SU1591926A1 - Method of obtaining candied fruit peel - Google Patents

Description

The invention relates to the food industry, namely the confectionery and food concentrates industries. The aim of the invention is to improve the quality of candied fruit and speeding up the process. Way

perform in the following order: prepare raw materials - fruits, berries or vegetables, mix them with concentrated fruit juice with a dry matter content of 40–82% and dehydrate the raw materials by boiling at a vacuum of 40–89 kPa for 20–60 minutes. The dehydrated raw materials are separated from the juice and dried. Then it is blown up by changing the pressure and temperature. The exploded product is treated with a mixture of starch syrup, concentrated fruit juice and a tune-making agent by circulating the mixture at its volume flow rate of 2 · 10 ' ³ - 3 · 10 ³ m ³ / s through the product at 60 - 85 ° C and pressure 0.2 - 0.3 MPa to achieve the product elastic consistency. Then the resulting product is conditioned, 3 tab.

The invention relates to the food industry, namely the confectionery and food concentrates of its industries.

The aim of the invention is to improve the quality of candied fruit, speeding up the process.

The method is performed in the following order: prepare the raw material - fruits, berries or vegetables, mix them with concentrated fruit juice and dehydrate by boiling during vacuum. Then the dehydrated raw materials are separated from the juice, dried and blown up by changing the pressure. The blown-up product is treated with a mixture of starch syrup, concentrated fruit juice and gelling agent by circulating the mixture under pressure through the product. Then the resulting mass is conditioned by drying and cooling.

Example!. Pumpkin sorted by quality and washed. Peel, seed and inner film peeled. The prepared raw material is cut into pieces and passed through a cross cutter with a 10 mm grating hole diameter. 100 kg of pumpkin loaded into a vacuum apparatus and pour 150 kg of concentrated apple juice with a solids content of 82%. Boil for 60 minutes at a vacuum of 80 kPa. Osmotic-diffusion dehydration of pumpkin pieces in a hypertonic solution of apple juice reduces the moisture content from 90% to 59%. Pour concentrated apple juice and dry the raw material to a moisture content of 10%.

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Blasting is carried out in the installation of the pressure tank - valve - vacuum tank. The raw material is heated to 105 ° C. When the pressure rises to 0.6 MPa, it is held for 15 minutes. Open the valve in a vacuum tank. They get increased in volume pieces of pumpkin. The blown-up product is loaded into an autoclave, poured with a mixture consisting of 25% starch syrup, 70% concentrated apple juice and 5% gelling agent-agar.

For flavoring make orange oil in the amount of 0.6 kg. The mixture is passed through a pump through the feedstock with a volume flow rate of 3 · 10 ' ³ m ³ / s. At the same time, the temperature is maintained at 85 ° C and the pressure is 0.3 MPa. The mixture is circulated for 30 minutes until the product reaches an elastic consistency. After the removal of the excess mixture, the raw material is dried, cooled and sprinkled with powdered sugar. Get candied fruit imitating orange slices. The yield of the finished product is 116 kg, the amount of reducing substances 40%, calculated on the dry matter (table 1).

Π p and m e p 2. Apples are sorted by quality, degree of maturity and size of the fruit, washed in clean running water, remove the seed nest and the stem, cut into slices, cubes or pieces of no more than 10 mm in size at the greatest face and at least 5 mm - at the smallest edge. 100 kg of raw apple are loaded into a vacuum apparatus and 150 kg of concentrated apple juice with a solids content of 40% is poured. Boiling is carried out at a vacuum of 40 kPa for 20 minutes. Osmotic-diffusional dehydration of apple slices and their saturation with apple juice occurs. After removing the concentrated apple juice, the mass fraction of moisture inside the apple slices is 71%. Further dehydration is carried out in drying chambers to a moisture content of 15%. Get 24 kg of dry raw materials, which is loaded into the installation of the pressure vessel-valve-vacuum capacity. Heat the raw material to 95 ° C. When the pressure rises to 0.8 MPa, the valve is opened in a vacuum tank. Pressure is relieved and the product increases in volume.

