UA21713U - Method for processing marrows - Google Patents

Abstract

A method for processing marrows includes processing marrows, simultaneous producing of fruit-and-vegetable juices with pulp and sugar by pressing and of vegetable paste from refuse obtained after extraction of the juice from marrows.

Description

Description of the invention

The useful model refers to the field of agriculture and food industry, it can be used in 2 complex processing of zucchini into new types of canned goods: "Fruit and vegetable juices with pulp and sugar" and "Dietary caviar from zucchini" and provides waste-free processing of zucchini into dietary products .

A well-known method of producing fruit and berry juices with pulp and sugar involves obtaining fruit or berry puree, preparing sugar syrup, mixing components according to the recipe on the production of canned goods. -T.II: Canned fruit. - Part 2. - M, 1992. - P.277-327 4.

There is also a well-known method of production of canned food "Caviar from zucchini "Summer" |Technological instruction for the production of canned caviar "Caviar from okaba" "Summer" -TY 46.72.064-95, approved on 31.06.95 VILKY "Konservpromkompleks"|, according to which zucchini are sorted by quality, washed in two consecutively installed 12 washing machines - drum and brush, inspected, rinsed under a shower with pressurized water (250-50)kPa. In case of significant contamination, it is recommended to soak the zucchini before washing. After washing, the zucchini is cleaned from the stalk and ovary, chopped into pieces starting at 1 mm in size and sent to blanching. It is recommended to cut large zucchini into pieces before grinding. It is allowed to remove the stalks from zucchini after blanching on a wiping machine. The diameter of the sieve holes is 3.0 mm. After that, the mass is boiled in a vacuum apparatus to a mass fraction of dry soluble substances 9.05-0.590.

Then, according to the recipe, heated oil, chopped fried carrots, onions, salt, tomato paste, sifted flour, greens, spices are added to the cooked mass and mixed.

Before packaging, caviar is heated to a temperature of (80 -2)2C, packaged, sealed and sterilized, the sterilization temperature is 12096.

The purpose of the proposed useful model is to expand the assortment of canned goods of increased biological value, including for dietary nutrition due to complex processing of zucchini.

The essence of the method is that a new method of complex processing of zucchini is proposed - extracting the juice by pressing, as a result of which the juice obtained is used to increase the biological value of fruit or berry juices with pulp and sugar, and the juice is used for the production of canned food "Dietary Caviar from Zucchini" .

In addition, after pressing, the obtained juice from zucchini was used for the production of canned goods according to "- calculated recipes. what-

In addition, they make "Apricot-zucchini juice with pulp and sugar", kg per 1000Kkg: apricot puree - 245; zucchini juice - 651; sugar - 104. --

In addition, they make "Gooseberry-zucchini juice with pulp and sugar", kg per 1000Okg: with gooseberry puree - 258; zucchini juice - 634; sugar - 108.

In addition, they make "Cherry-zucchini juice with pulp and sugar", kg per 100OKkg: cherry puree - 352; zucchini juice - 583; sugar - 65.

In addition, they make "currant-zucchini juice with pulp and sugar", kg per 1000 Kkg: « 20 currant puree - 257; zucchini juice - 629; sugar - 114. z c In addition, the squeezes obtained after extracting the juice from zucchini (4095) are used for the production of canned food "Dietary caviar from zucchini" according to the recipe, kg per 1000Okg: zucchini after removing the juice, blanching and rubbing - 789.0; fried onion - 50.0; fried carrots - 30.0; tomato paste with a mass fraction of dry substances 3095 - 70.0; greens fresh or quick-frozen, or preserved with salt - 10.0/14.0; table salt - 12.0/8.0; sunflower oil - 30.0; ground fragrant pepper or coriander - 0.5 each; ground black pepper or ground red pepper, mildly hot - 0.5 each; medium burning - 0.35; burning - 0.20; sifted wheat flour - 8.0. - An example. -I During the complex processing of zucchini, the following operations are carried out: sorting, washing in two consecutively installed machines, cleaning from the stalk and ovary, inspection, crushing into 3-5 mm pieces, pressing. - After pressing zucchini, we get 6095 juice and 4095 juice. "Fo" When developing recipes for new types of fruit and vegetable juices with pulp and sugar, sugar syrup was replaced with zucchini juice. To ensure a harmonious taste, granulated sugar was added and the content of titrated acids was calculated. To make fruit and vegetable purees, fruit purees were prepared using the following processes:

