Method for producing of canned beverage "youth"

FIELD: canned food industry.

SUBSTANCE: method involves preparing, crushing and heating tomatoes and separating juice therefrom; preparing, cutting, blanching and pulping squash; preparing, grinding, blanching and pulping celery; mixing pulped squash and celery with tomato juice, sugar and salt; additionally introducing beet pectin in an amount of about 1 wt%; providing homogenization of product while mixing mentioned components; packing, pressurizing and sterilizing product obtained after mixing 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 "Youth", providing training, crushing and heating the tomatoes and the separation of them juice, preparation, cutting, blanching and RUB zucchini, preparing, chopping, blanching and RUB celery, mix with 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 "Youth", providing training, crushing and heating the tomatoes and the separation of them juice, preparation, cutting, blanching and RUB zucchini, preparing, chopping, blanching and RUB celery, mix with sugar and salt, blending, packing, sealing and sterilisation, according to the invention, when mixing optionally enter the tons of sugar beet pectin in an amount of about 1% by weight.

The method is implemented 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 Zucchini subjected to standard preparation, cut into circles, blanched in hot water with live steam in digester at a temperature of 95-105°C for about 10 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. Celery is subjected to the standard preparation, crushed on cornilescu or linkoffline machine, blanched in hot water with live steam in digester at a temperature of 95-105°C for about 12 minutes and wipe on the double wipe the machine with a diameter of sieves 1,8-and 1,5 0,8-0,5 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:

tomato juice594,3
celeriac puree57,1
puree zucchini473,5
sugar20,3
Sol8,1
sugar beet pectin 10,2

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.

Experiments have shown that 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 "Youth", providing training, crushing and heating the tomatoes and the separation of them juice, the preparation, is the, blanching and RUB zucchini, preparing, chopping, blanching and RUB celery, mix with sugar and salt, blending, packing, sealing and sterilisation, characterized in that, when mixed impose additional sugar beet pectin in an amount of about 1% by weight.



 

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The invention relates to a process of preserving drinking water
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
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The invention relates to food concentrates industry and can be used in the manufacture of beverage concentrates
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FIELD: canned food industry.

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

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