RU2635416C1 - Melon fruitade with whole dried apricot - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: melon fruitade consists of a concentrate of watermelon juice and whole dried apricots, with the following ratio of components, wt %: watermelon juice concentrate - 30-35; whole dried apricots - 65-70.

EFFECT: improved nutritional value of melon fruitade.

3 tbl, 2 ex

Description

The invention relates to the food industry.

A known method of processing watermelons, comprising crushing and separating the pulp from the peel, peeling the peel from the skin, extracting the seeds from the pulp, wiping it, separating it into solid and liquid phases, heating the latter to 85 ... 90 ° C, clarification, sterilization and evaporation under vacuum to achieve a solids content of 70 wt. %, cooking peeled crust in concentrate until the solids content in the crust reaches 74 ... 76 wt. %, separation of the crust from the liquid phase and its drying, as well as filtering the remaining liquid phase from coarse suspensions and its packaging by hot bottling (RF Patent No. 2090093, publ. 09/20/1997).

A known method for the production of watermelon semi-finished product, including grinding the pulp of watermelons, the selection of seeds from it, wiping, sterilization and packing by hot bottling, characterized in that after sterilization, the raw materials are concentrated in vacuo and food acid is introduced to a pH of not more than 4.2. Concentration is carried out until the solids content of 50 wt. % After wiping, the product is divided into fractions - solid and liquid, the latter is heated to 85 ... 90 ° C, kept at this temperature for 1 ... 3 min, cooled to 30 ... 35 ° C and clarified, and concentration is carried out until the solids content of 70 wt. % (RF Patent No. 2090092, publ. 09/20/1997).

A known method of processing watermelons, which includes washing, inspection, cutting, separating the bark, extracting watermelon juice and its heat treatment, characterized in that the cutting of watermelons is carried out into large pieces 20 ... 60 mm thick, the bark 2 ... 5 mm thick is separated, watermelon is extracted juice with pulp and separation of conditioned seeds on a wiping machine with a hole diameter of 1.2 ... 2.0 mm sieves, carry out the finish, in which wipe the watermelon juice with pulp on a wiping machine with a hole diameter of 0.3 ... 0.5 mm sieves, in time is warm the treatments sterilize in a stream of watermelon juice with pulp in a heat exchanger at a temperature of 123 ... 125 ° C for 94 ... 98 s, cool the juice to a temperature of 70 ... 96 ° C and concentrate it in a vacuum evaporator at a temperature of 55 ± 5 ° C to obtaining a semi-finished watermelon juice with pulp. Separate the bark on a washing machine with a hole diameter of sieves 10 ... 15 mm. Before heat treatment, watermelon juice with pulp is mixed with sugar in the following ratio of components, wt. %:

Watermelon juice with pulp - 94 ... 96;

Sugar - 4 ... 6.

The semi-finished product or concentrate of watermelon juice with pulp is preserved with sorbic acid in an amount of not more than 0.06% by weight of the juice by preparing a solution of sorbic acid with boiled water, taken in a ratio of 2: 1, adding to the resulting product at a temperature of 70 ... 80 ° C, mixing within 10 ... 15 min (Application for invention No. 97119494 from 01/10/2000).

The prototype was selected watermelon juice concentrate (nardek), obtained from the pulp of watermelon by direct extraction. Direct-squeezed juice is evaporated in vacuum at a temperature of up to 45 ° С. Vacuum evaporation minimizes the loss of biologically active substances and allows you to get a paste-like concentrate of high biological value. Composition - concentrated watermelon juice (nardek) 100%.

(http://agro2b.ru/ru/offers/20300-Koncentrat-soka-arbuza-nardek.html).

The disadvantages include low nutritional value (insufficiently high organoleptic indicators and the content of vitamins and macronutrients, low calorie content).

Nardek is characterized by peculiar organoleptic characteristics - the taste and smell are specific, which limits the circle of consumers.

The content of vitamins and macronutrients in 100 g of nadek is presented in table 1.

The calorie content of the drug is 110 kcal per 100 g of product.

EFFECT: obtaining a nardek of increased nutritional value.

The technical result is achieved by the addition of whole dried apricots, consisting of a concentrate of watermelon juice, which additionally contains whole dried apricots in the following ratio,%:

watermelon juice concentrate - 30 ... 35%;

dried apricots - 65 ... 70%.

Dried apricots is characterized by high organoleptic characteristics: a pleasant aromatic smell and taste with a pronounced flavor of ripe apricot.

The content of vitamins and macronutrients in 100 g of dried apricots are presented in table 2.

The calorie content of dried apricots is 215 kcal / 100 g.

The claimed quantitative composition of the components provides optimal organoleptic properties and a balance of vitamins and macronutrients. An increase in the quantitative interval of whole dried apricots leads to a deterioration in consistency, and a decrease leads to an inadequate content of vitamins and macronutrients.

The content of vitamins and macronutrients in 100 g of nadek and 100 g of nadek with the addition of whole dried apricots are presented in table 3.

The calorie content of the nardik with whole dried apricots is 183.5 kcal per 100 g of product.

The organoleptic properties of the nardek with whole dried apricots are high: pleasant aroma and taste with a pronounced aftertaste of ripe apricot.

Case Studies

Example 1

Watermelon juice concentrate was prepared according to the known technology by evaporation of ripe watermelon juice. Whole dried apricots were washed in running water and dried naturally. To obtain 1 kg of the finished product, whole dried apricots in an amount of 700 g were placed in a container, filled in with an amount of 300 g, and mixed. The product was ready to eat.

Example 2

Watermelon juice concentrate was prepared according to the known technology by evaporation of ripe watermelon juice. Whole dried apricots were washed in running water and dried naturally. To obtain 1 kg of the finished product, whole dried apricots in an amount of 650 g were placed in a container, filled in with an amount of 350 g, and mixed. The product was ready to eat.

Thus, a clove with whole dried apricots is characterized by increased nutritional value.

Claims (2)

Nardek with whole dried apricots, consisting of a concentrate of watermelon juice, characterized in that it additionally contains whole dried apricots in the following ratio of components, wt.%: watermelon juice concentrate 30 ... 35 whole dried apricots 65 ... 70