Method for producing of summer squash filler

FIELD: method for producing of heterogenous fillers for confectionery industry.

SUBSTANCE: method involves blanching summer squash pieces in solution of citrus or tartaric acid; preparing syrup on the base of blanching liquid; holding summer squash in heated syrup; separating phases; adding syrup to separated liquid phase; bringing to boiling state; introducing summer squash pieces; boiling-out under vacuum; providing vacuum cooling and packaging.

EFFECT: wider range of fillers for confectionery products with uniform distribution of solid phase which is not deteriorated during storage, and improved quality of confectionery products.

3 cl

 

The invention relates to the production technology of fillings for confectionery.

A method of producing a filler for confectionery products, providing boiling fruit and berry puree with the sugar-treacle syrup (Technology for confectionery production. Textbook for high schools. Edited by Rapoport A.L. - M.-L.: Pishepromizdat, 1940, p.57-72).

Obtained in this method fillers are homogeneous organoleptic properties.

A method of producing a filler for confectionery products, providing a mix of honey, citric acid solution, sugar, molasses, amendment in the form of pectin, carboxymethyl cellulose, modified starch, gums, or mixtures thereof and raisins, boiling the mixture until the solids content of about 70%, the cooling and the introduction of flavoring (EN 2236791 C2, 27.09.2004).

Obtained in this method, the filler is heterogeneous, but in the process of storage is gravity separation of the phases occurs anisotropy organoleptic and technological properties of this product.

The technical result of the invention to provide a new filling for confectionery products with a stable distribution of the solid phase, which does not change during storage.

This result is achieved is eat, that method for the production of pumpkin filling involves the preparation of a pumpkin, cleaned from the skin, cutting with simultaneous removal of seeds and blanching in 0.1% solution of citric or tartaric acid at a temperature of 80-90°C for 8-10 minutes, cooking on separated blanshirovonnogo liquid syrup solids content of about 80%, the introduction by weight to about 0.7% of pectin, or about 3% of a modified starch, or about 0.2% gums, or mixtures of these substances in the same quantities in terms of the equivalent content of one of the components, the separation of parts of the syrup in the amount of 1.5 times the weight of the pumpkin, it is heated to 70-80°With the introduction of its pumpkin extract for 3-4 hours and the separation of the phases, mixing the separated liquid phase with the rest of the syrup to achieve a balance of pumpkin and syrup 7:13 and bringing the mixture to a boil, the introduction into it of the separated solid phase, boiling under vacuum and vacuum cooling before reaching the dry matter content of not more than 70% and packing.

Preferred variants of implementation of the present invention provides for cooling up to 85-90°when the packaged product is sealed and sterilized, or performing cooling to 45-50°when before packing the product is injected preservative.

The method is implemented as about what atom.

Pumpkin prepare by traditional technology, cleaned from the skin, cut with simultaneous removal of seeds and blanched in hot water in 0.1% solution of citric or tartaric acid at a temperature of 80-90°C for 8-10 minutes.

The choice of acid is justified their content in the fruit.

At a constant temperature blanshirovonnogo fluid 80°blanching is carried out for 10 minutes at a constant temperature of 90°C for 8 minutes. In non-isothermal mode blanching its duration is chosen according to the average temperature of the process from the specified time frame, based on linear dependencies.

Then blanshirovonnogo liquid prepared syrup solids content of about 80% accurate to the consumption norms of raw materials.

To make syrup using sugar or sugar and molasses in the ratio by weight of solids of at least 1:1. Cooking syrup on traditional technology provides for the dissolution of sweet substances in blanshirovonnogo liquids, edible albumin, boiling and filtering to obtain a clarified syrup.

In the syrup up to a consumption rate of introducing the amendment in the form of pectin, modified starch, gums, or mixtures thereof in amounts respectively of 0.7%, 3%, and 0.2% by weight, or mixtures of the same quantities in terms of equivalent the s content of one of the components, which is calculated by adding the works of the necessary quantity of the component to which the recalculation is done, the ratio of the number of each component of the mixture to its required amount. After the introduction of the amendment syrup is stirred until full dissolution and separate part 1.5 times the weight of the prepared and chopped pumpkin. It is heated to 70-80°With, give it a pumpkin, stand it within 3-4 hours, and then separate the phases by plum.

The exposure time 3 hours take at the initial temperature of the syrup 80°and 4 hours of the initial temperature of the syrup 70°C. For temperatures in the interval between the specified values, the exposure time is chosen from the corresponding specified interval on a linear relationship.

The separated liquid phase is mixed with the rest of the syrup to achieve a ratio by weight of the pumpkin and syrup 7:13 and heat the mixture to boiling. Then she injected the solid phase - pumpkin slices with the remnants of syrup, a method for minimizing the mechanical destruction of the pieces, such as pneumotransport or suction or direct persianism of vessels, which carried out the shutter speed. The resulting mixture was boiled under vacuum to achieve a solids content, which after vacuum cooling to 85-90°or 45-50#x000B0; To provide a solids content in the target product is not more than 70%.

It is determined through calculation of the heat of vaporization of water and the mass of evaporated water, which is necessary to reach the temperature of the specified intervals, the heat balance equation.

The specified solids content is the limit for the guaranteed exceptions sugaring target product during storage.

Boiled and chilled product at the right temperature or served on the packaging, sealed and sterilized, or give him a preservative and Packed in an unpressurized container.

Obtained according to the described technology product is a viscous gelling mass distributed according to the volume slices of pumpkin, which does not spread on a horizontal surface and can withstand freezing without allocation of ice crystals. It has a distinctive color and flavor of raw materials and sour-sweet taste. The warranty period of storage of the sterilized product is 1 year, unsterilized product is 6 months. During the warranty storage gravitational phase separation does not occur.

Thus, the proposed method allows to obtain a new heterogeneous filler for confectionery products with a stable distribution by volume of the solid phase for all time Gara the party store.

1. Method for the production of pumpkin filling, providing training of pumpkin, cleaned from the skin, cutting with simultaneous removal of seeds and blanching in 0.1% solution of citric or tartaric acid at a temperature of 80-90°C for 8-10 min, cooking on separated blanshirovonnogo liquid syrup solids content of about 80%, the introduction by weight to about 0.7% pectin or about 3% of a modified starch, or about 0.2% gums or mixtures of these substances in the same quantities in terms of the equivalent content of one of the components, the separation of parts of the syrup in the amount of 1.5 times the weight of the pumpkin, it is heated to 70-80°With the introduction of its pumpkin extract for 3-4 h and phase separation, mixing the separated liquid phase with the rest of the syrup to achieve a balance of pumpkin and syrup 7:13 and bringing the mixture to a boil, the introduction into it of the separated solid phase, boiling under vacuum and vacuum cooling before reaching the dry matter content of not more than 70% and packing.

2. The method according to claim 1, characterized in that the cooling is carried out until 85-90°With and bottled product is sealed and sterilized.

3. The method according to claim 1, characterized in that the cooling is carried out until 45-50°and before packaging the product is injected preservative.



 

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