RU2420122C1 - Preserved apricot compote production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to technology of preserved compotes production. The method provides for recipe components preparation, oyster plant cutting, their drying in microwave field at preset process parametres, frying and milling, frying and milling acorns, frying barley grains and soya, mixing of oyster plant, 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 apricots and syrup, sealing and sterilisation. ^ EFFECT: method allows to produce compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time. ^ 1 tbl

Description

The invention relates to the production technology of canned compotes.

There is a method of producing canned compote from apricots, which provides for the preparation of recipe components, preparation of water sugar syrup with a solids content of 31-43.5%, packaging of apricots 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 fruits.

Closest to the proposed is a method for producing canned compote from apricots, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, decaffeinating it, preparing syrup based on it, packing apricots and syrup, sealing and pasteurization (V. Izoitko, Zaitseva A.L., Zaitsev M.V. Preservation technology using coffee // Collection of reports of the VI International Scientific and Practical Conference "Improving Technologies and Equipment . Food Production "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 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 for producing canned compote from apricots, which involves preparing the recipe components, preparing syrup on the extract, packing apricots 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% when the microwave field power is provided, which warms up 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 crushed, prepared barley grain and soybeans are fried, oat root, barley grain, acorns and soybeans are mixed in a ratio by weight 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 31-43.5%, 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. Apricot preparation, depending on the type of compote being prepared, may include, in addition to inspection and washing, cutting and pitting.

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 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). Oat root and acorns are ground. Mix the oat 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 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 "Konservplodoizot", 1992, p. 75-162).

Apricots and the resulting syrup are packaged, sealed and sterilized in the ratio of components and sterilization modes in accordance with standard technology.

An experimental check was carried out when canning halves of apricots Big Late with a solids content of 12% 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 pulp,% 46 21 twenty Fruit color natural with a brownish tint with a brownish tint Taste and smell well expressed, characteristic for apricots 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 producing a canned compote from coffee-colored apricots, which involves preparing the recipe components, preparing syrup on the extract, packing apricots 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 power of microwave fields, 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, Fried barley and soybeans are roasted, oat root, barley, acorns and soybeans are mixed in a weight ratio of 1: 3: 3: 3, the mixture is extracted with drinking water at a phase ratio of 1: (6-7) and periodic pressure relief in the extraction mixtures until water boils, separate the corresponding extract and filter it, the syrup is prepared with a solids content of 31-43.5%, and heat treatment is carried out until industrial sterility is achieved.