RU2753357C1 - Method for obtaining precooked fruit mass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the canning industry for the preparation of desserts with a high content of pectin and mineral substances, vitamins K, E, amino acids, macro- and microelements. A method is proposed for obtaining precooked fruit mass from fruit and vegetable raw materials, while biologically valuable raw materials are used as a fruit and vegetable base: puree from feijoa fruits, puree from inflorescences and stems of broccoli and apple powder from secondary raw materials of juice production, which are mixed with sugar and subjected to cooking at the following ratio of the initial components, weight percentage: puree from feijoa fruits 43-53; puree from inflorescences and stems of broccoli 20-30; apple powder 3-7; granulated sugar 20-24.0. The invention makes it possible to obtain precooked fruit mass from fruit and vegetable raw materials with a low content of granulated sugar, increased nutritional value, which has therapeutic and preventive properties due to the content of functional ingredients of natural origin that can meet the daily need of the human body from 50 to 100% for the necessary elements of nutrition, while the used prescription ingredients can reduce the cycle of the technological process while maintaining guaranteed organoleptic and physico-chemical quality indicators.

EFFECT: invention makes it possible to obtain precooked fruit mass from fruit and vegetable raw materials with a low content of granulated sugar, increased nutritional value, which has therapeutic and preventive properties due to the content of functional ingredients of natural origin.

1 cl, 2 tbl, 4 ex

Description

The invention relates to the food industry for obtaining podvarka from biologically valuable fruit and vegetable raw materials.

The fruits of the subtropical feijoa are distinguished by a high content of minerals, primarily magnesium, calcium, necessary for the work of the entire muscular corset and the normal water-salt balance of the human body; water-soluble iodine, necessary to control the processes of heat regulation of the body, metabolism, energy, fat and protein metabolism, the work of the endocrine system, its content varies from 8 to 35 μg / 100 g. Silicon in 100 g of feijoa fruits contains about 55-60% of the daily value, boron - 45-50%, etc. Also found in feijoa phytosterols (up to 50%), pectin substances (up to 40%) [Abshilava A.N., Prichko T.G. Varietal assessment of the chemical composition and technical parameters of feijoa fruits grown in the conditions of Abkhazia // Fruit and viticulture of the South of Russia, Krasnodar, 2011. No. 10 (4). S. 116-125].

The biological value of broccoli is due to its rich vitamin and mineral composition and low calorie content, due to the content of a complex carbohydrate - fiber necessary for the normal functioning of the gastrointestinal tract; vitamin K, which normalizes blood coagulation processes; potassium, which is necessary for the functioning of the cardiovascular system, energy metabolism and muscle activity, etc. Experimental data indicate a high protein content, which includes antisclerotic substances choline and methionine, as well as such essential amino acids as lysine, methionine, valine, isoleucine, leucine, threonine, phenylalanine; nonessential - tyrosine, histidine, alanine, arginine, aspartic acid, glycine, glutamic acid, proline, series [Ashun Chaudhary, Upendra Sharma, Adarsh PalVig, Bikram Singh, Saroj Arora / Free radical scavenging, antiproliferative activities and profiling of variations in the level of phytochemicals in different parts of broccoli (Brassica oleracea italica) // Food Chemistry, Volume 148, 1 April 2014, Pages 373-380]. Broccoli inflorescences and stems do not contain cholesterol and have a very low calorie content, which is also important when formulating a biologically active podvarka from fruit and vegetable raw materials.

A known method for the production of natural canned food from broccoli, providing for the preparation of recipe components, cutting, blanching and cooling broccoli, preparation of the filling in the form of an aqueous solution of sodium chloride and citric acid, packaging broccoli and filling, sealing and sterilization [patent 2444215 Method for the production of natural canned food from broccoli / Authors: Zimina N.K., Lyalina O.Yu., Posokina N.E., Primak A.P., Stepanishcheva N.M., Tamkovich S.K. / applicant: State Scientific Institution All-Russian Research Institute of the Canning and Vegetable Drying Industry of the Russian Academy of Agricultural Sciences, publ .: 10.03.2012].

The disadvantage of this method is the liquid consistency of the finished product and the imbalance of biologically active substances with a low vitamin value due to the use of a large amount of water in the recipe.

There is a method of obtaining a semi-finished product from carrots, which provides for cleaning carrots, preliminary heat treatment in water, homogenizing the mixture, adding sugar syrup, citric acid and boiling the mixture [patent RU 2045915 Method for producing carrots from carrots / author: Dvursky A.N. , Prokopenko B.A., Klapovskiy Y.V., Palatov V.M., Kondakova I.A., Smirnova N.I., Antonenko N.V., Nefedov P.A., Ivannikova G.I. / applicant: Joint Stock Company Moscow Confectionery Factory "Red October", publ .: 04.03.1993].

The disadvantage of this method is the one-component formulation with a limited content of biologically valuable substances, which is reflected in the low food quality of the finished product.

There is a known method of obtaining a podvarka from fruits, providing for the preparation, blanching and rubbing apples, apricots, kiwi and feijoa, mixing them in a given ratio, adding sugar, cooking, hot filling and sealing [patent 2398404 Method of obtaining podvarki / author: Troyanova T. L., Kvasenkov O.I. / applicant: O. I. Kvasenkov, publ .: 10.09.2010, bul. 25].

The disadvantage of this method is the possibility of sugar caramelization in the podvarka, as well as the likelihood of allergic reactions to individual components of the recipe.

