RU2451454C2 - Method for production of paste-like products based on honey (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to methods for honey processing and may be used in the process of production of paste-like products based on honey. The method versions envisage conditioning of preliminarily prepared natural honey for plastic consistency with viscosity within the range of 40-80 Pa·s by way of thermomechanical treatment during 1.0-4.0 hours at a temperature of 40-45°C, the mixing device rotation speed equal to 20-40 rpm. Then one adds into the honey one or several of the following ingredients: milled nuts, seeds, dried fruit, cakes, phytoadditives, vegetable, fruit and berry powders in an amount of 5.0 - 35.0 wt %, then one proceeds with their mixing with honey, homogenisation of the produced mixture for homogeneous paste-like consistency, packing and airtight closuring.

EFFECT: invention allows to improve organoleptic indices, enhance biological value of the honey based products, ensure stability of the product quality characteristics in the process of storage.

4 cl, 4 tbl, 5 ex

Description

The invention relates to food and processing industries, in particular to methods for processing honey, and can be used in the industrial production of pasty products based on honey to solve the problems of expanding the raw material base and the range of functional products, increasing the biological and reducing the energy value of products based on honey, ensuring the stability of the quality characteristics of the product during storage, reducing the energy intensity of production and reducing the duration of izvodstvennogo cycle.

A known method for producing fruit and berry food product, including sorting, washing and drying dried grapes, dried apricots and walnut kernels, chopping walnuts, mixing these components, adding natural, chopped honey, licorice root, pumpkin and citrus seeds to the mass of honey, grinding mixtures in a mill or meat grinder and packaging the resulting mixture [RF patent No. 2163079, A23L 1/06, A23L 1/08, A23L 1/212, A23L 1/076, 2001].

The disadvantages of this method are: the inability to achieve a uniform distribution of the components of the mixture and a homogeneous consistency of the product due to the lack of preliminary grinding of dried fruits and a small amount of honey in the recipe mixture relative to other components; low shelf life of the finished product due to the preservation of bacterial contamination on the surface of dried fruits and the rapid development of pathogenic microflora. All of the above makes it difficult to use this method in the industrial production of a product and requires its further technological development.

The disadvantages of this method are the inability to achieve a homogeneous consistency of the product due to the insufficient fluidity of honey and its small amount relative to other components, the use of honey - a natural antioxidant and antiseptic, the most biologically valuable component only as an additive to the fruit-nut base. The lack of preliminary grinding of dried fruits before mixing the components prevents their uniform distribution in the product during the mixing process and negatively affects the organoleptic characteristics. Preservation of bacterial contamination on the surface of dried fruits leads to the rapid development of pathogenic microflora and reduces the shelf life of the finished product. All of the above makes this method difficult to achieve in mass production.

A known method of producing a baby food product, comprising preparing raw fruit, crushing it, mixing with honey, boiling, rubbing and packing, according to the invention, mixing with honey is carried out after rubbing, sugar is added to the mixture, and the mixture is homogenized and sterilized before packing [application for obtaining the patent of the Russian Federation No. 96100001/13, 01/03/1996, A23L 1/29, A23L 1/30, A23L 1/08].

The disadvantages of this method are: obtaining a product with a reduced content of vitamins, antioxidants and enzymes due to the stages of boiling the fruits and sterilizing the prescription mixture, using honey as the most biologically valuable component only as an additive to the fruit base, increasing calorie content and reducing the biological value of the finished product due to use a lot of sugar.

A known method of obtaining a multicomponent food product based on natural bee honey, including mixing natural bee honey with bee products and water-alcohol extracts of natural products of plant, animal and mineral origin, followed by keeping the finished product at a temperature of 18-24 ° C for 7-10 days [application for a patent of the Russian Federation No. 95120424/13, 12/15/1995, A23L 1/08, A23L 1/076].

The disadvantages of this method are: the presence in the product of ethyl alcohol (0.4% -3.7% of the total weight of the product) contained in the components of the prescription mixture (tinctures), and a large number of biostimulating substances, which makes it difficult to use this product for wide population groups; the high cost of raw materials for the preparation of the recipe mixture, multi-stage and the duration of the production cycle, which leads to an increase in the cost of the multicomponent product proposed in the patent.

