Method for producing of canned beverage "cucumber"

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing, heating cucumbers and separating juice therefrom; preparing, blanching and pulping red sweet pepper; mixing pulped red sweet pepper with cucumber juice, sugar, and salt and additionally introducing beet pectin in an amount of about 1.1 wt%; homogenizing resultant mixture; providing packaging, pressurization and sterilization thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

 

The invention relates to the technology of canning production.

A known method for the production of canned drink "Cucumber", providing training, crushing and heating the tomatoes and the separation of them juice, preparation, blanching and RUB red pepper, mixed with cucumber juice, sugar and salt, blending, packing, sealing and sterilisation (Collection of technological instructions for the production of canned food. Volume 1 - M: Food industry, 1977, s-201).

The disadvantages of this method are the high energy intensity and the direction of the target product during storage.

The technical result of the invention is to stabilize the consistency of the target product and the reduction of energy costs through achieving industrial sterility with reduced power supply.

This result is achieved in that in the method of production of canned drink "Cucumber", providing training, crushing and heating the tomatoes and the separation of them juice, preparation, blanching and RUB red pepper, mixed with cucumber juice, sugar and salt, blending, packing, sealing and sterilisation, according to the invention, when mixing impose additional sugar beet pectin in the amount of about 1.1% by mass.

Method implementing the is as follows.

According to the traditional technology tomatoes subjected to standard preparation, crushing, heat the crushed mass to a temperature of 70-72°and separating the juice from them on dual wipe the machine with a diameter of sieves in the last reel of 0.5 mm red bell Pepper subjected to standard preparation, cut the testes, blanched in hot water with live steam in digester at a temperature of 95-105°C for about 15 minutes and wipe on the double wipe the machine with a diameter of sieves in the last reel of 0.5 mm to produce puree. Sugar, salt, and sugar beet pectin sieved and passed through a magnetic trap. Next, prepare the mixture the next time the flow of components, parts by weight:

cucumber juice872,6
tomato juice503,4
puree of red peppers40,8
sugar12,2
Sol8,1
sugar beet pectin11,22

This mixture differs from traditional only content of beet pectin norm waste and losses which, when mixed has been taken equal to 2%.

The resulting mixture is homogenized, Packed, sealed and sterilized to obtain the target product.

Empirically mouth is attached, when using standard steklobanok type 1 with a capacity of 0.5 DM3as provided in the applicable standard for this product, industrial sterility of the target product of the proposed method is achieved, despite the increase of its viscosity due to the introduction of the amendment, when the mode of sterilization

and according to the traditional technology for the sterilization mode

that allows to reduce energy consumption.

Within the applicable standard warranty period of storage of the product obtained according to the traditional technology, exfoliates, while the proposed method does not.

Thus, the proposed method allows to stabilize the consistency of the target product while reducing energy consumption for its production.

Method for the production of canned drink "Cucumber", providing training, crushing and heating the tomatoes and the separation of them juice, preparation, blanching and RUB red pepper, mixed with cucumber juice, sugar and salt, blending, packing, sealing and sterilisation, characterized in that, when mixed impose additional sugar beet pectin in the amount of about 1.1% by mass.



 

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FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing, heating cucumbers and separating juice therefrom; preparing, blanching and pulping red sweet pepper; mixing pulped red sweet pepper with cucumber juice, sugar, and salt and additionally introducing beet pectin in an amount of about 1.1 wt%; homogenizing resultant mixture; providing packaging, pressurization and sterilization thereof.

EFFECT: stabilized consistency of desirable product and reduced consumption of power for producing thereof.

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