UA13820U - Method for complex processing of apples - Google Patents

Abstract

A method for complex processing of apples involves sorting, washing, shredding on knife comminutor, separation for juice and thick fractions, further separate processing of juice and thick fractions for canned or other food products. Depends on pomological variety and maturity of fruits from 30 to 50% of juice is separated from prepared raw material in juice extractor, press, centrifuge or centrifuge-decanter. Thick fraction of fruits are processed on hydrodynamic pulverator with cavitation elements with further separation of remains of no shredded seed cavity membranes, seeds and fruit stems in sieve free pulping machine.

Description

Description of the invention

The useful model refers to the fruit processing industry, in particular, it can be used in the 2 canning industry, in the production of juices, juice-containing drinks and puree-based products.

Known: 1. (Method of production of apple juice. GOST 656-700 and "Technological instruction TI10.2.244.021-9074

The method of obtaining apple juice, according to which apples are crushed and the juice is separated on a screw, bag or belt press.

The juice yield is from 62 to 6bbOyu with a large amount of suspensions. Waste and losses when they are separated, clarified and filtered juice are from 9 to 1295. The total output of the finished clarified juice is from 56 to 6095, and unused waste and losses are from 40 to 4495. Together with the squeezes, a significant amount of useful nutrients is lost, primarily row of pectin substances. If, after pressing, the pomace is extracted with warm water with the separation of the extraction juice on a Bucher press, the yield of juice increases, but at the same time the content of dry substances in the juice decreases and the amount of suspensions reaches 9956, which requires a complex multi-stage clarification and filtering process and leads to a decrease nutritional value of juice.

The amount of waste in the form of pomace is 1295, in which a larger amount of pectin substances remains in the form of protopectin. Since there is practically no industry for the production of pectin preparations in Ukraine, apple pomace is unused waste. 2. Method of production of juices with pulp. "Technological instructions for the production of fruit and berry juices with pulp", approved on November 22, 1990.

The technology involves the production of natural juices with pulp on centrifuges by separating the juice with a part of the pulp or mixing puree with natural juice. At the same time, waste and losses of raw materials range from 20 to 40,905 for different types of fruits.

According to the same technological instruction, the production of juices with pulp and sugar is provided by mixing puree (puréed fruits) with sugar syrup. Losses and waste, and with it the loss of biologically valuable substances of fruits, amount from 17 to 30905. 3. |Methods of production of puree-like preserves. "Technological instruction on the production of fruit and berry puree (pureed fruits), approved on July 23, 1990 and "Technological instruction on the production of stews TI10.963.12.9071 s

Technologies involve obtaining puree by grinding fruits, boiling and rubbing the pulp.

The amount of waste and losses in this case is from 12 to 2095, and with the extracts, in which mainly the skin goes, part of the biologically valuable substances of the fruits is also lost. co

The closest to the technical solution proposed by the authors is the technology of complex processing of 3o apples, developed at NPO "Nektar" (Kishyniv), which is reflected in the "Technological instructions for complex - processing of apples", approved in 1986, which provided for crushing apples and removing on a centrifuge from 48 to 5296 juice, boiling the extracts and wiping them. However, according to this technology, a large amount of suspended fruit pulp (up to 895) passed to the juice, which required multi-stage lighting. No more than 3,095 juice was extracted from apples that were "stored at the raw materials site for more than 48 hours." - 50 When rubbing boiled extracts, the amount of waste was 12-15905 of the mass of raw materials. c At the same time, pectin substances in the puree were represented by protopectin, which is much less biologically active than water-soluble pectin by 6095.

The useful model is based on the task of creating a method of complex processing of apples, which includes sorting, washing, crushing into pieces from 2 to 10 mm in size on a knife crusher, dividing into juice and thick fraction, further separate processing of juice and thick fraction into canned or other food products . - The task is achieved by the fact that the method of complex processing of apples, which includes sorting, washing, crushing into pieces of size from 2 to 1 mm on a knife crusher, dividing into juice and thick fraction, further separate processing of juice and thick fraction into canned or other food products; according to the useful model, the prepared raw materials are separated from the prepared raw materials using a decanter, press, centrifuge or centrifuge - decanter from 20 to 5095 liters of juice, depending on the pomological variety and the degree of maturity of the fruits, after which the thick fraction of the fruits is processed on a hydrodynamic grinding unit with cavitation elements subsequent separation from the remains of uncrushed membranes of seed chambers, seeds and peduncles on a sieve-less rubbing machine.

The cause-and-effect relationship between the proposed features and the technical result is revealed in the fact that 29 - crushing on a knife crusher into pieces of size from 2 to 10 mm ensures effective separation of juice without pieces of pulp; - separation from ZO to 5095 juice (depending on the variety and degree of fruit maturity) ensures a reduction in the content of suspended pulp in the juice to 1.0...2.095, which facilitates and reduces further lightening and filtering of the juice, and, therefore, reduces losses of BAR juice during these technological operations; 60 - the processing of the thick fraction of apples on a hydrodynamic unit ensures obtaining a homogenized puree, in which there are more than 8595 particles less than 300 microns in size, that is, the quality of the resulting puree meets even the requirements for baby food products. In addition, with such processing, from 50 to 9095 protopectin is converted into a biologically active water-soluble form; - removal of uncrushed particles of seed chambers and peduncles on a non-sieve rubbing machine, because it increases the quality of the resulting puree and at the same time reduces the amount of waste compared to rubbing on a traditional sieve rubbing machine by 3-4 times.

