The method of extracting the juice

 

(57) Abstract:

The invention is intended for use in the food industry for production of juice. The raw material is kept in a saturated water containing a mixture of eicosapentaenoic acid and chitosan, partially frozen or completely frozen and partially thawed. Then wring out the juice. The invention provides improved resistance of juice to microbial spoilage.

The invention relates to the technology of the juice production.

There is a method of extracting the juice, which extract raw materials in water, its partial freezing or complete freezing and partial thawing, and the pressed juice (JP, 57-15870, B2, 01.04.82).

The disadvantage of this method is to obtain juice, prone to microbial spoilage.

The technical result of the invention is to improve the stability of juice to microbial spoilage.

This result is achieved in that in the method of extracting the juice, which extract raw materials in water, its partial freezing or complete freezing and partial thawing and the extraction of the juice, according to the invention the exposure is carried out in a saturated water at the introduction into it of a mixture of mg/t, within 2 to 5 hours.

This improves the stability of the resulting juice to microbial spoilage.

The method is implemented as follows.

Plant material is kept in a saturated water containing 0.5 - 1 104mg/t of a mixture of eicosapentaenoic acid and chitosan, taken in the ratio by weight close to 1:1, for 2 to 5 hours. In the acidic environment of chitosan is easily diffused into the raw material, accelerating the diffusion of eicosapentaenoic acid. As is known, this leads to the stimulation of nonspecific immune responses of plants and the synthesis of phytoalexins. After soaking the raw material is partially frozen or completely frozen with subsequent partial thawing, and then squeeze the juice out of it. As a result of damage cell membranes by ice crystals phytoalexin when the spin cycle is transferred into the juice. Depending on their number it slows or eliminates microbial spoilage resulting juice. The number of phytoalexins depends on the type of feedstock and its physiological state.

Example 1.

Plum varieties the Greengage purple incubated for 5 hours in storereview water at the introduction into it of a mixture of eicosapentaenoic acid and chitosan, taken with the phase about 60% moisture, and then wring out the juice. A control batch of juice obtained from the fruit, processed on the same technology, but without the use of carbon dioxide, acid and chitosan. The shelf life of juice before occurrence of visually observable indication of fermentation for the experimental and control parties amounted to 2 and 8 days, respectively.

Example 2.

Cherry varieties Nadolska process conditions of example 1, but with the amount of the mixture of 104mg/t, holding time is 2 hours and complete freezing of fruits with partial thawing before the transition into the liquid phase to about 70% moisture. The shelf life of juice experimental and control parties amounted to 2 and 10 days, respectively.

Thus, the invention provides improved resistance of the obtained juice to microbial spoilage.

The method of extracting the juice, which extract raw materials in water, its partial freezing or complete freezing and partial thawing, and the pressed juice, characterized in that the exposure is carried out in a saturated water at the introduction into it of a mixture of eicosapentaenoic acid and chitosan, taken in the ratio close to 1 : 1, in the amount of 0.5 - 1 104mg/t for 2 to 5 hours

 

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FIELD: canned food industry.

SUBSTANCE: method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, CO2-extract of black bitter pepper and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0102; CO2-extract of black bitter pepper 0.0102; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing.

EFFECT: improved organoleptical properties of canned product.

FIELD: canned food industry.

SUBSTANCE: method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0204; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing.

EFFECT: improved organoleptical properties of canned product.

FIELD: canned food industry.

SUBSTANCE: method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing.

EFFECT: improved organoleptical properties of canned product.

FIELD: canned food industry.

SUBSTANCE: method involves preparing cabbage; chopping and blanching with open steam at temperature of 95-105° for 8-10 min; rubbing in double rubbing machine having sieves with diameter of openings in terminating drum of 0.5 mm; mixing with salt, beet pectin, CO2-extract of dill, CO2-extract of celery pepper, CO2-extract of parsley, and sweet water. Components are used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of dill 0.0051; CO2-extract of celery pepper 0.0051; CO2-extract of parsley 0.0102; sweet water in an amount sufficient for providing dry substance content of 7.4%. Method further involves homogenizing, pressurizing and sterilizing of mixture.

EFFECT: improved organoleptical properties of canned juice.

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