RU2396860C1 - Method for preserved cherry-plum compote manufacturing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of cherry-plums and syrup, sealing and thermal processing and thereafter prepared yacons are cut, dried in microwave field at preset parametres till residual humidity about 20% at microwave field power providing warming of yacon inside the bits till temperature 80-90°C for 1 hour minimum, roasted and chopped. Prepared barley, oat and rye grain is roasted, yacon and barley, oat and rye grain are mixed in mass ratio 3:6:3:8, the obtained mixture is extracted by drinking water with phases ratio of 1:(6-7) and periodical pressure releases in the extraction mixture until the water boils, the corresponding extract is separated and filtered. Syrup is prepared with dry substances content of 54.5-65.5% and the syrup is sterilised until industrial sterility is achieved.

EFFECT: method 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 of producing compote from cherry plum, providing for the preparation of prescription components, preparation of sugar syrup with a solids content of 54.5-65.5% on water, packaging of cherry plum and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2 - M .: APPP "Conserved 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 cherry plum, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing cherry plum 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." l 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 cherry plum, which involves preparing the recipe components, preparing syrup on the extract, packing cherry plum 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 microwave field power, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared grain of barley, oats and rye is fried, the yakon and barley grain are mixed, Rough oats and rye grains in a weight ratio of 3: 6: 3: 8, 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 54.5-65.5%, 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 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 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 provide 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, oat grain and rye grain are fried according to traditional technology (Nakhmedov F.G., Technology of coffee products - M.: Light and food industry, 1984, p. 58-73). Yacon is ground. Yakon, barley grain, oat grain and rye grain are mixed in a weight ratio of 3: 6: 3: 8. 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 54.5 to 65.5% 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 Food", 1992, pp. 75-162).

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

An experimental check was carried out during the preservation of cherry plum varieties Obilnaya with a solids content of 12% 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,% 81 54 39 Fruit color natural with a brownish tint with a brownish tint Taste and smell well expressed, characteristic for plum 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 24 6 24

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 of producing canned compote from cherry plum, which involves preparing the recipe components, preparing syrup on the extract, packing cherry plum 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 barley, oat and rye grain is fried, the yakon, barley grain, oat and rye grain are mixed in by weight ratio 3: 6: 3: 8, 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 dry matter content 54.5-65.5%, and heat treatment is carried out until industrial sterility is achieved.