RU2757059C1 - Method for production of fruit bars with cereal and nut additives - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry. A method for the production of fruit bars with cereal and nut additives is proposed, including rubbing apple and rosehip pomace through a sieve with a wire mesh with a mesh size of 0.1 mm, frying oatmeal and triticale bran in an oven at a temperature of 55°C for 60 minutes until golden color, grinding into small pieces of nuts, melting honey and butter in a water bath at a temperature of 30°C, mixing all components, forming a layer of a 20 mm thick bar, baking at a temperature of 55°C for 60 minutes, cutting into portioned pieces of the required size, packaging, with the following ratio of the starting components, wt.%: pomace of apples and rose hips 40.0; oat flakes 20.0; triticale bran 6.0; almonds 5.0; hazelnuts 5.0; honey 20.0; butter 4.0.

EFFECT: invention ensures the production of products with a reduced cost, calorie content, increased content of fiber, pectins, ascorbic acid, vitamins, improved quality characteristics, organoleptic and consumer properties, and also provides an expansion of the range of products for similar purposes.

1 cl, 2 tbl

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the technology for the production of fruit bars.

A known method for the production of cereal bars for functional and specialized nutrition (patent for invention No. 2662184 RU, publ. 07/24/2018, bulletin No. 21), characterized in that it provides for sequential mixing of chia flour, chia seeds, chopped black currant or chopped grapes " quiche-mish ", chopped black plum or apricot, oils from chia seeds and walnuts for 5-7 minutes until the oil is evenly distributed in the mass of raw materials, molded into a bar and baked for 20 minutes at a temperature of 200 ° C. In this case, the components are used at the following ratio, wt. %: chia flour - 30, chia seeds - 15, chopped black currant or chopped quiche-mish grapes - 20, chopped black plum or apricot - 30, chia seed oil - 1.7, walnut oil - 3.3 ... The invention allows to improve and improve the quality of the bar, as well as to expand the range of functional confectionery products of improved composition.

The disadvantage of the above method is that the recipe does not indicate what exactly is a sweetener that affects the organoleptic properties of products.

Fruit and nut bars (patent for invention 2600754 RU, publ. 10/27/2016, bulletin No. 30) were selected as a prototype, which include the following components, wt. %: dried apricot - 17.0; dried grapes - 38.0; dried cherries - 5.0; dried cranberries - 5.0; dried apple -17; ascorbic acid - 0.2; coconut oil - 3.0; lecithin - 0.7; almonds - 5.0; hazelnuts - 5.0; flavoring - 0.1; wafer wafers - 4.0. EFFECT: invention improves consumer properties and quality of fruit and nut bars, reduces calorie content, and improves organoleptic properties.

The disadvantage of the manufacturing process of these fruit and nut bars according to the prototype is the use of artificial flavors, which leads to the loss of vitamins and biologically active components and the absence of a solid secondary fraction in the formulation, which reduces the cost of products.

The technical problem solved by the invention is the development of a method for the production of fruit bars with cereal and nut additives, using solid secondary fractions in its formulation, for example, pomace from boiled apples and rose hips, triticale bran, which reduce the cost of the developed products and enrich it with vitamins, fiber, pectin, as a sweetener and a binding component using honey, which has biologically active components, a prophylactic effect and reduces the calorie content of bars, with improved consumer properties, as well as expanding the range of products for similar purposes.

The solution to this problem is achieved by the fact that in the method for the production of fruit bars with cereal and nut additives, which includes rubbing apple and rosehip pomace through a sieve with a wire mesh with a mesh size of 0.1 mm, frying oatmeal and triticale bran in an oven at a temperature of 55 ° С for 60 minutes until golden brown, chopping into small pieces of nuts, melting honey and butter in a water bath at a temperature of 30 ° С, mixing all components, forming a layer of a bar 20 mm thick, baking at 55 ° С for 60 minutes, p cutting into portioned pieces of the required size, packaging with the following ratio of components wt. %:

Pomace of apples and rose hips 40.0 Oat flakes 20.0 Tricale bran 6.0 Almond 5.0 Hazelnut 5.0 Honey 20.0 Butter 4.0

Characteristics of the raw materials used.

In the food industry, a large amount of fruit and berry raw materials are used for the preparation of compotes, fruit drinks. In this case, waste, i.e. solid fraction of raw materials are recycled. In the proposed method for the production of fruit bars with cereal and nut additives, the basis is the secondary fraction from the production of drinks from dried apples, dried rose hips, nuts, baked oat flakes and triticale bran, honey.

