RU2383242C1 - Method for making apricot compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the process of producing preserved compotes. The method provides for 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 and filtering the obtained extract at the given process parametres, making a syrup on the extract basis, packaging apricots together 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 compote from apricots, which includes preparing the recipe components, preparing sugar syrup with a solids content of 31-43.5% on water, packing apricots and syrup, sealing and sterilizing (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 one is a method of producing compote from apricots, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing apricots and syrup, sealing and pasteurization (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 Food Processing Technologies and Equipment . Tv "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 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 apricots, which involves preparing the recipe components, preparing syrup on the extract, packing apricots 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 the power of the microwave field, ensuring the heating of 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 is fried, mixing t Jerusalem artichoke, barley grain, oat grain and rye grain in a weight ratio of 3: 6: 3: 8, 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 the water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 31-43.5%, 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. Apricot preparation, depending on the type of compote being prepared, may include, in addition to inspection and washing, cutting and pitting.

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 a syrup with a solids content of 31 to 43.5% 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 "Konservplodoizot", 1992, p. 75-162).

Apricots and the resulting syrup are packaged, 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 apricots Big Late 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.

Table Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of fruits with cracked pulp,% 46 21 twenty Fruit color natural with a brownish tint with a brownish tint Taste and smell well defined
characteristic for apricots well defined, with
coffee shade well defined, with
coffee shade 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 24 6 24

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 a canned compote from apricots, which involves preparing the recipe components, preparing syrup on the extract, packing apricots 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 warming Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, the prepared grain of barley, oats and rye are fried, Jerusalem artichoke and barley grain are mixed Yen, oat grain and rye grain in a weight ratio of 3: 6: 3: 8, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodically depressurizing the extraction mixture until water boils, the corresponding extract is separated and filtered it, syrup is prepared with a solids content of 31-43.5%, and heat treatment is carried out until industrial sterility is achieved.