Fruit and vegetable sauce

 

(57) Abstract:

The invention is intended for use in the food industry, particularly in the canning, and can be used to prepare fruit and vegetable sauces for foodservice. Fruit and vegetable sauce contains Apple, carrot and pumpkin puree, honey, walnuts, whey and pectin in the following ratio of components, %: applesauce 18-22, carrot puree 11-15, pumpkin puree 23-27, honey 13-15, walnuts 2-4, whey 23-25, pectin of 0.8-1.2. Fruit and vegetable sauce stable delamination, balanced for basic food substances, mineral composition, has the necessary biological and nutritional value. 7 table.

The invention relates to food industry, in particular to canning, and can also be used to prepare fruit and vegetable sauces foodservice and for preventive nutrition.

Known, for example, a sauce of industrial production - Apple sauce. This sauce is not stable delamination, balance of basic nutrients, has a low biological zenza, contained in small quantities (CA=6 mg, P=10 mg, Fe 0.3 mg). Has negligible energy value /Pokrovsky A. A. Chemical composition of food. Reference tables of content of basic nutrients and energy value of food products. M: Food industry, 1977, S. 228/.

Closest to the claimed the sauce is a fruit and vegetable sauce, including applesauce, pumpkin puree, carrot puree, 30% tomato paste, pectin concentrate, garlic, sugar, 9% vinegar and spices /Timofeeva Century. N. Sauces using overripe squash. The food industry. - 1995. - 9. -S. 23/.

The disadvantage of using this sauce is low biological value, because this product is not sufficiently balanced by mineral composition, i.e., there are no optimal ratio of calcium and phosphorus (CA:P=1:0,58), calcium and magnesium (CA:MD=1:0,7). Again, the high content in the sauce potassium compared to sodium affects the absorption of calcium, as it is difficult for the formation of a soluble complex of calcium compounds with bile acids. This product during storage is not enough resistant to delamination. Has a low energy value (35,3 Khaiwani, quite balanced on the basic food substances, mineral composition, with the necessary energy and biological values, and expansion of assortment of canned sauces.

The problem is solved due to the fact that fruit and vegetable sauce, including Apple puree, carrot puree and stabilizer, optionally enter the pumpkin puree, honey, walnuts, whey and pectin in the following ratio of components, %: applesauce 18-22, carrot puree 11-15, pumpkin puree 23-27, honey 13-15, walnuts 2-4, whey 23-25, pectin 0,8-1,2.

Thanks to the introduction of whey improves the consistency of the sauce, storage increases resistance to delamination. This is due to the Sa-pentatonic circuits. Increases the biological value of the sauce at the expense contained in whey nitrogenous compounds, vitamins, organic acids, lactose, mineral elements. Introduction whey, which is a secondary product production reduces unit costs.

The introduction of honey in the claimed sauce has a beneficial effect on the heart is crucial nutrients and digestible carbohydrates.

Introduction applesauce provides a reduction in active acidity, which leads to higher biological value of the product.

Vegetable puree (carrot, pumpkin), in turn, enrich the sauce with mineral elements and vitamins, especially beta-carotene.

As pectin, due to its medicinal properties, is the basis of rations preventive nutrition, it was helpful introduction to the study sauce. Pectin removes heavy metals and radionuclides from the human body, reduce cholesterol, the effect on the mineral balance of the body and the quality of flora and stabilizes the consistency of the sauce, preventing delamination.

Examples of specific performance

Example 1.

For the preparation of fruit and vegetable puree sauce using industrial production, which is metered in accordance with the prescription rules.

The whey is filtered and boiled in the vacuum apparatus to a solids content of 6.5-7%.

Walnuts are crushed to a size of 0.02 mm

Pectin sift, connect with dairy whey with continuous stirring and leave to swell for 30-40 minutes.

Sauce Packed in pre-prepared jars.

Filled cans are covered with caps made of white lacquered tin and transfer to the sterilization.

Sterilization sauce is made in accordance with the following formula:

< / BR>
After sterilization cans cool.

Sterilized jars are subjected to labelling, packaging and labelling according to the current standard for filling, packaging and labeling.

The sauce was prepared in the following ratio of components, %: applesauce - 20, carrot puree - 13, pumpkin puree - 25, walnuts, 3 - honey - 14, whey -24, pectin - 1.

Physico-chemical, organoleptic characteristics and the energy value of this sauce are presented in tables 1 and 2.

Example 2.

The sauce was prepared as in example 1, except the quantitative proportions of some components, which are listed below: applesauce - 20%, carrot puree - 13%, pumpkin puree - 25%, walnuts - 3%, honey - 13%, whey - 25%, the pectin - 1%.

Physico-chemical, organoleptic characteristics and the energy value of this sauce are presented in tables 3 and 4.

Physico-chemical, organoleptic characteristics and the energy value of this sauce are presented in tables 5 and 6.

Example 4.

The sauce was prepared as in example 1, with the same proportion of the components.

Prepared sauces kept for 1 year and supervised their organoleptic and physico-chemical characteristics in order to clarify the stability of sauces to delamination.

In canned products, consistency is defined out of line. The selection of the liquid phase above the sediment indicates instability of the product during storage.

Data on the persistence of sauces to delamination are shown in table 7.

These tables show that the claimed sauce stable delamination.

As can be seen from the data presented in tables, fruit and vegetable sauce in the present limits of the components stable delamination, as virtually represents an ion-associated jelly. Calcium intake, the source of which is whey, which contribute to the bone to delamination during storage.

Use boiled milk whey provides additional amount of calcium that makes the sauce is well balanced by mineral composition, i.e. the ratio of calcium and phosphorus, calcium and magnesium as close to optimal CA:P=1:1,1, CA:Mg=1:0,5.

The use of such fortified raw materials, such as honey, walnuts, vegetable and fruit purees, make the sauce biologically and energetically valuable.

The use of pectin makes the product applicable in medical nutrition.

Declare sauce contributes to the broadening of the range of the domestic industry of canned sauces.

Fruit and vegetable sauce, including Apple puree, carrot puree and stabilizer, characterized in that it additionally contains pumpkin puree, honey, walnuts and whey, and the stabilizer is used pectin in the following ratio of components, %:

Applesauce - 18-22

Carrot puree - 11-15

Pumpkin puree - 23-27

Honey - 13-15

Walnuts - 2-4

Whey - 23-25

Pectin - 0,8-1,2

 

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FIELD: food-processing industry.

SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.

EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.

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