, cutting, drying in microwave field at preset process parametres, roasting and milling, oats grains roasting, mixing of yacon and oats grain in mass ratio 7:3, obtained mixture extraction by drinking water at preset process parametres, obtained extract filtering, preparation of syrup based on it, packing of grapes and syrup, sealing and sterilisation of the can.

EFFECT: method enables to produce compote with coffee flavour and aroma tones without actual coffee content, simplify the technology and reduce content of boiled fruit in the target product without reducing the product shelf life.

1 tbl

Description

The invention relates to the production technology of canned compotes.

There is a method of producing compote from grapes, which provides for the preparation of prescription components, preparation of sugar syrup with dry solids of 23.5-26.5% on water, packaging of grapes and syrup, sealing and sterilization (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 berries.

Closest to the proposed one is a method of producing compote from grapes, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing grapes 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 .: Nesvizh large-sized 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 compote from grapes, which involves preparing the recipe components, preparing syrup on the extract, packing grapes and syrup, sealing and heat treatment, according to the invention, the prepared yacon is cut, dried in a microwave field to a residual moisture content of about 20% at a power of 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 23.5- 26.5%, 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 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 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 the syrup is cooked with a solids content of 23.5 to 26.5% 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).

Grapes and the resulting syrup are Packed, sealed and sterilized in the ratio of components and sterilization modes in accordance with standard technology.

Pilot testing was carried out when preserving Pomegranate grapes 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 berries with cracked skin,% fifteen 10 9 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced grapevine well defined, with coffee open well defined, with coffee open Berry 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 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, as well as reduce the relative content of sucrose in the target product due to the introduction of extract of fructose, inulin and glucose, which allows us to recommend a product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method of producing compote from coffee-flavored grapes, including preparing the recipe components, preparing the syrup on the extract, packing the grapes and syrup, sealing and heat treating the jar, 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, the prepared oat grain is fried, the yakon and oat grain are mixed in the ratio with a mass of 7: 3, pour the resulting mixture with drinking water at a phase ratio of 1: (6-7) and extract with periodic pressure relief in the extraction mixture until water boils, separate and filter the extract to obtain a dry matter content of 18-19, 5%, sugar is added and a syrup is prepared with a solids content of 23.5-26.5%, and heat treatment is carried out until the can is industrial sterilized.