Sorting, washing, inspection, removal of peduncles, pits were removed from apricot and cherry fruits. The berries were crushed. Cherries were heated to a temperature of 85-902C, apricots and berries - 70-7520C. After heating, the fruits and berries were rubbed through sieves with a diameter of 1.5-2 mm, and then 0.4-0.5 mm.

It is allowed to use semi-finished purees from fruits or berries of aseptic or refrigerated storage or pasteurized. When calculating recipes for fruit and vegetable purees or juices with an adjustable mass fraction of titrated acids and a sugar-acid index, formulas 1, 2, 3 derived by the authors of this application were used:

And onsvszhzhaii accused of this wasp m wound n Mk (1)

srsyavk as -dh re vk (2) top with behind; B s ZA ny szdota: (3)

На и и У и де: Ц - the sugar content necessary to ensure the given sugar-acid index, kg per 100Okg of the finished product;

A - fruit or berry puree, necessary for acidification of the product, kg per 1000 kg of finished product;

B - vegetable juice or puree, kg per 1000Okg of the finished product; /5 Si, Co - mass fraction of dry soluble substances, respectively, in fruit puree and vegetable juice or puree, 90;

AS S.-S" - the difference in the content of dry soluble substances in fruit and vegetable components;

Ku, Ko - mass fraction of titrated acids, respectively, in fruit or berry puree and vegetable juice or puree, 90;

AK - K.-K" - the difference in the content of titrated acids in fruit and vegetable components, 9bo.

Recipes of juices according to the known and proposed method are listed in Table 1.

After mixing, the mixture is subjected to homogenization. To prevent large pieces of pulp from getting into the juice, it is recommended to install a sieve-catcher with holes with a diameter of 0.7-0.8 mm in front of the homogenizer.

Homogenization of cherry-zucchini juice is carried out at a pressure of 15-17MPa, other juices - at a pressure of 12-15MPa. In the absence of homogenizers, double finishing is allowed for juice from berries and stone fruits, through sieves with a hole diameter of no more than 0.4 mm.

Table 1

Name of raw materials and |Mass fraction of dry soluble Name and recipe of fruit and fruit and vegetable juices with pulp and sugar, kg per 100Okg of materials, substances, 90 of the finished product, in accordance with the method of

THINGS HORSE STUMP COLUMN KON KA she 00001061

Pain 68

Sykzkabachiv | 10160113

I" shkukyur 11115116 skzkavacchev | 00401116 i 01000011 Okvyshnevyk 0000000 Oivishnevokabachyuvyhu/-O yuyu Cherry puree | 13116111

Sugar syrup. 1231 t vch - vda 11111611 pryu 001618 skzkavacchev | 00401115 s» 00010000 oikporchyuvyh 000000 Sysporichuvokabachyuvyh

Pericheuveteve | 07115167

Sugar sieve 11111111 vyu 1111111 vv s vda 11111111 še 111 siszkavbachov 1774ю111111111111111111vv vo After homogenization, the juice is subjected to deaeration in a deaerator-'pasteurizer at a temperature of 35-40 9C and a residual pressure of 6-8 kPa. It is allowed to carry out deaeration in a vacuum apparatus at a temperature of 45-50 °C and a residual pressure of 10-17 kPa. The duration of deaeration should not exceed 10 minutes.

After deaeration, the juice is heated to a temperature not lower than 802C and sent to packaging.

