RU2420113C1 - Preserved quince 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, dandelion roots cutting, their drying in microwave field at preset process parametres, frying and milling, frying and milling acorns, frying barley grains and soya, mixing of dandelion roots, barley grains, 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: invention enables to produce compote with coffee flavour and aroma tones without actual coffee content, simplify technology and reduce amount of boiled fruit pieces in the target product without shortening the product's shelf life. ^ 1 tbl

Description

The invention relates to the production technology of canned compotes.

There is a method of producing canned compote from quince, which involves preparing the recipe components, preparing sugar syrup with a solids content of 33.5-36.5% on water, packing quince and syrup, sealing and sterilizing (Collection of technological instructions for the production of canned food, Volume II. Part 2. - M .: APPP "Canned Food", 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 canned compote from quince, 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 (V. Izoitko, Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Food Processing Technologies and Equipment . Oizvodstv "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 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 for producing canned 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 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, fry and grind, prepared acorns are fried and measured they are flavored, prepared barley grain and soybeans are fried, dandelion root, barley grain, acorns and soybeans are mixed in a weight ratio of 1: 3: 3: 3, 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 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 temperatures 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, barley grain, 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). Dandelion root and acorns are crushed. Mix dandelion root, barley grain, acorns and soy in a ratio by weight of 1: 3: 3: 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 the syrup is cooked with a solids content of 33.5 to 36.5% 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).

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 eighteen 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 for 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 dandelion root is used to prepare the extract, barley grain, acorns and soybeans, the prepared dandelion root are cut, dried in the microwave field to a residual moisture content 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, fry and grind ute, prepared acorns are fried and ground, prepared barley grain and soy are fried, dandelion root, barley grain, acorns and soy are mixed in a weight ratio of 1: 3: 3: 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, syrup is prepared with a solids content of 33.5-36.5%, and heat treatment is carried out until industrial sterility is achieved.