Special purpose kissel production method

FIELD: food industry.

SUBSTANCE: invention is related to the technology for production of food products for space alimentation. The method envisages preparation of the recipe components, production of fruit and/or berry puree, their mixing (if there are two or more purees), heating till the temperature is nearly 85°C, sublimation drying, grinding, sieving, mixing with pectin and sugar powder, packing under vacuum into bags of thermosealing combined material and sealing.

EFFECT: invention allows to produce kissels withstanding loads related to delivery to an orbital spacecraft without threat to chemical, physical and microbiological safety of the latter which makes the product acceptable for usage in space alimentation.

2 cl

 

The invention relates to the production technology products for space power.

A method of producing jelly, providing training prescription components, mixing sugar, potato starch, fruit or berry extract, and optionally food coloring and/or citric or tartaric acid, and packing in packages (a Collection of technological instructions for canning. Volume III - M: Pishepromizdat, 1963, p.76-81).

Obtained by this method jellies unsuitable for use in space flight.

The technical result of the invention is to provide a jelly, suitable for use to power in space flight.

This result is achieved by a method for the production of jelly special purpose provides for the preparation of recipe components, preparation of fruit and/or berry puree, heating to a temperature of about 85°C, freeze-drying, grinding, sieving, mixing with pectin and sugar, Packed under vacuum in packages of combined heat sealable material and seal.

When used in the composition of the pudding two or more puree provided by the implementation of their mix before heating.

The method is implemented as follows.

Prescription components which you prepare by traditional technology.

Prepared fruits and/or berries in accordance with traditional technology blanched in hot water, wipe and finish with obtaining relevant puree, which is directed to the preparation of jelly directly after manufacture or after storage under aseptic conditions.

When used in the composition of the pudding several puree mix them.

One-component puree or puree mixture is heated to a temperature of about 85°C, which ensures inactivation of the native enzymes and pasteurization, and sent for freeze-drying, which is carried in the traditional process parameters. Dried puree, grind, sift and mix in the recipe ratio with pectin and sugar. The resulting mixture is Packed under vacuum in packages of combined heat sealable material such as "Mylar", and sealed with obtaining the target product.

Because puree freeze-drying has a high hygroscopicity, all operations after unloading puree after freeze-drying is recommended indoor relative humidity is not more than 35% at a temperature of 20-25°C.

According to the described technology have produced and Packed up to 30±2 g cranberry jelly with a ratio by weight of dried cranberry puree, powdered sugar and pectin 10:77:13, jelly Apple-cranberry at which the rate of apples and cranberries in sauce 5115:4885 dry substances and the ratio by weight of dried mashed potatoes, powdered sugar and pectin 3375:6000:625 and jelly Apple and cherry with a ratio of apples and cherry puree 4944:5056 of dry substances and the ratio by weight of the dried puree, powdered sugar and pectin 355:578:67. The resulting jelly was kept static, dynamic and thermal loads associated with the transportation of on-orbit space object, where it was restored in 150-175 ml of drinking water with a temperature of 58-85°C for 15-20 minutes, forming a homogeneous viscous liquid organoleptic properties characteristic of jelly.

Obtained according to the described technology jellies both dry and restored not violate the physical, chemical and microbiological safety of the space object.

Shelf life is obtained according to the described technology of the target product in the ration composition space power is not less than 1 month when the temperature and relative humidity typical of orbital complexes.

Thus, the proposed method allows to get the jelly, suitable for use in space power.

1. Method for the production of jelly special purpose, providing training prescription components, preparation of fruit and/or berry puree, heating to a temperature of about 85°C, freeze-drying, grinding, about eivana, mix with the pectin and sugar, Packed under vacuum in packages of combined heat sealable material and sealing, all operations after freeze-drying is carried out in an environment with a relative humidity not more than 35% at a temperature of 20-25°C.

2. The method according to claim 1, characterized in that when used in the composition of the pudding two or more puree exercise their mix before heating.



 

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