IPC classes for russian patent Method for manufacturing fruit-berry puree. RU patent 2243692. (RU 2243692):
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Method for manufacturing fruit-berry puree / 2243691
The present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Mortierella indohii micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product.
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Method for manufacturing canned stewed fruit / 2243690
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Method for manufacturing canned stewed fruit / 2243689
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Method for manufacturing canned stewed fruit / 2243688
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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
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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 manufacturing fruit-berry puree / 2243691
The present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Mortierella indohii micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product.
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Method for manufacturing canned stewed fruit / 2243690
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Method for manufacturing canned stewed fruit / 2243689
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.
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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 fruit-berry puree / 2243691
The present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Mortierella indohii micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product.
|
Method for manufacturing fruit-berry puree / 2243691
The present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Mortierella indohii micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product.
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FIELD: food industry.
SUBSTANCE: the present innovation deals with manufacturing fruit-berry puree by applying additives out of a microorganism. One should perform the following technique: raw material should be rubbed through without separating waste products, decanted to mix centrifugate with precipitation and a solid residue obtained after extracting Pythium coloratum micromycete biomass in the preset sequence to be repeatedly decanted. Then one should supplement the centrifugate with an extract obtained after the first extraction of the same biomass with a nonpolar extragent in supracritical state to be heated, packed and thermally treated at obtaining the target product.
EFFECT: increased quality of the target product.
3 ex
The invention relates to the technology of the canning industry.
A known method for the production of fruit and berry purees, including the preparation of raw materials, wiping without waste branch, decanting, mixing the supernatant with sediment, repeated decanting with the Department of supernatant, heat, packing and heat treatment (EN 2079227 C1,10.05.1997).
The disadvantage of this method is to obtain the target product is not high enough quality.
The technical result of the invention is to improve the quality of the target product.
This result is achieved in that in the method of production of fruit and berry puree, including the preparation of raw materials, wiping without waste branch, decanting, mixing the supernatant with sediment, repeated decanting with the Department of supernatant, heat, packing and heat-treated according to the invention, before the second decanting the mixture of supernatant from sediment enter the solid residue obtained after sequential extraction of biomass micromycete Pythium coloratum nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water, in amounts of about 0.05% by weight of fruit and berry raw, and after re desantirovaniya in centrate injected the extract obtained after extraction of an equivalent amount of the same biomass nonpolar solvent in the supercritical state.
The method is implemented as follows.
Fruit and berry raw materials prepared by standard techniques, and then wipe without separation of waste. Mashed mass decanted and mixed with sludge centrate.
Dry biomass micromycete Pythium coloratum extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition, and separating the extract used in the future in obtaining the target product. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extracting the solid residue is introduced into the mixture of supernatant from the precipitate fruit and berry raw material in an amount of about 0.05% by weight and again decanted mixture. Precision dosing of the solid residue is determined mainly by the accuracy of the used metering equipment.
In the decoupled centrate injected the extract obtained at the stage of extraction of biomass micromycete Pythium coloratum at the stage of extraction of non-polar extractive solvent in the supercritical state with the same amount of biomass and the solid residue introduced into the mixture of supernatant from the precipitate. Next centrate heat up, Packed and subjected to heat treatment for sterilization or pasteurization of obtaining the target product.
Obtained according to the described technology product compared with that obtained for the closest analogue is the best color retention of raw materials and does not separate during the entire warranty period of storage, which is estimated as an increase in its quality.
Example 1.
Puree is prepared by the above-described technology from apples Welsey and preparations isolated from the biomass of micromycete Pythium coloratum using as a nonpolar solvent hexane, caustic soda and hydrochloric acid. Control canned prepared with the same process parameters, but without the use of drugs from biomass micromycete Pythium coloratum. After 6 months of storage experienced canned foods have a uniform consistency, and control debonded liquid phase at 6% of the height of the banks. Color prototypes of the target product is lighter than the control.
Example 2.
Puree cooked in the conditions of example 1, but using peach varieties Resistant, nitrogen as a non-polar extractant, sodium hydroxide and acetic acid. The result is qualitatively identical with example 1.
Example 3.
Puree cooked in the conditions of example 1, but using black currant varieties Cantata and carbon dioxide as a nonpolar solvent. After 6 months of storage samples of canned foods have a uniform consistency, and control debonded liquid phase at 18% of the height of the banks. Color trial samples of canned richer than the control, which appeared brownish shade, especially in the debonded solid phase.
Thus, the proposed method can improve the quality of the target product by improving its organoleptic properties.
Method for the production of fruit and berry purees, including the preparation of raw materials, wiping without waste branch, decanting, mixing the supernatant with sediment, repeated decanting with the Department of supernatant, heat, packing and heat treatment, characterized in that, before the second decanting the mixture of supernatant from sediment enter the solid residue obtained after sequential extraction of biomass micromycete Pythium coloratum nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water, in amounts of about 0.05% by weight of fruit and berry raw, and after re-desantirovaniya in centrate enter the extract obtained after extraction of an equivalent amount of the same biomass nonpolar solvent in the supercritical state.
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