RU2426450C1 - Horticultural and fruit puree production method - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to a horticultural and fruit raw material processing technology. Apricots, cherries and raspberries are washed, inspected, cleaned, milled and mixed in proportion 50.28:36.72:13.01. Then one ads to the horticultural and fruit puree 90% sugar syrup in an amount of 70% of initial horticultural and fruit mixture weight and 6% water solution of food pectin in an amount of 1.2 % of initial horticultural and fruit mixture weight. Then the produced horticultural and fruit mixture is heated up to 92C and concentrated by way of two-stage evaporation. The first stage represents water vapour evaporation from finely dispersed puree drops under a pressure of 34 kPa, the second stage represents horticultural and fruit puree film evaporation at a temperature of 30-40C and under a pressure of 34 kPa. Due to evaporation of generated vapours one conditions dry substances content in the horticultural and fruit puree up to 28%. Then the prepared horticultural and fruit puree is packaged, sealed and sterilised. ^ EFFECT: invention ensures the ready product quality enhancement, production of a horticultural and fruit puree of preset, balanced composition and food value, the product is adapted for different age groups of population with account for recommended daily intake and safe level of daily intake. ^ 1 tbl, 1 ex

Description

The invention relates to a technology for processing fruit and fruit raw materials and can be used in the production of fruit and fruit purees.

The closest in technical essence and the achieved effect is a method of producing fruit puree, including washing the fruits, inspecting them, chopping, boiling and sterilizing. According to the method, pre-washed, peeled raspberries, strawberries, black currants, plums, apricots and lingonberries are mixed in a proportion of 25: 20: 15: 10: 15: 15 and processed in an extruder, the resulting fruit mixture is dried to a moisture content of 75% by depressurizing and evaporation of the resulting vapors, then 90% sugar syrup in the amount of 80%, 5% aqueous solution of food pectin in the amount of 1.5% and 5% aqueous solution of citric acid in the amount of 0 are added to the resulting fruit puree , 1% to the initial weight of the fruit mixture and cook received th mixture under pressure of 4200 Pa to obtain a fruit puree with a final moisture content of 34% [Pat. 2337557 RF, IPC A23B 7/00, A23L 1/212, A23L 3/00. Method for the production of fruit and berry puree [Text] / Magomedov G.O., Ostrikov A.N., Vertyakov F.N .; applicant and patent holder Voronezh, state technical Acad. - No. 2007129692/13; declared 08/03/2007; publ. 11/10/2008; bull. No. 31 - 6 p.].

The disadvantages of this method are:

- low quality of finished products due to insufficient balance of the content of basic food components (carbohydrates, vitamins, antioxidants, etc.) in the initial fruit and berry mixture;

- the lack of the ability to create balanced nutritional value of puree products.

An object of the invention is to improve the quality of finished products, to obtain fruit and fruit puree of a given, balanced composition and nutritional value, adapted for different age groups of the population, taking into account the recommended daily consumption rate and safe level of consumption per day.

The problem is achieved in that in the method of producing fruit and vegetable puree, characterized in that the apricots, cherries and raspberries are washed, inspected, peeled, chopped and mixed in a proportion of 50.28: 36.72: 13.01, then in the resulting fruit fruit puree is injected with 90% sugar syrup in an amount of 70% of the initial weight of the fruit-fruit mixture, a 6% aqueous solution of food pectin in the amount of 1.2% of the initial weight of the fruit and berry mixture, then the resulting fruit and fruit mixture heated to a temperature of 92 ° C and concentrated by two-stage evaporation: at the first stage, evaporation of water vapor from finely dispersed drops of mashed potatoes at a pressure of 3 ... 4 kPa, and at the second stage, evaporation of the film of fruit and fruit puree at a temperature of 30 ... 40 ° C and a pressure of 3 ... 4 kPa, while due to the evaporation of the generated vapors the solids content in fruit and vegetable puree is brought up to 28%, then the prepared fruit and fruit puree is packaged in a container, sealed and sterilized.

