Preserved black cherry compote production method

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for recipe components preparation, girasol cutting, drying in microwave field at preset process parametres, frying and milling, barley grain frying, mixing of girasol and barley grain in mass ratio 7:3, obtained mixture extraction by drinking water at the ratio of phases 1:(6-7) and periodical pressure drop in the extraction mixture till water boils, obtained extract filtering, preparation of syrup based on it containing 27-34% of dry substances, packing of black cherry and syrup, sealing and sterilisation.

EFFECT: method allows for producing of compote with coffee flavour and aroma tones with no coffee content, simplification of technology and reduced content of boiled fruits in end product without reduce of product's storage time.

1 tbl

 

The invention relates to the technology of production of canned stewed.

A method of obtaining compote of cherries, providing training prescription components, preparation of water sugar syrup, solids content 27-34%, packing cherries and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M.: APP "Conservative", 1992, p.75-162).

The disadvantage of this method is the content of the target product of a large number of boiled fruits.

Closest to the present invention is a method of obtaining a compote of cherries, providing training prescription components, roasting and extraction of coffee to obtain the corresponding extract, it decaffeinating, the preparation of a syrup, packing cherries and syrup, seal and pasteurization (Izoitko V.M., Zaitseva A.L., Zaitsev M.V. Technology preservation with the use of coffee // proceedings of the VI International scientific-practical conference "Improvement of technologies and equipment for food industry". Part 1. - Mn.: Nesvizh integrated printing house them. Smutnogo, 2007, p.260-263).

This method allows you to get compote with specific coffee flavour and aroma and to reduce the content of boiled square the species in the target product by replacing sterilization pasteurization, but it has advanced technology because of the need of decaffeination extract and reduced shelf life of the target product.

The technical result of the invention is to provide a compote with specific coffee flavour and aroma in the absence of a recipe coffee, technology simplification and reduction of the content of the target product cooked fruits without reducing its shelf life.

This result is achieved in that in the method of producing compote of cherries, providing training prescription components, preparation of syrup on the extract, packing cherries and syrup, sealing and heat-treated according to the invention prepared by the Jerusalem artichoke is cut, dried in the microwave to a residual moisture content of about 20% at the power fields of the microwave, which provides heating of the Jerusalem artichoke to the temperature inside pieces 80-90C for at least 1 hour, roasted and crushed, prepared grain barley is roasted, mix the Jerusalem artichoke and barley grain in the ratio by weight of 7:3, the resulting mixture was extracted with potable water at a ratio of phase 1:(6-7) and periodic pressure relief in the extraction mixture to boiling water, separating the corresponding extract and filtered it, the syrup is prepared with a solids content 27-34%, and heat treatment is carried out until reaching industrial sterile the tee.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Preparation cherries depending on the type of prepared compote may include, in addition to the separation of the stalks, inspection and cleaning, knocking bones.

The prepared artichokes cut and dried in the microwave to a residual moisture content of about 20% for at least 1 hour. While on the known dependencies (Guriev J.K. Scientific and practical bases of thermal processes of food production in the electromagnetic field of the microwave. Abstract of thesis. Dr.): MTIP, 1990, p.7-11) calculate the value of the power fields of the microwave, allowing drying time of Jerusalem artichoke 1 hour and heating to a temperature inside pieces 80 and 90C. the Power fields of the microwave set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated capacity.

Drying in the microwave at a temperature above 90C leads to premature caramelization of sugars. Drying in the microwave at a temperature below 80C and reducing drying time less than 1 hour leads to a reduction in yield of extractives. Because the increase in drying time automatically leads to an increase in specific energy consumption, the maximum drying time is determined by the desirability function Harrington for maximum output is and extractives at minimum cost of energy.

Then the Jerusalem artichoke and roasted barley grain on traditional technology. The Jerusalem artichoke is crushed and mixed with barley grain in the ratio by weight of 7:3. The resulting mixture is poured drinking water at the ratio of phase 1:(6-7) and extracted with periodic pressure relief in the extraction mixture to boil water at the recommended process parameters (RU 2255788 C1, 2005). After extraction, the extract is separated from the meal and filtered by any known technology. In the resulting extract with a solids content 18-19,5% add sugar and boil the syrup with a solids content of 27 to 34% in accordance with standard recipes for standard technology (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M.: APP "Conservative", 1992, p.75-162).

Cherries and the resulting syrup is Packed, sealed and sterilized in a ratio of components and the modes of sterilization in accordance with standard technology.

Experimental validation was carried out when canned pitted cherries varieties of Velvet with a solids content of 15% in glass jars with a capacity of 1 DM3. Conservation was carried out according to a standard technique (control), the closest analogue (standard) and the proposed method (experience). The results of the pilot test are summarized in table.

Table
Sensory and consumer properties of the compote.
IndexControlStandardExperience
The number of fruit with cracked skin, %1187
Fruit colornaturalwith a brownish tintwith a brownish tint
The taste and smella distinct characteristic of cherrywell expressed, with coffee shadewell expressed, with coffee shade
The consistency of the fruitelasticelasticelastic
Appearance syruptransparent with separate suspended solids pulptransparent with a separate weighted cha what tics pulp transparent with separate suspended solids pulp
Shelf life, months.18618

Thus, the proposed method allows to obtain compote with coffee flavour and aroma in the absence of a recipe coffee, to simplify the technology and to reduce the content of the target product cooked fruits without reducing its shelf life and reduce the relative content of the target product of sucrose due to the inclusion in the composition of the extract, fructose, inulin and glucose that allows you to recommend the product obtained according to the described technology for use in diet, at dysbacteriosis and diabetes.

The method of obtaining canned stewed cherries, providing training prescription components, preparation of syrup on the extract, packing cherries and syrup, sealing and heat treatment, characterized in that the prepared artichokes cut, dried in the microwave to a residual moisture content of about 20% at the power fields of the microwave, which provides heating of the Jerusalem artichoke to the temperature inside pieces 80-90C for at least 1 h, roasted and crushed, prepared grain barley is roasted, mixed tupinamba the R and barley grain in the ratio by weight of 7:3, the resulting mixture was extracted with drinking water at the ratio of phase 1:(6-7) and periodic pressure relief in the extraction mixture to boiling water, separating the corresponding extract and filtered it, the syrup is prepared with a solids content 27-34%, and heat treatment is carried out until reaching industrial sterility.



 

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