SU1577753A1 - Method of producing rhubarb for filling - Google Patents

Abstract

The invention relates to the food industry, in particular to the canning industry. The aim of the invention is to enhance the functionality by simultaneously obtaining additional semi-finished products - syrup and filler for ice cream, as well as increasing the filling by maximizing the preservation of organic acids. The raw material is subjected to washing, inspection, grinding, boiling in a sugar syrup, separation into solid and liquid fractions. The solid fraction is divided into two parts, one of which is rubbed with the separation of the extracts, the resulting puree is combined with an egg powder to obtain a filling for ice cream, and the extracts are mixed with the first part of the solid fraction to obtain a filling (minced meat).

Description

The invention relates to the food industry, in particular, to canning and catering.

The aim of the invention is to expand the functionality of the method by simultaneously obtaining additional semi-finished products - syrup and filler for ice cream, as well as improving the quality of the filling by maximizing the preservation of organic acids.

Rhubarb refers to dessert vegetables. Its biological value is determined by the relatively high content of organic acids (block, citric, tartaric, etc.). The biological role of organic acids is due to many factors. Acids serve as hydrogen donors in redox processes occurring in the human body. Acids also serve as sources of hydrocarbon skeletons for the biosynthesis of various compounds. More than any other acid compounds often cause a characteristic taste. In addition, under the influence of organic acids increases

digestive juices, intestinal motility increases.

The method is carried out as follows.

The prepared scapes of rhubarb (washing, inspection, cleaning from coarse ends) are crushed to 10-15 mm, boiled in a sugar syrup at a concentration of 20-25% for 1-3 minutes in a ratio of 1: 0.7-0.8 after which the liquid fraction is separated — a semi-finished product (syrup) for sweet dishes, and the solid is divided into two equal parts, one of which after wiping is mixed with an egg powder, in relation to the weight of puree ryven 15-20%, and get a semi-finished product (filler) for ice cream, the second part is combined with the first portion of the rubbing extracts and mixed with the obtained Niemi semifinished products for cooking (minced rhubarb). All the prepared semi-finished products are packaged and preserved by sterilization (prepared food for sweet dishes, prepared food for culinary products) and freezing (prepared food for ice cream).

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Example 1. The stalks of rhubarb are washed, inspected, the lower part of the stem is cut, cut into 10 mm pieces, cooked in sugar syrup at 18% concentration for 1 minute at a component ratio of 1: 0.7, separating the liquid fraction 5 to obtain a semi-finished product (syrup) for sweet dishes, the solid is divided into two parts, one of which is rubbed and the mashed potatoes are mixed with the egg powder

ice cream, and the second part is connected to the wiping wipes of the first part to produce a semi-finished product for culinary semi-finished products (semi-finished products for culinary products are minced meat, semi-finished products for ice cream). When this is achieved, the mixing of briefly boiled

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honors when rubbing rhubarb, there are a lot of shortcuts due to its coarse fiber structure; the separation into liquid and solid fraction contributes to the separation of excess moisture and the formation of a further product of the appropriate consistency; rubbing promotes mechanical action on rhubarous fibers consisting of cellulose, hempcellulose, protopectin and pectin, which leads to a gap in the amount of 15% to the mass of mashed potatoes from half of their 10 complex branched chains. This means that the semi-finished product (filler) can then be used as a natural binder in the production of the semi-finished product for culinary products - minced meat.

meat products (minced meat). All semi-finished products.,. The final stages of the process are packaged and canned. Two high-quality processes are created. Example 2. Petioles are washed, inspected, the lower part of the stem is cut, cut into 15 mm pieces, cooked in sugar syrup of 20% concentration for 3 minutes, the liquid fraction is separated 20 pieces of rhubarb with wiping from the wipe- with obtaining a semi-finished product (syrup) for which contributes to the creation of the structure

and consistency corresponding to the stuffing; mixing mashed potatoes with egg powder, which enriches the product with animal protein, which contains all the essential amino acids.

The achieved processing modes and component ratios serve the purpose of the invention.

Thus, grinding of rhubarb to 10-15 mm 3Q provides sufficient access of heat to the center of the pieces during short-term (1-3 min) boiling, which, on the one hand, provides the possibility of further processing (wiping), and on the other, dehydration of the pieces to degree which

syrup 18-20% concentration 35 Further allows to achieve consistency in the ratio 1: 0.7-0.8 1-3 min), corresponding to the stuffing; 10-15 mm pieces are rational in size in terms of their use for cooking culinary pro. , „- ducts (in pies, dumplings, pancakes)

the cytoplasmic cell membrane is jealous that 4, etc.).

leads, on the one hand, to the extraction of a brief (1-3 min) boiling

rhubarb in sugar syrup provides sufficient softening of the pieces of rhubarb for the subsequent operation - wiping and, at the same time, pectin in soluble form-pectin, which does not result in 45 times a day and leads to a strong separation of the slices, which is necessary for structure and consistency of semi-finished minced meat. In addition, short-term culinary products (minced meat); warming promotes better maturation of rhubarb due to destruction of the storage of organic acids (block, hemicelluloses, transfer of some of them from citric, tartaric, etc.), which provides the B fraction in A -faction, which in raw 50 improves the quality of the products of rhubarb attached to it along with the fiber

“The hard consistency that, in the far-blending of wiping from the wipe, we decide to expose the rhubarb to the rubbing-vene with the treated rhubarb, also to the sponies. It contributes to the reduction of production wastes.

