RU2386346C1 - Production method of sweet cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production technology of canned compotes and can be used for producing sweet cherry compotes with coffee flavour. Method provides for preparation of recipe components, making of syrup out of extract, packing of sweet cherries and syrup, sealing and sterilising. In order to prepare a syrup out of the extract, the girasol-sunflower is cut, dried in a microwave oven for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming of the girasol-sunflower inside the bits to 80-90°C, roasted and crushed. Oats grain is roasted and mixed with the girasol-sunflower in the mass ratio 7:3. The obtained mixture is poured over with drinking water in the phases ratio 1:(6-7) and extracted periodically releasing the pressure in the extraction mixture until the water boils. Extract is separated and filtered to obtain 18-19.5% of dry matter in it. Sugar is added and syrup is cooked to reach 27-34% of dry substances and sterilisation is done until industrial sterility is achieved.

EFFECT: invention ensures production of sweet cherry compote with special coffee taste and flavour without actual coffee content as well as simplification of production technology and less 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.

A known method for the production of sweet compote, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 27-34%, the packing of sweet cherries and syrup, sealing and sterilization (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 method is the production of compote from cherries, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing cherries 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 in ". Part 1. - Мn .: Nesvizhskaya 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 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 cherries, which involves preparing the recipe components, preparing syrup on the extract, packing sweet cherries and syrup, sealing and heat treatment, according to the invention, the prepared sunflower is cut, dried in the microwave field to a residual moisture content of about 20% at a power of microwave fields, providing heating of the topisolnikov to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, the prepared oat grain is fried, mix the topis the glacier and oat grain in a weight ratio of 7: 3, 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, prepare the syrup with dry substances 27-34%, 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 cherries, depending on the type of compote to be prepared, may include, in addition to separating the stalks, inspection and washing, knocking out seeds.

The prepared sunflower 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 drying time for topsoil 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 topsoil and oat grain are fried using traditional technology. The sunflower is crushed and mixed with oat 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 a syrup is cooked with a solids content of 27 to 34% 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 Fruit", 1992, p. 75-162).

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

An experimental check was carried out during the preservation without seeds of cherries of the Velvet 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.

Organoleptic and consumer properties of compotes. Indicator The control Reference Experience The number of fruits with cracked skin,% eleven 8 7 Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced sweet cherry 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, 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, simplify the technology and reduce the content of boiled fruits 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 the product obtained according to the described technology for use in dietary nutrition for dysbiosis and diabetes.

Claims (1)

A method of producing a canned compote from coffee with coffee taste, which includes preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, characterized in that to prepare syrup on the extract, the sunflower is cut, dried in the microwave field to a residual moisture content of about 20 % at a microwave field power that provides heating of the topisolnik to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, oat grain is fry, mix topiso henchick and oat 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 the water boils, the extract is separated and filtered to obtain a dry content in it substances 18-19.5%, add sugar and boil the syrup to a solids content of 27-34%, and heat treatment is carried out until industrial sterility is achieved.