RU2623248C1 - Method for complex waste-free processing of apples - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for complex waste-free processing of apples for directly squeezed juice, concentrated juice, puree and powder is proposed. Apples are washed, inspected, crushed, the resulting pulp is directed to a screw press to extract 40-45% juice, which is then filtered, heated and deaerated. Then the juice is either fed to bottling in glass jars, sealed with sterile lids, pasteurized and cooled, or concentrated, pasteurized, cooled and packed. The marc comes from the screw press to the microwave chamber, where it is heated under the action of electromagnetic waves. The marc is then directed for powder production into the drying device for drying and cooling, then for grinding into a hammer crusher, passing through magnetic detectors and packing, or into a double mashing machine for production of puree, which is then canned and packed.

EFFECT: obtaining products used as functional additives and foods rich in antioxidants and dietary fibers for canning, baking and confectionery branches of food industry.

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Description

The invention relates to the food industry, and in particular to the technology of complex processing of apples, and can be used in the canning industry.

There is a method of complex non-waste processing of apples into juice, mashed potatoes and fodder flour, which consists in the fact that the apples are washed, inspected, crushed and the resulting pulp is sent to the stacker to extract 40% of the juice, which is then sent to produce un clarified juice, while squeezing from the stacker come to the spreader, from it to the wiping machine, then the resulting mashed potatoes are sulphonized and packaged in barrels, and wipes from the wiping machine go to the dryer, then to the collector, then to the hammer mill and to the packing [1].

The disadvantage of this method is that this technology is not vitamin and energy-saving, because the use of scalding squeezes leads to a significant destruction of vitamins and moisture, the latter, in turn, affects the increase in the drying time of wipes and, accordingly, energy consumption. The production of only clarified juice and mashed potatoes is not economically feasible. requires large areas for storage and transportation.

An object of the invention is a comprehensive waste-free processing of apples into direct-squeezed juice, concentrated juice, mashed potatoes and powder using vitamin and energy-saving technology using microwave processing of pomace, as well as increasing economic efficiency through the production of concentrated juice and powder.

The technical problem is achieved by the fact that in the method of complex waste-free processing of apples into direct-squeezed juice, concentrated juice, puree and powder, characterized in that the apples are washed, inspected, crushed, the resulting pulp is sent to the screw press to extract 40-45% of the juice, which then filtered, heated and deaerated, then served or bottled in a glass container, hermetically sealed with sterile lids, pasteurized and cooled; or concentrate, pasteurize, cool and pack in aseptic containers in aseptic containers, while squeezes from the screw press enter the microwave chamber, where they are heated under the influence of electromagnetic waves to a temperature of 80-90 ° C, then the squeezes are delivered or the powder is dried apparatus for drying and cooling, then for grinding in a hammer mill, passing through magnetic traps and for packaging; or for mashed potatoes in a double wiping machine, which is then canned aseptically and packaged in aseptic containers.

The technical result consists in the fact that the use of preliminary heat treatment of the marc extracts with microwave energy leads to the inactivation of enzymes, which prevents the product from darkening and makes it possible to obtain mashed potatoes and powder with good organoleptic quality indicators. Microwave treatment allows to increase cell permeability, antioxidant activity of pomace. Microwave energy adversely affects the cells of pathogenic microorganisms, which improves the microbiological stability of the finished product. The evaporation of part of the moisture during microwave processing allows you to intensify the drying process of the pomace, which reduces energy consumption and improves the safety of thermolabile antioxidants. The production of concentrated juice and powder will allow for their economical storage and transportation, and thereby increase the economic efficiency of production.

The method of integrated waste-free processing of apples into direct-pressed juice, concentrated juice, puree and powder is as follows.

The apples are washed, inspected, crushed, the resulting pulp is sent to a screw press to extract 40-45% of the juice, which is then filtered through a 0.8 mm sieve, heated to a temperature of 70 ° C and deaerated, after which it is served or bottled in a glass container, hermetically sealed with sterile lids, pasteurized for 20-35 minutes at a temperature of 100 ° C and cooled to 35 ° C; or concentrated to a soluble solids content of 70%, pasteurized for 2 min at a temperature of 100 ° C, cooled to 25 ° C and Packed under aseptic conditions in an aseptic container.

Squeezes from the screw press enter the microwave chamber, where they are heated under the influence of electromagnetic waves to a temperature of 80-90 ° C, then the squeezes are either sent to powder production in a dryer for drying at a temperature of 50-60 ° C to a residual moisture content of not more than 10% and cooling to 20 ° C, then for grinding in a hammer mill, passing through magnetic traps and for packaging; or for the production of mashed potatoes in a double wiping machine with a hole diameter of sieves No. 1 - 1.2 mm and No. 2 - 0.8 mm, which is then preserved aseptically: the mashed potatoes are heated to 70 ° C, pasteurized for 2 minutes at a temperature of 100 ° C, cooled to 25 ° C and Packed in aseptic containers.

The proposed method of integrated waste-free processing of apples into direct-squeezed juice, concentrated juice, puree and powder allows us to recommend these products as functional additives and foods rich in antioxidants (vitamin E and P - active substances) and dietary fiber (pectin and fiber) for canning , bakery and confectionery industries of the food industry.

Information sources

1. Golubev V.N. Non-waste technology of canning production / V.N. Golubev, I.N. Zhiganov, E.I. Lebedev, T.N. Nazarenko. - M .: MGZIPP, 1998 - 211 p.

Claims (1)

A method of complex non-waste processing of apples into direct-squeezed juice, concentrated juice, puree and powder, characterized in that the apples are washed, inspected, crushed, the resulting pulp is sent to a screw press to extract 40-45% of the juice, which is then filtered, heated and deaerated, after which it is served or bottled in a glass container, hermetically sealed with sterile lids, pasteurized and cooled; or concentrate, pasteurize, cool and pack in aseptic containers in aseptic containers, while squeezes from the screw press enter the microwave chamber, where they are heated under the influence of electromagnetic waves to a temperature of 80-90 ° C, then the squeezes are delivered or the powder is dried apparatus for drying and cooling, then for grinding in a hammer mill, passing through magnetic traps and for packaging; or for mashed potatoes in a double wiping machine, which is then canned aseptically and packaged in aseptic containers.