Method for cherry-plum compote manufacturing

FIELD: food industry.

SUBSTANCE: invention relates to technologies of canned compotes manufacturing. The method provides for preparing the ingredients, cutting and drying in a microwave field at preset process parametres, roasting and milling yacon, roasting barley malt, mixing the yacon and barley malt in the mass ratio 7:3, extracting the obtained mixture by drinking water at preset process parametres, filtering the obtained extract, preparing a syrup out of the extract, packing the cherry-plums and the syrup, sealing and sterilising.

EFFECT: production of compote with a coffee flavour and taste without actual coffee content in the recipe and simplified technology.

1 tbl

 

The invention relates to the technology of production of canned stewed.

A method of obtaining compote of plum, providing training prescription components, preparation of water sugar syrup with a solids content of 54.5-65,5%, packing plums and syrup, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M.: APP "Conservative", 1992, p.75-162).

The disadvantage of this method is the content of the target product of a large number of boiled fruits.

Closest to the present invention is a method of obtaining a compote of plum, providing training prescription components, roasting and extraction of coffee to obtain the corresponding extract, it decaffeinating, the preparation of a syrup, packing plums and syrup, seal and pasteurization (Izoitko V.M., Zaitseva A.L., hares could BE the Technology of preservation with the use of coffee // proceedings of the VI International scientific-practical conference "Improvement of technologies and equipment for food industry". Part 1 - Mn.: Nesvizh integrated printing house them. Smutnogo, 2007, p.260-263).

This method allows you to get compote with specific coffee flavour and aroma and to reduce the content of boiled fruit in the spruce product due to the replacement of sterilization, pasteurization, but it has advanced technology because of the need of decaffeination extract and reduced shelf life of the target product.

The technical result of the invention is to provide a compote with specific coffee flavour and aroma in the absence of a recipe coffee, technology simplification and reduction of the content of the target product cooked fruits without reducing its shelf life.

This result is achieved in that in the method of obtaining a compote of plum, providing training prescription components, preparation of syrup on the extract, packing plums and syrup, sealing and heat-treated according to the invention prepared Akon cut, dried in the microwave to a residual moisture content of about 20% at the power fields of the microwave, which provides heating of acona to the temperature inside pieces 80-90C for at least 1 hour, roasted and crushed, prepared barley malt is roasted, mixed Akon and barley malt in the ratio by weight of 7:3, the resulting mixture was extracted with potable water at a ratio of phase 1:(6-7) and periodic pressure relief in the extraction mixture to boiling water, separating the corresponding extract and filtered it, the syrup is prepared with a solids content of 54.5-65,5%, and heat treatment is carried out until reaching industrial sterility.

The way re is occurs as follows.

Prescription components prepared according to the traditional technology.

Prepared Akon cut and dried in the microwave to a residual moisture content of about 20% for at least 1 hour. While on the known dependencies (Guriev J.K. Scientific and practical bases of thermal processes of food production in the electromagnetic field of the microwave. Abstract of thesis. Dr.): MTIP, 1990, p.7-11) calculate the value of the power fields of the microwave, allowing drying time of akona 1 hour and heating to a temperature inside pieces 80 and 90C. the Power fields of the microwave set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated capacity.

Drying in the microwave at a temperature above 90C leads to premature caramelization of sugars. Drying in the microwave at a temperature below 80C and reducing drying time less than 1 hour leads to a reduction in yield of extractives. Because the increase in drying time automatically leads to an increase in specific energy consumption, the maximum drying time is determined by the desirability function Harrington for maximum yield of extractives at minimum cost of energy.

Then Akon and barley malt is roasted on traditional technology. Akon crushed and mixed with barley malt in the ratio masse:3. The resulting mixture is poured drinking water at the ratio of phase 1:(6-7) and extracted with periodic pressure relief in the extraction mixture to boil water at the recommended process parameters (RU 2255788 C1, 2005). After extraction, the extract is separated from the meal and filtered by any known technology. In the resulting extract with a solids content 18-19,5% add sugar and boil syrup solids content from 54,5 to 65.5% in accordance with standard recipes for standard technology (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M.: APP "Conservative", 1992, p.75-162).

The plum and the resulting syrup is Packed, sealed and sterilized in a ratio of components and the modes of sterilization in accordance with standard technology.

Experimental validation was carried out while canning plum varieties are Abundant with solids content of 12% in glass jars with a capacity of 1 DM3. Conservation was carried out according to a standard technique (control), the closest analogue (standard) and the proposed method (experience). The results of the pilot test are summarized in table.

Sensory and consumer properties of stewed fruit
While the athel ControlStandardExperience
The number of fruit with cracked skin, %815432
Fruit colornaturalwith a brownish tintwith a brownish tint
The taste and smella distinct characteristic of plumwell expressed, with coffee shadewell expressed, with coffee shade
The consistency of the fruitelasticelasticelastic
Appearance syruptransparent with separate suspended solids pulptransparent with separate suspended solids pulptransparent with separate suspended solids pulp
Shelf life, months24624

Thus, the proposed method provides the get compote with coffee flavour and aroma in the absence of a recipe coffee, to simplify the technology and to reduce the content of the target product cooked fruits without reducing its shelf life and reduce the relative content of the target product of sucrose due to the inclusion in the composition of the extract, fructose, inulin and glucose that allows you to recommend the product obtained according to the described technology for use in diet, at dysbacteriosis and diabetes.

A method of obtaining a compote of plum, providing training prescription components, preparation of syrup on the extract, packing plums and syrup, sealing and heat treatment, characterized in that the prepared Akon cut, dried in the microwave to a residual moisture content of about 20% at the power fields of the microwave, which provides heating of acona to the temperature inside pieces 80-90C for at least 1 h, roasted and crushed, prepared barley malt is roasted, mixed Akon and barley malt in the ratio by weight of 7:3, the resulting mixture was extracted with drinking water at the ratio of phase 1:(6-7 and periodic pressure relief in the extraction mixture to boiling water, separating the corresponding extract and filtered it, the syrup is prepared with a solids content of 54.5-65,5%, and heat treatment is carried out until reaching industrial sterility.



 

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