The closest in technical essence is the method of production of honey paste of natural functional purpose. The essence of the invention lies in the fact that in a method for producing a paste of natural honey for functional purposes, including multi-stage long (4-5 days) preparation of honey, followed by feeding into the mixer, adding kernels of nuts and / or seeds, which are pre-inspected, washed, dried and ground to a size of 1.5-3 mm, mixing the components in the following ratio, wt.%: natural honey - 50-80; kernels of nuts and / or seeds - 20-50 [RF patent No. 2335924, A23L 1/08 (2006.01)].

The disadvantages of this invention are the multi-stage and duration of the production cycle, leading to an increase in energy consumption, production space, loss of raw materials and, ultimately, increase the cost of the product; deterioration in organoleptic characteristics due to the heterogeneity of the consistency of the finished product associated with the presence of a coarse fraction of kernels of nuts and / or seeds, dried fruits.

The technical result to which this invention is directed is an economical energy and resource saving technology for the production of a paste-like functional product based on honey with improved organoleptic characteristics and high biological value while reducing energy value.

The technical result is achieved in that a method for the production of a paste-like product based on honey, including the preparation of natural honey, the addition of one or more of the listed ingredients (chopped nuts, seeds, dried fruits, bagasse nuts and seeds, powdered herbal supplements, vegetable, fruit and berry powders), mixing honey with prescription ingredients, packaging and hermetic corking of the finished product, provides for bringing natural honey to a plastic consistency with a viscosity value of 40-80 Pa · s, by thermomechanical treatment at a temperature of 40-45 ° С and a stirring device rotation speed of 20-40 rpm for 1.0-4.0 hours (the technological processing mode depends on the palynological composition and physicochemical characteristics of honey), adding the above prescription ingredients in an amount of 5.0-35.0 wt.%, mixing and homogenizing the mass to a homogeneous pasty consistency within 10-15 minutes

The difference between the claimed technical solution and the known ones is the preliminary heating of natural honey with a moisture content of up to 19.0 wt.% For 1.0-2.0 hours in a dry-air thermostat at a temperature of 40-45 ° C to simplify unloading from transport containers (when used as honey honey with a moisture content of 19.0-21.0 wt.% heating is not required), the combination of the stages of bringing honey to a plastic consistency and mixing of the recipe ingredients in one device, which allows to reduce honey loss and simplify the process. The use of thermomechanical processing of honey in a container equipped with a heat jacket and a mixing device, in contrast to the previously used honey preparation in a dry-air heat chamber, allows one to intensify heat and mass transfer processes and significantly reduce from 10-14 to 2.0-6.0 hours the duration of the process of tempering honey with a simultaneous decrease in temperature from 50-55 to 40-45 ° C, which will save the thermolabile biologically active substances of honey and reduce energy consumption. The difference of the proposed solution from previously known is also the justification of the thermomechanical treatment of honey in accordance with its palynological composition and physico-chemical characteristics.

The effectiveness of the proposed method of thermomechanical processing of honey is confirmed by experimental studies. Table 1 shows the viscosity values for honey samples that differ in moisture and palynological composition, measured using a HAAKE VT7R-plus rotational viscometer at a fixed strain rate of 10 s ^-1 . A comparison of the rheological studies of the samples after thermostating in a dry-air heat chamber at 50 ° C for 3 hours for sunflower honey and 2 hours for buckwheat and after thermomechanical treatment at a temperature of 40 ° C and a stirrer speed of 22 rpm for the same process time shows a significant decrease in the viscosity of honey in the latter case.

Table 1 The results of a study of the effect of honey composition and processing regimes on its rheological parameters Honey variety Humidity of honey,% The initial viscosity of honey, Pa · s Viscosity after temperature control, Pa · s Viscosity after thermomechanical treatment. Pass Sunflower 16.7 326,4 241.2 104.3 Buckwheat 17,2 130.7 85.6 34.5 Sunflower 18.1 240.1 146.1 62,4 Buckwheat 18.8 98.3 50,5 19.2

Thus, the analysis of the moisture and pollen composition of honey at the stage of raw material acceptance allows optimizing the process of thermomechanical processing of honey, minimizing energy costs and losses of biologically active substances.

