RU2420094C1 - Production method of blackcurrant compote - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology of preserved compotes production. The method provides for recipe ingredients preparation, cutting oyster plant, drying it in microwave field at preset process parametres, roasting and milling, acorns frying and milling, mixing of oyster plant 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 blackcurrants 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 berries in finished product without reduction in its shelf life. ^ 1 tbl

Description

The invention relates to the production technology of canned compotes.

There is a method of producing blackcurrant compote, which involves preparing prescription components, preparing sugar syrup with a solids content of 60.5-64.5% on water, packing blackcurrant and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food, Volume II Part 2. - M .: APPP "Konservplodoise", 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 for producing blackcurrant compote, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing blackcurrant and syrup, sealing and pasteurization (V.I. , Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Technologies and Equipment O plants "Part 1 - Mn. .: Nesvizhskaya Integrated Printing House they S.Budnogo, 2007 s.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 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 of boiled berries in the target product without reducing its shelf life.

This result is achieved in that in a method for producing blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant 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 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 grind, prepared acorns are fried and measured they oatmeal, mix oat 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 water boils, separate the corresponding extract and filter it, prepare the syrup with a solids content of 60.5-64.5%, 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 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 60.5 to 64.5% 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 "Canned Food", 1992, p. 75-162).

Blackcurrant 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 Goliath blackcurrant with a solids content of 14% 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 shown in the table.

Table Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of boiled berries,% 16 12 10 Berry color natural with a brownish tint with a brownish tint Taste and smell pronounced blackcurrant well defined, with a coffee touch well defined, with a coffee touch Berry consistency soft soft soft 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 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 berries in the target product without reducing its shelf life.

Claims (1)

A method of producing canned blackcurrant compote, which involves preparing the recipe components, preparing syrup on the extract, packing blackcurrant 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% at a field power Microwave, ensuring the heating of the oat root 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, the oats are mixed root and acorns in a weight ratio 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 dry substances 60.5-64.5%, and heat treatment is carried out until industrial sterility is achieved.