RU2496330C1 - Method for production of sugar syrup for pear compote pouring - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food and processing industry. The sugar syrup for pouring pear compote with dry substances content equal; to 31-35 % is prepared based on an infusion with dry substances content equal to 4-7 %, such infusion produced from wastes resultant from seed parts removal and pears cutting into segments. Prior to seed parts removal and cutting into segments whole apples treatment with microwave electromagnetic field with frequency equal to 2400±50 MHz and power equal to 300-600 W during 1.5-2.5 minutes.

EFFECT: method enables sugar saving, enriches the product with additional biocomponents, accelerates the process of sugar syrup infusion into pear fruit cells and segments.

1 dwg, 1 ex

Description

The present invention relates to food and processing industries and can be used for the preparation of sugar syrup based on infusion from fruit wastes after cutting into slices or removing the seed fruit.

The essence of the known methods for the preparation of sugar syrup is that water is poured into a double-walled boiler in a volume 1% higher than the calculated one, i.e. to obtain a syrup of a given concentration depending on the type of raw material, the water is heated to boiling, then a weighed amount of sugar is loaded into the water boiler and after the sugar has completely dissolved, the syrup is clarified by adding food albumin at the rate of 4 kg per 100 kg of sugar, while the albumin is first dissolved in cold water (1 l of water per 4 g of albumin).

After adding the albumin solution, the mixture in the boiler is heated with continuous stirring until the albumin is completely dissolved and brought to a boil, then the foam is removed and it is filtered through a dense cloth.

In the absence of albumin, egg whites are used to clarify the syrup (proteins from 4 eggs per 100 kg of sugar). [12]

As you can see, the process of preparing sugar syrup is very cumbersome, lengthy, sugar, albumin, egg white is consumed and lost, many technological processes, raw materials and water are used.

The purpose of the proposed method is the elimination of these disadvantages, as well as the development of a non-waste technology for the production of compote from pears, using waste to obtain the infusion, which is used to prepare sugar syrup.

This goal is achieved through the use of microwave EMF before removing the seed nest or slicing pears, and the syrup is prepared from filtered infusion of waste, their amount in the traditional way is 30-40%, which is discarded.

Example: After inspection, sorting and washing the pears, they are generally treated with a microwave EMF with a frequency of 2400 ± 50 MHz and a power of 300-600 W for 1.5-2.5 minutes, depending on the size and variety, in which the fruits are softened, but remain dense and their cell membranes are destroyed, the fruits from which we remove the seed and sliced slices remain without oxidative processes, and from the resulting waste they prepare an infusion, i.e. take 1 kg of waste add 2 liters of water and boil for 10-20 minutes, then cool to 50-60 ° C and filter, we get a filtered infusion with a solids content of 4-7%, and to which we add sugar to get sugar syrup with a content of s / in 31-35% according to the following scheme.

To get 100 liters of sugar syrup from the infusion with a content of s / in 4-7% and granulated sugar with a content of s / in 99.5%, it is necessary (FIGS. 1 and 2): [3]

Then the amount of infusion that must be added to obtain a syrup with a content of s / in 31-35% for pouring will be

100-32.4 = 67.6 L

100-37.8 = 62.6 L

Thus, we obtain sugar syrup based on the infusion from waste after cutting into slices of pears with a solids content of 31-35% for pouring and obtaining pear compote, in which sugar is saved by 4-7% and we obtain a waste-free technology for the production of pear compote.

An essential, distinctive feature of the proposed method is that sugar syrup with a solids content of 31-35% is prepared on the basis of infusion with a solids content of 4-7% obtained from waste after removing the seed and slicing pears into slices, while before removing the seed parts and slices of pears into slices, whole pear fruits are treated with a microwave electromagnetic field with a frequency of 2400 ± 50 MHz with a power of 300-600 W for 1.5-2.5 minutes, i.e. to obtain sugar syrup with a content of s / in 31-35%, it is necessary to add in a ratio of 100 l:

1. granulated sugar (99.5%) - 32.4 l

infusion from waste (4%) - 67.6 l

2. granulated sugar (99.5%) - 37.8 l

infusion from waste (7%) - 62.2 l

As you can see, this method not only saves sugar, but also enriches the fruits or slices with additional biocomponents and we get a waste-free technology for the production of pear compote, in which the process of diffusion, penetration of sugar syrup into the cells of the fruit or lobules is faster, faster, since with microwave processing cell membranes are destroyed.

Literature

1. A collection of technological instructions for the production of canned food. Volume 2. 1977, S.222-245.

2. Fan-Jung A.F. et al. Technology of canned fruits and vegetables. M .: Publishing house "Food. industry ”. 1969, p. 313-332.

3. Donald K. et al. Chemistry and technology of fruit and vegetable and vegetable juices. M .: Pishchepromizdat, 1954, p. 545-560.

Claims (1)

A method for the production of sugar syrup for pouring pear compote, characterized in that sugar syrup with a solids content of 31-35% is prepared on the basis of infusion with a solids content of 4-7% obtained from waste after removing the seed and slicing the pears into slices, in this case, before removing the seed and slicing, the whole pear fruit is treated with an electromagnetic field of a microwave frequency (2400 ± 50) MHz with a power of 300-600 W for 1.5-2.5 minutes.

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