The technical result of the proposed invention is to obtain podvarka from fruit and vegetable raw materials with a high content of vitamins, minerals, dietary fiber, amino acids.

The result is achieved through the use of biologically valuable raw materials in the formulation: feijoa, broccoli and apple powder obtained from recycled juice production [patent No. 2516257]. The method provides for mixing a puree semi-finished product of broccoli and feijoa with apple powder and sugar at their ratio wt.%: Puree from feijoa fruits - 43-53; broccoli inflorescence and stem puree - 20-30; apple powder - 3-7; granulated sugar - 20-24. The resulting mass is cooked until the dry matter content reaches at least 65.0%, after which it is packaged by hot filling and sealed.

The resulting product has a persistent plastic structure and has a specific taste and aroma characteristic of feijoa. The use of the proposed podvarka, will make it possible to replenish the body's daily need for nutraceuticals by 50-100%, it provides an increase in the protective reactions of the human body. To optimize the recipe composition, prepared feijoa puree was used as the first recipe component, which is a high source of vitamins K, E, C, beta-carotene, minerals (iodine (22 μg / 100 g), potassium (172.0 mg / 100 g ), dietary fiber, pectin substances (1.0%) .The second ingredient of the broccoli is puree from broccoli inflorescences and stalks, which is a high source of protein, including amino acids (2350.0 mg / 100 g), vitamin K (321, 9 mg / 100 g), minerals - potassium (315.0 mg / 100 g) The third ingredient is apple powder obtained from apple pomace using highly efficient equipment that preserves native substances as much as possible: infrared dryers; cavitator; classifier [patent No. 2516257], is a source of dietary fiber, pectin substances (6.5%) and mineral composition (potassium -874.0 mg / 100 g, calcium - 470.5 mg / 100 g, magnesium - 180.0 mg / 100 g, iron - 3.7 mg / 100 g). The combination of ingredients in the prescription position allows you to solve various nutritional functions - supplying the body with energy; biologically active substances necessary for the regulation of vital processes; strengthening immunity.

Table 1 shows the options for the ratio of the recipe components of the proposed product, optimized in composition, depending on the biological properties of the raw materials used.

The conducted studies of the chemical composition of biologically active podvarka from feijoa puree, broccoli puree and apple powder, which are a source of vitamins, pectin and minerals, fiber, emphasize its high prophylactic properties (Table 2).

Example 1. Podvodka from fruit and vegetable raw materials, obtained from a mixture of feijoa puree and mashed potatoes from broccoli inflorescences and stalks, apple powder with the addition of a low proportion of granulated sugar up to 20.0%, is a source of pectin and minerals, vitamins, amino acids, which allows you to reduce the risk of oxidative stress on the body and replenish the daily need for biologically active substances by 50-100% [Norms of physiological requirements for energy and nutrients for different groups of the population. Methodical recommendations MP 2.3.1.2432-08. - M., 2008 - 41 p.]. Podvarka from fruit and vegetable raw materials has a very dense consistency and a pleasant yellow-green color, aroma characteristic of fruit and vegetable raw materials used in the recipe, mainly feijoa.

Example 2. The preparation of the preparation from fruit and vegetable raw materials is carried out as in example 1, except that the content of puree from inflorescences and broccoli stalks is increased by 5%, and the puree from feijoa fruit is reduced accordingly. The resulting product has a dense consistency, pronounced fruit and vegetable taste, as well as aroma and color, characteristic of the raw materials used in the recipe. The resulting podvarka from fruit and vegetable raw materials replenishes the daily need of the human body for vitamins and macro-microelements by 50-100%.

Example 3. Preparation of podvarki from fruit and vegetable raw materials is carried out as in example 1, except that the content of apple powder is reduced by 2%, and the amount of added granulated sugar is increased by 2%, respectively. Broccoli inflorescence and stem puree is reduced by 5%. The resulting supplement from fruit and vegetable raw materials is balanced in terms of the qualitative and quantitative ratio of all vital components, provides the human body with biologically active and mineral substances up to 100%, in vitamins up to 80% with a total content of natural antioxidants of more than 950 mg / 100 g, and minerals more than 600 mg / 100 g, and also improves the body's resistance to external environmental factors. The resulting product has a dense consistency, pronounced fruit and vegetable taste, as well as aroma and color characteristic of the raw materials used in the recipe, mainly feijoa.

Example 4. Preparation of the podvarka is carried out as in example 1, except that the content of apple powder from secondary raw materials of juice production is reduced by 4%, therefore, the amount of added granulated sugar is increased accordingly. The content of mashed feijoa fruits in the podvarka is increased by 5%, and the mashed potatoes from broccoli inflorescences and stalks are reduced accordingly. The resulting product has a rich sweet and sour taste, dietary properties and has a pleasant light green color and aroma, characteristic of fruit and vegetable raw materials.

Claims (2)

A method of obtaining a podvarka from fruit and vegetable raw materials, characterized in that biologically valuable raw materials are used as a fruit and vegetable base - mashed potatoes from feijoa fruits, mashed potatoes from broccoli inflorescences and stalks and apple powder from secondary raw materials of juice production, which are mixed with sugar and subjected to cooking with the following ratio of starting components, wt%: feijoa puree 43-53 broccoli flower and stem puree 20-30 apple powder 3-7 granulated sugar 20-24.0