To optimize the composition of the fruit-fruit mixture, the VNIIKP-5 software package is used, and the following ratio is maintained:

- An excess of magnesium negatively affects the absorption of calcium by the body; the recommended ratio of these elements is 1: 0.5. In this mixture, the ratio of calcium to magnesium is 1: 0.20.

- If the amount of phosphorus exceeds the level of calcium in food by more than 2 times, then soluble salts are formed, which are extracted by blood from bone tissue. Calcium enters the walls of blood vessels, which causes their fragility, as well as in the tissue of the kidneys, which can contribute to the development of kidney stone disease. The recommended ratio of calcium and phosphorus for adults is 1: 1.5. In this mixture, the ratio of calcium to phosphorus is 1: 1.

- Analysis of the vitamin composition shows the dominant role of retinol (vitamin A) - 256.3% of the recommended daily intake (RNSP) and ascorbic acid (vitamin C) - 68.83%, the content of tocopherol (vitamin E), niacin (vitamin PP) , thiamine (vitamin B ₁ ) and riboflavin (vitamin B ₂ ) is,%: 21.64: 8.49: 3.73: 3.22, respectively.

The technical result consists in improving the quality of the finished product, obtaining fruit puree of a given, balanced composition and nutritional value.

Apricots, cherries and raspberries for mashed potatoes must be fresh, healthy, of a suitable color, with a high content of pectin, organic acids and dry soluble substances, which is necessary to ensure a gelling consistency and proper output of the finished products obtained from mashed potatoes. The ripeness of fruits and berries should be technical or close to consumer; unripe and overripe fruits give poorly gelling mashed potatoes with reduced taste and aroma.

Method for the production of fruit puree is as follows. Apricots, cherries and raspberries are washed in a fan washer. A bone is separated from apricots and cherries, and a stalk is separated from raspberries, inspected to remove impurities and rotten or moldy specimens. Then the processed fruits are separately crushed in a colloid mill to a final particle size of 0.3 ... 0.5 mm. The resulting apricot, cherry and raspberry puree are mixed in a proportion of 50.28: 36.72: 13.01. Mixing apricot, cherry and raspberry puree in a proportion of 50.28: 36.72: 13.01 is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture (see table).

The chemical composition of the source and concentrated fruit puree Indicator Units measuring Software optimization The original mixture Concentrated mixture RNSP share *,% Water % 85.34 85.03 71.02 Water soluble carbohydrates % 9.50 12,4 19.1 5.23 Cellulose % 1.3 1.7 Total acidity, ⁰ N % 28.0 49.0 Mineral composition Sodium (Na) mg% 0.01 0,03 0.05 2.08 Potassium (C) mg% 0.27 0.22 0.55 1,57 Calcium (Ca) mg% 0,03 0.02 0.05 5.00 Magnesium (Mg) mg / kg 164.3 106.0 248.7 62.00 Phosphorus (P) mg% 0,028 0,03 0.05 5.00 Iron (Fe) mg / kg 3,7 9.2 65.71 Vitamin Composition Retinol (A) mg% 1,720 2,563 256.30 Thiamine (B ₁ ) mg% 0,03 0,031 0.056 3.73 Riboflavin (B ₂ ) mg% 0.05 0,039 0.058 3.22 Vitamin E mg% 1,314 2,164 21.64 Niacin (PP) mg% 0.58 0.914 1,697 8.49 Vitamin C mg% 13.79 27,610 48.183 68.83 Amino Acid Composition Arginine mg / 100 g 0,041 0,065 Lysine mg / 100 g 0.019 0.059 Tyrosine mg / 100 g 0.010 0.019 Feilalanin mg / 100 g 0.013 0,031 Histidine mg / 100 g 0.013 0,038 Leucine mg / 100 g 0,021 0.051 Isoleucine mg / 100 g 0.015 0,033 Methionine mg / 100 g 0.011 0,022 Valine mg / 100 g 0,030 0,071 Proline mg / 100 g 0,028 0.051 Threonine mg / 100 g 0,028 0,063 Serine mg / 100 g 0,025 0.058 Alanine mg / 100 g 0,023 0,055 Glycine mg / 100 g 0,020 0,042 Cystine mg / 100 g 0.003 0.009 Glutamic acid mg / 100 g 0,048 0.013 Aspartic acid mg / 100 g 0.174 0.405 Heavy metal content Indicator Units measuring Software optimization The original mixture Concentrated mixture BUSS **,% Mercury (Hg) mg / g Not detected Not detected Lead (Pb) mg / g Not detected Not detected Arsenic (As) mg / g Not detected Not detected Cadmium (Cd) mg / g Not detected Not detected microbiological indicators Yeast CFU / g Discovered Not detected Mold CFU / g Not detected Not detected Pesticide content HCH mg / kg Not detected Not detected DDT mg / kg Not detected Not detected Nitrates mg / mg Not detected Not detected * Recommended daily allowance. ** Safe consumption per day.

