RU2438336C2 - Method for nonwaste low-temperature processing of fruit and berries for preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of food preservation industry. Fresh or fresh-frozen berries or fruit with seeds, valves and pedicels are dispersed in a cavitational apparatus with or without addition of sugar, molasses, water and citric acid. Dispersion is performed in an inert gas current with gradient of temperature rise equal to 2°C/min when the fruit-and-berry mass temperature is 80°C; this mass is maintained at this temperature with simultaneously dispersion during 3 minutes. Then one performs hot aseptic fill and closure of the product.

EFFECT: invention is aimed at development of a method involving a single technological operation and allowing to process fruit-and-berry raw material without wastes and with complete preservation of aroma, visual appearance and biochemical composition of processed fruit pulp with the product enrichment with vitamins and other micronutrients of fruit seeds and with faster and complete polyphenol oxidase enzyme deactivation.

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Description

The invention relates to the field of food and canning industry, can be used for processing fruits and berries into natural juices and drinks, mashed potatoes and other products.

A known method of producing fruit juice from fruit and berry raw materials, including preliminary cleaning and mechanical processing of the feedstock, its heat treatment at a temperature of 80-85 ° C in softened water, separation of the broth, its sweetening, acidification and cooling, by mixing the broth with concentrated juice or extract fruits and berries [RF Patent No. 2248731. The method of obtaining fruit drink. Publ. 03/27/2005. BI No. 9].

The disadvantages of this method are the multi-stage technological process for the production of fruit drinks, the need to use softened water and the relatively short shelf life of the resulting product (12 months).

A known method of producing fruit puree, characterized in that the heterogeneous fruit and berry raw materials are crushed, mixed in a certain proportion and processed in an extruder, followed by drying, evaporation of water, the introduction of 90% sugar syrup, 5% aqueous pectin solution, 5% aqueous citric acid solution and the resulting mixture is cooked at a pressure of 4200 Pa to obtain a fruit puree with a final moisture content of 34%. The yield of juice or other finished products is small and associated with heat and enzymatic treatments [RF Patent No. 2337557. Method for the production of fruit puree. Publ. 11/10/2008. BI No. 31].

The main disadvantages of the known methods are: carrying out the process in several stages, the use of chemical preservatives, a large proportion of waste, a low content of micronutrients in canned products, large time and labor costs.

The closest in purpose and technical essence to the claimed invention and selected as a prototype is a method of processing fruits and vegetables by treatment with water in a rotary-cavitation extractor with a stepwise increase in the cavitation index from 0.7 to 1.2 and with the additional introduction of raw materials in the rotor cavitation extractor with the introduction of the flavoring mixture into the resulting mixture, its packaging and sterilization [RF Patent No. 2088116. Publ. 08/27/1997. BI No. 24].

Common features of the claimed invention and prototype are as follows: the use of dispersion of fruit and berry raw materials in a cavitation apparatus.

The present invention differs from the prototype: a lower temperature (40-80 ° C), a shorter duration of up to 50 minutes and less energy and labor costs, waste-free use of raw materials, which allows to increase the efficiency of the process, reduce the cost of technology and improve quality indicators of products and increase shelf life her storage.

The disadvantage of this method is that a prerequisite for the process is the need to add water and preliminary cutting of raw materials, as well as the need for additional sterilization of the resulting product.

In the present invention, these disadvantages are eliminated as follows: the developed processing method disinfects the processed raw materials due to the enhanced cavitation effect generated by the mechanohydrodynamic manner. Due to a sharp pressure drop on the bacterial wall, it is destroyed by barotrauma, which allows at low temperature (already at 40 ° C) to achieve sterility of the product, sufficient for the complete preservation of canned food for at least two years under uncontrolled positive temperatures. The aroma identical to the corresponding fruits or berries is more fully preserved. The low temperature also allows preserving the color of the fruit pulp practically unchanged during its processing, as intensive mixing takes place and the possibility of local overheating of the raw material is eliminated.

In the production of the product, raw materials are used without waste. That is, for the fruits of pome crops, in addition to fruit pulp, seeds, seed flaps and peduncles (except for stone fruit and berry crops) are processed into canned fruit. In this case, the product is enriched with micronutrients contained in the fruit seed of the fruit or berry. Low temperature allows you to save up to 70% of vitamins and other micronutrients. For the processing of stone fruits, preliminary separation of the bone is necessary.

The essence of the claimed invention lies in the fact that fresh or freshly frozen fruits and berries of seed crops are dispersed in a cavitation apparatus in a stream of inert gas with a temperature gradient of 2 ° C / min and when the fruit mass reaches a temperature of 80 ° C, it is kept at this temperature while dispersing (homogenizing) for 3 minutes, after which hot aseptic filling and corking of the product are carried out.

