RU2420142C1 - Preserved pear 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, cutting dandelion roots, their drying in microwave field as preset process parametres, frying and mincing acorns, frying barley grains and soya. Dandelion root, barley grains, acorns and soya are mixed. Obtained mixture is extracted with drinking water at preset process parametres. Obtained extract is filtered. Syrup is cooked out of it. Pears and syrup are packaged, vacuum-sealed and sterilised. ^ 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 stewed fruit from pears, which involves the preparation of prescription components, the preparation of sugar syrup with water solids 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 "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 method is the production of canned compote from pears, which involves preparing the recipe components, roasting and extracting coffee to obtain the corresponding extract, de-caffeinating it, preparing syrup based on it, packing pears and syrup, sealing and pasteurization (V. Izoitko M. ., Zaitseva AL, Zaitsev MV Preservation technology using coffee. // Collection of reports of the VI International scientific-practical conference "Improving food technology and equipment . Roduction "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 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 dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% when the microwave field power is used to heat 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 It is cooked, the prepared barley grain and soy are fried, the 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 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 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 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 shortening the drying time of less than 1 hour lead to a reduction in the yield of extractive substances, since an increase in the drying time automatically leads to an increase in specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum yield of extractive substances at minimum specific energy costs.

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 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 packaged, sealed and sterilized at a ratio of components and sterilization modes in accordance with standard technology:

An experimental check was carried out during canning with slices without skin of Williams pears 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.

Organoleptic and consumer properties of compotes Indicator The control Reference Experience The number of boiled pieces,% 25 fifteen fourteen Fruit color natural with a brownish tint with a brownish tint Taste and smell distinct pear pronounced, 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 6 124

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 for producing canned stewed fruit from pears, which involves preparing the recipe components, preparing syrup on the extract, packing the pears and syrup, sealing and heat treatment, characterized in that the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% at a microwave field strength, providing a warming of the dandelion root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, they are fried, ground, prepared acorns are fried and ground, prepared barley grains and soya fry, mix dandelion root, barley grain, acorns and soy in a ratio by weight of 1: 3: 3: 3, extract the mixture with drinking water at a phase ratio of 1: (6-7) and periodically depressurize the extraction mixture until the water boils, the corresponding extract is separated and filtered, the syrup is prepared with a solids content of 23-27.5%, and heat treatment is carried out until industrial sterility is achieved.