Tinned strawberry 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 strawberry 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, frying and mincing. Prepared rye grains are fried, girasol and rye grains 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. Obtained extract is separated and filtered. Syrup is prepared with dry substances content 66-70,5%. 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.

A method of obtaining compote of strawberries, providing training prescription components, preparation of water sugar syrup, solids content 66-70,5%, packing strawberries 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 cooked berries.

Closest to the present invention is a method of obtaining a compote of strawberries, providing training prescription components, roasting and extraction of coffee to obtain the corresponding extract, it decaffeinating, the preparation of a syrup, packing strawberries 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. - Minsk: Nesvizh integrated printing house them. Smutnogo, 2007, p.260-263).

This method allows you to get compote with specific coffee flavour and aroma and slightly reduce the proportion of times the indigenous berries 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 boiled berries without reducing its shelf life.

This result is achieved in that in the method of producing compote of strawberries, providing training prescription components, preparation of syrup on the extract, packing strawberries 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 rye fried, mix the Jerusalem artichoke and rye 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 66-70,5%, and heat treatment is carried out until reaching industrial sterility./p>

The method is implemented as follows.

Prescription components prepared according to the traditional technology.

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 yield of extractives at minimum cost of energy.

Then the Jerusalem artichoke and rye grain is roasted on traditional technology. The Jerusalem artichoke is Malchut and mixed with grain rye 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 solid content of 66 to 70.5% 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).

Strawberries 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 in the canning strawberry varieties festival with a solids content of 8% 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 is Italska properties compote.
IndexControlStandardExperience
The number of cooked berries, %302117
Color berriesnaturalwith a brownish tintwith a brownish tint
The taste and smella distinct characteristic of strawberrywell expressed, with coffee shadewell expressed, with coffee shade
Consistency berriessoftsoftsoft
Appearance syruptransparent with a separate weighted
particles of pulp
transparent with a separate weighted
particles of pulp
transparent with a separate weighted
particles of pulp
Shelf life, months.18618

the thus, the 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 boiled berries 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 strawberries, providing training prescription components, preparation of syrup on the extract, packing strawberries 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 rye fried, mix the Jerusalem artichoke and rye 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 the content of what W dry matter 66-70,5%, and the heat treatment is carried out until reaching industrial sterility.



 

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