SU1554868A1 - Method of producing food product from kernels of stone fruits - Google Patents

Abstract

The invention relates to the confectionery industry, namely the production of confectionery products such as oriental sweets. The aim of the invention is to improve the organoleptic properties of the product. In order to produce a product, the kernels of apricot, peach or plum seeds are poured with water, boiled, de-skinned and dried to a moisture content of 35-66%. Dried kernels are treated with an aqueous 30-40% solution of sodium chloride and a solution of one of food acids, for example, acetic, block or citric, or their mixture for 7-12 days, then dried at 110-140 ° С for 7-10 minutes in vibrocary slit layer. At the same time, grape juice with a dry matter concentration of 30-50% is applied to the surface with a ratio of juice and kernels 1: (3-7). Drying is carried out to a moisture content of the product 20-25%.

Description

The invention relates to the confectionery industry, namely the production of oriental-type confectionery products is sweet.

The aim of the invention is to improve the organoleptic properties of the product.

The method is carried out as follows.

The kernels of apricot, peach or plum seeds are poured with water, boiled, peeled and dried to a moisture content of 35-b6%. Dried kernels are treated with an aqueous 30-40% solution of sodium chloride and acid solutions, alone or with a mixture of 0.025-0.5% acetic acid; 0.8-1.0% block; 2.0-2.5% lemon for 7-12 days, then dried at 7-10 minutes with continuous stirring.

At the same time, grape juice with a concentration of 30-50% with a juice: core ratio of 1: 3 - 1: 7 is periodically applied to the der surface. Juice is applied by spraying in a vibrating cell bed, drying is carried out until the product has a moisture content of 20-25% periodically at intervals of 3-5 seconds. Then air is blown, molded, and filled.

Example 1. Kernels of apricot kernels are filled with water, boiled, freed from the shell and dried to a moisture content of 35%. Dried kernels are treated with an aqueous solution of 30% sodium chloride, 0.025% acetic acid; 0; 08% block and 2.0 ″ -hour citric acid. Dried and processed kernels are kept in this solution for 7 days and dried at 110CC for 7 minutes to moisture.

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207 ,. Simultaneously with the final drying, grape juice with a concentration of 30% is periodically applied to the surface of the kernels, the ratio of grape juice and kernels being 1: 3. Juice is applied by spraying in a vibratory cell. Applying juice is carried out in portions periodically, the pauses between cycles are 3 seconds. The product obtained by repeated application of grapes

Bottled juice, blown with air, molded and packaged at room temperature.

PRI mme R 2. Peach kernels are poured with water, boiled, removed from the shell and dried to a moisture content of 50%. The dried kernels are treated with an aqueous solution of 35% sodium chloride; 0,020% vinegar; 0.5% block; 1.0% citric acid. Dried and processed kernels are kept in this solution for 9 days and dried at 125 ° C for 8 minutes to a moisture content of 22%. Simultaneously with the final drying, grape juice with a concentration of 40% is periodically applied to the surface of the kernels, the ratio of grape juice and kernels being 1: 5. The juice is applied by spraying in the bottom layer. The application of juice is carried out in portions periodically, the pauses between cycles are 4 seconds. The product is blown with air, molded and packaged at room temperature.

II p and me R 3. The kernels of plum stones are poured with water, boiled, removed from the shell and dried to a moisture content of 66%. Dried kernels are treated with an aqueous solution of 40% sodium chloride; 0,010% acetic acid; 0.3% block and 0.5% citric acid. The cores are kept in solution for 12 days and dried at 140 ° C for 10 minutes to a moisture content of 25%. Simultaneously with the final drying, grape juice with a concentration of 50% is periodically applied to the surface of the kernel, the ratio of grape juice and pits is 1: 1. The juice is applied as indicated in Example 1, the intervals between cycles are 5 seconds.

Example 5: Apricot, peach or plum seed kernels are filled with water, boiled, de-coated and dried to a moisture content of 30%. Dried kernels are treated with an aqueous solution of 20% CHLORINE

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on three ; 0.5% acetic acid; 0.5% block; 5.0% citric acid. Dried and processed kernels are kept in solution for 5 days and dried at 100 ° C for 5 minutes to a moisture content of 15%. Simultaneously with the final drying, grape juice with a concentration of 20% is periodically applied to the surface of the kernels, the ratio of grape juice and kernels being 1: 2.

The juice is applied by spraying in a vibro-caking layer until it reaches a dry matter content of 40%. The application of juice is carried out in portions periodically, the pauses between them are 2 seconds. The product is blown with air, molded and packaged at room temperature.

The finished product has a sour taste and has a non-marketable appearance, as the cores stick together.

Try it on The kernels of peach, plum and apricot kernels are filled with water, boiled, freed from the shell and dried to a moisture content of 70%. The treated and dried kernels are treated with an aqueous solution of 70% sodium chloride; 0.5% acetic acid; 0.50% block; 5.0% citric acid. Next, the cores are kept in this solution for 13 days, dried at 150 ° C for 12 minutes to a moisture content of 30%. Simultaneously with the final drying, grape juice with a concentration of 60% is periodically applied to the surface of the kernels, the ratio of grape juice and kernels being 1: 8. Juice is applied by spraying in a vibrocooled bed until it reaches a dry matter content of 80%. The juice is applied, as indicated in the previous examples, followed by blowing the product with air, shaping and packaging it at room temperature.

The finished product has poor quality and non-marketable appearance.

Drying the product at 110-140 ° C is necessary to maintain the moisture level that ensures the storage duration of the finished product.

Periodic application of grape juice on the surface of the dermis is necessary for better impregnation of the dermis and improvement of the taste of the finished product. The choice of the ratio of kernels of grapes and grapes, juice is necessary to ensure the presentation and high taste of the product.

A juice concentration of from 30 to 50% is necessary for more complete dispersion of the juice over the surface of the kernel.

The use of the proposed method allows to expand the range of confectionery products based on waste-free technology in the processing of stone fruit plants, as well as expand the field of application of grape juice, improve the quality of confectionery products, and increase their nutritional value.

Claims (1)

Invention Formula Method for the production of food products from pits. 1554868 five including treatment of the cores by boiling in water, release of the cores from the skin, drying, aging in an aqueous solution of sodium chloride and food acid and drying with air, so that, in order to improve the organoleptic properties of the product, exposure is first carried out in chloride solution sodium, and then in a solution of food acid using acetic acid, block acid, citric acid or their mixture as the last, and while drying the temperature is maintained at 110-140 ° C, along with drying, grape juice with a concentration is applied to the surface of the surface uhih substances 30 - 50% at a ratio of juice and der 1: 3 - 1: 7, and are drying to a moisture content of 20 - 25%.