The blown-up product is loaded into an autoclave, and syrup consisting of 30% starch syrup, 65% concentrated apple juice and 5% agar is poured into it. The mixture is pumped through the feedstock with a volume flow rate of a mixture of 2 · 10 ' ³ m ³ / s. Maintain a temperature of 80 ° C and a pressure of 0.2 MPa. After saturation

pieces with a mixture for 15 minutes and the product reaches an elastic consistency, its excess is removed.

The surface of the pieces is dried, cooled and sprinkled with powdered sugar. Get 130 kg of candied fruit with a mass fraction of reducing substances 43%, calculated on the dry matter (table 1).

Example Simirenko variety apples sorted, removed rotten, broken fruit and washed until complete removal of contaminants. 100 kg of apples cleaned from the skin, seed nest and stem. Cut into cubes or pieces the size of the largest face is not more than 10 mm and the smallest - not less than 3 mm. Get 75 kg of raw apple. Load it into a vacuum apparatus and pour 250 kg of concentrated apple juice with a solids content of 40%. Boiling is carried out at a resolution of 40 kPa for 60 minutes. When this occurs, the dehydration of apple slices from 85.4 to 68.9% and saturation with concentrated apple juice. The concentrated apple juice is drained, the apple pieces are removed onto a belt conveyor and dried with hot air until moisture content is 25%. Get 23.6 kg of dry apple raw materials.

The product is blown into a pressure vessel in a device — discharge to atmospheric pressure of type B-35M, where pieces of processed and dried apples are loaded. The specific load of the working chamber is 410 kg / m. By heating the raw material in a closed space, the pressure is increased to 1.2 MPa. Then the pressure is dramatically reduced to atmospheric, the product is quickly removed from the closed space and explodes, its volume increases by 3 times.

The blown up product is loaded into an autoclave, poured with a syrup consisting of 40% concentrated apple syrup remaining after boiling in a vacuum apparatus, 50% starch syrup and 10% of a formative agent apple pectin. The temperature in the autoclave is adjusted to 60 ° C, while raising the pressure to 0.3 MPa. Syrup circulates through the raw materials. The circulation is carried out by a pump with a volumetric flow rate of 3 · 10 ' ³ m ³ / s of syrup until the product reaches an elastic consistency. After 0.5 h, the syrup that is not diffused into the inside of the apple pieces is removed.

The surface of the pieces is dried with hot air, cooled and glazed with maltodextrin. Obtain 115 kg of apple candied fruit with a reduced mass fraction1591926

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substances, 42% calculated on the dry matter (Table 1).

PRI me R 4. Apples varieties Antonovka sorted by quality, degree of maturity and size of the fruit. Apples are washed in clean running water, remove the seed nest and the stem. Cut into slices, cubes or pieces of no more than 10 mm in size at the greatest edge and not less than 5 mm at the smallest edge. 100 kg of apple raw materials are mixed with a 5% Solesodov solution with a ratio of No. C1: No. CNO3 3: 1. Then the raw material is soaked in running cold water until no salt taste.

Apple raw materials are loaded into a vacuum apparatus, where 150 kg of concentrated grape juice with a solids content of 82% is poured. Boiling is carried out at a vacuum of 80 kPa for 30 minutes. Osmotic-diffusional dehydration of apple slices and saturation with grape juice occurs. After removing concentrated grape juice, the moisture content of apple slices is 65%. Then dried raw materials drying chambers to a moisture content of 15%. Get 24 kg of dry raw materials, imitating raisins.

Raw materials are loaded into the installation of the pressure tank - valve - vacuum tank. Heat the raw material to 95 ° C. When the pressure rises to 0.8 MPa, open the valve in a vacuum tank. Pressure is relieved and the product increases in volume.

