RU2406397C1 - Peach compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of production includes preparation of the recipe components, their cutting, drying in microwave field at preset process parametres. Scorzonera is roasted and milled; acorns and nut kernels are roasted and milled; barley and oat grains are roasted. Scorzonera, barley grain, oats, acorns and nut kernels are mixed in mass ratio of 3:7:3:4:3. Obtained mixture is extracted by drinking water at phases ratio 1: (6-7) at periodic depressurisation in the extraction mixture till water boils. Then the obtained extract is filtered, syrup is made on its basis. Peaches and syrup are packed. Then hermetic sealing and sterilisation follow.

EFFECT: method provides for reduction of boiled fruits content in the finished product without detriment to its storage life.

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Description

The invention relates to the production technology of canned compotes.

A known method for the production of peach compote, involving the preparation of prescription components, the preparation of sugar syrup with water solids of 22.5-32%, packaging of peaches 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 peach compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing peaches and syrup, sealing and pasteurizing (V. Izoitko, Zaitseva A.L., Zaitsev M.V. Technology of canning using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving the Technologies and Equipment of Food Production stv. "Part 1. - Мn .: Nesvizh large-sized 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 reduce the content in the target product of boiled fruit without reducing the shelf life.

This result is achieved by the fact that in the method of producing peach compote, which involves preparing the recipe components, preparing syrup on the extract, packing peaches and syrup, sealing and heat treatment, according to the invention, the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% at power the microwave field, ensuring the scorzoner is heated to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, the prepared acorns and walnut kernels are fried and crushed, the prepared barley and oat grain is fried, scorzonera, 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 22.5-32%, 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 peaches, depending on the type of compote being prepared, may include, in addition to inspection and washing, peeling, as well as cutting with the simultaneous removal of seeds.

The prepared scorzoner 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 to ensure the drying time of the scorzoner 1 hour and heating to a temperature inside the 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 scorzoner, grain of barley, grain of oats, acorns and kernels of nuts are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73). Scorzoner, acorns and kernels are chopped. Scorzoner, 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 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 22.5 to 32% 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 "Konservplodoizot", 1992, p. 75-162).

Peaches 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 canning with canned peach slices of the Canning New variety with a solids content of 11% 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 pieces of fruit,% 24 16 fourteen Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced, characteristic for peaches 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 24 6 24

Thus, the proposed method allows to reduce the content in the target product of boiled fruit without reducing the shelf life.

Claims (1)

A method for the production of peach compote, which includes preparing the recipe components, preparing syrup on the extract, packing peaches and syrup, sealing and heat treatment, characterized in that the prepared scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating scorzoner 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 are fried Scorzonera, 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 22.5-32%, and the heat treatment is carried out by sterilization.