Method for production of functional-purpose preserves for infant alimentation

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food products based on girasol and feijoa, in particular, for production of functional-purpose preserves for infants. The preserves production method involves treatment of girasol tubers, their coarse milling, mixing with whole feijoa fruits, blanching the produced mixture with super high frequency energy at a specific radiation power of 440-700 W during 2-3 minutes. Feijoa fruits are introduced in an amount of 10-30% of the total weight. Then one performs separation of extracted juice, straining with simultaneous peel separation, milling the peel, mixing all the components in a mixer, homogenisation and deaeration. Then one performs heating of the produced ready product in a vacuum apparatus, packing, closuring and sterilisation.

EFFECT: invention allows to reduce heat treatment duration and enhance the ready preserves stability to stratification as well as to produce a product with enhanced food and biological value.

4 cl, 3 tbl, 1 ex

 

The invention relates to the food industry and can be used in the manufacture of food products on the basis of the Jerusalem artichoke, pineapple guava, namely for the production of children's canned functionality.

A method of producing puree canned food for infants and diet based on a mixture of vegetables and fruits with sugar (Collection of technological regulations and normative documents for the production of canned baby food. M, Agropromizdat, 1986. - 432 S.).

The disadvantage of this method of production is used as a sweetener sucrose, which increases the cost of the manufacturing process and limits the use of this type of canned food, especially for patients with diabetes mellitus.

A method of producing puree canned goods on the basis of the Jerusalem artichoke (Patent RU №2105499). The method involves washing of Jerusalem artichoke, cleaning, inspection, treatment, grinding, flash, metering and mixing with fruit puree, homogenization, heating, filling, closing and sterilization of canned food.

The disadvantage of this method is the use of technological operations, the flash, resulting in the loss of nutrients, and the use of high acid fruit puree (pH 3,3), creates an acidic environment leads to hydrolysis of inula the A.

A method of producing puree canned food for infants and diet based on fruit acid raw material (Patent RU №2005389), using as sweeteners puree of Jerusalem artichoke in the amount of 50-75% of the total mass of canned food. The essence of this method consists in carrying out complex technological operations, such as cleaning, inspection, grinding, flash and wiping of the raw materials, mixing together the masses with sweetening matter, homogenization, deaeration, heating, filling, closing and sterilization of canned food.

The disadvantages of this method is the loss of water soluble nutrients and biological substances, which occurs when cooking raw materials. And not stable delamination state puree during storage.

The task of the invention is to expand the assortment of products with functional properties.

The technical result is to increase food and biological value of the finished product, reducing the time of heat treatment, as well as increased resistance to delamination of the finished canned.

The technical result is achieved by the method of production of canned functions for baby food, including processing of tubers of Jerusalem artichoke, rough grinding, smeshivanie whole fruit feijoa, used as a stabilizing substance, in the amount of 10-30% of the total mass, blanching the mixture in a sealed container of microwave energy when the power density of the radiation 440-700 W, 2-3 minutes Department released juice, wiping the remainder of the puree state with simultaneous separation of the skin, shredding the skin into the meat grinder-the grinder. Mix all ingredients in mixer, homogenization, deaeration and heating the finished product in the vacuum apparatus, filling, sealing and sterilization. Joint wiping of Jerusalem artichoke and feijoa is carried out until the particle size of 0.3-0.4 mm, shredding the skin feijoa to a particle size of 0.2-0.3 mm preheating of the finished product in the vacuum apparatus is carried out to a temperature of 85±2°C.

The use of microwave (MW) of the blancher allows you to distribute the heat throughout the product evenly and quickly, thereby reducing the cooking time and reduce the loss of nutrients, and no transition of water-soluble substances, which is possible with the method of blanching in water.

Microwave blanching also affects the stability of the finished product, this is due to the increase in the number and strength of relationships between interacting particles of the dispersed phase within the product that generates the formation of the structural frame of the food system, the result is a decrease in the duration of the process of blanching, thereby increasing the viscosity of the system, and associated with this, there is a change in the consistency of mashed potatoes.

