RU2384216C1 - Production method of apricots compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. Method involves preparing recipe ingredients, cutting chicory, drying it in microwave filed until its residual moisture content is 20% for 1 hour minimum, roasting it and grinding it. Prepared acorns and kernels of nuts are roasted and ground, barley grain and oats are roasted, chicory is mixed with barley grain, oats, acorns and kernels of nuts in mass ratio of 3:7:3:4:3, the obtained mixture is extracted with drinking water. Then the obtained extract is filtered, syrup is made on its basis, apricots and syrup are packaged, sealed and sterilised.

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.

There is a method of producing stewed apricots, which involves the preparation of prescription components, the preparation of water sugar syrup with a solids content of 31-43.5%, packing apricots 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 fruits.

Closest to the proposed method is the production of 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 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 Food Processing Technologies and Equipment . Odstv "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 chicory is cut, dried in the microwave field to a residual moisture content of about 20% at a power of the microwave field, ensuring the heating of chicory to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared acorns and walnut kernels are fried and crushed, under the prepared barley and oat grain is fried, chicory, barley grain, oat grain, acorns and walnut kernels are mixed in a ratio by weight of 3: 7: 3: 4: 3, 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, 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.

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, oats, acorns and kernels are fried using traditional technology. Chicory, acorns and kernels are chopped. Mix chicory, barley grain, oats, acorns and kernels in a ratio by weight of 3: 7: 3: 4: 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 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 "Kon-servplodozyut", 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.

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, month 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 for the production of canned apricot compote, which involves preparing the recipe components, preparing syrup on the extract, packing apricots 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 that provides warming chicory to a temperature inside the slices of 80-90 ° C, for at least 1 hour, fry and grind, prepared acorns and kernels of nuts are fried and crushed, prepared grain of barley ny and oats are fried, chicory, barley grain, oats, acorns and nuts kernels are mixed in a ratio by weight of 3: 7: 3: 4: 3, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic discharge pressure 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.