RU2396853C1 - Production method of sweet cherry compote - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: recipe components are prepared. Yacon is prepared, cut, dried in microwave field at preset process parametres and roasted. Chestnuts and soya are fried and minced, barley grains are fried, yacon, barley grains chestnuts and soya are mixed in mass ratio 7:7:2:4. Obtained mixture is extracted by drinking water at phases ratio 1: (6-7) at periodic depressurisation in the extraction mixture till water boils. Extract is separated and filtered. Syrup is prepared based on the obtained extract containing 27-34% of dry substance, one performs packing of sweet cherries and syrup, sealing and sterilisation. ^ EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content and to extend the target product storage life.

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 27-34%, the packaging of 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 one is a method for producing compote from cherries, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing cherries and syrup, sealing and pasteurizing (V. Izoitko, Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International scientific-practical conference "Improving the technology 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 increase the shelf life of the target product.

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 cherries and syrup, sealing and heat treatment, according to the invention, the prepared yacon is cut, dried in the microwave field to a residual moisture content of about 20% at power of the microwave field, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared chestnuts and soya fry and grind, prepared grain barley is fried, yakon, barley grain, chestnuts and soya are mixed in a weight ratio of 7: 7: 2: 4, 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 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 being prepared, may include, in addition to the branches of the stalk, inspection and washing, knocking out seeds.

The prepared yacon 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 for the drying time of the icon 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 yakon, barley grain, chestnuts and soybeans are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73). Yakon, chestnuts and soy are ground. Yakon, grain of barley, chestnuts and soy are mixed in a ratio by weight of 7: 7: 2: 4. 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,% I eleven 8 8 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, 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 increase the shelf life of the target product.

Claims (1)

A method of producing compote from cherries, which includes preparing the recipe components, preparing syrup on the extract, packing cherries and syrup, sealing and heat treatment, characterized in that the prepared yacon is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, the prepared chestnuts and soybeans are fried and crushed, the prepared barley grain is fried, the yakon is mixed, the grain of the barley Yen, chestnuts and soy in a weight ratio of 7: 7: 2: 4, 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, syrup is prepared with a solids content of 27-34%, and heat treatment is carried out by sterilization.