Make feijoa due to its chemical composition causes the stabilizing properties in the finished canned goods, namely sugar takes away from the hydrated pectin pectin water, and acid inhibit the dissociation of pectic acid, which is released from the solution, thereby gelation occurs puree. Thereby increasing the storage time without separation of the product. A large number of pectin obtained from > protopectin, is contained in the skin of the pineapple guava by heat treatment. Improving the nutritional value of potatoes in essential amino acids, polyunsaturated fatty acids and mineral substances occurs through seeds contained in feijoa.

Example 1. The tubers of Jerusalem artichoke washed sequentially in two drum washing machines to remove all contaminants. After washing the raw material is subjected to inspection on the conveyor purification, then sent for clearance from the skin into the device for paratergites cleaning root crops, then again inspect and rinse under the shower. The prepared raw materials are roughly crushed in a machine for cutting vegetables to the size of the pieces of 5-7 mm and then mixed with fruit feijoa, which is erut in the amount of 10 kg, and topinambur 90 kg To facilitate wiping should be problemsabout mixture, which use microwave blanching apparatus infrared conveyor systems series DM-150 periodic action, serves a capacity of 440 watts for three minutes, in this case the extracted juice is collected through the filter plate in the special collections. Probinsyano raw materials to wipe particle size of 0.3-0.4 mm with simultaneous separation of the skin, with subsequent grinding of the meat grinder-the grinder to a particle size of 0.2-0.3 mm, Then puree of Jerusalem artichoke and feijoa, chopped peel, juice released during the blanching, connect the mixer to a uniform consistency. The resulting puree, homogenized, and then produce a deaeration and heating the finished product in the vacuum apparatus, Mohs 320, up to 85±2°C, filling, sealing and sterilization. The results of the tests are presented in tables 1, 2, 3.

Table 1
Sample numberThe number of Jerusalem artichoke, %The amount of additive, %Processing time, minPower, W
No. 1902 (SHF)700
No. 28020 (feijoa)2,5 (SHF)520
No. 37030 (feijoa)3 (SHF)440
Patent No. 20053896060 (plum)6 (water)The flash

Table 2
Sample numberThe solids content, %The content of total sugars, %Inulin content, %Vitamin C, mg/100 gPectin
No. 117,74,166,511,12,59
No. 218,14,215,8 13,22,36
No. 318,64.09 to5,116,71,95
Patent No. 200538914,29,8of 3.078,41,75

Table 3
Room
sample
Shelf life
3 months6 months12 months
No. 1DelaminateDelaminateDelaminate
No. 2DelaminateDelaminateDelaminate
No. 3DelaminateDelaminateDelaminate
Patent No. 2005389 DelaminateDelaminateDelamination of product

Thus, the product resulting from the connection of Jerusalem artichoke and feijoa fruit, balanced chemical composition, due to high content of inulin, a dietary fiber and minerals, puree can be used in functional food.

1. Method of production of canned functions for baby food, including processing of tubers of Jerusalem artichoke, rough grinding, mixing with whole fruit feijoa used as a stabilizing substance, in the amount of 10-30% of the total mass, blanching the mixture in a sealed container of microwave energy when the power density of the radiation 440-700 Tue, within 2-3 min, the Department released juice, wiping the remainder of the puree state with simultaneous separation of the skin, shredding the skin into the meat grinder-the grinder, mixing all the components in a mixer, homogenization, deaeration and heating the finished product in the vacuum apparatus, filling, the sealing and sterilisation.

2. The method according to claim 1, characterized in that the wiping residue is carried out until the particle size of 0.3-0.4 mm

3. The method according to claim 1, characterized in that the grinding of the skin is carried out until the particle size of 0 -0,3 mm

4. The method according to claim 1, characterized in that the heating of the finished product in the vacuum apparatus is carried out until a temperature of 85±2°C.



 

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