Method for manufacturing canned stewed fruit

FIELD: food industry, canned food industry.

SUBSTANCE: one should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.

EFFECT: higher efficiency.

2 tbl

 

The invention relates to the technology of the canning industry.

A method of producing canned juice, providing training materials, preparation of sugar syrup, their packing in the packing, sealing and sterilisation (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 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 the juice and reduce its corrosiveness,

This result is achieved in that in the method of production of canned juice, providing training materials, preparation of sugar syrup, their packing in the packing, sealing and sterilisation, according to the invention in the syrup enter product obtained by sequential extraction of biomass micromycete Pythium irregulare 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.

The method is implemented as follows.

Fresh or bistream rozanne fruit and berry raw materials prepared in accordance with standard technology, the composition of which is determined by the kind of raw material. Sugar sieved and passed through a magnetic trap, and then dissolve in boiling water. The resulting syrup boil for 2-3 minutes, if necessary, fined, filtered and cooled to a temperature packing, which is for cherry, plum, dogwood and cherry 60-65° for grapes 40-45° and 80-85° for other types of raw materials. Dry biomass micromycete Pythium irregulare extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage highlights 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 product contains, mainly, chitosan and higher polyunsaturated fatty acids and contains no toxic, carcinogenic, mutagenic and anti-nutritional substances that can be used in a food composition. The drug is injected into cooled to a temperature packing syrup in the amount of 0.2% to 0.5% by weight prepared compote. Prepared fruit and syrup Packed in containers, sealed and sterilized.

The target product obtained is of the described technology differs from that obtained by the standard technology fewer boiled raw materials, less corrosive, no precipitate or turbidity in the syrup, the best preservation of the color of fruits. The best way these differences are noticeable when canning stewed cherries, grapes, cherries, dogwood, strawberry, and raspberry compote assorted, contains the berries, so the achievement of the technical result is illustrated by the example of the cherry compote. Organoleptic characteristics compote of cherries in weld Bank No. 13, obtained by the proposed method with the addition of the drug from biomass micromycete Pythium irregulare in the amount of 0.2% (experiment 1) and 0.5% (experiment 2) by weight of canned and control after 12 months of storage are shown in table 1, data on the corrosion activity of the same samples are shown in table 2.

Table 1.
samplethe appearance of the fruitappearance syrupthe consistency of the fruittastescore
controlboiled fruit with crackscharacteristic, with a slight precipitate20% boiledtypicalthe 3.8
bright color close to that of fresh fruittypical transparentsingle boiledtypical4,4
experience 2bright color close to that of fresh fruittypical transparentthe whole elastic fruits with single crackstypical4,5
Table 2.
samplestationary corrosion rate, g/m3·hthe content of hydrogen in the Bank, cm3the condition of the inner surface of the container
control9,4· 10-3the 9.7the housing has a sub pellicle corrosion and scratches longitudinal seam at the ends of up to 5% of the surface pitting
experience 11,7· 10-34,3slight darkening of the paint coating on longitudinal seam, the ends of the unchanged
experience 21· 10-33,0the housing and the ends of the unchanged

As can be seen from the tables, the increase in the content of the drug from biomass micromycete Pythium irreulare in the compote has a positive effect on the indicators, however, with the increase of its content to 0.6% by weight of canned or more the syrup begins to opalisrobot that dramatically reduces the sensory evaluation of the product.

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

Method of production of canned juice, providing training materials, preparation of sugar syrup, their packing in the packing, sealing and sterilisation, characterized in that the composition of the syrup enter product obtained by sequential extraction of biomass micromycete Pythium irregulare 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.



 

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The invention relates to the canning industry
The invention relates to the technology of storage of potatoes
The invention relates to technology for confectionery production
The invention relates to technology for confectionery production
The invention relates to technology for confectionery production
The invention relates to the technology of production of frozen products from fruit and berry raw materials, in particular dessert
The invention relates to the technology of production of frozen products from fruit and berry raw materials, in particular dessert
The invention relates to a method for producing a frozen dessert made from fruit and berry raw
The invention relates to a method for producing a frozen dessert made from fruit and berry raw
The invention relates to a method for producing a frozen dessert made from fruit and berry raw
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The invention relates to a method for producing a frozen dessert made from fruit and berry raw
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EFFECT: improved quality and unique soft taste of ready product.

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