RU2552360C2 - Method for production of food product from maintained softened persimmons - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. The method for production of a food product from envisages persimmons technological treatment in two stages. At the first stage, persimmons are individually cut with a sharp blade in the direction from the tip to the cup into 6-10 approximately equal sections, depending on the fruit size. Then the segments (with bottom end attached to the cup) are pulled somewhat apart so that a free space is formed between them and the persimmon acquires the shape of an exploded flower with petals unclosed. Then persimmons are dried by convective method, arranged in one row, till residual humidity is about 25%. At the second stage, dried persimmons are cleared of inedible parts that can be easily separated and minced; 70% invert syrup and glycerine are introduced in an amount of 10 kg of syrup and 2 kg of glycerine per 100 kg of milled persimmons. Then the mass is thoroughly stirred and packed into package made of polymer or combined material that is sealed without oxygen access.

EFFECT: invention enables increase of the target product quality as well as production of a new food product possessing a unique harmonious combination of organoleptic properties of raisins and corresponding fruit salad.

Description

The invention relates to a technology for processing fruits.

It is known that persimmons are used for industrial processing by drying, in the preparation of stewed fruit, jam, jam, candied fruit, juice and marinade (1). However, the history of the issue indicates that occasional attempts to use persimmons for industrial processing did not bring the desired result due to the low demand for the above-mentioned food products. Until now, the population prefers to use persimmon in its raw form after storing it until the astringent taste disappears.

It is known to use persimmons in the production of chips (2). Chips are prepared by inspecting raw materials, washing, cutting and combined radiation-convective drying with IR rays with a wavelength in the range of 1.16-1.65 microns and a heat flux density of 2.69-5.44 kW / m ² and convective air blowing with a temperature of 291 K in three time steps: at the first stage, sliced persimmon slices with a thickness of 1.5 mm are heated by infrared rays to a temperature of 321 K while blowing with air at a speed of 1.5 m / s for 18 minutes; at the second stage - up to a temperature of 330 K at an air flow rate of 0.5 m / s for 22 minutes; in the third stage, up to a temperature of 335 K at an air flow rate of 0.5 m / s for 20 minutes. On dried to a final moisture content of 7-8%, persimmon slices are applied with sugar syrup with flavoring additives.

However, persimmons should be of a sufficiently dense consistency so that it can be cut into slices 1.5 mm thick and dried, without breaking their original independence, to obtain chips. In this case, the time allotted for the use of persimmons before softening it is limited to a period of time of 2-3 weeks. The use of persimmons in such a short time does not promise broad prospects for producers of fresh persimmons and processors. At the same time, it is impossible to use persimmon softened in the process of its post-harvest for more than 2-3 weeks or even before harvesting as a result of the onset of early frosts due to the difficulties encountered when cutting and drying it.

It is known to use persimmons in the manufacture of a food product with a texture consistent with popcorn and a pronounced taste and aroma of the corresponding fruit salad (3). The product is prepared by preparing persimmons, cutting it into pieces of irregular shape, convective drying to any intermediate humidity from the traditional range, holding under pressure when heated to a temperature of at least 100 ° C, depressurizing to a value that provides a liquid phase state for the persimmons to expand, to drying in the microwave field, if desired, flavoring and packaging in the packaging of a polymer or combined material in an oxygen-free environment.

However, persimmon must be of a sufficiently dense consistency so that it can be deeply cut into pieces and dried pieces without violating their original independence, i.e. sticking to each other and to the sieves. The use of persimmons with a dense consistency does not ensure the accumulation of substances that cause high organoleptic properties of the product. Its quality is reduced due to the high content of coarse fibers and tart groups of polyphenols. The realization that it will be difficult to achieve high production results in those 2-3 post-harvest weeks, as long as the persimmon consistency remains fairly dense, is poorly reflected in the demand for technology. Improving the quality of the final product and the expected technology after organizational results requires the creation of a method that would allow persimmon to be used almost throughout the post-harvest period, the bulk of which is in a softened state.

The technical result of the invention is to obtain a new food product from aged softened persimmons with a characteristic raisin-like consistency and a pronounced taste and aroma of the corresponding fruit salad.

This result is achieved by the fact that the method for producing a food product from aged softened persimmons involves preparing and processing it in two time steps: at the first stage, persimmons are individually cut in the direction from the tip to the cup into 6-10 approximately equal slices, depending on its quantities, then the segments remaining attached with their lower end to the cup are slightly pushed apart so that free spaces form between them and the persimmon takes the form of an open flower with a slight Knut petals. This form is the most acceptable taking into account the consistency of the selected specific type of raw material, prone to creep and the nature of its further processing at the first stage, which consists in the fact that persimmons in their shape are dried using the convective method in one row within any temperature and air speed from the traditional range to final humidity of 25%; at the second stage, dried persimmon is cleaned of easily separated inedible parts (cups and seeds), minced in a meat grinder, 70% invert sugar syrup and glycerin are added to it at the rate of 10 kg of syrup and 2 kg of glycerol per 100 kg of chopped persimmon, after which thoroughly mixed and packaged in a package of polymer or combination material, which is sealed without air.

The method is implemented as follows.

After collecting persimmons of dense consistency, they should be stored for at least 2-3 weeks in one row in a container made of wood or other durable, stiff material used for this purpose. Persimmon is used almost throughout the post-harvest period, the main part of which it is in a healthy softened state. Persimmons softened as a result of late harvesting or the onset of early frosts are used immediately after removal from the tree.

The line for the production of mature softened persimmon food product consists of two sections - a drying section and a dried persimmon processing section, and the drying section can act as an independent production directly in the places where persimmons are grown.

