RU2653005C1 - Method for production candied fruits from quince - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely, to a method for producing candied fruits from quince. Prepared and cut into slices quince fruits are processed in a microwave oven for 1.0–1.5 minutes. Then fruits are fed to the vacuum apparatus. Cooking process is carried out in three stages with 15-minute boil followed by cooling. In the future, the fruits are separated from the syrup, dried, sprinkled with prepared sugar, dried to a humidity of 14–17 % for 5–6 hours and packaged in the appropriate container. Method ensures an improvement in the quality of the finished product and duration reduction of the technological process.

EFFECT: content of vitamin C in the finished product is 20 % higher than in the product manufactured using traditional technology.

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Description

The invention relates to the canning industry, and in particular to methods for the production of candied fruits.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that the prepared fruits are peeled, seed nests and cut into slices 15-20 mm thick, then blanched in boiling water until soft, cool with running water and sent for cooking. Cooking is carried out in a vacuum apparatus in four stages with a 15-minute boiling in each stage and subsequent cooling of the mass for 10 minutes by increasing the residual pressure in the vacuum apparatus. After cooking, the fruits are separated from the syrup, dried, sprinkled with prepared sugar, dried to a moisture content of 14-17% for 5-6 hours and packaged in an appropriate container.

The main disadvantages of this method are:

- deterioration in the quality of the finished product by reducing the content of biologically active components in the finished product due to blanching in boiling water;

- the long duration of the cooking process, consisting of four stages.

The technical result of the proposed method is aimed at creating a method for the production of candied fruit, providing a high quality product and more complete preservation of biologically active components contained in the feedstock, as well as reducing the duration of the technological cycle.

The specified technical result is achieved due to the fact that according to the proposed method, the prepared and sliced fruits are placed in a microwave chamber for 1.0-1.5 minutes, after which they are sent for cooking, which is carried out in three stages with 15 minutes boiling in each stage and subsequent cooling of the mass for 10 minutes by increasing the residual pressure in the vacuum apparatus.

An example implementation of the method.

After sorting, inspection and washing, the prepared fruits are peeled from the skin, seed nest and cut into slices 15-20 mm thick, after which they are subjected to microwave processing for 1.0-1.5 minutes in a microwave camera with a frequency of 2400 ± 50 MHz. Next, the fruits are sent for cooking in a vacuum apparatus. Cooking is carried out in three stages with a 15-minute boiling in each stage and subsequent cooling of the mass for 10 minutes by increasing the residual pressure in the vacuum apparatus. After cooking, the fruits are separated from the syrup, dried, sprinkled with prepared sugar, dried to a moisture content of 14-17% for 5-6 hours and packaged in an appropriate container.

Salient features of the proposed method are microwave processing of prepared fruits instead of blasching in boiling water and the use of three-stage cooking of fruits. The use of microwave processing of fruits contributes to the destruction of the cellular structure of fruits and thereby significantly accelerates the process of saturation of fruits with sugar, which makes it possible to use three-stage cooking of fruits, which ensures the required sugar content in fruits within 65-67%.

In addition, the use of microwave processing of fruits instead of blanching in boiling water provides a more complete preservation of biologically active components contained in fruits. The vitamin C content in the finished product is 20% higher than in the product made by traditional technology.

This method provides a reduction in the duration of the process and thereby improving the quality of the finished product, as well as saving heat energy.

Literature

1. A collection of technological instructions for the production of canned food. T. 2, M .: Food industry. 1977.

Claims (1)

A method for producing candied quince, characterized in that the prepared and sliced fruits are placed in a microwave chamber for 1.0-1.5 minutes, after which they are sent for cooking, while the cooking process is carried out in vacuum apparatuses in three stages with a 15-minute boil and subsequent cooling with further separation of the fruit from the syrup, drying, sprinkling with prepared sugar, drying to a moisture content of 14-17% for 5-6 hours and packaging in an appropriate container.