Juices are packaged in glass containers (cans and bottles) with a capacity of no more than 100 ml. Of various types. Filled glass jars are immediately sealed with lacquered metal lids. Corked cans are sent for sterilization at a temperature of 10026.

Product quality indicators are presented in table. 2. and

Method Name of juice pH 0 Mass density 00000

Offered | Gooseberry 38 162 | 06001423 Ohm

In the production of fruit and vegetable juices with pulp and sugar according to the proposed recipes, we obtain natural products that are not inferior to fruit or berry juices with pulp and sugar according to the physicochemical parameters regulated by the standard. Organoleptic quality indicators are improved in the product, namely the sugar-acid index, which is regulated by the recipe and equals 22.6-24.3. While this indicator in juices according to a known method may not be predictable due to the content of titrated acids in the raw materials. Fruit and vegetable juices with pulp and sugar are characterized by increased biological value because they contain more ascorbic acid and ash elements. 29 The analysis of canned food according to the mineral composition shows that the juices contain 2 calcium, magnesium, iron, zinc, copper, manganese, boron, etc. in small amounts. In apricot nectar, the calcium content was 53.Omg/100g, and in apricot-zucchini - 5bmg/100g. Also, apricot nectar contains 416,bmkg/100g of iron, and apricot-zucchini nectar contains 50Omkg/100g. In canned goods made according to the proposed recipes, the zinc content increases by 2.0-2.6 times. She

After removing juice from zucchini by pressing, 4095 extracts remain, which are used for "-- production of canned food "Dietary caviar from zucchini". The resulting squeezes are boiled with hot steam at a temperature of 100-422C until softening in a screw blancher. The blanching time depends on the size of the pieces and is from 5 to 1 Ohv. The total number of microorganisms per ug of blanched raw material should not exceed 10,000. Blanched squash squeezes are crushed on a grinding machine with a sieve opening diameter of 100 mm, loaded into a collection box with a stirrer, where they are added in accordance with the recipe (Table 3) with calcined oil, fried and chopped carrots and onions, tomato paste, sifted flour, greens, spices, mix thoroughly. their

The basic share of dry soluble substances in the product, in accordance with the method of raw materials and semi-finished products, 90. r» 0100 laziness pfadelmnazkaraya! 1100

Zucchini uva 18861151 "with ShEEN 12023010 ke blanching and wiping and 7 substances 3095 by shshEtt s" or preserved with human salt 00001101 av 001000vovo 010

Sunflower Oil 0000000000000003000000010000010000000000000000000 BB Pezhzedmia Lenan 1 1111050111111111111117111111111111111111111111111111111111111111

Pepper Eraya ground 111171111 Lo6771111111111111111111111111111111111111111 Lower 00000000000000000000500010000051 To 0000000000000000000000000000000000000000000000000000000000000000000000000000000000000000

Steamed wheat flour 1080181 65 The prepared mixture is heated to a temperature of 80--22C and served for packaging. Caviar is packaged in glass jars with a capacity of no more than 0.65 dmU, which are closed with lacquered metal lids. Filled cans are immediately sealed, transferred to sterilization at a temperature of 12096.

Physico-chemical indicators of the quality of zucchini caviar are given in Table 4, organoleptic indicators - in Table 5.

These are dry soluble fat, no chlorides of titrated acids in terms of mineral substances, no less less acid, no more impurities, no more

Famous ("Zucchini caviar (16.0 3.5 1.2-1.6 0.5 0.005 "Summer"))

Offered ("Caviar 12.0 35 12-16 | 05 0.005 dietary from zucchini")

Impurities of organic origin and extraneous impurities in canned goods, regardless of the manufacturing method, are not allowed.