Then, 90% sugar syrup in the amount of 70% of the initial weight of the fruit and fruit mixture, 6% aqueous solution of food pectin in the amount of 1.2% of the original weight of the fruit and berry mixture, which are not not only increase the nutritional value of the crushed particles of the fruit, but also contribute to significant changes in their structure.

Next, the resulting puree mixture is heated to a temperature of 92 ° C and concentrated by two-stage evaporation.

Heating the mixture to a temperature of 92 ° C is necessary for its sterilization, destruction of microflora, achievement of the necessary viscosity of mashed potatoes for subsequent uniform atomization in a vacuum chamber using nozzles, and also to create the necessary barothermal regime for subsequent evaporation of mashed water vapor in a vacuum chamber for due to the difference in temperature and pressure.

In the first stage, the heated puree mixture is sprayed in a vacuum chamber at a pressure of 3 ... 4 kPa. As a result of a sharp difference in temperature and pressure in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by the instantaneous evaporation of part of the moisture contained in the drops of puree in an overheated state.

In the second stage of the evaporation process, droplets of mashed potatoes reach the vertical wall of the vacuum chamber and settle on it, forming a product film that gradually (as its thickness increases) moves down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber is equipped with a heating jacket, into which hot water with a temperature of 30 ... 40 ° C is supplied, the mashed potatoes flowing down to the temperature of 30 ... 40 ° C are heated. In this case, due to the evaporation of the generated vapors at a pressure of 3 ... 4 kPa in a vacuum chamber, the solids content in fruit and fruit puree is brought up to 28%, then the prepared fruit and fruit puree is packaged in a container, sealed and sterilized.

Heating fruit and fruit puree to a temperature of 30 ... 40 ° C under vacuum (with a discharge of 3 ... 4 kPa) in a vacuum chamber is designed to remove excess moisture, to conduct deep physico-chemical changes in the nutrients of the puree for their best digestibility when consumed in food and inactivation of oxidative enzymes. The tissues of the fruits soften, because under the influence of heat and acids present in the fruits, the hydrolysis of protopectin located in the middle plates and cell walls occurs. The strong connection between the cells is broken, part of their walls are destroyed and the tissue softens.

The duration and temperature of evaporation are selected depending on the mixture of fruits and their degree of maturity. In boiled fruit and fruit puree, a deep decomposition of pectin substances occurs, the puree is liquid due to the loss of gelling properties.

Heat treatment also inactivates enzymes that promote the oxidation of tannins with atmospheric oxygen and the formation of dark-colored oxidation products - phlobafen.

Thus, fruit and fruit puree of a given composition with a moisture content of 28% is obtained, which is sent to packaging and storage.

The method of production of fruit puree is illustrated by the following example.

An example of the implementation of the method of production of fruit and puree

Apricots, cherries and raspberries are washed in fan washers. Then washed apricots, cherries and raspberries are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens (rotten, damaged, broken, moldy, heavily contaminated), foreign matter and objects are removed, and damaged areas are cut out. A bone is separated from apricots and cherries, and a stalk is separated from raspberries, inspected to remove impurities and rotten or moldy specimens. Then the processed fruits are separately crushed in a colloid mill to a final particle size of 0.3 ... 0.5 mm.