The blown-up product is loaded into an autoclave, and syrup consisting of 30% starch syrup, 65% concentrated grape juice and 5% agar is poured into it. To the syrup add 0.5 kg of citric acid to give the finished product a sour taste. The mixture is passed through a pump through the feedstock with a volume flow rate of 2 10 ' ³ m ³ / s. Keep at a temperature of 85 ° C and a pressure of 0.2 MPa. After the pieces are saturated with the mixture and the product reaches an elastic consistency, the excess

it is removed.

The surface of the pieces is dried, cooled and coated with chocolate. 135 kg of candied fruits, imitating raisins in chocolate, are obtained with a mass fraction of reducing substances of 43.5% in terms of dry

substance (tab. 1).

Example Ripe cherries are sorted by quality, removing rotten, crumpled, unripe and overripe fruits. Wash with clean running water. Remove the stalks and bones.

50 kg of prepared cherries are loaded into a vacuum apparatus and filled with concentrated cherry juice with a solids content of 65%. Boiling is carried out at a vacuum of 67 kPa for 20 minutes. Osmotic-diffusion dehydration reduces the moisture content from 85% in the raw material to 67% after boiling and removing the concentrated cherry juice. Cherry is dried in a chamber dryer to a mass fraction of moisture of 18%.

The prepared dried cherry raw material is blown up in the device by a pressure vessel - discharge to atmospheric pressure of type B-35M. The specific load of the working chamber is 450 kg / m ³ . Heating raw materials in a closed space, increase the pressure to 0.5 MPa, and then abruptly dropped. Get increased in volume of cherries.

The blown-up product is loaded into an autoclave, poured with syrup consisting of 35% starch syrup, 60% concentrated cherry juice and 5% of the gel-forming gelatin. The mixture is pumped through the feedstock with a volume flow rate of the mixture 2.5 · 10 ' ³ m ³ / s. Maintain a temperature of 70 ° C and a pressure of 0.25 MPa. At the end of the treatment, cherry essence is added. After the porous cherries are saturated with the mixture and the product reaches an elastic consistency, its surplus is removed.

The surface is dried and cooled. 78 kg of candied fruits are obtained with a mass fraction of reducing substances of 44% calculated on the dry matter (Table 1).

Example The seedless grapes, rotten, crumpled berries are removed from the seedless grapes. Wash in clean running water. 100 kg of grapes are loaded into a vacuum apparatus and 250 kg of concentrated grape juice with a solids content of 60% are poured. Boil for 20 minutes at a vacuum of 53 kPa.

After removing the concentrated grape juice, remove the grapes from the vacuum apparatus. The moisture content in the original grapes was 80%. and after osmotic-diffusion dehydration decreased to 65%. Then the raw material is dried in a chamber dryer to a mass fraction of moisture of 19%. Get raisins, enriched with soluble dry substances concentrated grape juice.

Raw materials are blown up in a pressure vessel in a device — discharge to atmospheric pressure of type B-35M. The specific load of the working chamber is 360 kg / m ³ . Heating the raw material in a closed space, increase the pressure to 2.2 MPa, then it is sharply dropped. The blown up product is loaded into an autoclave, poured syrup, so7

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standing out of 20% starch syrup. 70% concentrated grape juice and 10% agar. Citric acid is added for acidification. The mixture is passed through the raw material by pump e volume flow rate of the mixture 2 · 10 " ³ m ³ / s. Maintain a temperature of 65 ° C and a pressure of 0.2 MPa. After saturating the porous raw material with the mixture and the product reaches an elastic consistency, its excess.

The surface is dried and cooled. Get 122 kg of candied fruit with a mass fraction of reducing substances 46%, calculated on the dry matter (table. 1).