Table 1

Determination of parameters of complex processing of apples

MoMo Method and Quantity Mass |Method of processing) Quality 00 Mayuvajetayey 0001 experiments and parameters of the separated particle (thick fraction grinding grinding |juice, 95 suspensions of the thick fraction |pectin Conclusions of apples pulp la protopectin |(water-dissolution 70 1 top, 32, 7 51 pump then 0.72 0.AZ 0.29 increased content of particles 3-7 disperser | particles "300 suspended pulp in mm Tovt micron, 30952300 juice, insufficient micron, separate for hydrolysis 1 mm protopectin 2 knife 35.7 1.6 hydrodynamic Particles "150 0.58 0.24 0.34 low crusher content, micron installation - suspended in juice, particles 83395, "300 micron hydrolysis to 5095 2-10 mm - 18.395, 300 protopectin, micron - 3.495, fine grinding uncrushed skins and seed pulp, but there are membranes uncrushed seed chambers and stalks

From the knife 5.0 3.5 hydrodynamic crushing was not determined due to the difficulty due to the overpriced crusher, the installation was difficult due to the grinding of the amount of particles of low separated juice 2-10 mm of the hydromodule difficult processing of the thick fraction -o

A knife 39.3 21 hydrodynamic Particles "150 0.91 0.14 0.77 low content crusher, installation and /μm- suspended in the juice, particles sieveless 80195, "300 μm fine grinding 4-10 mm wiping - 16.095, 2300 thick fractions, machine μm - 3.995 high degree (α) of hydrolysis of protopectin with 5 knives 49.8 2.3 hydrodynamic |Particles « 0.93 0.11 0.82 low content of so crusher, installation /|15Ωm - suspended in juice, particles sieveless 78.09, "300 μm fine grinding with 2-10 mm rubbing - 19.395, 2300 thick fraction, machine μm - 2.795 high degree of hydrolysis of protopectin

As can be seen from the table, grinding of fruits on a grinder leads to the transfer of a large number of pieces of "pulp" to the juice, which complicates further clarification and filtering of the juice (experiment 1), and the use of the pump-disperser tTSeVT did not provide the necessary degree of grinding of the dense fraction of fruits and hydrolysis protopectin. With c Separation of more than 5095 juice also leads to an increase in the amount of pulp suspensions in the juice, in addition, it is difficult to grind the thick fraction on a hydrodynamic installation due to a low hydromodulus (insufficient amount of liquid in the processed material) (experiment 3).

When 35.7906% of juice was separated from fruits crushed on a knife crusher (experiment 2), the amount of suspended pulp was small, the grinding of the thick fraction on a hydrodynamic unit was quite high-quality, more than 50905 - protopectin was hydrolyzed, but in the finely chopped thick fraction, membranes with seed chambers, seeds and stalks, which worsened the quality of the puree obtained.

When used for processing the thick fraction of apples after separation from 39.3 to 49.89 o of juice of a hydrodynamic (ee) installation with the subsequent separation of uncrushed membranes, seeds, fruit stalks on a sieve-less rubbing machine

He 50 machines (experiments 4 and 5) obtained homogenized puree, the grinding quality of which meets even the requirements for baby food. At the same time, it contains up to 80...9096 pectin substances in a biologically active "2 water-soluble form.

The technical result of the useful model consists in the fact that it provides deeper and rational technological processing of apples: - obtaining high-quality juice with a reduced content of pulp suspensions, which makes it possible to reduce the processing for further clarification and filtering and thus preserve it to a greater extent biological value; - obtaining a homogenized puree with an increased content of the biologically active water-soluble form of pectin substances; - reducing the amount of unused waste when processing apples to 4-695 compared to processing 60 for juice according to traditional technology - 17,395, or for puree - from 12 to 2095.

Claims (1)

Formula of the invention 65 Method of complex processing of apples, which includes sorting, washing, crushing into pieces of size from 2 to 10 mm on a knife crusher, division into juice and thick fraction, further separate processing of juice and thick fraction into canned or other food products, which differs by separating from the prepared raw materials on a colander, press, centrifuge or centrifuge-decanter, from 3 to 50 95 juice, depending on the pomological variety and the degree of maturity of the fruits, after which the thick fraction of the fruits is processed on a hydrodynamic crushing unit with cavitation elements with the following separation of the remains of uncrushed membranes of seed chambers, seeds and fruit stalks on a sieve-less rubbing machine. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 4, 15.04.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - «c) s (ee) (ze) є - with . and? - (95) (ee) name) (42) p 60 b5