RU2541381C1 - Strained sea-buckthorn with sugar - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: strained sea-buckthorn with sugar are prepared from whole sea-buckthorn berries with peel and seeds with addition of GENU pectin of LM-104 AS type, sorbic acid and ascorbic acid at the following ratio of the components, kg/100 kg of the ready product: sugar - 20.1-32.0, LM GENU pectin - 104 AS - 0.3-0.7, sorbic acid - 0.05, ascorbic acid - 0.02, sea-buckthorn - balance. Strained sea-buckthorn with sugar may contain up to 45 kg/100 kg of the ready product of fruit-and-berry, vegetable or other additive of vegetal origin.

EFFECT: invention allows to increase biological value of the sea-buckthorn product with simultaneous increase of the product storage life, expand the organoleptic properties range and enhance attractiveness for consumers.

6 cl, 10 ex

Description

The invention relates to the food industry, in particular to the processing of sea buckthorn berries to produce canned foods.

It is known mashed potatoes containing sea buckthorn juice and sugar (the book "Hostess. Stewed fruit, preserves, jam, juice, jelly, mashed potatoes, homemade liquors and recipes 1913-1917." - Barnaul, 1991, S. 11-12) , which is obtained by heating in water or a couple of fruits of sea buckthorn, grinding and squeezing them, adding sugar to the juice in a ratio of 1: 0.6 to 1: 0.8, followed by heating for 5 minutes to 90 ° C and corking in glass containers. A disadvantage of the known puree is its low biological value, due to the loss of nutrients remaining in the pulp of sea buckthorn fruits after squeezing the juice.

The known sea buckthorn concentrate (US Pat. RF No. 2043741, publ. 1995.09.20), including concentrated natural sea buckthorn juice with pulp, concentrated to a moisture content of 10-30 wt.% And containing sugar in the following ratio, wt.%: Concentrated sea buckthorn juice with pulp 40-80; sugar 20-60. A method of preparing a known concentrate involves pressing berries to produce juice and stripping moisture from the juice in vacuum at a temperature of 45-50 ° C in the presence of 20-60% by weight of the sugar concentrate, which is introduced after reaching a moisture content of 55-60 wt.%. Considering the fact that valuable chemical components in sea buckthorn fruits are associated with structural elements (fiber, hemicellulose) of plant tissue, as a result of which not all biologically active substances pass into the juice and its concentrate, the disadvantages of the known sea buckthorn concentrate include its insufficiently high biological value.

Known sea buckthorn puree, the receipt of which is described in the patent of the Russian Federation No. 2262864, publ. 2005.10.27, according to which sea buckthorn berries are heated in a microwave oven to a temperature of 50-80 ° C, 30-65% juice is separated by gravity from them and the remaining mass is wiped through a sieve. The mashed sea buckthorn (puree), the yield of which is from 22.7 to 49.2%, is then used to prepare sea buckthorn jam by mixing it with sugar in a ratio of 2: 1 and pasteurization, and the waste remaining on the sieves is sent for further use or for drying and grinding. Known puree has insufficient biological value, because it loses part of the biologically active substances that pass into the juice, and also, although to a lesser extent, remain in the separated skin and seeds. With the indicated amount of sugar without other preservatives, the shelf life of the known puree and preservation of useful substances in it is insufficient.

The objective of the invention is the creation of a sea buckthorn product with long storage, with high biological value and attractiveness to consumers.

The technical result of the invention is to increase the biological value of the sea buckthorn product while increasing its shelf life.

The specified technical result is achieved by sea buckthorn with sugar, which, unlike the known product, is prepared from whole fruits of sea buckthorn with peel and seeds and additionally contains GENU pectin type LM-104 AS, sorbic acid and ascorbic acid with the following components, kg / 100 kg of finished product:

sugar 20.1-32.0 GENO Pectin LM - 104 AS 0.3-0.7 sorbic acid not less than 0.05 vitamin C not less than 0.02 sea buckthorn berries up to 100 kg of finished product

Other advantages of the proposed product, which include expanding the range of organoleptic qualities and increasing attractiveness for consumers, along with increasing biological value, are provided by sea buckthorn with sugar, additionally containing natural fruit or berry, or vegetable or other vegetable filler in an amount from 6.0 to 45.0 kg / 100 kg of the finished product.

A special case of the invention is sea-buckthorn mashed with sugar, containing fruit or berry puree as a filler.

Another special case of the invention is sea-buckthorn mashed with sugar, containing vegetable puree as a filler.

Another particular case of the invention is sea-buckthorn with sugar, containing berries or fruits, fresh or frozen, as a filler.

Another particular case of the invention is sea-buckthorn with sugar containing flour from germinated wheat grains as a filler.

Sea-buckthorn mashed with sugar is prepared as follows.

