RU2384210C1 - Method for quince compote manufacturing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. Method provides for recipe components preparation, yacon cutting, drying it in microwave field at preset process parametres, frying and milling yacon, rye grain frying, mixing of yacon and rye grain in mass ratio 7:3, obtained mixture extraction by drinking water at preset process parametres, obtained extract filtering, preparation of syrup based on it, packing of quinces 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 the number of boiled fruit parts 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 compote from quince, which involves preparing prescription components, preparing sugar syrup with dry solids of 33.5-36.5%, packing quince and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Conserved fruit", 1992, p. 75-162).

The disadvantage of this method is the content in the target product of a large number of boiled parts of the fruit.

Closest to the proposed method is the production of quince compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing quince 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. - Мn .: Nesvizh large-sized 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 parts of the fruit 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 in the target product of boiled parts of the fruit without reducing its shelf life.

This result is achieved by the fact that in the method of producing quince compote, which involves preparing the recipe components, preparing syrup on the extract, packing quince 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% at power of the microwave field, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared rye grain is fried, yakon and rye grain are mixed in a ratio of All 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 33.5-36, 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. Quince preparation, depending on the type of compote being prepared, may include, in addition to inspection, washing and cutting with simultaneous removal of the stem and seed chamber, peeling,

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 the syrup is cooked with a solids content of 33.5 to 36.5% 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).

Quince 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 during canning with pieces without quince peel of the Groznenskaya variety with a solids content of 15% 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 pieces,% 22 19 eighteen Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced quince 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, month 24 6 24

Thus, the proposed method allows to obtain a compote with coffee shades of taste and aroma in the absence of coffee in the recipe, to simplify the technology and reduce the content in the target product of boiled parts of the fruit without reducing its shelf life, as well as reduce the relative content of sucrose in the target product by adding the composition of the extract of fructose, inulin and glucose, which allows us to recommend the product obtained by the described technology for use in diet with dysbacteriosis and sugar di beta.

Claims (1)

A method of producing compote from coffee quince with coffee taste, including preparing the recipe components, preparing syrup on the extract, packing quince and syrup, sealing and heat treating the jar, characterized in that for the preparation of syrup on the extract they use an yacon, which is cut, dried in the microwave field to a residual humidity of about 20% with a microwave field power that ensures the heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, is fried and crushed, the prepared rye grain is fried, the yacon and rye grain are mixed in with a mass ratio of 7: 3, pour the resulting mixture with drinking water at a phase ratio of 1: (6-7) and extract it with periodic pressure relief in the extraction mixture until the water boils, separate and filter the extract to obtain a dry matter content of 18-19, 5%, add sugar and prepare a syrup with a solids content of 33.5-36.5%, and the cans are heat treated until industrial sterility is achieved.