RU2378900C1 - Production method of raspberry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. The method provides for preparing the ingredients, cutting and drying chicory and pomegranate peel in the microwave field at preset process parametres, roasting and milling chicory, drying up the pomegranate peel by convection and mincing it, mixing chicory with the pomegranate peel in the mass ratio 7:3, extracting the obtained mixture by drinking water at preset process parametres, filtering the obtained extract, preparing a syrup out of the extract, packing the raspberry and the syrup, sealing and sterilising.

EFFECT: production of canned compote with a coffee flavour and taste without actual coffee content in the recipe and simplified technology.

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Description

The invention relates to the production technology of canned compotes.

A known method of making raspberry compote, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 37.5-41%, packing raspberries 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 method is the preparation of raspberry compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing raspberries and syrup, sealing and pasteurizing (Ioitko V.M., Zaitseva A.L., Zaitsev M.V., Technology, canning with the use of coffee // Collection of reports of the VI International scientific-practical conference "Improving the technology and equipment of food production in ". Part 1 - Мn .: 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 preparing raspberry compote, which involves preparing the recipe components, preparing syrup on the extract, packing raspberries and syrup, sealing and heat treatment, according to the invention, the prepared chicory and pomegranate peel are cut and dried in the microwave field to a residual moisture content of about 20 % with a microwave field power that ensures heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, chicory is fried and ground, the pomegranate peel is dried using the convective method m to a residual moisture content of about 5% and chopped, mix chicory and pomegranate peel in a weight ratio of 7: 3, extract the mixture with drinking water at a phase ratio of 1: (6-7) and periodically depressurize the extraction mixture until the water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 37.5-41%, 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.

Prepared chicory and pomegranate peel are cut and separately 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 a drying time of each type of raw material for 1 hour and heating to a temperature inside chicory pieces and pomegranate peels of 80 and 90 ° C. The microwave field power for each type of raw material is set to be 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 is fried and ground according to traditional technology, and the pomegranate peel is dried using the convective method to a residual moisture content of about 5% and ground. The crushed chicory and pomegranate peel are mixed 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 No. 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 37.5 to 41% 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).

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

A pilot test was carried out when preserving raspberries of Progress variety with a solids content of 11% 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 25 fourteen Berry color natural with brownish open with a brownish tint Taste and smell pronounced raspberry 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 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 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 preparing canned raspberry compote, which involves preparing the recipe components, preparing syrup on the extract, packing raspberries and syrup, sealing and heat treatment, characterized in that the prepared chicory and pomegranate peel are cut and dried in the microwave field to a residual moisture content of about 20% at a field power Microwave, providing heating of the raw material to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, chicory is fried and crushed, the pomegranate peel is dried using the convective method to the residual wet sti about 5% and chop, mix chicory and pomegranate peel in a weight ratio of 7: 3, extract the resulting mixture with drinking water at a phase ratio of 1: (6-7) and periodically depressurize the extraction mixture until water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 37.5-41%, and heat treatment is carried out until industrial sterility is achieved.