RU2446710C1 - Method for production of functional-purpose preserves for infant alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food products based on girasol and feijoa, in particular, for production of functional-purpose preserves for infants. The preserves production method involves treatment of girasol tubers, their coarse milling, mixing with whole feijoa fruits, blanching the produced mixture with super high frequency energy at a specific radiation power of 440-700 W during 2-3 minutes. Feijoa fruits are introduced in an amount of 10-30% of the total weight. Then one performs separation of extracted juice, straining with simultaneous peel separation, milling the peel, mixing all the components in a mixer, homogenisation and deaeration. Then one performs heating of the produced ready product in a vacuum apparatus, packing, closuring and sterilisation.

EFFECT: invention allows to reduce heat treatment duration and enhance the ready preserves stability to stratification as well as to produce a product with enhanced food and biological value.

4 cl, 3 tbl, 1 ex

Description

The invention relates to the food industry and can be used in the production of food products based on Jerusalem artichoke and feijoa, namely for the production of canned food for children.

A known method of producing puree canned food for children and diet based on a mixture of vegetables and fruits with sugar (Collection of technological instructions and regulatory and technical documents for the production of canned food for baby food. M., Agropromizdat, 1986. - 432 S.).

The disadvantage of this production method is the use of sucrose as a sweetener, which makes the production process more expensive and limits the area of use of this type of canned food, namely for patients with diabetes mellitus.

A known method for the production of puree canned food based on Jerusalem artichoke (Patent RU No. 2105499). The method includes washing Jerusalem artichoke, cleaning, inspection, tertiary treatment, grinding, boiling, dosing and mixing with fruit puree, homogenization, heating, packaging, corking and sterilization of canned food.

The disadvantage of this method is the use of technological operations, digestion, which leads to loss of nutrients, and the use of high-acid fruit puree (pH 3.3), creates an acidic environment and leads to hydrolysis of inulin.

A known method of producing puree canned foods for children and diet based on acidic fruit raw materials (Patent RU No. 2005389), using Jerusalem artichoke puree in the amount of 50-75% of the total mass of canned food as a sweetening substance. The essence of this method is to carry out a complex of technological operations, such as washing, inspection, grinding, boiling and rubbing raw materials, mixing the wiped mass with a sweetener, homogenization, deaeration, heating, packaging, corking and sterilization of canned food.

The disadvantages of this method include the loss of water-soluble nutrients and biological substances that occurs during the digestion of raw materials. And also not stable to delamination state of mashed potatoes during storage.

The task of the invention is to expand the range of canned goods with functional properties.

The technical result is to increase the nutritional, biological value of the finished product, reduce the time of heat treatment, as well as increase the resistance to delamination of finished canned food.

The technical result is achieved by a method for the production of functional preserves for baby food, including the processing of Jerusalem artichoke tubers, their rough grinding, mixing with whole feijoa fruits used as a stabilizing substance in an amount of 10-30% of the total mass, blanching of the mixture in a sealed microwave container energy at a specific radiation power of 440-700 W, for 2-3 minutes. Separation of the released juice, rubbing the residue to a puree state with simultaneous separation of the skin, grinding the skin in a grinder. Mixing of all components in the mixer, homogenization, deaeration and heating of the obtained finished product in a vacuum apparatus, packaging, corking and sterilization. The joint rubbing of Jerusalem artichoke and feijoa is carried out to a particle size of 0.3-0.4 mm, grinding of the skin of feijoa to a particle size of 0.2-0.3 mm. The finished product is heated in a vacuum apparatus to a temperature of 85 ± 2 ° C.

The use of an ultra-high-frequency (microwave) blancher allows you to distribute heat throughout the product evenly and quickly, thereby reducing the heat treatment time and reducing the loss of nutrients, and there is no transition of water-soluble substances, which is possible with the blanching method in water.

Microwave blanching also affects the stability of the finished product, this is due to an increase in the number and strength of bonds between the interacting particles of the dispersed phase inside the product, forming the formation of the structural skeleton of the food system, resulting in a decrease in the duration of the blanching process, thereby increasing the viscosity of the system, and therefore , there is a change in the consistency of mashed potatoes.

