Method for canned good production from conserved cucumber intermediates

FIELD: cannery industry.

SUBSTANCE: intermediate conserved in table salt or acetic acid solution after separation from liquid phase and washing with drinking water is held in blue brilliant FCF and tartrazine, optionally color hue is corrected by conditioning in quinoline yellow; then intermediate id pre-packed with priming liquid, sealed and sterilized.

EFFECT: canned goods with improved consistence.

 

The invention relates to the technology of production of canned canned in saline or acetic acid semi cucumbers.

Known production of canned and semi-finished products from vegetable raw materials using solutions of sodium chloride with a concentration of up to 25% or acetic acid with concentration up to 5% (hot A.M., Governors A.F., Lemeshenko IM, Production and processing of fruits and vegetables in India - M.: Food industry, 1969, p.134).

Know the use of canned and semi-finished products in the production of canned food, when the semi-finished product is washed with drinking water in the stream or by soaking with periodic replacement of water, and then used by analogy with fresh raw material (Collection of technological instructions for the production of canned food. Volume 1 - M: Food industry, 1977, s-308).

A known method for the production of pickles, providing for the preparation of canned prefabricated by the two-stage shutter-fresh cucumbers in acetic acid solution with increase in its concentration between stages, reducing the concentration of acetic acid and sterilization, washing the obtained semi-product of drinking water, add spices and marinade and sterilization (EN 2239325 C2, 10.11.2004).

As a technical result of this technical what about the decision declared the possibility of reducing seasonal dependence, reducing dependence on the availability of glass returnable containers, increasing the shelf life of pickles and improve their organoleptic properties. However, none of these parts of the declared technical result could not be achieved, as will be shown below in the analysis of the prior art.

It is widely known that the density of the tissues of the plant materials depends mainly on the number and forms of communication pectin, and canned cucumbers have a higher degustation evaluation for consistency with the use of raw materials with a high proportion of > protopectin (Megerdichev DEATH, the Technological requirements for the varieties of vegetables and fruits designed for different types of conservation): VNIIKOP, 2003, p.32). It is widely known that any plant material contains > protopectin, is included in the structure of cell walls and defining their strength (Donchenko L.V., Technology of pectin and actinomadura. Textbook for University students): new Delhi, 2000, p.17, 51). It is known that the relationship > protopectin with cellulose cell walls hydrolyzed not only by the action of acids and alkalis, but in a neutral buffer solutions (V.N. Golubev, Shelukhina N.P., Pectin: chemistry, technology, applications): IEC ATH of the Russian Federation, 1995, s-88). It is known that the process of hydrolysis of > protopectin flows the more intense, the greater the deviation of the pH of the Reda from the neutral value and the higher its temperature (Ilyin I.A., The scientific basis of the technology of modified pectin - Krasnodar: Scznyaw, 2001, s-128).

Based on the conclusion from this is that regardless of the technology prior preparation, storage of semi-finished cucumber in salt solution, and especially in acetic acid solution inevitably leads to hydrolysis of > protopectin, reducing the strength of cell membranes and loss of consistency, that is, deterioration, and not to improve the organoleptic properties of canned convenience cucumbers.

It is widely known that the difference of concentration is the driving force for mass transfer processes, and accelerate the movement of the liquid phase through solid, and increasing temperature are factors which intensify the mass transfer (Kosmodemyanskaya J.V., Processes and devices of food manufactures. A textbook for students of secondary special educational institutions - M.: Kolos, 1997, s-145).

This implies that changes in the concentration of acetic acid and sterilization provided upon receipt of the semi-finished product in a specified recent similar, naturally lead to the increase of negative influence of acetic acid on the volume logged prefabricated, compromising its consistency that under no conditions may not lead to improved organoleptic properties canned him. Therefore, the quality of canned isolatability, received at the specified last analogue, natural will be worse than from the material obtained by any conventional technology, and the quality of canned food from any of the semi-finished product is naturally lower than canned obtained from fresh raw materials due to natural chemical changes in the material that diminish the consistency of any plant materials.

In accordance with SanPiN 2.3.2.1078 foods during storage must preserve the safety and organoleptic properties. Accordingly, the shelf life of the food product is determined by the change before the expected limit of the specified characteristics. In accordance with a known technique and rating scale organoleptic properties of pickled cucumbers (Handbook of conservice. Division I - M: Pishepromizdat, 1947, s-252), even for the recognition of their respective lower commodity grade softening texture and the disappearance of the crunch only a small part of cucumbers. According to the regularities mentioned above, the negative change in the consistency of cucumbers will occur not only in the procurement process and storage of semi-finished product, but also during storage of canned goods. On this basis, we conclude that the shelf life of canned cucumbers from the material will always be naturally lower than that of fresh raw materials and semi-finished product is, received at the specified last analogue will always be naturally lower than any of the semi-finished product obtained according to the traditional technology.

The presence of the operation of the sterilizing material provided in a specified recent analogue, affects all the organoleptic properties of the target product (Babarin VP, Heat sterilization of canned fruits and vegetables. Dis. Dr.): RAAS, 1994, p.1) and is not objectively necessary because when the acetic acid concentration higher than 5% of the microorganisms in the food product does not develop, so unreasonably increases the consumption of the process.

It is known that in the barrels can be sterilized exclusively homogeneous products (Zuckerman VI, Technological parameters canning fruit and vegetable products in large containers. Dis. Ph.D.): RAAS, 1994 - 32 C.). Therefore, contained in the specified last similar statement about sterilization of semi-finished cucumber in barrels is not true, but reducing the availability of glass containers unattainable.

