RU2418509C1 - Pear compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to the food industry, mainly meat and canned compote production. The method provides for recipe components preparation, oyster plant cutting, drying in microwave field at preset process parametres, frying and milling, frying and mincing acorns and nut kernels, frying barley and oat grains, mixing of oyster plant, grains of barley, oat, acorns and nut kernels, obtained mixture extraction with drinking water at preset process parametres, obtained extract filtering, preparation of syrup based on it, packing of pears and syrup, sealing and sterilisation.

EFFECT: invention enables to produce compote with coffee flavour and aroma tones without actual coffee content, simplify technology and reduce amount of boiled fruit in the target product without shortening the product's shelf life.

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Description

The invention relates to the production technology of canned compotes.

A known method of producing stewed fruit from pears, involving the preparation of prescription components, the preparation of sugar syrup on a water with a solids content of 23-27.5%, packing of pears 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 fruits.

Closest to the proposed one is a method of obtaining compote from pears, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing pears 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 shade 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 obtain compote with a specific coffee tinge of taste and aroma in the absence of coffee in the recipe, simplifying the technology and reducing the content of boiled fruits in the target product without reducing its shelf life.

This result is achieved by the fact that in the method of producing compote from pears, which involves preparing the recipe components, preparing syrup on the extract, packing pears 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% at microwave field power, providing the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, is fried and crushed, prepared acorns and walnut kernels are fried and crushed, under the prepared barley and oat grain is fried, oat root, barley grain, oat grain, acorns and walnut kernels are mixed in a ratio by weight of 3: 7: 3: 4: 3, 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 23-27.5%, 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. The preparation of pears, depending on the type of compote being prepared, may include, in addition to inspection and washing, peeling and / or cutting while removing the stem and seed chamber.

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, barley, oats, acorns and kernels are fried according to traditional technology (Nakhmedov F.G. Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73). Oat root, acorns and kernels are chopped. Oat root, barley grain, oat grain, acorns and walnut kernels are mixed in a ratio by weight of 3: 7: 3: 4: 3. 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 to 27.5% 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 "Conserved fruit", 1992, p. 75-162).

Pears and the resulting syrup are packed, sealed and sterilized at a ratio of components and sterilization modes in accordance with standard technology.

An experimental check was carried out when canning slices without skin of Williams pears with a solids content of 12% in glass jars with a capacity of 1 dm ³ , canning was carried out according to standard technology (control), the closest analogue (standard) and 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 The number of boiled pieces,% 25 fifteen 13 Fruit color natural with a brownish tint with a brownish tint Taste and smell distinct pear 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, month 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 of boiled fruits in the target product without reducing its shelf life.

Claims (1)

A method of obtaining canned stewed fruit from pears, which includes preparing the recipe components, preparing syrup on the extract, packing pears and syrup, sealing and heat treatment, characterized in that the extract is used for oat root, barley grain, oats, acorns and kernels, prepared oat the root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the oat root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry and crushed, prepared acorns and walnut kernels are fried and crushed, prepared barley and oats are fried, oat root, barley grain, oats, acorns and walnuts are mixed in a ratio by weight of 3: 7: 3: 4: 3, the resulting mixture is extracted drinking water with a phase ratio of 1: (6-7) and periodic pressure relief in the extraction mixture until water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 23-27.5%, and heat treatment is carried out until industrial sterility is achieved .