The implementation of the invention is achieved as follows. Fruits or berries are dispersed in a cavitation apparatus with a temperature gradient of 2 ° C / min to temperatures of at least 80 ° C and the dispersion process is maintained at a given temperature delay of 3 minutes. Dispersion occurs in an inert gas environment. Depending on the formulation, dispersion-sterilization may add water, sugar or molasses and other ingredients. Next, the process of dispersion-sterilization is completed and bottling and corking of finished products is carried out.

Technical result: the proposed method in comparison with the prototype contains one technological operation. Cutting and sterilization operations are excluded. Sterilization is replaced by pasteurization and combined with homogenization. Inert gas sparging during cavitation allows preserving vitamins and other labile micronutrients of fruits and berries more fully. Along with this, an increase in the number of cavitation occurs while maintaining the value of the rotation speed of the rotor of the cavitation apparatus.

The method involves the use of less equipment and, accordingly, labor costs, which significantly reduces the cost of the product. The use of lower temperature compared with the prototype increases the biological value of the products obtained by this method.

Example 1. Obtaining mashed semi-finished product.

Fresh or fresh-frozen fruits (sea-buckthorn, apple, pear, chokeberry or blackcurrant, honeysuckle, etc.) - further plant materials, washed and inspected. Produce the dispersion of plant materials, controlling the process according to the temperature of the fruit mass. Upon reaching a temperature of 80 ° C, cooling of the MAG-50-11V cavitation apparatus is included, thermostating the process of dispersion (homogenization) at a given temperature for 3 minutes. Next, the power of the rotor electric motor of the cavitation apparatus MAG-50-11V is turned off and the product is bottled and the coolant circulated. The product is bottled and corked in a sterile container. Microbiological tests of the product both at the time of production and on the 360 day storage showed compliance with SanPiN requirements.

Tables 1-3 present data characterizing the organoleptic qualities and biochemical preservation in the process of processing and mashed semi-finished product of sea buckthorn.

table 2 Changes in the biochemical composition of chokeberry fruits (chokeberry) during processing Title Experience Options Vitamin C, mg /% The amount of polyphenols, mg / DM ³ Inv. sugar% Acidity (titratable),% Fresh fruits - 8.3 4121 6.8 1.3 Fresh frozen fruits - 8.0 4108 6.4 1,2 Semi-finished puree Cavitation processing 0.3 4144 6.7 0.9 Mashed mass Classic cooking scheme 0.4 3618 6.6 0.9

Table 3 Organoleptic qualities of the fruit processing product
sea buckthorn Title Appearance Taste Scent Consistency Semi-finished product of sea buckthorn 4.95 4.86 4,58 Homogeneous product Prefabricated chokeberry 4.85 4.8 4.75 Homogeneous product

According to the results obtained (Tables 1-3), processed products are as close as possible to the organoleptic and biochemical parameters of the initial fruit and berry raw materials.

Example 2. Obtaining mashed fruit (or berry).

Fresh or freshly frozen fruits (sea-buckthorn, apple, pear, chokeberry or blackcurrant, honeysuckle, etc.) are placed in the MAG-50-11B cavitation apparatus and 25% of sugar from the weight of the fruit is added. Dispersing is carried out, controlling the process according to the temperature of the fruit mass. Upon reaching a temperature of 80 ° C, cooling of the MAG-50-11V cavitation apparatus is included, thermostating the process of dispersion (homogenization) at a given temperature for 3 minutes. Next, the power of the rotor electric motor of the cavitation apparatus MAG-50-11V is turned off and the coolant is circulated. Next, the product is bottled and sealed in a sterile container. Microbiological tests of the product both at the time of production and on the 360 day storage showed compliance with SanPiN requirements.

Tables 4-6 present data characterizing the organoleptic qualities and biochemical safety of micronutrients during processing and storage.