The proposed technical solutions related to changing the formulation of pastes - the use of crushed oilcake kernels of nuts and / or seeds, powdered herbal supplements, vegetable, fruit and / or berry powders - are aimed at obtaining a paste-like functional food product based on honey with increased biological value and improved organoleptic characteristics while reducing energy value, increasing the stability of pastes during storage.

The use of oilcake, which is a secondary raw material resource, can reduce the energy value of the final product, enrich the product with protein and balance in amino acid composition while reducing cost. The calculated data (Table 2) indicate the balance of the obtained pasty product based on honey for proteins, including essential amino acids, fats, carbohydrates, fiber, vitamins, which proves the therapeutic value of the proposed invention.

table 2 Energy, biological and nutritional value of a honey-based paste product with the addition of 30 wt.% Sunflower meal Indicators Units measuring amount The energy value kcal 333.3 Water g 17,2 Squirrels g 12,4 Fats g 2,3 Carbohydrates g 63.23 Mass fraction of fiber g 3.87 Lysine g 0.4 Methionine + cystine g 0.47 Tryptophan g 1,56 Vitamins Ascorbic acid (Vit. C) mg 26,42 Carotene mg 0.06 Vitamin D ME 0.15 Vitamin E mg 0.33 In ₁ mg 0.19 Riboflavin (B ₂ ) mg 0.97 Niacin (B ₃ ) mg 0.84 At ₄ mg 69 Pantothenic Acid (B ₅ ) mg 0.48 Pyridoxine (B ₆ ) mg 0.17 Folacin (B ₉ ) mcg fourteen Minerals Calcium mg 222 Phosphorus mg 418 Potassium mg 321.4 Sodium mg 28.00 Magnesium mg 164 Zinc mg 1.35 Manganese mg 1.14 Iron mg 9.39 Copper mg 0.51 Sulfur mg 0.17 Cobalt mg 0.006 Iodine mg 0.012

Herbal supplements are a natural, balanced mixture of biologically active substances, in contrast to synthetic additives, which are chemical mutagens for humans. Herbal supplements preserve and impart a natural aroma and taste to the product. It is proposed to use marigold flowers and / or dioecious nettle leaves, lemon balm, oregano, thyme, and currant as plant raw materials for the preparation of herbal supplement powders. Plant powders contain many bactericidal, anti-allergenic, anti-inflammatory, regenerating, hormonal and other valuable components. The vitamins, alkaloids, hormones, antibiotics contained in them, essential amino acids, minerals, etc. go into the finished product, increasing its biological value and giving new organoleptic characteristics. The calculated energy, biological, and nutritional values of the honey-based paste product with the addition of 10 wt.% Nettle powder are shown in Table 3.

Table 3 Energy, biological and nutritional value of a honey-based paste product with the addition of 10 wt.% Nettle powder Indicators Units measuring amount The energy value kcal 329.5 Water g 18.5 Squirrels g 4.07 Fats g 0.34 Carbohydrates g 73.7 Mass fraction of fiber % 1,59 Vitamins Ascorbic acid (Vit. C) mg 43.02 Carotene mg 7.56 β-carotene mg 6.05 Chlorophyll mg 120.00 Riboflavin (B ₂ ) mg 0.27 Niacin (B ₃ ) mg 0.84 Pantothenic Acid (B ₅ ) mg 0.48 Pyridoxine (B ₆ ) mg 0.17 Folacin (B ₉ ) mcg 14.00 Calcium mg 641.00 Phosphorus mg 93.00 Potassium mg 720.00 Sodium mg 28.00 Magnesium mg 146.00 Zinc mg 1,54 Iron mg 5.44

Given that the agricultural sector of the Russian Federation does not fully utilize the secondary raw materials of the fruit and vegetable industry, the use of carrot, apple and other powders from squeezes obtained in the production of direct-pressed juices, primarily as pectin-containing additives, as well as additional sources of vitamins and minerals substances in the production of pasty products based on honey will increase the nutritional value of the finished product (table 4) and expand their range.

