RU2377919C1 - Production method of pears compote - 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. To prepare syrup out of extract girasol-sunflower is cut, and dried in SHF field to residual moisture about 20%, also power of field should facilitate heating of girasol-sunflower to temperature inside pieces 80-90°C during not less 1 hour; further girasol-sunflower is roasted, crumbled, poured over with drink water at ratio 1:(6-7) and is extracted at alternate pressure drop in extracted mixture till water boils; upon which extract is separated and filtered with contents of dry substances in it 18-19.5 %; sugar is added and syrup is boiled to contents of dry substances in it 23-27.5 %; then heat treatment is carried out till industrial sterility is achieved.

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.

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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 water sugar syrup with a solids content 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 "Konservlodozyot", 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 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 AL, Zaitsev MV Technology of preserving using coffee. // Collection of reports of the VI International Scientific and Practical Conference "Improving the Technologies and Equipment of Food Production". Hour 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 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 topical sunflower is cut, dried in a microwave field to a residual moisture content of about 20% at a power of the microwave field, providing heating of the topsoil 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 the period pressure relief in the extraction mixture before boiling water, separate the corresponding extract and filter it, 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. The 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.

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 23 to 27.5% in accordance with standard formulations using standard technology (Collection of technological instructions for the production of canned food. Volume II. Part 2 . - M .: APPP "Konservplodoizot", 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.

Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of boiled pieces,% 25 fifteen 10 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 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 canned compote from coffee-flavored pears, which involves preparing the recipe components, preparing syrup on the extract, packing pears and syrup, sealing and heat treatment, 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 topsoil to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, filled with drinking water at a 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%, sugar is added and the syrup is boiled to a solids content of 23-27.5% , and heat treatment is carried out until industrial sterility is achieved.