RU2386356C1 - Production method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe ingredients are prepared. Prepared girasol-sunflower is cut, dried in microwave field until residual humidity content is about 20%, roasted and chopped. It is dried for one hour minimum with the microwave filed power heating girasol-sunflower bits to 80-90°C inside. Prepared acorns are roasted and minced. Girasol-sunflower and acorns are mixed in mass ratio 1:1. The mixture obtained is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Corresponding extract is separated and filtered. Syrup is prepared based on the extract with dry matter content of 42.5-50%. Cherries and syrup are packaged, sealed and sterilised until industrial sterility is achieved.

EFFECT: method enables to produce compote with coffee flavour and aroma tones, 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.

A known method of producing compote from cherries, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 42.5-50%, packaging of cherries 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 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." 1 st - 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 in that in a method for the production of compote from cherries, which involves preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, according to the invention, the prepared sunflower is cut, dried in a microwave field to a residual moisture content of about 20% at a power of the microwave field, providing heating of the topsoil to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared acorns are fry and grind, mix t sunflower and acorns in a weight ratio of 1: 1, 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, the syrup is prepared with a dry matter content 42.5-50%, 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 being 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 sunflower and acorns are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73), crushed and mixed in a ratio by weight of 1: 1. 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 42.5 to 50% in accordance with standard formulations using standard technology (Collection of technological instructions for the production of canned food. Volume II. Part 2 . - M .: APPP "Conserved 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.

A pilot test was carried out during the preservation of seedless cherries of the variety Vorobevka with a solids content of 16% 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 skin,% 19 16 13 Fruit color natural with a brownish tint with a brownish tint Taste and smell well defined
characteristic for cherry well defined
with a coffee shade well defined
with a 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 eighteen 6 eighteen

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 cherry compote, which includes preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, characterized in that the prepared topsoil is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating toxin sunflower to a temperature inside the slices of 80-90 ° C, for at least 1 hour, fry and grind, prepared acorns are fried and chopped, mix the sunflower and acorns in a ratio of ma all 1: 1, 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 42.5-50% , and heat treatment is carried out until industrial sterility is achieved.