RU2381708C1 - Production method of blackcurrant compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. Method provides for recipe components preparation, chicory cutting, drying in microwave field at preset process parametres, frying and milling chicory, frying and mincing chestnut and soya, frying barley grain mixing of chicory, barley grain, chestnut and soya in mass ratio 7:7:2:4, obtained mixture extraction by drinking water at preset process parametres, obtained extract filtering, preparation of syrup based on it, packing of blackcurrant 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.

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Description

The invention relates to the production technology of canned compotes.

A known method for the production of blackcurrant compote, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 60.5-64.5%, packing blackcurrant 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 berries.

Closest to the proposed method is the production of blackcurrant compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing blackcurrant and syrup, sealing and pasteurization (V. Izoitko, M.M. , Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Technologies and Equipment ischevyh 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 by the fact that in the method of 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 chicory is cut, dried in the microwave field to a residual moisture content of about 20% when the microwave field power provides chicory heating to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry and grind, prepared chestnuts and soy be fry and grind ute, prepared barley grain is fried, chicory, barley grain, chestnuts and soybeans are mixed in a weight ratio of 7: 7: 2: 4, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic 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 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.

Prepared chicory 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 the drying time of chicory 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 chicory, barley grain, chestnuts and soybeans are fried using traditional technology. Chicory, chestnuts and soybeans are ground. Mix chicory, barley grain, chestnuts and soy in a ratio by weight of 7: 7: 2: 4. 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, pp. 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 eleven Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced blackcurrant 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 weighted
pulp particles transparent with separate weighted
pulp particles transparent with separate weighted
pulp particles Shelf life, month 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 for the production of canned blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant and syrup, sealing and heat treatment, characterized in that the prepared chicory is cut, dried in the microwave field to a residual moisture content of about 20% at a microwave field power , ensuring the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared chestnuts and soya fry and grind, prepared barley grain is fried, chicory, barley grain, chestnuts and soybeans are mixed in a weight ratio of 7: 7: 2: 4, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodically depressurizing the extraction mixture until the 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.