RU2487556C1 - Dessert plum compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for dessert plum compote production. The method involves fruits sorting, calibration, washing, inspection, placing into jars and pouring with syrup. Before plums placing into jars, the fruits are preliminarily treated with microwave energy with a frequency equal to 2400±50 MHz and power equal to 300-500 W during 20-40 sec depending on the breed. Pouring is performed with a syrup with dry substances concentration equal to 28-32% and prepared from a dessert white mulberries product with dry substances content equal to 70-73%.

EFFECT: method ensures production of a dessert compote with improved organoleptic properties that is those of colour, taste and flavour.

Description

The present invention relates to the food industry and, in particular, can be used for the production of dessert compote from plums and it uses an electromagnetic field of ultra-high frequency and a dessert product.

Known methods for the production of stewed fruit from plums include, after sorting, calibration, washing, inspection, before stacking them in cans and due to the fact that the plums have an elastic fabric, they are blanched first. Larger fruits (more than 40 mm) are cut into halves on special machines and the seeds are removed.

When blanching, the proteins of the protoplasm of the cells coagulate, the air is removed from the intercellular passages, as a result, the volume of the fruits decreases, they acquire elasticity, which ensures the required net mass of fruits in the bank, i.e. after blanching, a network of small cracks that do not spoil the appearance of cracks is formed on the skin of the fruit, which prevents subsequent cracking during sterilization.

Whole plum fruits are blanched in several ways: in a 0.5-1% alkali solution at a temperature of 90 ° C for 5-10 seconds. And rapid cooling and washing with cold water: in water at a temperature of 80-85 ° C for 1.5 minutes without cooling with water.

Plums placed in cans are poured with sugar syrup, prepared according to a special and cumbersome technology.

As you can see, the disadvantages of this method of producing compote from plums is that it uses the cumbersome process of blanching at various temperatures and for this, alkali is used, as well as pouring the fruits, laid in jars, with sugar syrup.

Fan-Yunch A.F., Flaumenbaum B.L. et al. Technology of canned fruits, vegetables, meat and fish. M .: Food. Industry, 1980, pp. 113-125.

Skrinnikov Yu.G. Technology for processing fruits and berries. M .: Agropromizdat, 1988, p. 89-102.

The aim of the proposed method for the production of dessert compote from plums is to eliminate the above disadvantages, i.e. the exclusion from the production line of the bulky blanching and blanching process, the use of alkali, sugar and other products and materials, as well as the bulky process of preparing sugar syrup.

The real goal of producing dessert compote from plums is achieved through the use of an ultrahigh-frequency electromagnetic field and prepared syrup for pouring fruits laid in jars from a dessert product (RF Patent No. 2096973. Method for producing a dessert product. DS Jarullaev et al. Bull No. 33, 1997).

Example. After sorting, calibration, washing, inspection, the fruits of the drains are generally treated with microwave energy with a frequency of 2400 ± 50 MHz, 300-500 W power for 20-25 seconds, varieties Renklod violet, 40-43 sec. - Renklod peach, the volume of fruits reaches a temperature of 65-70 ° C. Microwaves are absorbed by the fruits and the main factor in their absorption is the moisture contained in the fruits, and their heating occurs from their center, i.e. the temperature and moisture gradient is directed from the center of the fetus to the surface, due to which the cell membrane ruptures, removes air and forms a fine mesh on the fetal skin.

Then, prepared plum fruits are placed in jars and poured with syrup with a content of s / in 28-32%, prepared from a dessert product with a solids content of 70-73%.

To the required amount of dessert product (70-73% s / w), boiled and chilled water is added to 60-70 ° C, mixed thoroughly so that the solids concentration of the syrup is 28-32%, filtered, then this syrup is added to the plums, stacked in jars.

This obtained dessert compote is a plum fruit, laid in jars and filled with syrup (solids concentration of 28-32%), prepared from a dessert product.

An essential distinguishing feature of the proposed method is that instead of the cumbersome blanching process, microwave energy is used with a frequency of 2400 ± 50 MHz, a power of 300-500 W for 20-25 seconds of the Greengage purple variety and 40-43 seconds - the Peach greenhouse, with which they are destroyed cell membranes, air is removed and small nets are formed on the skin of the plums, and instead of sugar syrup, plums (28-32% of solids) prepared from the dessert product are added to the laid fruit, i.e. while the diffusion of the syrup into the cells of the fetal discharge occurs faster and more rapidly.

In this case, the dessert compote obtained by the proposed method is much better than the compote obtained by traditional technology in its organoleptic properties, i.e. by color, taste, aroma.

Claims (1)

Method for the production of compote from plums, including sorting, calibration, washing, inspection, packing in cans and pouring with syrup, characterized in that in order to accelerate the heating process and improve quality, the fruits of the plums are preliminarily treated with microwave energy with a frequency of 2400 ± 50 MHz of a power of 300-500 W for 20-40 s, depending on the variety, is poured with a syrup with a solids concentration of 28-32%, prepared from a dessert product of 70-73% s / w, obtained from the berries of the white mulberry.