RU2398461C1 - Method for production of mixed fruit compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: formula components are prepared. Apples, apricots, kiwis and feijoas are cut, and their inedible parts are removed. Sugar syrup is cooked. Fruits are packed into containers in specified ratio and poured with sugar syrup with mass ratio of fruit and syrup of 13:7, then sealed and sterilised.

EFFECT: method provides for stability of organoleptic properties in process of storage of compote balanced in certain biologically active substances, for use in gerontological diet.

Description

The invention relates to the production technology of canned compotes.

There is a method of making assorted compote, which includes preparing the recipe components, if necessary, cutting the fruit and / or removing inedible parts, preparing sugar syrup, packaging, 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).

This method produces compotes from quince and apricots, from quince and cherry, from strawberries and blueberries, from plums and quinces, from plums and grapes, from plums and apples, from apples and apricots, from apples and grapes, from apples and cherries, from apples and mountain ash, from apples and mountain ash, from apples and black currants, from quince, apples and grapes, from gooseberries, cherries and black currants, from peaches, pears, cherries and tangerines, from peaches, pears, apricots and cherries , from peaches, pears, apples and grapes, from peaches, pears, cherries and plums, from plums, apples and cherries, from apples, plums and cranberries, from apples, pears and plums, from apples, grapes and rose hips, from apples, quinces and plums, from apples, pears and cherries.

The specificity of the chemical composition of the components used for mixing does not allow to achieve a balanced composition of the target product for biologically active substances.

The technical result of the invention is to obtain compote, balanced in composition of a number of biologically active substances for the needs of elderly and elderly people, and ensuring the stability of organoleptic characteristics during storage.

This result is achieved by the fact that in the method of preparing compote assorted, which includes preparing the recipe components, cutting while removing the inedible parts of the fruit, preparing sugar syrup, packaging, sealing and sterilization, according to the invention, apples, apricots, kiwi and feijoa taken as fruits in the ratio by weight of solids 16: 16: 9: 9, sugar syrup is prepared with a solids content of 34%, and packaging is carried out with a ratio by weight of fruits and syrup of 13: 7.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. Apples, apricots, kiwis and feijoa are cut with the simultaneous removal of inedible parts. Sugar syrup with a dry matter content of 34% is prepared according to the technology of the closest analogue. Fruits are packed in containers with a ratio by weight of dry matter of apples, apricots, kiwi and feijoa 16: 16: 9: 9 and pour sugar syrup with a ratio by weight of fruits and syrup 13: 7. The container is sealed and sterilized according to the regimes of the closest analogue,

Obtained by the described technology, the target product has organoleptic characteristics characteristic of assorted compote.

The chemical composition of the target product was evaluated for compliance with the physiological needs of the human body over the age of 60 according to well-known recommendations (Kasyanov G.I., Zaporizhsky A.A., Yudina S.B. Food technology for the elderly and the elderly. - Rostov- on-Don; Mart, 2001, p. 43-45). The assessment was carried out according to the content of ascorbic acid, thiamine, riboflavin, calcium, magnesium and iron according to the general Harrington desirability criterion. It was 0.68, which on the scale of desirability corresponds to a rating of "good."

Thus, the proposed method allows to obtain a new compote, balanced in composition of a number of biologically active substances for use in herodietic nutrition,

Claims (1)

A method of preparing compote of assorted herodietic prescribing, involving the preparation of prescription components, cutting while removing the inedible parts of the fruit, preparation of sugar syrup, packaging, sealing and sterilization, while apples, apricots, kiwi and feijoa are used as fruits, taken in the ratio by weight of dry substances 16: 16: 9: 9, sugar syrup is prepared with a solids content of 34%, and packaging is carried out at a ratio by weight of fruits and syrup 13: 7.