IPC classes for russian patent Method for manufacturing canned stewed fruit. RU patent 2243689. (RU 2243689):
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Method for manufacturing canned stewed fruit / 2243688
One should introduce preparation obtained out of Mortierella sarnyensis 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 followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
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Method for manufacturing canned stewed fruit / 2243687
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Method for manufacturing canned stewed fruit / 2243686
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Method for manufacturing canned stewed fruit / 2243685
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Method for manufacturing canned stewed fruit / 2243684
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Method for manufacturing canned stewed fruit / 2243683
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.
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Method for producing of jelly marmalade / 2243680
Method involves preparing syrup including pectin, water and additive of plant origin; cooking syrup; dressing, pouring, forming, drying and packing product. Additive of plant origin is aqueous extract of mixture of black baikhovi tea, cornflower, fruit of mountain ash, marigold flowers, brier fruit, used in the ratio of 13:1:2:1:3, with dry substance content of said extract making about 2%. During dressing procedure, citric acid, sodium lactate, aromatizers "Strawberry" and "Bergamot" aromatizers, as well as specific preparation are added. Specific preparation is produced by sequential extracting of Mortierella nigrescens micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water alkaline, and water, with following joining of first extract with solid residue. Components are used in the following amounts, weight parts: sugar 710.8; pectin 15; extract of plant origin 780; citric acid 7.5; sodium lactate 7; 0.5 of each aromatizer; preparation produced from micromycet biomass 1.
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Method for preparing potato before laying for storage / 2243648
Before laying for storage potato is treated with an immunostimulating agent in common with Steinernema feltiae suspension in the dose 0.2-1% of suspension mass. Immunostimulating agent is prepared from biomass of micromycetes Mortierella zychae by the manufacturing technology. Such treatment of potato provides eradication of harmful insects without negative effect on the potato immune status and without deterioration of its germination and organoleptic properties.
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Method for preparing potato before laying for storage / 2243647
Invention relates to technology for potato storage. Before laying for storage potato is treated with an immunostimulating agent in common with Steinernema feltiae suspension in the dose 0.2-1% of suspension mass. Immunostimulating agent is prepared from biomass of micromycetes Mortierella alpina by the manufacturing technology. Such treatment of potato provides eradication of harmful insects without damage of the potato immune status and without deterioration of its germination and organoleptic properties.
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Method for preparing potato before laying for storage / 2243646
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Method for manufacturing canned stewed fruit / 2243688
One should introduce preparation obtained out of Mortierella sarnyensis 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 followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
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Method for manufacturing canned stewed fruit / 2243687
One should introduce preparation obtained out of Mortierella alliacea 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.
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Method for manufacturing canned stewed fruit / 2243686
One should introduce preparation obtained out of Mortierella gamsii 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 followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
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Method for manufacturing canned stewed fruit / 2243685
One should introduce preparation obtained out of Mortierella gracilis 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.
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Method for manufacturing canned stewed fruit / 2243684
One should introduce preparation obtained out of Mortierella exigua 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.
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Method for manufacturing canned stewed fruit / 2243683
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.
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Method for manufacturing canned stewed fruit / 2243688
One should introduce preparation obtained out of Mortierella sarnyensis 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 followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
|
Method for manufacturing canned stewed fruit / 2243687
One should introduce preparation obtained out of Mortierella alliacea 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.
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Method for manufacturing canned stewed fruit / 2243686
One should introduce preparation obtained out of Mortierella gamsii 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 followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.
|
Method for manufacturing canned stewed fruit / 2243685
One should introduce preparation obtained out of Mortierella gracilis 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.
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Method for manufacturing canned stewed fruit / 2243684
One should introduce preparation obtained out of Mortierella exigua 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.
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FIELD: food industry, canned food industry.
SUBSTANCE: one should introduce preparation obtained out of Mortierella lignicola 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 Mortierella lignicola 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.
Fresh or frozen 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 Mortierella lignicola 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.
Target product, obtained according to 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 Mortierella lignicola 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. sample appearance of the fruit the appearance of a syrup consistency fruits taste score monitoring boiled fruit with cracks characteristic, with a slight sediment 20% boiled characteristic 3.8 experience 1 bright color close to that of fresh fruit characteristic, transparent single boiled characteristic 4,4 experience 2 bright color close to that of fresh fruit characteristic, whole transparent elastic fruits with single cracks characteristic of 4.5 table 2. sample stationary corrosion rate, g/m 2 · h hydrogen content in the Bank, cm 3 the state of the inner surface of the container control 9,4· 10 -3 9.7 case has sub pellicle corrosion and scratches longitudinal seam at the ends of up to 5% of the surface pitting experience 1 1,7· 10 -3 4,3 slight darkening of the paint coating on longitudinal seam, the ends of the unchanged experience 2 1· 10 -3 3,0 case and ends without changes
As can be seen from the tables, the increase in the content of the drug from biomass micromycete Mortierella lignicola 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 Mortierella lignicola 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.
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