RU2418517C1 - Method for production of cornel compote - 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 ingredients preparation, cutting dandelion roots, drying them in microwave field at preset process parametres, roasting and milling, acorns frying and milling, mixing of dandelion roots and acorns, extraction of the obtained mixture with drinking water at preset process parametres, obtained extract filtering, preparation of a syrup on its basis, packing of cornels 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.

There is a method of producing compote from dogwood, which involves preparing prescription ingredients, preparing sugar syrup on a water with a solids content of 49.5-54%, packing cornel and syrup, sealing and sterilizing (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 method is the production of compote from dogwood, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing dogwood and syrup, sealing and pasteurization (Ioitko V.M., Zaitseva AL, Zaitsev MV, Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving the Technologies and Equipment of Food Production." Article 1. - Minsk: 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 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 cornel, which involves preparing the recipe components, preparing syrup on the extract, packing cornel 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% when the microwave field power provides heating of the dandelion root to a temperature inside the pieces of 80-90 ° C for at least 1 hour, they are fried and crushed, the prepared acorns are fried and crushed by mixing the dandelion root and acorns are weighed 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 periodic pressure relief in the extraction mixture until the water boils, the corresponding extract is separated and filtered, the syrup is prepared with the content solids 49.5-54%, 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 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 consumption.

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 49.5 to 54% 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).

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

An experimental check was carried out when canning dogwood 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 fruits with cracked skin,% 56 32 21 Fruit color natural with brownish open with brownish open Taste and smell well defined, characteristic for dogwood pronounced, with coffee pronounced, with coffee 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 eighteen 6 eighteen

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 producing canned stewed dogwood compote, which includes preparing the recipe components, preparing syrup on the extract, packing dogwood and syrup, sealing and heat treatment, characterized in that the dandelion root and acorns are used to prepare the extract, the prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, fried and crushed, prepared The acorns are fried and crushed, the dandelion root and acorns are mixed in a weight ratio 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 it, syrup is prepared with a solids content of 49.5-54%, and heat treatment is carried out until industrial sterility is achieved.