RU2648286C1 - Thickened watermelon juice with pumps seeds - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Thickened watermelon juice contains the concentrate of watermelon juice and whole peeled fried pumpkin seeds with the following ratio of components (%): watermelon juice concentrate 30–35, whole peeled fried pumpkin seeds 65–70.

EFFECT: proposed thickened watermelon juice has the increased nutritional value, has the optimal organoleptic properties and balance of vitamins and microelements.

1 cl, 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 pH 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 Granulated 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 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 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 an onion with pumpkin seeds, consisting of a concentrate of watermelon juice, which additionally contains whole peeled roasted pumpkin seeds in the following ratio,%:

watermelon juice concentrate 30 ... 35 whole peeled roasted pumpkin seeds 65 ... 70

Fried pumpkin seeds are characterized by high organoleptic characteristics: pleasant smell and taste. The content of vitamins and macronutrients in 100 g of fried pumpkin seeds are presented in table 2.

Fried pumpkin seeds have a high calorie content: 559 kcal per 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 peeled roasted pumpkin seeds leads to a deterioration in consistency, and a decrease leads to an insufficient content of vitamins and macronutrients.

The content of vitamins and macronutrients in 100 g of nardek and in 100 g of nardek with the addition of whole peeled roasted pumpkin seeds are shown in table 3.

The calorie content of the nardik with whole peeled roasted pumpkin seeds is 424.3 kcal per 100 g of product.

The organoleptic properties of the nardek with whole peeled roasted pumpkin seeds are high: the smell and taste are pleasant with a pronounced aftertaste of pumpkin seeds.

Case Studies

Example 1

Watermelon juice concentrate was prepared according to the known technology by evaporation of ripe watermelon juice. Whole, peeled pumpkin seeds were roasted to a golden color to improve organoleptic characteristics and prevent the growth of microorganisms. To obtain 1 kg of the finished product, whole peeled roasted pumpkin seeds 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, peeled pumpkin seeds were roasted to a golden color to improve organoleptic characteristics and prevent the growth of microorganisms. To obtain 1 kg of the finished product, whole peeled roasted pumpkin seeds 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 pumpkin seed nardek is characterized by increased nutritional value.

Claims (2)

Nardek, consisting of a concentrate of watermelon juice, characterized in that it additionally contains whole peeled roasted pumpkin seeds in the following ratio,%: watermelon juice concentrate 30 ... 35 whole peeled roasted pumpkin seeds 65 ... 70