RU2377923C1 - Production method of grapes compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to techniques of canned compotes production. In order to produce grapes compote with a coffee taste, the syrup is prepared out of extract. For that purpose yacon is cut, dried in a microwave oven for 1 hour minimum until yacon residual humidity is about 20% with the microwave field power providing warming of the yacon inside the bits to a temperature of 80-90°C, roasted and minced. Acorns are roasted and minced. Yacon and acorns are mixed in mass ratio 1:1, the obtained mixture is poured over with drinking water with phases ratio 1:(6-7) and extracted at periodic pressure releases in the extraction mixture until water boils. Extract is separated and filtered until dry substances content is 18-19.5%, sugar is added and syrup is boiled till dry substances content in it is 23.5-26.5%. Grapes and syrup are packed, sealed and heat-treated until industrial sterility is achieved.

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.

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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 “Konservplodoizot”, 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.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference “Improving Food Processing Technologies and Equipment stv. ”Part 1. - Mn .: Nesvizhskaya enlarged 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 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 the microwave field to a residual moisture content of about 20% at microwave field power, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, prepared acorns are fried and crushed, the yacon and acorns are mixed in the ratio by weight of 1: 1, 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 23.5- 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 acorns are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73), crushed and mixed in a ratio by weight of 1: 1. 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 23.5 to 26.5% 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).

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 a coffee touch well defined, with a coffee touch Berry consistency elastic elastic elastic The appearance of the syrup transparent, with separate suspended particles of pulp transparent, with separate suspended particles of pulp transparent, with separate suspended particles of pulp 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.

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 treatment, 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% when the microwave field power provides heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, they are fried and ground, acorns are fried and ground, the yacon and acorns are mixed in a ratio by weight of 1: 1, 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%, sugar is added and boiled syrup to a dry matter content of 23.5-26.5%, and heat treatment is carried out until industrial sterility is achieved.