The amount of prepared sea buckthorn calculated in accordance with the recipe is loaded into a dispersant (cavitator) and crushed together with seeds. The main part of the estimated amount of sugar is added to the ground sea buckthorn.

Separately, the remaining sugar and pectin are mixed, the mixture is added to the ground sea buckthorn, and a pre-weighed amount of sorbic acid and ascorbic acid is added to it. Using a universal homogenizing module (UGM), the particles contained in the product are ground to a predetermined micron level and a physically stable mixture is formed. Then pasteurization of the homogenized product is carried out by heating in UGM to a temperature of 94-96 ° C and holding at the temperature reached for 20 minutes.

The solids content in sea buckthorn mashed with sugar after pasteurization is at least 35%.

After pasteurization, the finished product is poured into previously prepared cans and hermetically sealed.

To prepare sea buckthorn with a filler, pre-prepared and weighed mashed potatoes (fruit, berry or vegetable, quick-frozen, pasteurized (sterilized), aseptic preservation or canned with chemical preservatives) or fruits or berries (fresh or frozen), or other appropriate filler, if necessary, are thawed, previously crushed and added to sea buckthorn crushed in a dispersant before making the main part of sugar.

The solids content in sea buckthorn mashed with sugar, containing a filler, is at least 25%.

Sea buckthorn is a multivitamin fruit and berry culture that contains a complex of natural biopolymers represented by compounds of polysaccharides, lipids, and proteins. Sea buckthorn fruits contain essential amino acids, organic acids, carotenoids, flavonoids, leukoanthocyanidins, vitamins. Ripe sea buckthorn berries contain a whole complex of vitamins. 100 grams of berries contains: C (ascorbic acid) 54-316 mg; bioflavonoids 75-100 mg; B ₁ (thiamine) 0.016-0.085 mg; B ₂ (riboflavin) 0.030-0.056 mg; B9 (folic acid) 0.79 mg; provitamin A (carotene) 0.9-10.9 mg; E (tocopherol) 8-18 mg; vitamin K group (phylloquinones) 0.9-1.5 mg; unsaturated fatty acids in oil up to 77%; 15 trace elements, including iron, magnesium, manganese, boron, sulfur, aluminum, silicon, titanium.

The above-described complex of valuable components involved in the course of biochemical reactions in the human body has a diverse physiological effect on the body, helps maintain health and reduces the risk of diseases, including non-infectious (oncological, cardiovascular, metabolic).

The preparation of pureed sea buckthorn from whole fruits with peel and seeds allows the full use of the whole complex of physiologically functional substances contained in sea buckthorn.

The use of sorbic and ascorbic acids in the declared amounts as preservatives allows you to save this completely natural product with all its beneficial substances.

Sorbic acid E200 has an effective antimicrobial effect; it inhibits the growth of most microorganisms, especially yeast and molds, and retains its properties in a slightly acidic environment at pH values up to 6.5.

Ascorbic acid is one of the most powerful antioxidants. In her presence, the antimicrobial activity of preservatives, including sorbic acid, is enhanced.

Fruit, berry, vegetable and other vegetable additives expand the gamut of the product, add variety to its organoleptic qualities and enrich it with the vitamins, minerals and other substances involved in the physiological processes of the human body that complement the complex of biologically active substances contained in sea buckthorn.

Pectins, which are jelly-forming and structure-forming agents, have a pronounced ability to remove heavy metals from the human body, as well as absorb metabolic products and biologically harmful substances: cholesterol, bile acids, urea, mast cell products, thereby increasing the biological value of the product.

GENU pectin type LM-104 AS is intended for the production of jams and confiture of dense consistency with a solids content of 20-40%.

Examples of specific embodiments of the invention

Example 1

Frozen berries of sea buckthorn are poured into trays and completely thawed at room temperature. To prepare 100 kg of sea-buckthorn mashed with sugar use, kg:

sugar 22.31 sea buckthorn berries 77.1 GENO Pectin LM - 104 AS 0.70 sorbic acid 0.05 vitamin C 0.02

Get a jelly-like product with a dense consistency of orange color, sweet and sour taste with a pronounced aroma of sea buckthorn.

Example 2

To prepare 100 kg of sea-buckthorn mashed with sugar use, kg:

sugar 32.00 sea buckthorn berries 67.23 GENO Pectin LM - 104 AS 0.70 sorbic acid 0.05 vitamin C 0.02

The resulting jelly-like product of dense orange consistency has a sour-sweet taste with a pronounced aroma of sea buckthorn.

Example 3

To obtain sea-buckthorn mashed with sugar with apricot, quick-frozen apricot puree is used, which is thawed before use. For the preparation of 100 kg of sea buckthorn mashed with sugar with apricot use, kg:

sugar 20.6 sea buckthorn berries 67.82 apricot puree 11,2 GENUpectin LM - 104 AS 0.31 sorbic acid 0.05 vitamin C 0.02.

