SU1472048A1 - Method of producing fruit stock - Google Patents

Abstract

FIELD OF THE INVENTION The invention relates to the food industry, confectionery and canning industries, in particular, to methods for preparing fruit-and-fruit products. The aim of the invention is to accelerate the process and improve the quality of the formation. Fruits are washed, sorted, and stalked to prepare the formation. Stone fruits are scalded with a sharp steam, the juice and bones are separated. The pome fruits are crushed to a particle size of 1.0-1.5 mm, the juice is separated and the resulting extracts are heated to 70 ° C. Citrus fruits are first crushed with the release of juice, then the husks are crushed and heated. The resulting fruit mass is poured with a layer of 10-15 mm on a flat forming surface, previously moistened with pressed juice. The mass is dried at a temperature of 60-65 ° C for 4-5 hours. At the same time, the surface of the reservoir is moistened 1-2 times with juice during the drying process. 1 tab.

Description

5 h at, the surface of the fruit mass in the process of drying 1-2 times moistened with the obtained juice, for example after 2 h from the beginning and 1 h before the end of the drying process.

The final moisture content of the reservoir is not more than 20%.

The table shows the indicators of fresh fruit, a fruit stratum, prepared with the proposed and known methods.

Example 2. The method is carried out as in Example 1, but instead of cherry plum in the stage of technical ripeness, cherry plum is taken in the stage of biological ripeness, 40% of the total weight of the raw material is separated, drying time is 4.5 hours at 63 ° C, wetting the surface of the fruit mass is carried out once for 1.5 hours before the end of the drying process.

PRI me R 3. The method is carried out as in example 1, only instead of cherry plum in the stage of technical ripeness take 10 kg of fruit plums in the stage of technical ripeness, the juice is separated in the amount of 30% of the total mass of raw material, and wetting 1 hour before the end of the drying process. ,

The final moisture content of the reservoir is not more than 20%.

Example 4. The method is carried out in the same way as in example 1, except that instead of fruits of cherry plum in the stage of technical ripeness, fruits of plums are taken in the stage of biological ripeness, and the juice is separated in the amount of 35% of the total mass of raw material.

Example 3. The method of preparation of the fruit layer of the fruit unit.

After sorting, washing and removing the stalks, 8 kg of fresh fruits are crushed in the stage of technical ripeness by any method (for example by crushing) to 1.5 m particles.

Juice in the amount of 6% of the total mass of the raw material is separated by any known mechanical method (for example, pressing), and the heat treatment of the fruit mass is carried out at a temperature not exceeding 70 ° C for about 10 minutes,

Fruit mass is applied by singing 10 mm thick on a baking tray pre-wetted with a part separated

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juice, and dried for 5 hours at 65 ° C.

In the drying process, for example, 2 hours from the beginning and 1 hour before the end of the drying process, the fruit weight is cma-. part of the separated juice.

The final moisture content of the fruit layer is not more than 20%,

Example 6, The method is carried out in the same way as in example 5, only together with the unit in the stage of technical ripeness, blocks are taken in the stage of biological ripeness.

The apples are crushed by any method (for example, by wiping) to particles of 1.0 mm in size, the juice is separated in a quantity of 10% of the total mass, and the fruit mass is dried for 4 hours at 60 ° C.

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1 hour before the end of the drying process, the surface of the fruit mass is moistened with a part of the separated juice.

Example 7. The method is carried out in the same way as in example 5, except that instead of a block in the stage of technical ripeness, pears are taken in the stage of technical ripeness,

The rpyiim is crushed to a particle size of 1.3 mm, the juice is separated in an amount of 8%, and the fruit mass is dried for 5 hours at 65 ° C,

The wetting of the fruit mass in the drying process takes place 1.5 hours before the end of the drying.

Example 8, The method is carried out in the same manner as Example 5,. only instead of a block in the stage of technical ripeness take pears in the stage of biological ripeness.

Pears are crushed to a particle size of 1.0 mm, the juice is separated in an amount of 10%, and fr the 511th mass is dried for 4.5 hours at 63 ° C,

The wetting of the fruit mass during the drying process is carried out 1 hour before the end of the process.

Example 9, Method for making a mandarin fruit formation;

After sorting, washing and removing the stalks of 6 kg, the mandarin will separate out the juice in an amount of 10% of the total weight of the raw material by any known mechanical method (for example, pressing), then crush the mass to any size of 1.0 mm, for example,

Heat treatment of fruit mass is carried out at a temperature of not more than

70 ° C for about 10 minutes, after the mass is applied in a 15 mm thick layer on a baking tray, pre-moistened with part of the separated juice, and dried for 4 hours at.

The surface of the fruit mass in the drying process is moistened once, for example, 2 hours after the rocking process.

The final moisture content of the reservoir is not more than 25%.

Example 10. The method is carried out in the same manner as in Example 9, except that oranges are taken instead of mandarins.

