RU2389360C1 - Production method of cornel compote - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: method provides for preparation of recipe components, its cutting, drying in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90C during at least an hour. Girasol/sunflowers are fried, cut, oat grains are fried and mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. After that corresponding extract is separated and filtered. Syrup is prepared based on it's containing 49.5-54% of dry substances, cornelian cherry and syrup are packed. Thermal treatment is performed till industrial sterility is reached. ^ EFFECT: invention allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time. ^ 1 tbl

Description

The invention relates to the production technology of canned compotes.

A known method for the production of stewed dogwood, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 49.5-54%, packaging dogwood 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 dogwood, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing cornel and syrup, sealing and pasteurization (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 Integrated 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 dogwood, which involves preparing the recipe components, preparing syrup on the extract, packing dogwood 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 power the microwave field, providing heating of the topisolnik to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fried and crushed, the prepared oat grain is fried, topisol is mixed hentnik 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 the water boils, separate the corresponding extract and filter it, prepare the syrup with dry 49.5-54% of substances, 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 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, Yu.K. Scientific and practical fundamentals of thermotechnological processes of food production in an electromagnetic field of a microwave. Abstract of a dissertation of the so-called - M .: MTIPP, 1990, pp. 7-11) calculate the power of the microwave field , allowing to provide drying time of sunflower 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 with a solids content of 49.5 to 54% 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 "Konservlodozyot", 1992, p. 75-162).

Dogwood and syrup obtained are Packed, sealed and sterilized in the ratio of components and sterilization modes in accordance with standard technology.

An experimental check was carried out when canning dogwood 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,% 56 32 twenty Fruit color natural with a brownish tint with a brownish tint Taste and smell well defined, characteristic for dogwood 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 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 the introduction of 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 for the production of stewed dogwood, comprising preparing the recipe components, preparing syrup on the extract, packing dogwood and syrup, sealing and heat treatment, characterized in that the prepared topisolnik is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating sunflower to a temperature inside the pieces of 80-90 ° C, for at least 1 h, fry and grind, the prepared oat grain is fried, mix the sunflower and oat grain in the ratio by weight 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 49.5-54%, and heat treatment is carried out until industrial sterility is achieved.