As was shown above, chemical changes, and changes in organoleptic properties in the production of semi-finished product in accordance with the latest analogue are deeper than in the production of traditional technologies. Therefore, the period of storage is such a semi-finished product will always be known to be lower than that obtained by traditional technology. The conclusion from this is that the seasonal dependence of the production of canned cucumbers from the supply of raw materials did not exist prior to the disclosure of the invention according to EN 2239325 C2, 10.11.2004.

Thus, the prior art it is known the production of semi-products from vegetable raw materials, including cucumbers, canned in saline or acetic acid, which are used for production of canned food. When this canned obtained from canned convenience foods, similar to those produced from fresh raw materials, degraded organoleptic characteristics, in particular the consistency, which is explained by storage of semi-finished products in solutions, gidroliznaya > protopectin.

The technical result of the invention is to provide partial compensation for the deterioration of the consistency of canned cucumbers produced from semi-finished products, canned in solution attorney salt or acetic acid.

This result is achieved by a method of production of canned canned semi-finished cucumber provides for the separation of the intermediate product from the liquid phase, washing with drinking water, the extract in a solution of brilliant blue FCF and tartrazine packing, add the priming fluid, sealing and sterilisation.

Var is the ant embodiment of the invention provides for additional cooling of the semi-finished product before packing in a solution of quinoline yellow.

The method is implemented as follows.

Canned prefabricated cucumbers separated from the liquid phase, traditionally representing a solution of salt or acetic acid, by traditional methods, for example by refluxing. To reduce the content in the material table salt or acetic acid to an acceptable taste indicators, as provided SanPiN 2.3.2.1078, it is washed with potable water to known methods, for example in a continuous stream or soaking with periodic replacement of water. Then the semi-finished product is kept in a solution containing brilliant blue FCF and tartrazine simultaneously, or sequentially in two solutions containing one of the above dyes in any order.

Blue brilliant FCF (E133) and tartrazine (E102) are permitted in accordance with SanPiN 2.3.2.1293 food dyes with the same permitted content in vegetable canned food to 300 mg/kg Primary component of brilliant blue FCF is disodium 3-[N-ethyl-N-[4[[4-[N-ethyl-N-(3-sulfonatophenyl)-amino]phenyl](2-sulfonatophenyl)methylene]-2,5-cyclohexadiene-1-ilidene]ammoniated]-bansilalpet, and tartrazine 5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenyl)-N-nitraza-3-carboxylate of trinacria. Each of these substances has four structural groups, capable obrazovyvat the connection with the pectin and cellulose cell walls, translating the pectin in > protopectin and compensating for the negative change in the consistency of cucumbers in the procurement process and storage of semi-finished product. It is widely known that mixing blue and yellow dyes allows you to get the green color of different shades. Therefore, the joint use of blue and yellow dye to improve the consistency of cucumbers not result in food products with unnatural color.

However, it is known that brilliant blue FCF changes hue depending on pH of the medium in the direction of green, and tartrazine in orange. Therefore, depending on the presence of impurities in salt or acetic acid, in solution which is the storage of semi-finished products, or in drinking water, which rinse, cucumbers unpredictable can acquire an unexpected shade of sea-green or purple. In this case, it becomes necessary to provide additional cooling of the semi-finished product in a solution of quinoline yellow.

Yellow quinoline (E104) is permitted in accordance with SanPiN 2.3.2.1293 food coloring with a valid content in vegetable canned two orders of magnitude higher than in the previous dyes. Yellow quinoline has no ability to translate pectin in > protopectin, therefore, does not affect the consistency of cucumbers in the spruce product. Its color is stable under the change of the pH value, so it is selected for correcting the color of cucumbers after payment undesirable changes in texture with the use of dyes.

As shown above, any number of brilliant blue FCF and tartrazine in any ratio of these dyes will lead to improved consistency of the target product. Therefore, their ratio is not significant for the achievement of the technical result, and is selected to obtain the desired shade of color according to the pH of the target product.

As was shown above, on the basis of the known laws of mass transfer, the dye concentration in the extract in their solutions of semi-finished and operational parameters of exposure are essential to the achievement of the technical result. They are calculated by known laws of mass transfer of the allowable total content of the dyes in the target product by SanPiN 2.3.2.1293.

If necessary, adjusting the color hue of the semifinished product, the concentration of quinoline yellow and operational parameters of the exposure it is calculated according to the same patterns with the same constraint.

After soaking in the dye prefabricated separated from the liquid phase, the FAS who are in consumer packaging, add the priming liquid and, if necessary, spices in accordance with any known formulations of the relevant type of canned cucumbers sealed and sterilized to obtain the target product.

When conducting tastings in accordance with GOST 8756.1 canned, obtained by the proposed method, and canned products produced by traditional technology, it was found that canned obtained by the proposed method have several superior consistency compared to control. Color cucumbers experienced in canned goods close to the typical salted. During storage of canned foods, obtained by the proposed method, the priming liquid remained clear and colourless, which confirms the correctness of the above described mechanism of chemical interaction of dyes used with the product.

Thus, the proposed method can improve the consistency of cucumbers canned, made from canned convenience foods.

1. Method of production of canned canned semi-finished cucumber, separating the intermediate product from the liquid phase, washing with drinking water, the extract in a solution of brilliant blue FCF and tartrazine, packing, add the priming fluid, sealing and sterilisation.

p> 2. The method according to claim 1, wherein before filling cake mix incubated in a solution of quinoline yellow.



 

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