RU2776202C1 - Method for production of fruit pastille - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The method for production of fruit pastille from apples, strawberries and bananas is characterized by the fact that the prepared fruits of apples after sorting, inspection, washing, removal of the core are processed for 3.0-3.5 minutes in a microwave chamber with a frequency of 2400 ± 50 MHz, then the apples are transferred to a shredder, crushed and added to this mass of fresh strawberries, pre-sorted, inspected, washed, and peeled bananas in a ratio of 1:1:1, respectively, the resulting mass is crushed until a homogeneous consistency is obtained, poured onto plastic pallets 5-6 mm thick, dried in a drying apparatus with infrared radiation at a temperature of 45-50°C for 10-11 hours, followed by cooling, cutting and packaging in appropriate containers.

EFFECT: invention makes it possible to ensure high quality of the product and more complete preservation of biologically active components contained in the feedstock, as well as to shorten the duration of the technological cycle.

1 cl, 1 ex

Description

The present invention relates to the food industry (confectionery, vegetable-drying and canning), and in particular to a method for the production of fruit and berry products.

The sources used to search for this method showed that its prototype is fruit lavash [1], fruit layer [2], which is a mixture of solids and sugar, taken in a ratio of 1:10 to 1:50 . and the method [1], the essence of which lies in the fact that for the preparation of the layer, the fruits are washed, sorted, and the stalks are removed. Stone fruits are scalded with hot steam, juice and seeds are separated. Pome fruits are crushed to particles with a size of 1.0-1.5 mm, the juice is separated and the resulting pomace is heated to 70°C. Citrus fruits are first crushed with the release of juice, then the pomace is crushed and heated. The resulting fruit masses are poured in a layer of 10-15 mm onto a flat molding surface, previously moistened with squeezed juice. The mass is dried at a temperature of 60-65°C for 4-5 hours. In this case, the surface of the formation is moistened 1-2 times with juice during the drying process.

Also, the sources for which the search was carried out are puff fruit marshmallows [3], the production method of which includes sorting and sizing apple fruits, removing mechanical impurities, washing peeled fruits, baking them on baking sheets, rubbing baked fruits to obtain mashed potatoes, preparing marshmallows by churning chilled puree with the addition of granulated sugar and / or powdered sugar and egg white, pouring or laying out the flooring mass for drying, drying it, cooling the dried layer, forming a twisted roll or at least a two-layer cake with spreading the filler on adjacent layers of the roll or cake, natural cooling soaking, cutting to size, dusting with powdered sugar and packaging for later storage and / or sale; fruit marshmallow [4], [5], the method of production of which is that after crushing fresh fruits are added secondary raw materials - dealcoholized fruit pomace, the fruit mass is heated to a temperature of 70 ° C, kept at this temperature for 10- 20 minutes, applied in a 10 mm thick layer on a baking sheet and dried for 3-5 hours at 65°C.

The main disadvantages of these methods are:

- a labor-intensive process, a large number of operations that lead to the loss of solids, increase in cost;

- deterioration in the quality of the finished product due to the loss of biologically valuable components during the production of alcoholic products from raw materials, dealcoholized fruit pomace, which is used for the production of marshmallows, lose a significant amount of biologically active substances, then it is further heated to 70 ° C.

- sugar content, which limits the segment of consumers (the impossibility of consumption for dietary and diabetic nutrition).

The technical result of the proposed method is aimed at creating a method for the production of fruit marshmallows from strawberries, 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, by reducing the time of pre-treatment of raw materials and replacing microwave heat treatment energy, as well as using an infrared dryer.

The specified technical result is achieved due to the fact that, according to the proposed method, the prepared apple fruits are placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 3.0-3.5 minutes, then the apples are transferred to the chopper, fresh strawberries are added to this mass and bananas, dried in an oven at a temperature of 45-50°C for 10-11 hours, followed by cooling and packaging in appropriate containers.

An example of the implementation of the method.

Prepared apple fruits, after sorting, inspection, washing, core removal, are subjected to microwave treatment for 3.0-3.5 minutes in a microwave chamber with a frequency of 2400±50 MHz. Next, the fruits are crushed in a special chopper (industrial blender), fresh strawberries, pre-sorted, inspected and washed, are added to this mass, and peeled bananas are added. The ratio of ingredients - apples: strawberries: bananas - 1:1:1. Everything is carefully crushed to a homogeneous mass, poured into plastic pallets 5-6 mm thick and sent for drying in a dryer with infrared emitters. Drying is carried out at a temperature of 45-50°C for 10-11 hours. Dried to a moisture content of 15-25%, then the dried fruits are cooled, cut if necessary and packaged in appropriate containers.

The essential distinguishing features of the proposed method are the preliminary microwave treatment of prepared fruits, drying at low temperatures using IR radiation, and the absence of sugar.

The use of microwave processing of fruits contributes to the destruction of the cellular structure of fruits, the transition of insoluble protopectin into soluble pectin, and after processing with microwave energy, apples acquire a gelling ability, thereby significantly speeding up the process of preliminary heat treatment of apples, as the main ingredient in the production of marshmallow. In the traditional way of making marshmallows, apples are boiled or baked in an oven for 4-5 hours at a temperature of 190-260°C.

Processing with microwave energy provides a more complete preservation of the biologically active components contained in the fruits. The content of vitamin C in the finished product is 30% higher than in the product made in the traditional way.

The main advantage of the infrared method of drying products is the high rate of moisture evaporation, which is much higher than drying with convection or contact heaters. This is due to the fact that infrared rays penetrate deeper than the surface of the material, approximately 0.1 -2 mm for capillary porous food products. Reflected from the capillaries, infrared rays change direction inside the product many times and are thus almost completely absorbed into the product. In this case, the heat transfer coefficient is quite high, which means that a large amount of heat is transferred per unit surface of the drying product.

This method provides a reduction in the duration of the technological cycle, the preservation of biologically active substances, improving the quality of finished products, as well as saving thermal energy.

Literature

1. Surbnshanyan A.O., Aliev M.M. Production technology of fruit lavash (marshmallow). - Canning and vegetable-drying industry, 1973, No. 6, p. 20-21.

2. The method of preparing the fruit layer. All-Union Scientific Research and Experimental Design Institute for the Storage of Fruit and Vegetable Products (RU 1472048).

3. Zhelnakov V.V. Method for the production of puff fruit marshmallow and puff fruit marshmallow (RU 2490926 C1), 2012

4. Mungieva N.A., Musaeva N.M. FGBOU VO Dagestan State Agrarian University. Method for preparing fruit marshmallow (RU 2016138255), 2016.

5. Mungieva N.A., Musaeva N.M., Ulchibekova N.A., Ashurbekov I.M., Khamaeva N.M. FGBOU VO Dagestan State Agrarian University. (RU 2653009 C2), 2018.

Claims (1)

A method for the production of fruit marshmallow from apples, strawberries and bananas, characterized in that the prepared apple fruits after sorting, inspection, washing, core removal are processed for 3.0-3.5 minutes in a microwave chamber with a frequency of 2400 ± 50 MHz, then the apples are transferred to the chopper, crushed and fresh strawberries are added to this mass, pre-sorted, inspected, washed, and peeled bananas in the ratio 1:1:1, respectively, the resulting mass is crushed until a homogeneous consistency is obtained, poured into plastic pallets 5 -6 mm, dried in a dryer with infrared radiation at a temperature of 45-50°C for 10-11 hours, followed by cooling, cutting and packaging in appropriate containers.