RU2396887C1 - Production method of blackcurrant 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. Acorns and nut kernels are roasted and milled, barley and oat and rye grain is roasted, yacon and barley, oat, acorns and nut kernels are mixed in mass ratio 3:7:3:4:3, 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. Extract is separated and filtered with subsequent preparation of syrup on its base with 60.5-64.5% dry matter content. Black currants and syrup are packaged, vacuum-sealed and sterilised. ^ EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content and to extend the target product storage life. ^ 1 tbl

Description

The invention relates to the production technology of canned compotes.

There is a method of producing blackcurrant compote, which involves preparing prescription components, preparing sugar syrup with a solids content of 60.5-64.5% on water, packing blackcurrant and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food, Volume II Part 2. - M .: APPP "Konservplodoise", 1992, p. 75-162).

The disadvantage of this method is the content in the target product of a large number of boiled berries.

Closest to the proposed method is the production of blackcurrant compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decorating it, preparing syrup based on it, packing blackcurrant and syrup, sealing and pasteurization (Isoitko V. M., Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Technologies and Equipment industrial 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 berries 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 for producing blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant 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 % with a microwave field power that provides heating of the yacon to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry and grind, prepared acorns and walnut kernels are fried and chopped t, the prepared barley and oat grain is fried, yakon, barley grain, oat grain, acorns and walnut kernels are mixed in a ratio by weight of 3: 7: 3: 4: 3, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7 ) and periodically depressurizing the extraction mixture until water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 60.5-64.5%, 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 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, oat grain, acorns and nut kernels are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73). Yakon, acorns and kernels are chopped. They mix yakon, barley grain, oats, acorns and kernels in a ratio by weight of 3: 7: 3: 4: 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 60.5 to 64.5% 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 "Canned Food", 1992, p. 75-162).

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

An experimental check was carried out during the conservation of Goliath blackcurrant with a solids content of 14% 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 boiled berries,% 16 12 12 Berry color natural with a brownish tint with a brownish tint Taste and smell well defined well defined, with well defined, with characteristic for black currant coffee shade coffee shade Berry consistency soft soft soft 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 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 blackcurrant compote, which includes preparing the recipe components, preparing syrup on the extract, packing blackcurrant and syrup, sealing and heat treatment, characterized in that the prepared anchon is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power, ensuring the heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared acorns and kernels of nuts are fried and crushed, prepared grain of barley and oats yakon, barley grain, oat grain, acorns and walnut kernels are mixed, mixed in a weight ratio of 3: 7: 3: 4: 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 the water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 60.5-64.5%, and the heat treatment is carried out by sterilization.