RU2417637C1 - Production method of apple 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. Dandelion roots are roasted and milled. Acorns are roasted and milled. Dandelion roots 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. Apples 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 apples, involving the preparation of prescription components, the preparation of sugar syrup with water solids of 22-29%, packing apples 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 one is a method of producing compote from apples, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing apples and syrup, sealing and pasteurizing (V. Izoitko, Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee. // Collection of reports of the VI International Scientific and Practical Conference "Improving the Technologies and Equipment of Food Production." l 1. - Mn .: 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 to slightly reduce the content of boiled fruits in the target product by replacing sterilization with pasteurization, but differs in complicated 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 apples, which involves preparing the recipe components, preparing syrup on the extract, packing apples and syrup, sealing and heat treatment, according to the invention, the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% at power of the microwave field, providing heating of the dandelion 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 dandelion root and acorns in a weight 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 the water boils, separate the corresponding extract and filter it, prepare the syrup with dry 22-29% of the substances, and sterilization is carried out as a heat treatment.

The method is implemented as follows.

Prescription components are prepared according to traditional technology. The preparation of apples, depending on the type of compote being prepared, may include, in addition to inspection and washing, core cutting or cutting while removing the stem and seed chamber and / or peeling.

The prepared dandelion 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 a drying time of dandelion root for 1 hour and warming 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 expenditure.

Then the dandelion 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 22 to 29% 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).

Apples 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 canning with pieces of skinless apple varieties Welsey 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.

Organoleptic and consumer properties of compotes Indicator The control Reference Experience amount 24 fifteen fourteen boiled pieces,% Fruit color Natural With brownish  brownish a touch a touch Taste and smell Well expressed, characteristic for apples Well defined, with a coffee touch Well defined, with a coffee touch Fruit consistency Resilient Resilient Resilient The appearance of the syrup Transparent with separate suspended particles of pulp Transparent with separate suspended particles of pulp Transparent with separate suspended particles of pulp Shelf life, month 24 6 24

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 producing compote from apples, which includes preparing the recipe components, preparing syrup on the extract, packing apples and syrup, sealing and heat treatment, characterized in that the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating the dandelion 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 the dandelion root and acorns in the ratio by mass 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 22-29%, and heat treatment is carried out sterilization.