SU965418A1 - Method of producing fruit-berry products - Google Patents

Description

one

The invention relates to food industry and can be used in enterprises producing molded articles from dried fruits with additives.

A known method for the production of fruit sticks from fresh fruits of one or two types (or semi-finished products from prepared fruits) involves washing the fruit, cutting, removing the seeds, preparing a prescription mixture with the addition of a binder, mixing, molding, drying and packaging 1.

In a known method, a sugar syrup is used as a binder, in which the components are separately blanched at 90-35 ° C. Then the product is removed from the syrup and the excess syrup is removed. These operations are laborious and time consuming. The molding is carried out by pressing at a relatively high pressure of 120 kg / cm, drying is carried out for 1 hour at 75 ° C, and after packaging the product is additionally pasteurized at 90 ° C for 1.5 hours. Processing the product under these high conditions leads to deterioration its organoleptic characteristics. The purpose of the invention is to improve the orole efficacy and simplify production technology.

The goal is achieved by the fact that, according to the method of obtaining a fruit-bearing product, it is necessary to wash the fruit, cut, remove the seed, prepare a prescription mixture with the addition of a binder, mix, form the product, dry and pack 20, as a binder 7-9 ° C, an aqueous solution of edible gelatin or an aqueous solution of edible sodium alginate 9 in an amount to the total mass of the mixture; the product is molded at a pressure of kg / cm and, and dried at 20-25 ° for 40-60 minutes . It has been established that the use, as a binder, of a 79% aqueous solution of gelatin or an aqueous solution of sodium alginate, added in ratios 9-11 to the total weight of the fruit mixture, simplifies the production technology, ensures the production of products of soft consistency with a pleasant taste. and natural aroma, with the necessary strength characteristics. Molding at C excludes the possibility of crystallization of the binder and ensures the plasticity of the material. In addition, the addition of a molding-fruit mixture of 3W kg / cm does not destroy the structure of the components included in its composition, and in combination with the accepted concentration of the binder solution, provides the necessary strength of the product. Moreover, when products are dried with air with a temperature of 20–2 ° C for minutes, it is possible to completely remove excess moisture from the product and bring dry substances in it to a value of at least 81%. Example. Pre-inspected and prepared products, crushed to 5 mm, dried apricots, prunes (without bones), almond nut core are mixed with dried grape varieties of grapes in the ratios indicated in the developed recipes (see table). To prepare a bond, a solution of 0.72 parts of gelatin or 0.23 parts of sodium alginate is mixed with 9.0 parts of boiled water cooled to room temperature. Melatin in water is kept under periodic stirring for 1.5 hours, then placed in a water bath heated to 55 ° C (optimal gelatin dissolution temperature) until complete dissolution. The sodium alginate is kept in water for 24 hours until it is completely swollen. To prepare a prescription mixture, an aqueous solution of gelatin or an aqueous solution of sodium alginate in a ratio of 10: 1 is added to the fruit mixture, the mixture is thoroughly mixed, after which the product is molded from it using molds equipped with cells and forming elements with a temperature at a pressure of 10 kg /cm

70.00 70.00 90.00 70.00 70.00 90.00 9.28 -9.28 9.77 -9.77

20.00

29.28 0, 72 0.72 0.72 nat --- 0, 23 0.23 0.23

100100 100100100. 100

20.00

29.77 Products on trays are loaded onto rack trolleys and fed into a chamber with an air temperature of 2 C, where they are dried. After the expiration of 60 mic, the article is fed to the package. The fruit-bearing product obtained by the proposed method has a smooth taste, a soft texture, if it has a natural aroma. In addition, the manufacturing process is simplified, labor-intensive on the radio is eliminated, and the nutritional value of the product increases. The invention of the method of obtaining a fruit product, including washing the fruit, cutting, removing the bone stick 86, preparing a prescription mixture with the addition of a binder, mixing, shaping the product, drying and packaging, distinguishes improve the organoleptic characteristics of the product and simplify the production technology; as a binder, a 7–9% aqueous solution of edible gelatin or a 2–3% aqueous solution of edible sodium alginate is introduced in the amount of 9–11% to the total mass of mixture and, the molding of the product is carried out at a pressure of 3-10 kg / cm and a temperature of ZO-3B C, and the drying is carried out at a temperature of 20-25 ° C for 0-60 minutes. Sources of information taken into account in the examination 1. Temporary technological instructions for the production of fruit sticks. Ioldplodovoschprom. 1977.

Claims (1)

Claim A method for producing a fruit and berry product, comprising washing ₂ about fruits, cutting, pitting, preparing a prescription mixture with the addition of a binder, mixing, molding the product, drying and packaging, characterized in that, in order to improve organoleptic characteristics product and simplify Technology derivative _(CTBA, as binder is introduced ^_ 79% aqueous solution of edible gelatin or 2.3% aqueous solution of sodium alginate in an amount of food 9 "-k 11% of the total weight of CME si molding produ that is performed at a pressure 3 "to 10 kg / cm ^ and a temperature of 30" 35 ° C, and drying - at 20-25 ° C for 40-60 min.