Get the product, as in example 1, with a pleasant mixed aroma of sea buckthorn and apricot.

Example 4

To obtain sea-buckthorn mashed with sugar with chokeberry, quick-frozen mashed chokeberry is used, which is thawed before use. To prepare 100 kg of sea-buckthorn mashed with sugar with aronia, use, kg:

sugar 20.1 sea buckthorn berries 49.53 chokeberry puree 30,0 GENO Pectin LM - 104 AS 0.30 sorbic acid 0.05 vitamin C 0.02.

Get the product, as in example 1, a red color slightly astringent sweet with sour taste, with a pleasant aroma.

Example 5

To obtain sea-buckthorn mashed with sugar with apples, quick-frozen apple puree is used, which is thawed before use. To prepare 100 kg of sea-buckthorn mashed with sugar with apples use, kg:

sugar 21.92 sea buckthorn berries 37.5 apple puree 40,0 GENO Pectin LM - 104 AS 0.51 sorbic acid 0.05 vitamin C 0.02.

Get the product, as in example 1, yellow, with a pleasant aroma of moderate sweet and sour taste.

Example 6

To obtain sea-buckthorn mashed with sugar with carrots, quick-frozen carrot puree is used, which is thawed before use. To prepare 100 kg of sea buckthorn mashed with sugar with carrots, kg are used:

sugar 20.6 sea buckthorn berries 34.02 carrot puree 45.00 GENO Pectin LM - 104 AS 0.31 sorbic acid 0.05 vitamin C 0.02.

The product, as in example 1, is orange in color, with the aroma of sea buckthorn, sweet and sour taste.

Example 7

To obtain sea-buckthorn mashed with sugar with bananas, fresh bananas are used, which are peeled and homogenized before use. To prepare 100 kg of sea buckthorn mashed with sugar with bananas, kg are used:

sugar 20.6 sea buckthorn berries 39.02 fresh bananas 40.00 GENO Pectin LM - 104 AS 0.31 sorbic acid 0.05 vitamin C 0.02.

The product, as in example 1, is a bright yellow color, with a complex pleasant aroma, with a slight acidity.

Example 8

To obtain sea buckthorn mashed with sugar with pineapple, rings of freshly peeled pineapple are used, which are chopped into slices before use and homogenized. To prepare 100 kg of sea-buckthorn mashed with sugar with pineapple, kg are used:

sugar 28.6 sea buckthorn berries 55,20 pineapple rings 15.45 GENO Pectin LM - 104 AS 0.68 sorbic acid 0.05 vitamin C 0.02.

The product, as in example 1, is bright orange in color, with a complex pleasant aroma, sweet and sour taste.

Example 9

To obtain sea-buckthorn mashed with sugar with strawberries, quick-frozen strawberries are used, which are thawed before use. To prepare 100 kg of sea-buckthorn mashed with sugar with strawberries, use, kg:

sugar 25.6 sea buckthorn berries 40.97 frozen strawberries 33.05 GENO Pectin LM - 104 AS 0.31 sorbic acid 0.05 vitamin C 0.02.

The product, as in example 1, is orange, with the aroma of sea buckthorn and strawberries, sweet and sour taste.

Example 10

To prepare 100 kg of sea buckthorn mashed with sugar with flour from germinated wheat grains, kg are used:

sugar 20.6 sea buckthorn berries 73.02 wheat germ flour 6.0 GENO Pectin LM - 104 AS 0.31 sorbic acid 0.05 vitamin C 0.02.

The product, as in example 1.

Claims (6)

1. Sea buckthorn with sugar, characterized in that it is made from whole fruits of sea buckthorn with peel and seeds and additionally contains GENU pectin type LM-104 AS, sorbic acid and ascorbic acid with the following components, kg / 100 kg of finished product:
sugar 20.1-32.0 GENO Pectin LM - 104 AS 0.3-0.7 sorbic acid not less than 0.05 vitamin C not less than 0.02 sea buckthorn berries up to 100 kg of finished product 2. Sea buckthorn with sugar according to claim 1, characterized in that it additionally contains natural fruit, or berry, or vegetable, or another filler of vegetable origin from the calculation of 6.0 to 45.0 kg / 100 kg of the finished product. 3. Sea buckthorn with sugar according to claim 2, characterized in that it contains fruit or berry puree as a filler. 4. Sea buckthorn according to claim 2, characterized in that it contains vegetable puree as a filler. 5. Sea buckthorn with sugar according to claim 2, characterized in that it contains berries or fruits, fresh or frozen, as a filler. 6. Sea buckthorn with sugar according to claim 2, characterized in that it contains flour from germinated wheat grains as a filler.