RU2383239C1 - Method for making plum compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the process of producing preserved compotes. It consists in preparing the formula components, cutting and drying in a microwave field at given process parametres, roasting and chopping girasol, roasting barley, oat and rye grains, mixing up the girasol, barley grains, oat grains and rye grains in a ratio by weight of 3:6:3:8, extracting the obtained mixture using potable water, filtering the obtained extract at the given process parametres and making a syrup on the extract basis, packaging plums with the syrup, sealing and sterilising.

EFFECT: method enables to obtain a sort of compote having coffee shades of taste and aroma while no coffee is used in its formula, to simplify the process and to reduce the content of overcooked fruits in the target product without reducing its shelf life.

Description

The invention relates to the production technology of canned compotes.

There is a method of producing stewed fruit from plums, which includes preparing prescription components, preparing sugar syrup on a water with a solids content of 28-49%, packing plums and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Canned Fruit", 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 one is a method for producing compote from plums, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing plums 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 the Technologies and Equipment of Food Production". Part 1. - Mn: Nesvizh integrated 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 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 by the fact that in the method of producing compote from plums, which involves preparing the recipe components, preparing syrup on the extract, packing the plums and syrup, sealing and heat treatment, according to the invention, the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, which ensures the heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared grain of barley, oats and rye is fried, Jerusalem artichoke is mixed p, barley grains, oat grains and grain rye in a ratio by weight of 3: 6: 3: 8, the resulting mixture was extracted with drinking water phases at a ratio of

1: (6-7) and periodically depressurizing the extraction mixture until water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 28-49%, 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 plums, depending on the type of compote being prepared, may include, in addition to inspection and washing, cutting into halves with the simultaneous removal of seeds.

The prepared Jerusalem artichoke 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 ensure the drying time of Jerusalem artichoke 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 Jerusalem artichoke, barley grain, oat grain and rye grain are fried using traditional technology. Jerusalem artichoke is crushed. Jerusalem artichoke, barley grain, oat grain and rye grain are mixed in a ratio by weight of 3: 6: 3: 8. 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 the syrup is cooked with a solids content of 28 to 49% 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).

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

An experimental check was carried out when canning halves of the Tuleu gras plums 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.

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 fruits in the target product without reducing its shelf life.

Claims (1)

A method of producing canned compote from plums, which involves preparing the recipe components, preparing syrup on the extract, packing the plums and syrup, sealing and heat treatment, characterized in that the prepared Jerusalem artichoke is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating Jerusalem artichoke to a temperature inside the slices of 80-90 ° C, for at least 1 hour, fry and grind, the prepared grain of barley, oats and rye are fried, Jerusalem artichoke, barley grain, grain are mixed whole and rye grains in a weight ratio of 3: 6: 3: 8, 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, syrup prepared with a solids content of 28-49%, and heat treatment is carried out until industrial sterility is achieved.