RU2498747C1 - Method for production of quince compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method envisages whole quince fruits treatment with UHF electromagnetic field; the fruits are softened. Then quince fruit slices are put into jars and poured with sugar syrup based on an infusion of quince wastes remaining after quince cutting into slices.

EFFECT: invention allows to ensure a non-waste technology of quince compote production.

Description

The present invention relates to the food and processing industry, and in particular for the production of quince compote before slicing them into slices, they use an ultra-high frequency electromagnetic field (microwave electromagnetic field) to inactivate oxidative enzymes and destroy cell membranes.

Known methods for the production of quince compote are prepared peeled and unpeeled, whole or cut in half or in four parts, with the removal of the seed nest. Peeled and unpeeled quince and sliced in quince, place a 0.1% solution of aluminum alum so that the fruits do not darken and not boil when blanched. At the same time, waste accounts for 25-45%, which are discarded.

Quince blanching is carried out in a 0.1% solution of citric or tartaric acid for no more than 10 minutes at a temperature of 85 ° C, which is added to improve the preservation of the color of the fruit, since oxidized tannins (phlobophenes) dissolve in acids, then the quince fruits are cooled running water and stacked in jars.

According to another scheme, to clean the quince from the skin, they are treated in a boiling 20-22% caustic soda solution for 1-2 minutes, after washing, the seed nest is removed from the fruits. Peeled fruits are cut into slices with a thickness of 15-25 mm and blanched in water or a 0.1% solution of citric or tartaric acid at a temperature of 80-90 ° C with a duration depending on the variety and the degree of maturity of the fruit.

To protect against darkening, the quince, cleaned and cut into slices, is immersed before blanching in a 1-2% solution of sodium chloride or a 0.5% solution of citric or tartaric acid.

Prepared fruits, sliced into slices, are placed in jars and filled with sugar syrup with a content of s / in 41-45% when the content in fruits is s / in 13-15%.

As can be seen from the foregoing, a huge number of technological processes, raw materials, a blanching process and a blancher are used to prepare quince compote to prevent oxidative processes, while soluble solids are lost, as well as a huge amount of waste in the form of waste.

The aim of the proposed method for the production of quince compote is to eliminate these disadvantages, as well as the development of a waste-free technology for the production of quince compote.

The real goal of producing pear compote is achieved through the use of an ultrahigh frequency electromagnetic field (EMF microwave), in which oxidative enzymes are inactivated in whole quince fruits, then they are removed from the fruits or sliced and filled with quince syrup prepared from quince waste infusion after slicing or removing the seed nest.

At the same time, the bulky process of blanching and blanching is eliminated from the quince compote production line from quince, and a huge amount of materials, raw materials, funds and water are also saved.

Example. After removal of plaque on the skin, sorting, inspection and washing of fruits, quinces in general are treated with microwave EMF with a frequency of 2400 ± 50 MHz and a power of 600-700 W for 2.0-4.0 minutes, depending on the size of the fruit, at which the volume of quince fruits reaches a temperature of 80-90 ° C, which is enough to inactivate oxidative enzymes, mainly peroxidase, then they are cut into slices, put into jars and filled with sugar syrup obtained from the quince waste after slicing them into slices.

An essential distinguishing feature of the proposed method is that to prevent the oxidation of quince fruit slices, whole quince fruits are treated with microwave EMF with a frequency of 2400 ± 50 MHz, power 600-700 W for 2.0-4.0 minutes, in which the fruits are softened, but remain dense, and the sliced slices remain without oxidative processes, since the temperature throughout the fruit volume reaches 80-90 ° C, which is enough to inactivate oxidative enzymes and mainly peroxidase, and then sliced quince slices, laid in jars, are poured with sugar syrup, prepared on the basis of infusion from quince waste after they are cut into slices. In this case, diffusion, penetration of sugar syrup into the cells of the fetus is faster and faster, since the membranes of the fetal cells are destroyed by microwave processing than by the production of quince compote in the traditional way (blanching).

Moreover, the compote obtained from quince by the proposed method is much better than the compote obtained in the traditional way according to its organoleptic properties, color, taste, aroma.

Literature:

1. Fan-Jung A.F. et al. Technology for preserving fruits and vegetables. M .: Food. Industry, 1969, p. 318-333.

2. A collection of technological instructions for the production of canned food. T.2, 1977, p. 222-245.

Claims (1)

A method of producing compote from quince, characterized in that the whole fruits of quince are processed with EMF microwave frequency (2400 ± 50) MHz, power 600-700 W for 2.0-4.0 minutes depending on the size of the fruit, while the temperature is the fruit volume reaches 80-90 ° C, the fruits are softened, then they are cut into slices, placed in jars and filled with sugar syrup, obtained on the basis of infusion from quince waste after cutting into slices.