Method for production of blackberry filler

FIELD: food processing industry, in particular production of heterogeneous fillers for confectionery goods.

SUBSTANCE: claimed method includes blackberry holding in heated syrup, phase separation, syrup adding to separated liquid phase, bringing to the boil, barberry introducing, boiling down under vacuum, vacuum cooling and pre-packing.

EFFECT: new filler with homogeneous solid phase distribution.

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 in regard to the 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, and there is 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 dostigao is the, that method for the production of blueberry filling provides for the preparation of blueberries, cooking 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 blueberries, heated to 70-80°With the introduction of its blueberries, exposure for 3-4 hours and the separation of the phases, mixing the separated liquid phase the rest of the syrup to achieve a ratio of blueberries 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 follows.

Blueberries prepared according to the traditional technology. At the same time prepare the syrup with a solids content of about 80% accurate to the consumption norms of raw materials.

To prepare syrup, and the use of 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 drinking water, 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 the equivalent 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 blueberries. It is heated to 70-80°With, give it the blueberries, incubated for 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 when 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 testijarjestelmia by weight of the blueberries and syrup 7:13 and heat the mixture to boiling. Then she injected the solid phase - berries blueberries with the remnants of syrup, a method for minimizing the mechanical destruction of berries, such as pneumotransport, or absorption, 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°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 by the volume of blueberries, 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 the original with the earth with the total amount and sour-sweet taste. The warranty period of storage of the sterilized product is 1 year, unsterilized product 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 the duration of the warranty storage.

1. Method for the production of blueberry filling, providing training blueberries, cooking 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 blueberries, heated to 70-80°With the introduction of its blueberries, exposure for 3-4 h and phase separation, mixing the separated liquid phase with the rest of the syrup to achieve a ratio of blueberries 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 germ is desirous 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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