SU1747009A1 - Subtropical fruit processing method - Google Patents

Abstract

Use: production of juices, canned food from subtropical fruits and processing of waste from these industries. Summary of the invention: after washing, pressing and filtering, the marc is dried at a temperature of 110-115 ° C to a residual moisture content of 45-55%, granulated and dried at a temperature of 95-105 ° C to a residual moisture content of 10-14%. 2 tab.

Description

The invention relates to the food industry and can be used in the food industry.

A known method for the production of juices from the fruits of subtropical crops (tangerines, oranges, lemons, grapefruits, persimmon, etc.), providing for primary processing, washing, pressing, pressing and release of natural juice. Then, depending on the purpose of processing, sugar syrup, xylitol or sorbitol is added to the juice to increase the dry matter to 16-18%. The remaining mass after extraction of the natural juice is either thrown away, or jelly is produced from it, supplies and drinks, including boiling, rubbing and boiling with sugar to a solids content from 12 (drinks) to 68% (jelly).

The disadvantage of this method is that raw materials are not fully utilized (often waste is 60 - 66%), it is impossible to achieve environmentally friendly and waste-free production.

The purpose of the invention is the full use of both primary and secondary raw materials (HRV) of the canning industry, the creation of non-waste technology and thereby improving environmental protection through more promising waste treatment, increasing the efficiency of the method.

The goal is achieved by the fact that after obtaining natural juice according to a known method of production of pome fruits, citrus and subtropical fruits, the remaining mass (squeeze) is pre-dried at 110-115 ° C, bringing the moisture to 45 - 55%, granulated and then subjected to final drying to a moisture content of 10–14%.

Due to the preliminary drying, it is possible to granulate the waste and instead of the powdery to obtain a granulated product, which contributes to a more complete preservation in the product of valuable biochemical substances, appearance and taste, as in the granulated product compared to the powdery noticeable

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reduced contact with the environment and more slow biochemical processes

Due to the granulation, the destruction of the cells is significantly increased, which makes it possible to carry out stepwise heat treatment (drying and drying), thereby providing an increase in the drying potential. Its final stage passes without difficulty, the consumption of steam and electricity is significantly reduced.

As a result of the stepwise heat treatment, the moisture content in the finished product is reduced to 10–14%, the need for packaging and packaging is greatly reduced, as well as the stability of the product during transport is increased and the shelf life is increased.

A method for producing subtropical fruits is carried out as follows.

After processing in a known manner, subtropical fruits (mandarins, oranges, lemons, grapefruits), subtropical persimmon and pome fruits (blocks, pears) with juices, the remaining mass (squeeze) is successively pre-dried at 110 - 115 ° C to a residual moisture content of 45 - 55%, then it is granulated and finally dried at 95–105 ° C with a residual moisture content in the final product of 10–14%.

Dried products are obtained as follows.

EXAMPLE 1 The squeeze of subtropical fruits (remaining mass after making juices, tangerines, oranges) with a moisture content of 70% is pre-dried at 115 ° C to a humidity of 55%, then granulated and finally dried at 105 ° C to a floor. cheni finished product with a moisture content of 14%.

PRI mme R 2. Squeeze fruits of seed crops (blocks, pears) with a moisture content of 40% granulate and dry at 105 ° C to 0

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radiation of finished product with a moisture content of 12%.

EXAMPLE 3: Squeezes of fruits of subtropical persimmon with a humidity of 60% are pre-dried at 115 ° C to a humidity of 45%, then granulated and finally dried at 105 ° C to obtain a finished product with a humidity of 12%.

Table 1 shows the results of studies to establish the optimal parameters of temperature and humidity.

As can be seen from Table 1, the optimum temperature for pre-drying is 110-115 ° C, for the final drying 95-100 ° C, the optimum humidity is 45-55 and 10-14%.

Table 2 shows the results of studies of the chemical composition and qualitative indicators of the marc (dried fruit 0 subtropical crops), obtained by the proposed method of production.

The data of Table 2 indicate that dried husks are rich in such valuable substances as pectin, vitamin C, calcium, 5 potassium, phosphorus, nitrogen, carotene, crude protein, etc., which allows them to be widely used as a food dried product. , as well as for obtaining pectin, bioactive substances (vitamin P), fertilizers and as additives in confectionery production.

Claims (1)

Claims of processing method of subtropical fruits, including washing, pressing, separation of juice from marc, characterized in that, in order to increase the efficiency of the method due to prospective processing of waste, the squeeze is subsequently pre-dried at 110 - 115 ° C to residual humidity 45–55%, granulation and drying at 95–105 ° C to a residual moisture content of 10–14%. five 0 Table 1 Continued table. one table 2