The introduction of feijoa due to its chemical composition causes stabilizing properties in the finished canned food, namely, sugar takes pectin hydrating water from pectin, and acids inhibit the dissociation of pectic acid, which is released from the solution, thereby gelation of the puree occurs. This increases the storage time without stratification of the product. A large amount of pectin is obtained from protopectin contained in the feijoa skin during heat treatment. Also, an increase in the nutritional value of mashed potatoes with essential amino acids, polyunsaturated fatty acids and minerals occurs due to the seeds contained in feijoa.

Example 1. Jerusalem artichoke tubers are washed sequentially in two drum washers until all contaminants are completely removed. After washing, the raw materials are inspected on the after-treatment conveyor, then they are sent for peeling to the apparatus for the steam-thermal cleaning of root crops, then they are inspected and rinsed a second time under the shower. The prepared raw materials are coarsely crushed on a vegetable cutting machine to a piece size of 5-7 mm. Then mixed with feijoa fruits, which are taken in the amount of 10 kg, and Jerusalem artichoke 90 kg. To facilitate the wiping process, it is necessary to blanch the mixture, for which they use microwave blanching in the apparatus of an infrared conveyor unit of the SD-150 series of periodic action, deliver 440 W of power for three minutes, while the released juice is collected through special filter collectors through the filter bottom. The blanched raw material is rubbed to a particle size of 0.3-0.4 mm with simultaneous separation of the skin, followed by grinding it in a grinder, to a particle size of 0.2-0.3 mm. Next, puree of Jerusalem artichoke and feijoa puree, crushed peel, juice released during blanching are combined into mixers to a homogeneous consistency. The resulting puree is homogenized, then deaeration and heating of the resulting finished product in a vacuum apparatus, MZS 320, to 85 ± 2 ° C, packing, capping and sterilization are performed. The test results are presented in tables No. 1, 2, 3.

Table 1 Sample Number The amount of Jerusalem artichoke,% The amount of additive,% Processing time, min Power, W No. 1 90 10 (feijoa) 2 (microwave) 700 Number 2 80 20 (feijoa) 2.5 (microwave) 520 Number 3 70 30 (feijoa) 3 (microwave) 440 Patent No. 2005389 60 60 (plum) 6 (water) Boiling

table 2 Sample Number Solids content,% The content of total sugars,% Inulin Content,% Vitamin C, mg / 100 g Pectin substances No. 1 17.7 4.16 6.5 11.1 2.59 Number 2 18.1 4.21 5.8 13,2 2,36 Number 3 18.6 4.09 5.1 16.7 1.95 Patent No. 2005389 14.2 9.8 3.07 8.4 1.75

Table 3 room
sample Shelf life 3 months 6 months 12 months No. 1 Not stratified Not stratified Not stratified Number 2 Not stratified Not stratified Not stratified Number 3 Not stratified Not stratified Not stratified Patent No. 2005389 Not stratified Not stratified Product exfoliation

Thus, the product obtained by combining Jerusalem artichoke and feijoa fruits is balanced in chemical composition, due to the high content of inulin, dietary fiber and minerals, mashed potatoes can be used in functional nutrition.

Claims (4)

1. A method for the production of functional preserves for baby food, including the processing of Jerusalem artichoke tubers, their rough grinding, mixing with whole feijoa fruits used as a stabilizing substance, in the amount of 10-30% of the total mass, blanching the mixture in a sealed container of microwave energy at a specific radiation power of 440-700 W, for 2-3 minutes, separating the released juice, rubbing the residue to a puree state with simultaneous separation of the skin, grinding the skin into grinder top, mixing all components in the mixer, homogenization, deaeration and heating of the finished product in a vacuum apparatus, packaging, corking and sterilization. 2. The method according to claim 1, characterized in that the rubbing of the residue is carried out to a particle size of 0.3-0.4 mm 3. The method according to claim 1, characterized in that the grinding of the skin is carried out to a particle size of 0.2-0.3 mm 4. The method according to claim 1, characterized in that the finished product is heated in a vacuum apparatus to a temperature of 85 ± 2 ° C.