The drying section begins with an inspection conveyor, to which persimmons are fed with the help of an electric car, without removing it from the container allotted for storage in one row.

In the process of preparing persimmons, individually take it from the container and put on the conveyor. At the same time, they inspect it in terms of quality in a visual order so that in future work is carried out with healthy raw materials without signs of mold or decay. Persimmon is washed under a shower installed above the conveyor in the process of feeding it to a wide desktop - the place where technological processing began.

The technological processing of the prepared raw materials is carried out in two stages in accordance with the number of sections located in the line (or operating in isolation from each other).

At the first stage, persimmons are individually cut with a sharp knife in the direction from the tip to the cup for 6-10 approximately equal slices, depending on its size. Then the slices, remaining attached with their lower end to the cup, are slightly pushed apart so that free spaces form between them. In this case, persimmon in shape becomes similar to an open flower with open petals. This form is most acceptable given the consistency of the selected specific type of raw material and the nature of its further processing at the first stage. It consists in the fact that persimmons in the form given to it are placed in one row on sieves and sieves - on multi-tier trolleys located next to the work table. Trolleys are sent to the dryer after filling all the tiers with raw persimmon sieves. Drying is carried out by convective method within any temperature and air speed from the traditional range to a final humidity of 25%. Persimmon in this case takes on a plastic consistency.

If desired, dried persimmon is packaged without air in cellophane bags, in which it can be stored for 3-4 months before the second stage of its processing, or they are sent to the desktop from which the dried persimmon processing section begins.

At the second stage, dried persimmons are cleaned at the desktop from easily separable inedible parts (cups with a peduncle and seeds in their presence), after which they are passed through a meat grinder. Persimmon, minced in a meat grinder, is collected in a closed vessel, after which it is fed into a mixer for coarse-grained products in a certain amount. To the chopped persimmon in the mixer with the stirrer turned on, add 70% invert sugar syrup (the manufacturing technology of which is that after it is boiled and cooled to 70 ° C, 100 g of citric acid is added for every 100 kg of sugar, then they are kept for 2 hours with continuous stirring and further cooling to 20 ° C) at the rate of 10 kg of syrup per 100 kg of persimmons and glycerin at the rate of 2 kg of glycerin per 100 kg of persimmons. Mixing is carried out until the surface of the persimmon pieces in the mixer is completely covered with syrup and glycerin and becomes shiny from this. After that, the mixer (or mixers) is turned off, unloaded with the help of an unloading device, fed via a conveyor belt to the hopper to receive the product ready for packaging and packaged using a machine for packing bulk products into a package of polymer or composite material, which is sealed without access to air .

Invert sugar syrup improves the taste of the product and brings it closer to raisins in terms of simple sugars and acidity. Glycerin acts as an additive that improves the consistency of the product and protects it from sugaring during storage before use.

The exclusion of the contact of the target product with air slows down non-enzymatic oxidation, and also prevents overmoistening, which can cause a reduction in the one-year shelf life for it at a temperature of 7-22 ° C and a relative humidity of 60-75%.

The product obtained according to the described technology is represented by pieces of irregular shape, having a color characteristic of the feedstock, a consistency characteristic for raisins, and a pronounced taste and aroma of the corresponding fruit salad.

Product tests in the laboratory of biochemistry and fruit processing Azerb. Research Institute of Horticulture and Subtropical Crops showed that the moisture content of the product is not more than 26%. The product is environmentally friendly, because the content of toxic elements is much lower than hygienic standards; indicators of nutritional value are high and amount to, g / 100 g: monosaccharides 54.67-56, 29, sucrose 0.38-1.26, total acidity 0.37-0.6; mg / 100 g: ascorbic acid 2.29, P-active polyphenols 200.

Thus, the proposed method allows to obtain a new food product that has a unique harmonious combination of the organoleptic properties of raisins and the corresponding fruit salad and use in its preparation a seasoned softened persimmon with a reduced content of coarse fibers and tart groups of polyphenols, which not only improves the quality of the target product, but and positively affects the demand for technology with the realization that due to this it will be possible to extend the persimmon processing season to on the end of the period it is stored in a healthy condition and to obtain higher Over Self in the organization of the process.

Information sources

1. Atlas of subtropical persimmon varieties. - Tbilisi: Publishing House “Sabchota Sakartvelo”, 1965. - 92 p.

2. www freepatent.ru/patents/2461203. html (RU 2461203 C1, 02/10/2011).

3. www findpatent.ru/patents 2410957. html (RU 2410957 C1, 10.27.2009).

Claims (1)

A method of producing a food product from aged softened persimmons, involving its preparation and technological processing in two time steps: at the first stage, persimmons are individually cut in the direction from the tip to the cup into 6-10 approximately equal slices depending on its size, then slices, those remaining attached with their lower end to the cup are slightly moved apart so that free spaces form between them and persimmon takes the form of an open flower with open petals, which is the most acceptable, taking into account the consistency of the selected specific type of raw material, prone to creep and the nature of its further processing at the first stage, which consists in the fact that persimmons in their shape are dried using the convective method in a row to a final moisture content of 25%; at the second stage, dried persimmon is cleaned of easily separable inedible parts (cups and seeds), minced in a meat grinder, and 70% invert sugar syrup and glycerin are added as a flavoring additive to soften the consistency of the product and protect it from sugaring, based on 10 kg of syrup and 2 kg of glycerin per 100 kg of chopped persimmons, after which they are thoroughly mixed and packaged in a package of polymer or combined material, which is sealed without air.