Method of production of canned "natural fruits"

 

(57) Abstract:

The invention relates to the food industry. According to the way in boiled water, which pour prepared and packaged in containers of fruit, add 0.2% to 0.5% by weight of canned food preparation obtained from biomass micromycete Mortierella globalpina for a given technology. This allows to achieve improved organoleptic properties and reduce corrosion activity of the target product. table 2.

The invention relates to the technology of the canning industry.

A method of producing canned "natural Fruits", providing training materials, packing in a container together with boiled water, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M.: APP Conservative, 1992, S. 3-12).

The disadvantage of this method is to obtain the target product with low organoleptic properties and a high probability of chemical Bambara when using metal containers.

The technical result of the invention is to improve the quality of canned and reducing corrosion activity of the target product.

This result is the achievement of the packing containers together with boiled water, sealing and sterilization according to the invention before filling in boiled water enter product obtained by sequential extraction of biomass micromycete Mortierella globalpina nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, in amounts of 0.2% to 0.5% by weight of canned food.

The method is implemented as follows.

Dry biomass micromycete Mortierella globalpina extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extraction of the solid residue combined with the first extract. Thus obtained the drug is administered in boiled water in an amount of 0.2-0.5% by weight of cooked canned. The product mainly contains chitosan and higher polyunsaturated fatty acids and contains no toxic, carcinogenic, mutagenic and anti-nutritional substances, Ural" is produced from fresh quince, cherries, pears, peaches, plums and apples. When preparing any raw material is subjected to inspection, sorting by size, ripeness and color and wash. Cherry advanced clean from the stalks. Small-fruited plum canned whole fruits, large - halves, removing the seeds. Small-fruited plums before laying in banks blanched in hot water at 90C in 0.5-1% solution of caustic soda for a few seconds and washed in running cold water, or blanched in hot water at 80-85C in water for 3-5 minutes, or prick. The small-fruited peach canned whole fruits, large berries in halves or pieces not less than 1/8 of the fruit with the remote bone, with skin or without skin.

To remove the peel whole fruit peaches or pieces of boiled 2-3% solution of caustic soda for 1.5-2 minutes and washed in running cold water. Quinces, pears and apples canned with skin or without skin. To remove the skin cleanse it by mechanical means or by boiling in a solution of caustic soda, followed by washing in running cold water. Boiling is carried out for quince in 20-30% solution in 1-2 minutes, for pears in 17-20% solution for 1-3 minutes for apples is/16 pieces of fruit with simultaneous removal of the seed chamber and stem. Quince blanched in hot water at 80-90C in water or 0.1% solution of citric acid. Duration blanching establish empirically depending on the variety and ripeness of the fruit. Small-fruited pears and apples canned whole fruits with a remote stem and seed the camera. Large-fruited pears and apples cut into halves or pieces not less than 1/8 of the fruit with simultaneous removal of the stem and the seed chamber. Depending on the variety and ripeness of the pears and apples can be subjected to blanching. It is carried out in 0.1% citric acid solution at 85C for 10 minutes followed by cooling in running water.

The thus prepared fruits Packed in containers together with boiled water containing the product from biomass micromycete Mortierella globalpina, sealed and sterilized.

Target product, obtained according to the described technology differs from that obtained by the standard technology fewer boiled raw materials, less corrosive, no samotney and sediment in the filling liquid, the best preservation of the color of fruits. The best way these differences are noticeable in the canning cherries. Organoleptic characteristics to the biomass of micromycete Mortierella globalpina in the amount of 0.2% (experiment 1) and 0.5% (experiment 2) by weight of canned, and control of canned received by the closest analogue, after 12 months of storage are shown in table 1, data on the corrosion activity of the same samples in table 2.

As can be seen from the tables, the increase in the content of the drug from biomass rtierella globalpina in canned food has a positive effect on the indices, however, with the increase of its content to 0.6% by weight of canned or more priming fluid begins to opalisrobot that dramatically reduces the organoleptic evaluation of the target product.

Thus, the proposed method can improve the quality of the target product, as evidenced by the tasting evaluation, and to reduce its corrosiveness, which reduces the likelihood of chemical bombage.

Method of production of canned "natural Fruits", providing training materials, packing in a container together with boiled water, sealing and sterilization, characterized in that before packing in boiled water enter product obtained by sequential extraction of biomass micromycete Mortierella globalpina nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water

 

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