И р і мір 7. Table beets are sorted by quality and washed until all the dirt is removed. Peeled and passed through the top of the vegetable cutter with a diameter of 10 mm mesh holes. 100 kg of beet in the form of pieces are loaded into a vacuum apparatus and poured with water. Boil until the complete removal of odor and color. Water is drained and poured 200 kg of concentrated cherry juice with a solids content of 75%. Boil for 60 minutes with a vacuum of BOMPa. Osmotic-diffusion dehydration of beet pieces in a hypertonic solution of cherry juice occurs along with the penetration of soluble substances of the juice into the pieces. The beetroot-saturated cherry juice is dried to a final moisture content of 5%.

Raw materials are blown up in an installation of a pressure vessel type - valve - vacuum capacity. Raise the temperature to 115 ° C. When the pressure reaches 0.8 MPa, hold for 10 minutes and open the valve in a vacuum tank. Receive the increased in volume pieces of beet, imitating dried cherries. The blown-up product is loaded into an autoclave; poured syrup consisting of 20% starch syrup, 75% concentrated cherry juice, and 5% beetroot pectin-forming agent. The mixture is pumped through the raw material with a volumetric flow rate of 3 · 10 ' ³ m ³ / s. At the same time maintain the temperature of 80 ° C and a pressure of 0.3 MPa. At the end of saturation, cherry essence is added to enhance the cherry flavor. After the product reaches an elastic consistency and removes excess mixture, the product is dried, cooled and glazed with chocolate. Get candied fruit imitating cherries in chocolate. The yield of the finished product is 116 kg, the mass fraction of reducing substances 42% in terms of dry substance (table 1).

PRI me R 8. Pumpkin sorted by quality and wash. Peel, seed, and

internal film. The prepared raw material is cut into pieces and passed through a soft cutter with a grid diameter of 10 mm. 100 kg of pumpkin in the form of pieces are loaded into a container, poured with a 10% salt water solution. The ratio of No. C1 and TsANSO3 is 3: 1. Then the raw material is washed in running cold water until the absence of taste of salt. Raw materials are loaded into a vacuum apparatus and pour 150 kg of concentrated apple juice with a solids content of 50%. Boil for 60 minutes at a vacuum of 47 kPa. Osmotic-diffusion dehydration of pumpkin slices in a hypertonic solution of apple juice can reduce the moisture content from 90 to 68%. Pour concentrated apple juice and dry the raw material to a moisture content of 10%.

Blasting is carried out in the installation of the pressure tank - valve - vacuum tank. Raw materials are heated to 105 ° C. When the pressure rises to 0.6 MPa, it is held for 15 minutes. Open the valve in a vacuum tank. They get increased in volume pieces of pumpkin. The blown-up product is loaded into an autoclave, poured with a mixture consisting of 25% starch syrup, 70% concentrated apple juice and 5% of a forge-forming agar. ' For flavoring make orange oil in the amount of 0.6 kg. The mixture is circulated by pump through the feedstock with a volume flow rate of 2.5-10 ' ³ m ³ / s. At the same time, the temperature is maintained at 60 ° C and the pressure is 0.3 MPa. After the product reaches an elastic consistency and removes excess mixture, the raw material is dried, cooled and sprinkled with powdered sugar. Get candied fruit imitating orange slices. The yield of the finished product is 116 kg with a mass fraction of reducing substances 40%, calculated on the dry matter (Table 1).

The proposed method allows to obtain high-quality candied fruits and shorten the process. In addition, if the known methods for producing candied fruits, for example, from pumpkin, provide pumpkin candied mass, the proposed method, depending on the type of raw material used, makes it possible to obtain candied fruits imitating another candied mass: from apples you can get, for example, candied fruits, simulating raisins (see Example 4), from beet - cherry (see example 7), from pumpkin - orange slices (see example 8).

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Going beyond the limit parameters does not allow improving the quality of candied fruits and speeding up the process (see Table 2).

 The use of concentrated juice instead of a sugar-syrup syrup for boiling raw materials, h for saturating the proposed sucrose-free mixture with a syrup, reduces the sugar content in the finished product from 58–72% to 2–5%, i.e. to the sucrose content itself in the used fruits, berries, vegetables.