Table 4 Energy, biological and nutritional value of a honey-based paste product with the addition of 30 wt.% Apple powder Indicators Units measuring amount The energy value kcal 304 Water g 16.6 Squirrels g 0.11 Fats g 2.04 Reducing sugar g 68.04 Sucrose g 4.22 Organic acids (for malic acid) g 1.41 Mass fraction of fiber % 2.85 Pectin substances, including % 4.08 water soluble % 1.68 water insoluble % 2,4 Vitamins Ascorbic acid (Vit. C) mg 26,42 P-active substances mg 66.03 Carotenoids mg 0.27 Riboflavin (B ₂ ) mg 0.97 Niacin (B ₃ ) mg 0.84 Pantothenic Acid (B ₅ ) mg 0.48 Pyridoxine (B ₆ ) mg 0.17 Folacin (B ₉ ) mcg fourteen Calcium mg 138.09 Phosphorus mg 100.06 Potassium mg 74.35 Sodium mg 28.00 Magnesium mg 36.05 Zinc mg 15.4 Iron mg 0.9

The use of powdered herbal supplements, vegetable, fruit and / or berry powders as prescription ingredients allows not only to create new prescription pasta compositions with improved consumer characteristics, but also to use honey with a moisture content of 19.0-21.0 wt.%, Which requires special storage conditions at low temperatures (from +4 to + 10 ° C) to prevent microbiological damage to the product. The use of herbal, vegetable, fruit and berry powders with a moisture content of 2.0 to 6.0 wt.% In accordance with the proposed formulation allows to reduce the moisture content of the final product to 16.0-18.9 wt.%, Which ensures the stability of microbiological parameters of pastes during storage at a temperature of 20 ° C. In addition, polysaccharides that are part of phytoadditives, vegetable, fruit and / or berry powders, are capable of swelling and have high water-holding ability, act as stabilizers for the consistency of the paste-like product.

The essence of the method is illustrated in the following examples.

The method is illustrated by the following examples.

Example 1. Natural buckwheat honey with a moisture content of 18.8 wt.% In the amount of 70 kg, heated for 1.0 h at a temperature of 40-45 ° C, is loaded into a container with a heat jacket and a mixing device consisting of a frame and paddle stirrers, equipped with a planetary gear, is subjected to thermomechanical treatment at a temperature of 40-45 ° C and a stirrer speed of 22 rpm for 1.5 hours, after which prepared walnut kernels in the amount of 30 kg are added, mixed, whipped and homogenized for 10-15 minutes, packed in with 200 g glass containers with subsequent hermetic closure for no more than 60 minutes in a room treated with bactericidal lamps. The finished product is cooled, packaged in boxes or plastic bags.

Example 2. Honey natural sunflower with a moisture content of 16.7 wt.% In the amount of 70 kg, heated for 2.0 hours at a temperature of 40-45 ° C, is loaded into a container with a heat jacket and a mixing device consisting of a frame and paddle mixers, equipped with a planetary gear, for 4.0 h is subjected to thermomechanical treatment at a temperature of 40-45 ° C and a stirring device rotational speed of 22 rpm, after which prepared dried fruits in the amount of 30 kg are added. Further, the method is carried out analogously to example 1.

Example 3. In honey, natural sunflower with a moisture content of 16.7 wt.%, Prepared in accordance with example 2, add crushed sunflower meal in an amount of 30 kg Further, the method is carried out analogously to example 1.

Example 4. Honey natural sunflower with a moisture content of 19.6 wt.% In an amount of 95 kg without preheating is loaded into a container with a heat jacket and a mixing device, subjected to thermomechanical treatment at a temperature of 40-45 ° C and a stirring speed for 2.0 hours device 22 rpm, add lemon balm powder with a particle size of 0.05-0.3 mm in an amount of 5 kg Further, the method is carried out analogously to example 1.

