RU2417631C1 - Method for production of wild strawberry 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. Oyster plant is roasted and milled. Acorns are roasted and milled. Oyster plant 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. Strawberry 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 obtaining compote from strawberries, providing

preparation of prescription components, preparation of sugar syrup with dry solids content of 66-70.5% on water, packaging of strawberries 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 berries.

Closest to the proposed one is a method of producing compote from strawberries, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing strawberries 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 TV ". 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 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 strawberries, which involves preparing the recipe components, preparing syrup on the extract, packing strawberries and syrup, sealing and heat treatment, according to the invention, the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 20% when the microwave field power is provided, which warms up the oat root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fry and grind, prepared acorns are fried and crushed, mix they add oat root and acorns in a ratio by weight of 1: 1, extract the resulting 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 the content solids 66-70.5%, 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 oat root 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 provide an oat root drying time of 1 hour and heating to a temperature inside pieces of 80 and 90 ° С. 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 the oat root 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 66 to 70.5% 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 "Konservlodozyot", 1992, p. 75-162).

Strawberries 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 Festivalnaya wild strawberries with a solids content of 8% 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,% thirty 21 eighteen Berry color natural with a brownish tint with a brownish tint Taste and smell OK well defined OK expressed, with a coffee shade pronounced with characteristic of coffee wild strawberries a touch Berry consistency soft soft soft The appearance of the syrup transparent with transparent with transparent with separate separate separate weighted weighted weighted pulp particles pulp particles pulp particles Shelf life, month 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 of obtaining compote from strawberries, which includes preparing the recipe components, preparing syrup on the extract, packing strawberries and syrup, sealing and heat treatment, characterized in that the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides warming the oat root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared acorns are fried and grinded, the oat root and acorns are mixed in the ratio by weight 1: 1, 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 water boils, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 66-70.5 %, and as heat treatment sterilization is carried out.