RU2409249C1 - Method for production of sweet cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of canned compotes manufacturing. Recipe components are prepared. It is cut and dried in microwave field at preset process parameters. Scorzonera is roasted and milled. Barley, oat and rye grains are fried. Scorzonera, barley, oat and rye grains are mixed. Obtained mixture is extracted by drinking water at preset process parameters. Obtained extract is filtered. Syrup is cooked out of it. Sweet cherry and syrup are packaged, vacuum-sealed and sterilised.

EFFECT: invention 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 sweet compote, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 27-34%, the packing of sweet 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 method is the production of 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 (Izoitko 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 Processing Technologies and Equipment in "Part 1 - Mn. .: Nesvizhskaya Integrated Printing House they S.Budnogo, 2007 s.260-263)..

This method allows you to get a compote with a specific coffee openess 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 fruits without reducing the shelf life.

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 scorzoner is cut, dried in the microwave field to a residual moisture content of about 20% at power of 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 grain of barley, oats and rye is fried, mixed with corzoner, barley grain, oat grain and rye grain in a weight ratio of 3: 6: 3: 8, 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 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 separating the stalks, inspection and washing, knocking out the 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 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 the scorzonera drying time of 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field 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 a temperature 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 extractives with the minimum specific energy consumption.

Then scorzoner, 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). Scorzoner is crushed. The scorzonera, barley grain, oat grain and rye grain are mixed in a ratio by weight 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 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 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 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.

Table 1 Organoleptic and consumer properties of compotes. Indicator The control Reference Experience The number of fruits with cracked skin,% eleven 8 8 Fruit color natural with brownish open with brownish open Taste and smell pronounced sweet cherry pronounced, with coffee 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 reduce the content in the target product of boiled fruits without reducing the shelf life.

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 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, the prepared grain of barley, oats and rye are fried, mix scorzoner, grain of barley, oat grain and grain women in a weight ratio of 3: 6: 3: 8, extracting the resulting mixture with drinking water at a phase ratio of 1: (6-7) and periodically depressurizing the extraction mixture until the water boils, separate the corresponding extract and filter it, the syrup is prepared with the content solids 27-34%, and sterilization is carried out as a heat treatment.