The chemical composition of dried fruits is shown in table 2.

The data in Table 1 indicate that both dried apples and dried rose hips contain nutrients necessary for the proper functioning of the human body.

In plant cells, there are two main forms of pectin substances: pectin and protopectin (water-soluble pectin). Pectin substances are widely used in the food industry in the preparation of jellied food products. Pectins play an important role in the structure of the human body, they enhance the work of the intestinal motor function, they are found in significant quantities in apples, rose hips

Triticale bran is a relatively inexpensive source of fiber, protein and minerals, as well as vitamins and minerals. The protein content in bran is 16-19% on dry matter, which is 30% more than in triticale flour. Bran proteins are more complete in terms of their amino acid composition. Bran contains vitamin B ₁ , B ₂ , vitamin PP, significant amounts of phosphorus, potassium and magnesium.

Oatmeal is a source of polysaccharides, that is, carbohydrates that maintain the energy level of the human body without sudden fluctuations, normalizing blood sugar levels. Polysaccharides have a longer processing time in the body than mono- and disaccharides. Oatmeal contains a large amount of dietary fiber, helps to reduce the concentration of cholesterol in the blood, improve the activity of the heart, are rich in magnesium, phosphorus, chromium, zinc, nickel, calcium, potassium.

Hazelnuts are characterized by a high protein content (20%), the presence of B vitamins, namely B ₁ , B ₂ , C, E, minerals: potassium, iron, cobalt, phosphorus, calcium, zinc, cyamine, niacin, protein, especially content of unsaturated and saturated fatty acids.

Almonds contain up to 54% fats, about 30% proteins, vitamins B, E, K, etc.

Honey contains 13-22% water, 75-80% carbohydrates (glucose, fructose, sucrose), as well as small amounts of vitamins B ₁ , B ₂ , B ₆ , E, K, C, carotene (vitamin A provitamin), folic acid acid.

The production of fruit bars with cereal and nut additives according to this method is carried out as follows.

Production of fruit bars with cereal and nut additives using pomace from boiled dried apples and dried rose hips, baked oatmeal and triticale bran, hazelnuts, almonds. The pomace is rubbed through a sieve with a wire mesh with a mesh size of 0.1 mm. Oatmeal and triticale bran are fried in an oven at 55 ° C for 60 minutes until golden brown. Chop the nuts into small pieces. Melted honey and butter in a water bath at a temperature of 30 ° C. All components are mixed at the following ratio of components by weight. %: pomace of apples and rose hips 40.0, oat flakes 20.0, tricale bran 6.0, hazelnuts 5.0, almonds 5.0, honey 20.0, butter 4.0. A layer of a bar is formed with a thickness of 20 mm. Bake at 55 ° C for 60 minutes. Cut into portions of the required size and pack.

For the manufacture of fruit bars with cereal and nut additives, the following raw materials, butter, can be used in accordance with GOST 32261-2013.

The developed fruit bars with cereal and nut additives underwent a tasting assessment, which confirmed the originality of their taste, and also clearly demonstrated high consumer properties associated with their low calorie content, high taste, organoleptic, and quality characteristics.

Physicochemical indicators of the developed fruit bars with cereal and nut additives are presented in Table 2.

From the data in Table 2, it follows that fruit bars with cereal and nut additives have a fairly high content of pectin, fiber and ascorbic acid.

The technical result of the invention is the production of products with a reduced cost, increased content of fiber, pectins, ascorbic acid, vitamins, as well as improved organoleptic properties.

Claims (2)

A method for the production of fruit bars with cereal and nut additives, including rubbing apple and rosehip pomace through a sieve with a wire mesh with a mesh size of 0.1 mm, frying oatmeal and triticale bran in an oven at a temperature of 55 ° C for 60 minutes until golden brown colors, chopping into small pieces of nuts, melting honey and butter in a water bath at a temperature of 30 ° C, mixing all components, forming a layer of a 20 mm thick bar, baking at 55 ° C for 60 minutes, cutting into portioned pieces of the required size , packaging, with the following ratio of the starting components, wt%: Pomace of apples and rose hips 40.0 Oat flakes 20.0 Tricale bran 6.0 Almond 5.0 Hazelnut 5.0 Honey 20.0 Butter 4.0