Table 5 known ("Caviar from zucchini "Summer" ") proposed ("Dietary caviar from zucchini")

External Homogeneous, evenly crushed mass with visible Homogeneous, uniformly crushed mass with visible appearance and interspersions of greens and spices, without coarse seeds interspersed with greens and spices, without coarse seeds the consistency of overripe zucchini, coarse inclusions and without noticeable overripe zucchini, coarse inclusions and without visible liquid separation. The consistency of a smear or slightly granular liquid discharge. The consistency is smeary or slightly grainy

Taste and smell Typical caviar from a mixture of blanched or fried vegetables. Special caviar from a mixture of blanched or fried vegetables.

The taste of rancid oil and the presence of the taste of rancid and unburned oil and foreign tastes and smells are not allowed. The presence of foreign tastes and smells is not allowed.

Color Uniform throughout the mass, from yellow to light brown, Uniform throughout the mass, from yellow to light brown, from "Zucchini" variety zucchini - with dark-colored from "Zucchini" variety zucchini - with dark-colored - specks of skin specks of skin

"Dietary Caviar from Zucchini" cans are made from the waste from the processing of zucchini into juice, which, due to their lower calorie content and lower mass fraction of dry substances, are not inferior in terms of organoleptic quality indicators to caviar made by a known method. "-

Table 6 shows data on the nutritional and dietary value of canned foods. in

Table 6 -

Name of the indicator Method (name of canned goods)

Z5 is known ("Summer zucchini caviar")| proposed ("Dietary caviar from zucchini") Ge

Carbohydrates g in 10x « with veto 0000000001000000009000010000009; ev and?

The use of the method of complex processing of zucchini into fruit and vegetable juices with pulp and sugar and canned snacks "dietary zucchini caviar" will expand the assortment of canned zucchini and ways of using them for human nutrition. New types of juices are characterized by increased biological value, naturalness, during their production sugar and container costs are reduced. Canned food "dietary caviar from zucchini" has a lower calorie content and a high content of dietary fiber, so it can be recommended for wide consumption by people - the elderly. - 70 p

Claims (7)

The formula of the invention 1. The method of zucchini processing, which differs in that during zucchini processing, fruit and vegetable juices with pulp and sugar are simultaneously produced by pressing and vegetable roe from the extracts obtained after extracting the juice from zucchini according to the existing technological instructions. 2. The method according to claim 1, which differs in that, after pressing, the obtained juice from zucchini is used for the production of canned goods according to the calculated recipes. Q. The method according to claim 2, which differs in that it produces "Apricot-zucchini juice with pulp and sugar", for 1000 kg: apricot puree - 245, zucchini juice - 651, sugar - 104. 4. The method according to claim 2, which differs in that it produces "Gooseberry-zucchini juice with pulp and sugar", kg per 1000 kg: gooseberry puree - 258, zucchini juice - 634, sugar - 108. 5. The method according to claim 2, which differs in that it produces "Cherry-zucchini juice with pulp and sugar", kg per 1000 kg: cherry puree - 352, juice from zucchini - 583, sugar - 65. bB 6. The method according to claim 2, which is distinguished by the fact that "currant-zucchini juice with pulp and sugar" is made, kg per 1000 kg: currant puree - 257, zucchini juice - 629, sugar - 114. 7. The method according to claim 1, which differs in that the squeezes obtained after extracting the juice from zucchini 40 95 are used for the production of canned food "Dietary caviar from zucchini" according to the recipe, kg per 1000 kg: zucchini after removing the juice, blanching and rubbing - 789, fried onions - 50, fried carrots - 30, tomato paste with a mass fraction of dry substances 30-70 96, greens fresh or quick-frozen, or preserved with salt - 10/14, table salt - 12/8, sunflower oil - ZO, pepper fragrant ground or coriander - 0.5 each, ground black pepper or ground red pepper, mildly hot - 0.5, medium hot - 0.35, hot - 0.20, steamed wheat flour - 8. 70 Official bulletin "Industrial Property" . Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, MZ, 15.03.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - (ze) «- cha «- s - with . and? name) - -I - 70 syu» with 60 b5