RU2492703C1 - Dessert peach compote production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: before putting into jars peach are preliminarily treated with microwave energy with a frequency equal to 2400±50 MHz and power equal to 300-500 W. Large fruits are treated during 20-40 sec.; 20-25% of kernels are removed due to the pressure created inside the fruit; small fruits are treated during 20-30 sec. The remaining large fruits with kernels are cut; kernels are removed. Prepared large peach fruits and whole small fruits are put into jars and poured with a syrup with dry substances content equal to 31-35%. The latter is produced by way of dilution of a dessert product prepared from mulberries with dry substances content equal to 70-73%. Then one performs sealing and sterilisation.

EFFECT: improved effectiveness of the method.

1 ex

Description

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

Known methods for the production of peach compote after sorting, calibration, washing, inspection, cutting and pitting, chemical cleaning and washing from the skin and alkali, are blanched, then placed in jars.

Peaches are treated with a boiling 2-3% alkali solution for 1.5 minutes with thorough subsequent washing of the skin and alkali residues with cold water under high pressure. In this case, the alkali destroys protopectin, connecting the epidermal cells with other tissues of the fetus, i.e. protopectin passes into soluble pectin and the skin easily lags behind the pulp, which is washed off with cold water.

After peeling, peaches or fruits larger than 40 mm are cut, pitted, blanched with steam for 3-5 minutes, cooled and placed in jars, filled with sugar syrup, rolled up and sterilized.

Fan-Jung A.F., Flaumenbaum B.A. et al. Technology for preserving 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 peaches is to exclude technological processes from the technological scheme: processing whole and lobules of fruits with a boiling alkali solution, blanching, as well as the process of preparing sugar syrup and related equipment from the lines.

The real goal of producing peach compote is achieved through the use of an ultra-high frequency electromagnetic field and prepared syrup from a dessert product. (RF patent No. 2096973. A method for producing a dessert product. Dzharullaev D.S. et al. Bull. No. 33, 1997).

Example. After sorting, calibration, inspection, the whole fruits of peaches are processed with microwave energy at a frequency of 2400 ± 50 MHz with a power of 300-500 W before being put into jars, and large fruits are processed for 20-40 s, with the removal of seeds of 20-25% per due to the pressure created inside the fruit, then the remaining fruits with seeds are cut and the seeds are removed from them, and small fruits are processed for 20-30 s, the prepared fruits of large peaches and small fruits in general are placed in jars, filled with syrup containing solids 31 -35% received by dilution dessert product solids content of 70-73% of the prepared mulberry fruits, seamed and sterilized.

A syrup is prepared as follows:

To a certain 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 31-35%, filtered, then whole and peach slices are poured with this syrup placed in cans, roll up and sterilize.

The resulting dessert compote is a whole peach fruit or slices, placed in jars and filled with syrup with a solids content of 31-35%, prepared from a dessert product (70-73% s / c).

An essential distinguishing feature of the proposed method for producing peach compote is that before laying, the peach fruits are generally treated with microwave energy with a frequency of 2400 ± 50 MHz and a power of 300-500 W, and large fruits are processed for 20-40 s, and removal occurs 20-25% of the seeds due to the created pressure inside the fruit, then the remaining fruits with seeds are cut and the seeds are removed from them, and the small fruits are processed for 20-30 s, the prepared fruits of large peaches and the small fruits as a whole are put in a bank , Poured syrup with a solids content of 31-35% obtained by diluting the dessert product solids content of 70 to 73% of the prepared mulberry fruits, seamed and sterilized.

At the same time, many technological processes are excluded from the technological scheme: chemical treatment (with a boiling alkali solution of 2-3%), blanching, preparation of syrup from granulated sugar and the corresponding equipment and materials, and sugar is also saved.

The resulting dessert compote by the proposed method is much better than the compote obtained by traditional technology in its organoleptic properties: in color, taste, aroma

Claims (1)

A method for the production of peach compote, characterized in that the whole fruits are processed with microwave energy at a frequency of 2400 ± 50 MHz with a power of 300-500 W before being put into jars, and large fruits are processed for 20-40 s, with the removal of seeds 25% due to the created pressure inside the fruit, then the remaining fruits with seeds are cut and the seeds are removed from them, and small fruits are processed for 20-30 s, the prepared fruits of large peaches and small fruits are generally placed in jars, filled with syrup containing dry things 31-35%, obtained by diluting a dessert product with a solids content of 70-73%, prepared from mulberry berries, rolled up and sterilized.