RU2377890C1 - Production method of strawberry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the strawberry and syrup, sealing and thermal treatment. The prepared girasol-sunflower is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave filed power providing warming of the girasol-sunflower inside the bits to a temperature of 80-90°C, roasting and crushing. The prepared grapes seeds are roasted. The girasol-sunflower and grape seeds are mixed in mass ratio 7:3, the obtained mixture is extracted by drinking water in mass ratio of 1:(6-7) and periodical pressure releases in the extraction mixture until the water boils, the corresponding extract is separated and filtered. The syrup is prepared with dry substances content of 66-70.5% and the syrup is heat-treated until industrial sterility is achieved.

EFFECT: invention ensures production of the compote with a coffee flavour and taste without actual coffee content in the recipe.

Description

The invention relates to the production technology of canned compotes.

A known method of producing compote from strawberries, involving 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 method is the production of compote from strawberries, which involves preparing the recipe components, roasting and extracting coffee to produce 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.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Processing Technologies and Equipment odstv. "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 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 for the production of strawberry compote, 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 topical sunflower is cut, dried in the microwave field to a residual moisture content of about 20% at a power of microwave fields, providing heating of the topsoil to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared grape seeds are fried, mix topis sunflower and grape seeds are weighed in a weight ratio 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 the content solids 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 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 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 topsoil and grape seeds are fried according to traditional technology. The sunflower is crushed and mixed with grape seeds 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 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 "Konservplodoizot", 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.

Table Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of boiled berries,% thirty 21 17 Berry color natural with a brownish tint with a brownish tint Taste and smell well defined, characteristic of wild strawberries well defined, with a coffee touch well defined, with a coffee touch Berry consistency soft soft soft The appearance of the syrup transparent with separate weighted
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, 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 for the production of strawberry compote, which includes preparing the recipe components, preparing syrup on the extract, packing strawberries and syrup, sealing and heat treatment, characterized in that the prepared topsoil is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating sunflower seeds to a temperature inside the pieces of 80-90 °, for at least 1 hour, fry and grind, prepared grape seeds are fried, mix the sunflower and grape seeds in in a mass ratio 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 66-70, 5%, and heat treatment is carried out until industrial sterility is achieved.