RU2379962C1 - Production method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. Method provides for recipe components preparation, girasol-sunflower cutting, drying in microwave field at preset process parametres, frying and milling, then it is poured over with drinking water at the ratio of phases 1:(6-7) and extracted at periodical pressure releases in the extraction mixture till water boils, separation and filtering of the obtained extract to obtain dry solids content of 18-19.5%, sugar is added and syrup is cooked to obtain solids content 42.5-50%, packing of cherry and syrup, sealing and sterilisation.

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 and reduce relative content of saccharose in the target product owing to adding fructose, inulin and glucose into the extract which allows the product to be recommended for use in clinical nutrition in case of disbacteriosis and diabetes mellitus.

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Description

The invention relates to the production technology of canned compotes.

A known method of producing compote from cherries, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 42.5-50%, packaging of cherries 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 cherries, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing cherries and syrup, sealing and pasteurizing (Ioitko V.M., Zaitseva A. L., Zaitsev MB. Technology of canning with the use of coffee // Collection of reports of the VI International scientific-practical conference "Improving the technologies and equipment of food production." 1 st - Mn .: Nesvizhskaya im.S.Budnogo Integrated Printing House, 2007 s.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 in that in a method for the production of compote from cherries, which involves preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, according to the invention, the prepared 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 peri by pressure relief in the extraction mixture before boiling water, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 42.5-50%, 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 cherries, depending on the type of compote being prepared, may include, in addition to separating the stalks, inspection and washing, knocking out seeds.

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 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 42.5 to 50% 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).

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

A pilot test was carried out during the preservation of seedless cherries of the variety Vorobevka with a solids content of 16% 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 fruits with cracked skin,% 19 16 9 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced cherry 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, months eighteen 6 eighteen

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 coffee compote made from cherries with coffee flavors, including preparing the recipe components, preparing syrup on the extract, packing cherries with syrup, sealing and heat treatment, characterized in that to prepare syrup on the extract cut the sunflower, dried it in the microwave field to a residual moisture content of 20% at a microwave field power that ensures heating of the sunflower to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, fill with drinking water at a phase ratio 1: (6-7) and extracted with periodic depressurization of the extraction mixture until water boils, the extract is separated and filtered to give it a solids content of 18-19.5%, sugar is added and the syrup is boiled until the solids content in it 42 , 5-50%, and heat treatment is carried out until industrial sterility is achieved.