RU2418464C1 - Preserved quince compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of preserved compotes production.The method envisages recipe components preparation, yacon cutting, its drying in microwave field at preset process parametres, frying and milling, frying and mincing acorns, frying barley, oat grains and soya, mixing of yacon, grains of barley, oat, acorns and soya, obtained mixture extraction with drinking water at preset process parametres, obtained extract filtering, preparation of syrup based on it, packing of quinces and syrup, sealing and sterilisation.

EFFECT: method makes it possible to produce compote with coffee flavours with no coffee added to the formula, to simplify technology and reduce content of overcooked fruit in finished product without reduction in its shelf life.

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Description

The invention relates to the production technology of canned compotes.

There is a method of producing compote from quince, which provides for the preparation of prescription components, preparation of sugar syrup with a solids content of 33.5-36.5% on water, packing of quince 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 parts of the fruit.

Closest to the proposed method is the production of quince compote, which involves preparing the recipe components, roasting and extracting coffee to produce the corresponding extract, decaffeinating it, preparing syrup based on it, packing quince 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 the Technologies and Equipment of Food Production". 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 tinge of taste and aroma and slightly reduce the content of boiled parts of the fruit in the target product by replacing the 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 obtain compote with a specific coffee tint of taste and aroma in the absence of coffee in the recipe, simplifying the technology and reducing the content in the target product of boiled parts of the fruit without reducing its shelf life.

This result is achieved by the fact that in the method of producing compote from quince, which involves preparing the recipe components, preparing syrup on the extract, packing quince and syrup, sealing and heat treatment, according to the invention, the prepared yacon is cut, dried in the microwave field to a residual moisture content of about 20% at microwave field strength, providing heating of the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, is fried and crushed, prepared acorns are fried and crushed, prepared barley grain, grain about whole and soybeans are fried, yakon, barley grain, oats, acorns and soybeans are mixed in a ratio by weight of 3: 6: 2: 5: 4, the resulting mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in the extraction mixture before boiling water, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 33.5-36.5%, 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. Quince preparation, depending on the type of compote being prepared, may include, in addition to inspection, washing and cutting, while removing the stem and seed chamber, peeling.

The prepared yacon 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 drying time of the icon 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 temperatures below 80 ° C and shortening the drying time of less than 1 hour lead to a reduction in the yield of extractive substances, since an increase in the drying time automatically leads to an increase in specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum yield of extractive substances at minimum specific energy costs.

Then the yakon, grain of barley, grain of oats, acorns and soybeans are fried according to traditional technology (Nakhmedov F.G., Technology of coffee products - M .: Light and food industry, 1984, p. 58-73). Yakon and acorns are crushed. Yakon, grain of barley, grain of oats, acorns and soy are mixed in a ratio by weight of 3: 6: 2: 5: 4. 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 31 to 43.5% 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).

Quince 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 pieces without quince peel of the Groznenskaya 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 Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of boiled pieces,% 22 19 fifteen Fruit color natural with a brownish tint with a brownish tint Taste and smell pronounced quince 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, months 24 6 24

Thus, the proposed method allows to obtain compote with coffee shades of taste and aroma in the absence of coffee in the recipe, to simplify the technology and reduce the content in the target product of boiled parts of the fruit without reducing its shelf life.

Claims (1)

A method of producing canned compote from quince, which involves preparing the recipe components, preparing syrup on the extract, packing quince and syrup, sealing and heat treatment, characterized in that the prepared yacon is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides warming the yacon to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and grind, prepared acorns are fried and crushed, prepared barley grain, oats and soybeans are fried, with Yakon, barley grain, oats, acorns and soybeans are weighed in a ratio by weight of 3: 6: 2: 5: 4, 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 boiling water, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 33.5-36.5%, and heat treatment is carried out until industrial sterility is achieved.