Example 5. Natural buckwheat honey with a moisture content of 20.4 wt.% In an amount of 70 kg without preheating is loaded into a container with a heat jacket and a mixing device, subjected to thermomechanical treatment at a temperature of 40-45 ° C and a stirring speed for 1.5 hours device 22 rpm, add freeze-dried apple powder with a moisture content of 6.0 wt.% with particle sizes of 0.5-2.0 mm in an amount of 30 kg. Further, the method is carried out analogously to example 1.

Microbiological indicators of the obtained pasty products based on honey correspond to SanPiN 2.3.2.1078-01.

Organoleptic characteristics of the obtained pasty products based on honey: color from yellow to dark brown, the taste is pleasant, harmonious, with a pronounced aftertaste of the recipe ingredient, the aroma is pleasant, without extraneous odors, the texture is soft, uniform.

Paste products based on honey, prepared according to new recipes, have a harmonious taste, increased digestibility due to the paste-like consistency, therapeutic and prophylactic properties, due to the composition of the recipe ingredients. In this regard, pasty products based on honey may find application as a promising group of functional food products.

Claims (4)

1. A method for the production of pasty products based on honey, including the preparation of natural honey, adding chopped nuts and / or seeds and / or dried fruits as the recipe ingredients, mixing honey with the recipe ingredients, packaging and sealing the finished product, characterized in that pre-heated for 1.0-2.0 hours for unloading from the shipping container, natural honey with a moisture content of up to 19.0 wt.% is placed in a container equipped with a heat jacket and a mixing device, adjusted to plastic stent with a viscosity value of 40-80 Pa · s by thermomechanical treatment at a temperature of 40-45 ° C and a stirrer speed of 20-40 rpm for 1.0-4.0 h, add the above recipe ingredients with particle sizes 0.5-2.0 mm in an amount of 20.0-35.0 wt.%, Mixed and homogenized to a homogeneous pasty consistency within 10-15 minutes 2. A method for the production of pasty products based on honey, including the preparation of natural honey, its mixing with prescription ingredients, packaging and hermetic sealing of the finished product, characterized in that it is preheated for 1.0-2.0 hours for unloading from a shipping container honey with a moisture content of up to 19.0 wt.% is placed in a container equipped with a heat jacket and a mixing device, adjusted to a plastic consistency with a viscosity of 40-80 Pa · s by means of thermomechanical processing at a temperature of 40-45 ° С and a stirring device rotational speed of 20-40 rpm for 1.0-4.0 h, pre-ground cake of kernels of nuts and / or seeds with a particle size of 0.5-2.0 mm in an amount of 20 are introduced as prescription ingredients , 0-30.0 wt.%, Mixed and homogenized to a homogeneous pasty consistency within 10-15 minutes 3. A method for the production of pasty products based on honey, including mixing natural honey with prescription ingredients, packaging and tightly corking the finished product, characterized in that natural honey with a moisture content of 19.0 to 21.0 wt.% Is adjusted to a plastic consistency with a viscosity value 40-80 Pa · s by means of thermomechanical treatment at a temperature of 40-45 ° С and a stirring device rotation speed of 20-40 rpm for 1.0-2.5 hours, powdery phytoadditives with particle sizes 0 are introduced as prescription ingredients 05-0.3 mm in an amount of 5.0-10.0 wt.%, Mixed and homogenized to a homogeneous pasty consistency within 10-15 minutes 4. A method for the production of pasty products based on honey, including mixing natural honey with prescription ingredients, packaging and tightly corking the finished product, characterized in that natural honey with a moisture content of 19.0 to 21.0 wt.% Is adjusted to a plastic consistency with a viscosity value 40-80 Pa · s by means of thermomechanical processing at a temperature of 40-45 ° С and a stirring device rotation speed of 20-40 rpm for 1.0-2.5 hours, vegetable and / or fruit are introduced as prescription ingredients, and / or berry powders in to the amount of 10.0-30.0 wt.%, mixed and homogenized to a homogeneous pasty consistency within 10-15 minutes