The resulting apricot, cherry and raspberry puree are mixed in a proportion of 50.28: 36.72: 13.01. Mixing apricot, cherry and raspberry puree in a proportion of 50.28: 36.72: 13.01 is due to the organoleptic quality assessment and the balanced chemical composition of the resulting mixture. When choosing this prescription composition (50.28% apricots, 36.72% cherries and 13.01% raspberries), the mixture took into account a number of factors: increasing the biological value by achieving a rational and balanced ratio of the vitamin complex and the content of macro- and micronutrients, food content fiber should be optimal; the components of the mixture (fruits, berries and fruits) should be inexpensive and widespread. It is also worth noting that it is appearance that is one of the main factors when choosing a foodstuff by a consumer.

An increase in the apricot content in the mixture is more than 50.28%, for example, 52% and, accordingly, a decrease in the content of other fruits and fruits (cherries and raspberries) leads to the dominance of the smell and taste of apricots, and a violation of the scientifically based balance of their chemical composition. And, conversely, a reduced content of apricots in the mixture of less than 50.28%, for example 48%, leads to an increase in the content of other fruits and fruits, also leads to the dominance of their smell and taste, a violation of the scientifically-based balance of their chemical composition and a decrease in the content pectin substances, which may cause a deterioration in structure formation.

A similar reasoning scheme can be applied to the justification of 36.72% of the cherry content, 13.01% of the raspberry content.

Then, 90% sugar syrup in the amount of 70% of the initial weight of the fruit and fruit mixture and a 6% aqueous solution of food pectin in the amount of 1.2% of the initial weight of the fruit and berry mixture are introduced into the obtained fruit and fruit puree.

The introduction of 90% sugar syrup in the fruit and fruit puree in an amount of 70% to the initial weight of the fruit and fruit mixture increases the nutritional value and balance of the fruit and fruit puree, contributes to significant changes in their structure and is aimed at the formation of such important organoleptic quality indicators as taste, smell, color and texture.

A change in the content of 90% sugar syrup leads to significant changes in the taste and depth of the physico-chemical changes occurring in the puree. So, for example, the use of a larger amount of 90% sugar syrup, for example 80%, will lead to a change in taste and the appearance of excessive sweetness and, as a consequence, to a deterioration in its quality. The use of a smaller amount of sugar syrup, for example 60%, will also lead to a change in taste and the appearance of a less sweet taste and, as a result, to a deterioration in the preservative properties, which will reduce its storage capacity.

Next, the resulting puree mixture is heated to a temperature of 92 ° C. Heating the mixture to a temperature of 92 ° C is necessary for its sterilization, destruction of microflora, achievement of the necessary viscosity of mashed potatoes for subsequent uniform atomization in a vacuum chamber using nozzles, and also to create the necessary barothermal regime for subsequent evaporation of mashed water vapor in a vacuum chamber for due to the difference in temperature and pressure.

Heating at a temperature of fruit puree over 92 ° C, for example 98 ° C, leads to the rapid and deep decomposition of thermolabile substances in the puree, which will significantly worsen the nutritional value and taste of the finished product.

Heating at a temperature of fruit puree less than 92 ° C, for example 88 ° C, leads to an increase in the duration of sterilization, which in turn can cause deep decomposition of pectin substances in the puree, it will turn out liquid and lose its gelling properties.

After that, the resulting fruit-fruit mixture is sprayed in a vacuum chamber at a pressure of 3 ... 4 kPa and a temperature control temperature of 30 ... 40 ° C. As a result of a sharp difference in temperature and pressure (pressure relief) in the vacuum chamber, finely dispersed spraying of the product occurs, accompanied by instant evaporation of part of the moisture contained in the puree in an overheated state. Moreover, as a result of the “explosion” of product droplets, profound transformations of its structure take place: rupture of cell walls, destruction, hydrolysis.

If the resulting fruit-fruit mixture is sprayed in a vacuum chamber at a pressure of less than 3 kPa, for example 2 kPa, this leads to additional material costs for installing a more powerful vacuum pump, which significantly increases the cost of the finished product.

If the resulting fruit-fruit mixture is sprayed in a vacuum chamber at a pressure of more than 4 kPa, for example 6 kPa, this leads to a less intensive evaporation of moisture, which in turn will lead to an increase in the duration of the evaporation process.