Table 4 Organoleptic qualities of processed products (on a five-point scale) in the first month of storage No. Product name Appearance Taste Scent Consistency one Apple puree 5,0 5,0 5,0 5,0 2 Blackcurrant puree 4.7 3.8 4.9 4.2 3 Pear puree 5,0 5,0 5,0 5,0 four Chokeberry puree 4.0 3.2 4,5 4.2 5 Sea-buckthorn puree 4.0 3.9 4.7 3.9 6 Honeysuckle puree 3.9 3.2 3.2 3.9

Table 5 Organoleptic qualities of processed products
(on a five-point scale) at the twelfth month of storage No. Product name Appearance Taste Scent Consistency one Apple puree 5,0 4.8 4.9 5,0 2 Blackcurrant puree 4.7 3.8 4.9 4.2 3 Pear puree 5,0 5,0 5,0 5,0 four Chokeberry puree 4.0 3.2 4,5 4.2 5 Sea-buckthorn puree 4.0 3.9 4.7 3.9 6 Honeysuckle puree 3.9 3.2 3.2 3.9

Table 6 The influence of process conditions on the safety of vitamin C, mg% Name of product or raw material 90 days storage 180 days storage 270 days storage 360 days storage 540 days storage 720 days storage Apple puree 3,5 3.3 2.9 2.5 - - Blackcurrant puree 44.0 43.1 39.0 35.0 - - Sea-buckthorn puree 46.0 43.0 40,0 35,2 27.4 25.0 Honeysuckle puree 35.0 30.7 29.8 22.0 - -

Thus, the processed products are capable of long-term storage without a significant deterioration in their consumer performance, which exceeds the prototype.

Example 3. Juice with pulp.

Fresh or fresh-frozen fruits or berries of processed fruit and berry raw materials are placed in the MAG-50 cavitation apparatus and two mass parts of water and one third of the mass sugar of sand are added by weight of the fruit. Dispersing is carried out, controlling the process according to the temperature of the fruit mass.

Upon reaching a temperature of 80 ° C, cooling of the MAG-50 cavitation apparatus is started, thermostating the homogenization process at a given temperature for 3 minutes. Next, the power of the rotor electric motor of the cavitation apparatus MAG-50 is turned off and the coolant is circulated. Next, the product is bottled and corked in a sterile container. Tables 7 and 8 provide data on the organoleptic and biochemical properties of the obtained juices.

Table 7 Organoleptic qualities of juice with pulp No. Product name Appearance Taste Scent Consistency one Apple juice with pulp 4,5 4.8 5,0 4,5 2 Pear juice with pulp 4.7 4.7 4.8 4.8

It is established that vitamin C is almost completely preserved. For the same reason, there is a decrease in acidity, which is so favorable when processing domestic fruits of the Siberian varieties and wild berries (Tables 7-8).

Table 8 Biochemical preservation of fruits during processing into juice with pulp Name of product or raw material Vitamin C, mg% Inverted Sugars,% Solids,% Titratable acidity,% Fresh Apple Fruits 5.2 10.3 13.7 0.54 Fresh frozen apple fruit 5,0 10.1 13.1 0.47 Fresh pear fruit 6.1 7.4 14.7 0.90 Fresh Pear Fruit 5.8 7.1 14.0 0.82 Pear juice 2.5 13.6 17.1 0.45 Apple juice 2.2 15,5 16.9 0.27

Example 4. Jam from the fruit.

Fresh or freshly frozen fruits of apples or pears are placed in the MAG-50 cavitation apparatus and 50% of sugar from the mass of apples is added. Dispersing is carried out, controlling the process according to the temperature of the fruit mass.

Upon reaching a temperature of 80 ° C, cooling of the MAG-50 cavitation apparatus is started, thermostating the homogenization process at a given temperature for 3 minutes. Next, the power of the rotor electric motor of the cavitation apparatus MAG-50 is turned off and the coolant is circulated. Next, the product is bottled and sealed in a sterile container (Table 9).

Table 9 Biochemical preservation of fruits during processing in the jam Name of product or raw material Vitamin C, mg% Inverted Sugars,% Solids,% Titratable acidity,% Fresh Apple Fruits 5.2 10.3 13.7 0.54 Fresh frozen apple fruit 5,0 10.1 13.1 0.47 Fresh pear fruit 6.1 7.4 14.7 0.90 Fresh Pear Fruit 5.8 7.1 14.0 0.82 Pear puree 2.5 63.6 67.1 0.30 Apple puree 2.2 65.5 69.9 0.15

Thus, the resulting fruit puree contains an increased amount of sugars, solids and low acidity (0.3-0.15), which allows us to recommend it for baby food.

Claims (1)

A method of waste-free processing of fruits and berries into canned food, characterized in that fresh or freshly frozen berries and fruits are dispersed together with seeds, leaves and stalks in a cavitation apparatus with or without sugar, molasses, water and citric acid, and the dispersion is carried out in a stream inert gas with a temperature gradient of 2 ° C / min when the fruit reaches a temperature of 80 ° C and is kept at this temperature while dispersing for 3 minutes, after which oryachy aseptic filling and sealing of the product.