RU2385099C1 - Production method of raspberry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. Method provides for recipe ingredients preparation, cutting girasol, drying it in microwave field at preset process parametres, roasting and milling of girasol, barley malt roasting, mixing of girasol and barley malt in mass ratio of 7:3, extraction of the obtained mixture by drinking water at preset process parametres, obtained extract filtering, preparation of a syrup on its basis, packing of raspberries and syrup, sealing and sterilisation.

EFFECT: invention 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 raspberry compote, which involves preparing prescription ingredients, preparing sugar syrup with solids content of 37.5-41% on water, packing raspberries and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP "Canned Food", 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 raspberry compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing raspberries 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 enlarged 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 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 raspberry compote, which involves preparing the recipe components, preparing syrup on the extract, packing raspberries 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 power of the microwave field, providing heating of Jerusalem artichoke to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared barley malt is fry, mix Jerusalem artichoke and barley malt in a weight ratio of 7: 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, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 37 , 5-41%, 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 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 Yu.K., Scientific and Practical Basics 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) microwave field power, 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 and barley malt are fried using traditional technology. Jerusalem artichoke is crushed and mixed with barley malt 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 a syrup with a solids content of 37.5 to 41% 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).

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

A pilot test was carried out when preserving raspberries of Progress variety with a solids content of 11% 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,% thirty 25 22 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced raspberry well defined, with coffee open well defined, with a coffee touch Berry consistency soft soft soft The appearance of the syrup transparent with separate weighted transparent with separate weighted transparent with separate weighted pulp particles pulp particles pulp particles Shelf life, months eighteen 6 eighteen

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 of boiled berries in the target product without reducing its shelf life, as well as reduce the relative content of sucrose in the target product due to introduction into the composition extract of fructose, inulin and glucose, which allows us to recommend a product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method of producing canned compote from raspberries, involving the preparation of prescription components, preparation of syrup on the extract, packaging of raspberries 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, prepared barley malt is fried, Jerusalem artichoke and barley malt are mixed in solution by weight of 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 37.5- 41%, and heat treatment is carried out until industrial sterility is achieved.