Then the droplets of mashed potatoes reach the vertical wall of the vacuum chamber and settle on it, forming a film of the product, gradually (as its thickness increases) moving down the vertical wall under the action of gravity. Due to the fact that the inner wall of the vacuum chamber is equipped with a heating jacket, into which hot water with a temperature of 30 ... 40 ° C is supplied, the mashed potatoes flowing down to the temperature of 30 ... 40 ° C are heated.

If the flowing fruit film is heated above a temperature of temperature control of 30 ... 40 ° C, for example 45 ° C, this can cause overheating of the puree and significantly degrade its quality due to decomposition of thermolabile substances and decomposition of pectin substances.

If the flowing fruit film is heated less than the temperature of thermostating 30 ... 40 ° C, for example 25 ° C, then this leads to less intense evaporation of moisture, which in turn will increase the duration of the evaporation process.

Due to the depressurization and evaporation of the generated vapors from the vacuum chamber, the solids content in the fruit and fruit puree is brought up to 28%.

Concentration of the obtained fruit puree to a greater than 28% solids content, for example 34%, leads to additional energy consumption during further heating and evaporation under discharge, which significantly increases the cost of the finished product. Fruit and fruit puree will have a high viscosity, which can create additional difficulties (the need for heating to reduce viscosity and increase fluidity) when used in the confectionery industry as a fruit and fruit filling.

Concentration of the obtained fruit and fruit puree to less than 28% solids content, for example 24%, will not allow to obtain the product of the desired consistency: the resulting puree will be liquid, it will have high fluidity, which also creates additional difficulties when used in the confectionery industry as fruit filling.

Thus, fruit puree of a given, balanced composition is obtained, which is sent to packaging and storage. Hot mashed potatoes are packed in prepared glass jars, hermetically sealed with boiled lids and kept for 10 ... 15 minutes laid on their sides, then cooled. Cooling to 40 ° C is carried out by blowing cans outside with cold air or irrigation with water with a gradually lowering temperature. Duration of cooling - no more than 60 minutes. With slow cooling in mashed potatoes under the influence of high temperature, caramelization of sugars occurs, vitamins and coloring substances are destroyed, which negatively affects the quality of the mashed potatoes.

Fruit and fruit puree is intended for use as fillings in the confectionery and bakery industries, additives in the production of yoghurt in the dairy industry, as well as for the production of juices with pulp, canned food for baby food. Therefore, when developing it, it is necessary to completely preserve the natural taste, color and aroma of the fruit, in order to further obtain a finished product of good quality.

Thus, the use of the proposed method for the production of fruit and puree allows you to:

- get the fruit and fruit puree of a given, balanced composition with the introduction of the necessary additional components (sugar syrup and food pectin) for their further use in the manufacture of confectionery and bakery products;

- to improve the quality of fruit and fruit puree by achieving a predetermined, balanced composition, taking into account the recommended norms of daily consumption and a safe level of consumption per day;

- reduce energy and labor costs for the production of fruit and puree due to the combination of technological operations of grinding, rubbing, boiling, introducing and mixing additional components.

Claims (1)

Method for the production of fruit and fruit puree, characterized in that apricots, cherries and raspberries are washed, inspected, peeled, ground and mixed in a proportion of 50.28: 36.72: 13.01, then 90% are added to the resulting fruit and puree sugar syrup in an amount of 70% of the initial weight of the fruit-fruit mixture, a 6% aqueous solution of food pectin in the amount of 1.2% of the initial weight of the fruit-berry mixture, then the resulting fruit-fruit mixture is heated to a temperature of 92 ° C and concentrated by two-stage evaporation: in the first stage - evaporation of water vapor from finely dispersed drops of mashed potatoes at a pressure of 3 ÷ 4 kPa, and on the second - by evaporation of a film of fruit and fruit puree at a temperature of 30 ÷ 40 ° C and a pressure of 3 ÷ 4 kPa, while due to the evaporation of the generated vapors, the solids content in fruit and vegetable puree is brought to 28%, then the prepared fruit and vegetable puree is packaged in a container, corked and sterilized.