Preserved plum compote production method

FIELD: food industry.

SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of plums and syrup, sealing and thermal processing. Prepared girasol and pomegranate rind is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming inside the bits till temperature 80-90C during at least an hour. Girasol is fried and minced, pomegranate rind are dried by convective method till residual humidity about 5% and milled. Girasol and pomegranate rind are mixed in mass ratio 7:3. Obtained mixture is extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Extract is separated and filtered. Syrup is prepared with dry substances content 28-49%. Thermal treatment is performed till industrial sterility.

EFFECT: method allows to produce 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.

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

There is a method of cooking compote of plums, providing training prescription components, preparation of water sugar syrup, solids content 28-49%, packing plums and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2): 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 cooking compote of plums, providing training prescription components, roasting and extraction of coffee to obtain the corresponding extract, it decaffeinating, the preparation of a syrup, packing plums 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 fruits of the target product due to the replacement of 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 by the fact that the way of cooking compote of plums, providing training prescription components, preparation of syrup on the extract, packing plums and syrup, sealing and heat-treated according to the invention prepared by the Jerusalem artichoke and pomegranate peel, cut and dried in the microwave to a residual moisture content of about 20% at the power fields of the microwave, which provides heating of the raw material up to the temperature inside pieces 80-90C for at least 1 hour, Jerusalem artichoke, roasted and shredded peel of pomegranate finally dried by convective method to a residual moisture content of about 5% and crushed, mix the Jerusalem artichoke and pomegranate peel 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 content of dry washes is in 28-49%, and the heat treatment is carried out until reaching industrial sterility.

The method is implemented as follows.

Prescription components prepared according to the traditional technology. Preparation drain depending on the type of prepared compote may include, in addition to inspection and cleaning, cutting in half with simultaneous removal of the bones.

Prepared by the Jerusalem artichoke and pomegranate peel cut and dried separately 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 for each commodity 1 hour and heating to a temperature within the slices of Jerusalem artichoke and pomegranate peels 80 and 90C. Power field microwave for each commodity set is 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 is avtomaticheskij leads to an increase in specific energy consumption, the maximum value of the drying time is determined by the desirability function Harrington for maximum yield of extractives at minimum cost of energy.

Then the Jerusalem artichoke roasted and crushed by traditional technology, and the peel of pomegranate finally dried by convective method to a residual moisture content of about 5% and milled. Chopped artichokes and peel of pomegranate mixed in a 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 solid content of 28% to 49% in accordance with standard recipes for standard technology (Collection of technological instructions for the production of canned food. Volume II. Part 2): APP "Conservative", 1992, p.75-162).

Plum 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 for the conservation halves plum varieties Tuleu gree with what uranium solids 12% in glass jars with a capacity of 1 DM 3. 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 stewed fruit
IndexControlStandardExperience
The number of fruits with
cracks pulp, %
382618
Fruit colornaturalwith a brownish tintwith a brownish tint
The taste and smella distinct characteristic of plumwell expressed, with coffee shadewell expressed, with coffee shade
The consistency of the fruitelasticelasticelastic
External is kind of syrup transparent with separate suspended solids pulptransparent with separate suspended solids pulptransparent 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 preparation of canned stewed plums, providing training prescription components, preparation of syrup on the extract, packing plums and syrup, sealing and heat treatment, characterized in that the prepared artichokes and peel a pomegranate cut and dried in the microwave to a residual moisture content of about 20% at the power fields of the microwave, providing time the grove of raw materials to the temperature inside pieces of 80-90C, for at least 1 h, the Jerusalem artichoke, roasted and shredded peel of pomegranate finally dried by convective method to a residual moisture content of about 5% and crushed, mix the Jerusalem artichoke and pomegranate peel 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 28-49%, and heat treatment is carried out until reaching industrial sterility.



 

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SUBSTANCE: invention relates to technology of manufacturing canned compotes. Method provides for preparation of the recipe components, cooking of syrup out of extract, packing of plums and syrup, sealing and thermal processing. Prepared girasol; is cut, dried in microwave oven till residual humidity about 20% at microwave filed power providing warming of girasol inside the bits till temperature 80-90C during at least an hour. After that girasol is fried, milled and extracted by drinking water at phases ratio 1:(6-7) and periodic depressurisation in the extraction mixture till water boils. Obtained extract is separated and filtered. Syrup is prepared with dry substances content 28-49%. Thermal treatment is performed till industrial sterility.

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