RU2791155C2 - Method for producing a snack food product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed is a method for producing a snack food product, wherein a mixture of apples with fresh zucchini and cucumbers at the ratio of 2:2:1 is used as the primary ingredient, wherein the apples, after sorting, inspection, washing, and core removal are pre-processed for 3.0 to 3.5 minutes in a microwave chamber at a frequency of 2,400±50 MHz, then transferred to a crushing machine, crushed with the addition of pre-sorted, inspected, washed fresh zucchini and cucumbers; then washed, peeled, inspected celery is added to the total mass (8 to 10% of the total mass), lemon juice (1% of the total mass), and 150 ml of water, pectin (0.7% of the total mass) is pre-dissolved in 100 ml hot water and added to the resulting mixture in a thin stream, continuously whipping the mass, everything is crushed intensely to a homogeneous consistency, poured onto plastic pallets to a thickness of 5 to 6 mm, dried in a drying apparatus with infrared radiation at 50 to 55°C for 11 to 12 hours followed by cooling, cutting, and packaging.

EFFECT: increase in the storage life of a snack food product, possibility of consuming the product as a packed meal or a snack at work, on a hike, on an expedition, on a plane, or in space, shortened duration of the production cycle, conservation of heat energy, preservation of biologically active substances, the natural colouring and smell of the ingredients, higher quality of the finished products.

1 cl, 1 ex

Description

The invention relates to the food industry (vegetable drying and canning), and in particular to a method for the production of food concentrates.

The sources used to search for this method showed that its prototype is a pumpkin-sea buckthorn smoothie [1], which is a drink with pulp based on vegetable and berry raw materials. The composition for the production of pumpkin-sea buckthorn smoothies contains the following ratio of initial components, wt. %: fermented pumpkin puree - 50.0; sea buckthorn juice, not clarified, direct extraction - 25.0; sugar syrup - 7.7; drinking water - up to 100.

The closest analogue from the patent search are fruit lavash [2], fruit layer [3], which is a mixture of solids and sugar, taken in a ratio of 1:10 to 1:50. and method [1], the essence of which is 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 of 1.0-1.5 mm in size, 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 obtained 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, according to the sources on which the search was carried out [4], [5], the method of their production 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, apply a layer of 10 mm thick on a baking sheet and dry for 3-5 hours at 65°C.

The main disadvantages [1] are:

- the impossibility of long-term storage of smoothies, the shelf life, depending on the ingredients, is no more than 12 hours, in some cases up to 1 day. The main disadvantages [2, 3, 4, 5] are:

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

- additional heating of the marc obtained up to 70°С;

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

- deterioration of 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.

The technical result of the proposed method is aimed at creating a method for the production of a new snack food product. The possibility of storing and consuming it for 2 to 6 months, depending on storage conditions, more complete preservation of the 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 heat treatment with microwave treatment , as well as using an infrared dryer.

The specified technical result is achieved due to the fact that, according to the proposed method, prepared (inspection, washing, core removal) apple fruits are placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 3.0-3.5 minutes, then transferred to a chopping machine, fresh zucchini, cucumbers, celery, lemon juice, water are added to this mass, mixed and crushed with a blender, dried in a dryer with IR radiation at a temperature of 50-55°C for 11-12 hours, followed by cooling and packaging in an appropriate container.

An example of the implementation of the method.

As the main ingredient, a mixture of apples with fresh zucchini and cucumbers is used in a ratio of 2: 2: 1, and pre-apple fruits, after sorting, inspection, washing, core removal, are processed for 3.0-3.5 minutes in a microwave oven. chamber with a frequency of 2400 ± 50 MHz, then they are transferred to a chopping machine, chopped with the addition of pre-sorted, inspected, washed, fresh zucchini and cucumbers, then washed, peeled, inspected celery is added to the total mass - 8-10% of the total mass, juice lemon - 1% of the total mass and 150 ml of water, pectin - 0.7% of the total mass is pre-dissolved in 100 ml of hot water and introduced into the resulting mixture in a thin stream, constantly beating the mass, everything is thoroughly crushed to a homogeneous consistency, poured onto plastic pallets 5-6 mm thick. Drying is carried out in a dryer with infrared radiation at a temperature of 50-55°C for 11-12 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 is that the resulting snack food product has a high biological value, since drying with IR radiation at a temperature of 45-50% contributes to the preservation of all biologically active components, the color and aroma are perfectly preserved, the shelf life increases from 1 day to 6 months. The proposed product can be consumed while on a hike, on a plane, on an expedition, in space, etc., used as a healthy snack, since all the ingredients used are rich in micro and macro nutrients. Celery contains amino acids and trace elements: boron, calcium, chlorine and others, rich in fiber and essential oils, as well as vitamins A, E, K and B vitamins. substances. Zucchini normalizes the work of the gastrointestinal tract and all digestive processes, contains vitamins A, B1, B2, C, PP, as well as micro and macro elements necessary for the human body: potassium, calcium, magnesium, zinc, copper and manganese, iron, sulfur , molybdenum, titanium, aluminum, phosphorus and sodium. Apples are rich in vitamins A, C, B1, B2, PP and E, as well as magnesium, phosphorus, iodine, iron, selenium, potassium, calcium and zinc. Together, they give us vitality, help us cope with stressful situations, improve brain function and strengthen the cardiovascular system.

Also, a significant distinguishing feature from known products is the preliminary microwave treatment of prepared fruits, drying at low temperatures using IR radiation, and the absence of sugar in the recipe.

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 accelerating the process of preliminary heat treatment of apples, as the main ingredient in the production of a food product for snacking. With a known method of preparing a fruit layer, apples are boiled or baked in an oven for 4-5 hours at a temperature of 190-260°C.

Processing with microwave energy ensures a more complete preservation of the biologically active components contained in the fruits.

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 an increase in the shelf life of the consumption of a food product for a snack, the possibility of consuming it in the form of a dry ration or a snack (at work, on hikes, expeditions, on an airplane, in space, etc.), reducing the duration of the technological cycle, preserving biologically active substances, improving the quality of finished products.

Literature

1. Rozhnov E.D., Shkolnikova M.N., Kazarskikh A.O. Ingredients for the production of pumpkin-sea buckthorn smoothies. RU2734509 Patent holders:. Federal State Budgetary Educational Institution of Higher Education "Altai State Technical University named after I.I. Polzunov" (AltSTU) (RU), 2019

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

3. 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).

4. Mungieva N.A., Musaeva N.M. FGBOU VO Dagestan State Agrarian University. Method for preparing fruit marshmallow (RU2016138255), 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 a food product for a snack, characterized in that the main ingredient is a mixture of apples with fresh zucchini and cucumbers in a ratio of 2:2:1, and the fruits of apples, after sorting, inspection, washing, core removal, are preliminarily processed for 3.0-3.5 min in a microwave chamber with a frequency of 2400 ± 50 MHz, then they are transferred to a grinding machine, crushed with the addition of pre-sorted, inspected, washed, fresh zucchini and cucumbers, then washed, peeled, inspected celery - 8-10% of the total mass, lemon juice - 1% of the total mass and 150 ml of water, pectin - 0.7% of the total mass is pre-dissolved in 100 ml of hot water and introduced into the resulting mixture in a thin stream, constantly beating the mass , everything is thoroughly crushed to a homogeneous consistency, poured into plastic pallets 5-6 mm thick, dried in a dryer with infrared radiation at a temperature of 50-55 ° C in for 11-12 hours, followed by cooling, cutting and packaging.