RU2379969C1 - Production method of blackcurrant compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. The method provides for preparation of the ingredients, preparation of a syrup out of the extract, packing of the blackcurrant and syrup, sealing and sterilising. In order to prepare the syrup out of the extract, yacon is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming the yacon inside the bits to a temperature of 80-90°C, roasted and crushed. Rye grain is roasted, yacon and rye grain are mixed in mass ratio 7:3. The obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic pressure releases in the extraction mixture until the water boils. The extract is separated and filtered until dry substances content is 18-19.5%, sugar is added and syrup is boiled until its dry substances content is 60.5-64.5%. Thermal treatment is performed till industrial sterility.

EFFECT: invention 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 blackcurrant compote, which involves preparing prescription components, preparing sugar syrup with a solids content of 60.5-64.5% on water, packing blackcurrant and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food, Volume II Part 2. - M .: APPP "Konservplodoise", 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 for producing blackcurrant compote, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing blackcurrant and syrup, sealing and pasteurization (V.I. , Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Technologies and Equipment . O productions "Part 1 - Mn .: Nesvizhskaya Integrated Printing House they S.Budnogo, 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 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 in that in the method for producing blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant 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% when the microwave field power ensures the heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, it is fried and crushed, the prepared rye grain is fried, the yakon and grain are mixed rye in a weight ratio 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 60, 5-64.5%, 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 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 yakon and rye grain are fried using traditional technology. Yacon is crushed and mixed with rye 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 60.5 to 64.5% 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 "Canned Food", 1992, p. 75-162).

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

An experimental check was carried out during the conservation of Goliath blackcurrant with a solids content of 14% 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,% 16 12 10 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced blackcurrant well defined, with coffee open 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 reducing 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 a product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method of producing a canned blackcurrant compote with coffee flavor, including preparing the recipe components, preparing syrup on the extract, packing black currant with syrup, sealing and heat treatment, characterized in that for the preparation of syrup on the extract cut an yacon, dried in the microwave field to residual moisture about 20% with a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, fry the rye grain, mix the yacon and rye grain in a weight ratio 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 extract is separated and filtered to obtain 18-19.5% solids in it , add sugar and boil the syrup until the solids content in it is 60.5-64.5%, and heat treatment is carried out until industrial sterility is achieved.