The juice is separated by crushing in an amount of 14%, and the mass is ground to a particle size of 1.5 mm by rubbing. The resulting mass is dried for 5 hours at 65 ° C, and the wetting of the surface of the fruit mass is carried out 1.5 hours before the end of the drying process.

The final moisture content of the reservoir is not more than 25%.

The table shows the characteristics of the fruit layers obtained by the proposed (PDS) and known (IPR) methods, as well as fresh fruits (s).

Fruit layers obtained by the proposed method, contain a greater amount of vitamin C and more calories than layers obtained by a known method.

The layers obtained by the proposed method also have higher organoleptic characteristics compared with layers obtained by a known method. If the latter have a rough surface, the structure is inelastic, the color is dark brown, the taste and smell are tinged with vegetable oil, then the formations obtained by the proposed method have a smooth shiny surface, an elastic structure, attractive color, taste and smell characteristic of the raw materials.

Receiving a high-quality reservoir is possible only when performing the techniques described in the examples considered.

The order of separation of the juice from fresh oodov and the amount of juice extracted from their juice depends on the specific properties of the raw material.

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Since the stone fruits are juicy, have a thin skin and a delicate tissue, after scalding the fruit quickly g softens and disrupts the cellular structure, which promotes the free secretion of juice.

The pome fruit has a hard structure and skin, therefore separation of the juice from whole fruits is difficult, because of this, the fruits are first crushed and then the juice is mechanically separated. Subsequent heat treatment is necessary to soften the rest of the juice after separation of the juice to the desired consistency.

Citrus fruits. they have a rather stiff skin and tender skin; therefore, the separation of juice is not necessary - 20 it is necessary to carry out before grinding, because otherwise the separation of juice is difficult. After separation of the juice and grinding, the fruit mass is subjected to heat treatment, and in the case of pome fruits.

If the heat treatment of the fruit mass is carried out at a temperature of 70 ° C, then as a result of the loss of 30 valuable nutrients the final product is of poor quality.

When chopping fruits to particles less than 1.0 mm in size, the resulting fruit mass has a lower gelling capacity, which degrades the quality of the fruit layer, since the drying process is prolonged.

A fruit mass with particles of more than 1.5 mm has a high gelling capacity due to the presence of larger amounts of pectin substances preserved in the skin particles, but the mass is not homogeneous, with coarse inclusions. The surface of the formation is uneven. The reservoir loses its elasticity and good appearance.

Drying the fruit mass deposited on the opposite side at a temperature of less than 60 ° C for less than 4 hours does not allow obtaining a layer of high quality, since it is impossible to evaporate the necessary amount of moisture from the fruit mass. When the process lasts more than 5 hours, microorganisms are activated in the fruit mass, contributing to the deterioration of the formation, the quality and organoleptic characteristics of the product are significantly reduced and the process of preparation of the fruit formation is lengthened.

 When the fruit mass is dried at a temperature above 65 ° C and the process lasts more than 5 hours, caramelization of sugar occurs, which deteriorates the quality and organoleptic characteristics of the reservoir, causes its dark color, and also decreases plasticity. With a process duration of less than 4 hours, uneven drying occurs throughout the reservoir volume: the surface is dried and the inner layers remain wet.

If the surface of the fruit layer is not wetted during the drying process, its organoleptic characteristics decrease. The reservoir has a rough surface, loses elasticity and shine.

If the surface of the fruit mass in the drying process is wetted more than two times, the duration of the CIPPA process increases significantly, which, in turn, reduces the quality and organoleptic characteristics of the final product.

The application of the proposed method allows to obtain high-quality end products with high organoleptic characteristics, increased nutritional value.

In addition, in this method, the process is simplified by eliminating the stage of finishing the mashed potatoes and the long, energy-intensive phase of boiling down the fruit mass.

Acceleration of the process of preparation of the fruit layer on the proposed

the method is achieved by reducing the duration of heat treatment of the fruit and the drying stage, as well as by eliminating the finishing stage. In addition, the application of the method increases the gelling ability of mashed potatoes, which also contributes to the acceleration of the drying of the reservoir, while

there is no intensive caramelization. Sugar, loss of biologically active substances, which leads to improved quality and increased nutritional value of the fruit layer.

Claims (1)

Invention Formula A method of preparing a fruit layer, including sorting the fruit, washing it, removing the stem, treating the fruit to obtain a fruit mass, applying it to a previously wetted forming surface and drying the mass, characterized in that the purpose of speeding up the process and improving the quality of the reservoir, the processing of fruits is carried out either by scalding them with live steam followed by separation of the juice and pits, or squeezing from the fruit of the juice, followed by grinding the resulting marc to a particle size of 1.0-1.5 mm and. heating them before, or chopping the fruit to a particle size of 1.0-1.5 mm, wringing juice with obtaining husks and heating them to 70 ° C, while wetting the forming surface is carried out with juice obtained at the fruit processing stage, and drying is carried out at 60-65 C for 4-5 h, and the surface of the fruit mass in the process of drying, moisten one or two times with juice.