RU2377911C1 - Production method of compote out of pears - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to process of manufacture of canned compotes. The method consists in preparing recipe ingredients, in making syrup out of extract, in pre-packing pears and syrup, in hermetic sealing and in heat treatment. Prepared chicory is cut and dried in field of SHF to residual moisture about 20% with power of SHF facilitating heating of chicory to temperature inside pieces 80-90°C during not less 1 hour, roasted and crumbled. Prepared grain of oats are roasted, chicory and oats grain are mixed at weight ratio 7:3; produced mixture is extracted with drink water at phase ratio 1:(6-7) and alternate pressure drop in extraction mixture till boiling of water; corresponding extract is separated and filtered. Syrup is prepared with contents of dry substances 23-27.5%; while heat treatment is performed till obtaining industrial sterility.

EFFECT: facilitating production of compote with coffee taste and aroma nuances on base of non-coffee recipe, simplification of process, and reduction of boiled berries contents in desired product while maintaining its shelf life.

1 tbl

Description

The invention relates to the production technology of canned compotes.

A known method of producing stewed fruit from pears, involving the preparation of prescription components, the preparation of sugar syrup with water solids of 23-27.5%, packing of pears 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 of obtaining compote from pears, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing pears 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 the Technologies and Equipment of Food Production". Part 1 - Мn .: 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 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 pears, which involves preparing the recipe components, preparing syrup on the extract, packing pears and syrup, sealing and heat treatment, according to the invention, the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% at power microwave fields that heat chicory to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry and grind, the prepared oat grain is fried, chicory and oat grain are mixed in the ratio weight 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 23-27, 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. Preparation of pears, depending on the type of compote being prepared, may include, in addition to inspection and washing, peeling and / or cutting while removing the stem and seed chamber.

Prepared chicory 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 Yu.K., Scientific and Practical Basics 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) microwave field power, allowing to provide chicory drying time of 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 chicory and oat grain are fried according to traditional technology. Chicory 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 23 to 27.5% 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 "Konservlodozyot", 1992, p. 75-162).

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

An experimental check was carried out during canning with slices without skin of Williams pears 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 boiled pieces,% 25 fifteen 13 Fruit color natural with a brownish tint with a brownish tint Taste and smell distinct pear 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 transparent with separate transparent with separate suspended pulp particles suspended pulp particles suspended pulp particles Shelf life, months 24 6 24

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 fruits in the target product without shortening 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 the product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method of producing canned stewed fruit from pears, which includes preparing the recipe components, preparing syrup on the extract, packing pears 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 heating chicory to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, the prepared oat grain is fried, chicory and oat grain are mixed in a ratio by weight of 7: 3, extra the resulting mixture is mixed 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 23-27.5%, and heat treatment is carried out until achieve industrial sterility.