RU2417629C1 - Method for production of grapes 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 parametres. Scorzonera is roasted and milled. Acorns are roasted and milled. Scorzonera and acorns are mixed. Obtained mixture is extracted with drinking water at preset process parametres. The produced extract is filtered. Syrup is cooked out of it. Grapes and syrup are packaged, vacuum-sealed and sterilised.

EFFECT: method allows to reduce boiled fruits content in the finished product and extend its storage life.

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Description

The invention relates to the production technology of canned compotes.

A known method of producing compote from grapes, involving the preparation of prescription components, the preparation of water sugar syrup with a solids content of 23.5-26.5%, the packaging of grapes 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 berries.

Closest to the proposed method is the production of compote from grapes, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing grapes 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 Food Processing Technologies and Equipment odstv. "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 reduce the content in the target product of boiled fruit and increase its shelf life.

This result is achieved by the fact that in the method of producing compote from grapes, which involves preparing the recipe components, preparing syrup on the extract, packing grapes 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 microwave fields, 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 are fried and crushed, mixed with corzoner and acorns in a mass ratio of 1: 1, extract the 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, the syrup is prepared with a dry substance content 23.5-26.5%, and sterilization is carried out as a heat treatment.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

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 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 and acorns are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M .: Light and food industry, 1984, p. 58-73), crushed and mixed in a ratio by weight of 1: 1. 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 23.5 to 26.5% 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).

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

Pilot testing was carried out when preserving Pomegranate grapes 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 berries with cracked skin,% fifteen 10 9 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced grapevine well defined, with a coffee touch well defined, with a coffee touch Berry 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 eighteen 6 eighteen

Thus, the proposed method allows to reduce the content in the target product of boiled fruit and increase its shelf life.

Claims (1)

A method for the production of compote from grapes, which includes preparing the recipe components, preparing syrup on the extract, packing grapes 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 h, fry and grind, prepared acorns are fried and crushed, mix scorzoner and acorns in a ratio by weight of 1: 1, 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, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 23.5-26.5%, and as a heat treatment, sterilization is carried out.