In the second stage of the process (separation, in addition, the squeezes are natural for the liquid and solid fraction, the separation material for the binder, which provides the solid fraction into two parts and counter- production of high-quality semi-finished products) is achieved, the creation of low waste for culinary products corresponding technology with the subsequent production of texture and two more semi-finished products of high mechanical properties

sweet dishes, and the solid is divided into two equal parts, one of which is wiped, the resulting mashed potatoes are mixed with egg powder to obtain a semi-finished product (filler) for ice cream, and the second part is combined with quick-cut wipes from the first part to obtain a semi-finished product for culinary products ( the form). All semi-finished products are packaged and canned.

In the proposed method, the three main stages of the process are essential.

At the first stage of the technological process (boiling pieces of rhubarb with sugar, inactivation of oxidative enzymes, which further prevents the enzymatic deterioration of the product; an increase in cell permeability due to damage

cell sap in syrup, and on the other - to the penetration into the cells of rhubarb sugar of their sugar syrup; hydrolysis of part of proton semi-finished products (semi-finished product for culinary products - minced meat, semi-finished product for ice cream). When this is achieved, the mixing of briefly boiled

  At the final stages of the process, two high-quality pieces of rhubarb are created with wiping extracts, which contributes to the creation of a structure

Egg powder is known to be an emulsion stabilizer in the production of ice cream. However, mixing it with rhubarb puree provides a semi-finished product for the production of ice cream with a higher stability of the resulting emulsion, which is one of the main indicators of the quality of ice cream.

Organic acids of rhubarb (pH of rhubarb 3.7-3.8) and pectic substances are involved in the stabilization of the emulsion. The emulsifying and stabilizing effect of puree of rhubarb in mixture with egg powder is due to the interaction of pectin substances contained in puree of rhubarb, calcium and phosphorus, which are quite a lot in egg powder (193 and 723 mg, respectively, in 100 g of the product).

As a result of this interaction, calcium and phosphorus pectinates are formed, which leads to an increase in the strength of the interfacial adsorption layer and, consequently, to an increase in the stability of the emulsion, as well as to the formation of a gelatinous skeleton, as a result of which its viscosity increases, which also increases the stability of the emulsion.

In addition, when mixed mashed rhubarb with egg powder, protein-polysaccharide soluble and insoluble complexes are formed, which also have a high emulsifying ability. The mechanism of action is manifested in the interaction of soluble hydrophilic protein-saccharide complexes with each other, as well as in the formation of a stable structure due to the mechanical coupling of the particles of the solid phase of insoluble complexes.

Taken together, the above processes give improved qualities to semi-finished products from rhubarb. It is important that the loss of organic acids during the production of all semi-finished products is less than 2% and is mainly caused by losses during machining. For comparison, data on the content of organic acids in raw materials and semi-finished products are given (g / dry matter):

Fresh Rhubarb11,09

Prefabricated dl

sweet dishes3,48

Semi-finished product for ice-cream 1, 45 Semi-finished product for culinary products (minced) 5,98

In comparison with the known method, maximum preservation of organic acids is achieved. . Technological operations such as prolonged heating of finely chopped rhubarc with a relatively large amount of sugar (37.5%) to evaporate moisture to give the product the consistency necessary to prepare the filling are excluded. A prolonged temperature effect on the raw materials containing organic acids leads to the destruction of part of the organic acids, as well as to the intensive reaction of the melanoid formation between sugars and amino acids, rhubarb, resulting in products containing dark colored compounds. Moreover, the intensity of melanoid formation depends on the concentration of sugar, temperature and time of exposure to temperature.

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Claims (1)

Invention Formula A method of processing rhubarb to obtain a filling, which includes the preparation of raw materials, mixing with sugar, heat treatment and wiping, characterized in That, in order to expand the functionality of the method by simultaneously obtaining additional semi-finished products - syrup and filling for ice cream, as well as improving the quality of the filling by maximally preserving organic acids, when mixed with prepared rhubarb, sugar is used in the form of hot syrup 18-20% - concentration at a ratio of 1: 0.7-0.8, heat treatment is carried out by cooking for Q 1-3 min, followed by separation of the liquid fraction - syrup, the remaining solid residue is divided into two parts, one of which is wiped, the extracts are separated, the puree is mixed with egg powder in an amount of 15-20% by weight of puree to obtain 5, and the filler for ice cream, and the second part of the solid residue is mixed with the squeeze obtained in the wiping stage, to obtain a filling.