Processing fruits, berries, and vegetables in concentrated fruit juice promotes the rapid penetration of juice microstructures into tissues and adsorbs to the cell walls. At the same time cell walls are compacted, which gives them a stiff consistency. When blasting by changing the pressure, such walls withstand the pressure and do not break, but only stretch, which allows to improve the performance of candied fruits and speed up the process.

When the concentration of fruit juice is more than 82% and the duration of the process is more than 60 minutes, its viscosity and density increase. Diffusion of juice into the raw material is impeded and reduced, the mass fraction of soluble solids in it, which does not allow to obtain a product with the necessary properties and speed up the process. The use of juice with a concentration of less than 40% also leads to an increase in the duration of the dehydration process due to the large moisture content and, consequently, to a decrease in the quality of the product due to the boiling down of the raw materials.

When boiling occurs, the diffusion of moisture from fruit or vegetable raw materials into the juice. At the same time the juice is diluted, the content of dry substances in it decreases. To remove excess moisture from the juice, boiling is carried out under vacuum. When the vacuum is below 40 kPa is intense evaporation of moisture. The solids content and viscosity of the juice is growing rapidly. At the same time, the diffusion of juice into the raw material takes place very slowly and, when the process is carried out for less than 20 minutes, the dehydration of the raw material to the required degree does not occur, which then adversely affects the properties of the candied fruit and increases the further processing of the raw material. With a vacuum of more than 80 kPa, the moisture slowly evaporates from the juice. The concentration of solids in the juice decreases faster than moisture is removed from the raw materials, which significantly lengthens the dehydration process and leads to a deterioration in the quality indicators of the product.

With optimal parameters of diffusion-osmotic dehydration, the processing time is reduced from 8–20 hours in the known method to 0.5–1 hours in the proposed method. At the same time, the mass fraction of moisture in the raw materials decreases from 85.4 to 68.9%.

Exploded products under the influence of their own weight over time plasticized. Processing a mixture of concentrated juice, starch syrup and tune-up helps to give candied fruit plasticity and elasticity, i.e. Achievement product elastic consistency.

The criterion for the end of the processing of blasted products by circulation of the mixture are the indicators of the structural and mechanical properties of candied fruits, which characterize their consistency. These indicators include the force of compression and rupture, the ultimate shear stress, the coefficients of elasticity, elasticity, plasticity (see Table 1).

The duration of the processing of raw materials is determined on the basis of the analysis of the consistency of the finished product.

When the parameters of saturation with the mixture of the blasted product are below optimal values (temperature 60 ° С, pressure 0.2. MPa, volume flow rate of the mixture 2 · 10 ³ m ³ / s) due to the increased viscosity of the mixture, its slow penetration into the raw material occurs, which slows down the process and does not allow to obtain a product with the necessary structural and mechanical properties.

When the saturation parameters exceed the optimal values (temperature 85 ° С, pressure O. ZMPa, volumetric flow rate of the mixture 3 · 10 ³ m ³ / s), softening and destruction of the porous raw material occurs. It loses its volume and structure.

The ratio of the components of the mixture (starch syrup, concentrated juice, gelling agent) affects only the taste characteristics of the finished product. Therefore, depending on the properties of the raw materials (fruits, berries, vegetables) in order to obtain certain final products (vegetables that mimic the taste and smell of fruits and berries, or to preserve the taste characteristics of the fruit used), the ratio of mixture components may vary over a wide range.

Thus, the proposed method allows to obtain candied fruits with improved taste, aromatic and structural-mechanical properties; apply cheaper and more affordable

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raw materials (for example, pumpkin, apples) to produce candied fruits that mimic more expensive raw materials (grapes, etc.), reduce the sugar content of candied fruits to the level of their quantity in raw materials, speed up the process, thereby increasing its economic efficiency (see Table. H).

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Claims (1)

Claim A method of producing candied fruit from fruits, berries or vegetables, involving the preparation of raw materials, mixing them with the liquid component, dehydrating the raw materials, separating the dehydrated raw materials from the liquid phase, drying them, blasting by changing the pressure, conditioning the resulting blasted product to obtain a candied mass, characterized in what. In order to improve the quality of candied fruit and speed up the process, concentrated liquid is used as a liquid component. 5 fruit juice with a dry matter content of 40 - 82%, dehydration of raw materials is carried out by boiling it at a vacuum of 40 - 80 kPa for 20 - 60 minutes, and blown up before conditioning 10, the product is processed by circulating through it a mixture of starch syrup, concentrated fruit juice and a tune-forming agent at a volume flow rate of a mixture of 2-10 ' ³ - ³ - 10' ³ m ³ / C, temperature 15 60 - 85 ° C and a pressure of 0.2 - 0.3 MPa until the product reaches an elastic consistency, Table 1 I Examples Cooking options when boiling in a vacuum apparatus syrup processing The amount of dry in-in con th juice, Duration min Depression, kPa Volumetric flow rate, m ³ / s Temperature, ° С Pressure, MPa one 82 60 80 ' ZChSG ³ . 85 0.3 2 40 20 40 210 ^-3 60 0.2 3 40 60 · 40 3.0-10 ^-3 60 0.3 four 82 thirty 80 2.0-10 ^-3 85 0.2 five 65 20 67 2.5-10 ^-3 70 0.25 6 60 20 53 2.0-10 ^-3 65 0.2 7 75 60 60 3.0-10 ^-3 80 0.3 eight 50 60 47 2.5-10 ^-3 60 0.3 Continuation of table 1 Examples Physical and mechanical properties of the finished product Mass, the proportion of dry in-in, % Mass, the proportion of sucrose, % ' ph Prev stresses shear kPa Strength compression, n Breaking strength, n Coefficients plasticity elasticity elasticity one 81 2.9 4.6 31.3 27.3 11.4 0.67 0.41 0.22 2 79 2.6 3.9 28.2 23.0 10.3 0.80 0.35 0.15 3 79 2.8 4.0 27.1 22.3 10.2 0.75 0.30 0.14 four 80 3.0 3.6 29.4 23.7 10.8 0.82 0.41 0.19 five 78 2.1 3.1 25.3 19.3 9.4 0.91 0.18 0.10 6 80 3.5 4.6 21.9 17.1 9.0 0.84 0.20 0.10 7 82 2.0 4.7 40.1 . 32.7 12.9 0.70 0.55 0.35 eight 81 2.9 4.6 37.4 28.1 1-1,8 0.68 0.46 0.25 13 1591926 14 table 2 Type of ISPolzu- • Parameters for Characteristics of the finished product boiling vacuum syrup processing my machine raw materials The amount of dry in-in END, juice,% Depression, kPa Volumetric flow rate, m ³ / s Temperature, ° С Pressure, MPa Apples 38 35 1.5-10 ^-3 70 0.20 The structure is heterogeneous, not completely saturated with juice and mixture Beet 85 82 2.0-10 ^-3 55-, 0.15 Also Cherry 35 85 3.5-10 ^-3 90 0.32 Crumpled, unstructured cherry Pumpkin 83 50 4.0-10 ^-3 55 0.30 Hard texture, pumpkin flavor not suppressed fruit juice Grapes 35 35 4.0-10 ^-3 90 0.40 Diluted berries, when unloaded from the autoclave, stuck together in a shapeless mass Carrot 75 83 2.0-10 ^-3 55 0.10 carrot slices are not fully saturated with syrup, the structure is heterogeneous Table 3 Indicators Way proposed at the request of Great Britain No. 1121668 on auth. USSR № 542505 Duration, h 2-6 14-35 5-10 Mass fraction of dry substances,% 78-82 95-98 83 Mass fraction of reducing substances in terms of dry substance,% 40-46 60-65 75 Mass fraction of sucrose,% 2-5 58-60 72 Taste and smell, score (by 9-point system) 8.5 5.5