Method for production of syrup of dessert product for apricot compote pouring. RU patent 2490969.
 Method for production of syrup of dessert product for plum compote pouring / 2490968Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 28-32%. |
 Method for production of syrup of dessert product for peach compote pouring / 2490967Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 31-35%. |
| Sea-buckthorn fruits processing method / 2490916 Invention relates to food industry. The sea-buckthorn fruits processing method involves raw fruits milling, fruit pulp saturation with carbon dioxide with subsequent gas throttling till atmospheric pressure, the mixture heating, settlement, the fruit pulp separation by way of decantation, food vegetable oil addition to the fruit pulp, the mixture dispersion with its subsequent dividing under conditions of artificial gravity force and the target products separation. Sea-buckthorn fruits are milled with seeds integrity preservation and their subsequent separation, while the produced fruit pulp is diluted with water at a ratio of 1:1 and heated till the temperature is equal to 60-90°C. Before the mixture dispersion process clarified juice is removed; food vegetal oil and water-soluble carbohydrate are added to the fruit pulp at a ratio 1:1 and 1:( 0.25-1) respectively. The mixture is dispersed at a temperature of 45 - 90°C with the mixture subsequent dividing by way of centrifugation into the upper layer represented by an oil sea-buckthorn extract, the intermediate layer in the form of thick paste and the lower layer represented by clarified juice of sea-buckthorn fruits. |
 Composition for kvass preparation / 2489064Kvass preparation composition contains fermented kvass wort concentrate, carbon dioxide and a functional additive made of syrups of berries originating from the Far East region and "Uspenovskaya" mineral water from the Shmakovskoye spring. The volumetric ratio of kvass wort concentrate: berry syrup: carbon dioxide: mineral water is 8: 9.7 : 0.3 : 82. |
| Naturally sweetened juice products / 2487644 Invention relates to food industry. One proposes a beverage including at least one fruit juice, at least one natural non-caloric sweetener containing steviol glycoside (without artificial sweeteners), water and homogenised pulp. Additionally, one proposes a beverage containing orange juice, water, rebaudioside A, homogenised orange pulp, at least one citrus flavouring agent, citric and malic acids and at least one additional taste modifier. Additionally, one proposes the beverage production method. |
| Method for complex non-waste vegetal raw materials processing to produce functional food products / 2485868 Invention relates to food industry, in particular, to functional fruit food products manufacture. The method is as follows: fresh snowball, sea-buckthorn and ash berries are sorted according to quality, washed with flowing cold water and rolled to extract juice with subsequent mixing of the berries with sugar. The produced mixture is heated to the boiling temperature, boiled during 2-3 minutes and maintained for fruit juice diffusion into syrup. Syrup is separated from fruits and packed into a consumer container; the separated fruits are slightly dried till residual moisture content is equal to 20-17% to produce succades. Then the fruits are milled into particles sized 2-3 mm, moulded into a rope, cut into bars, slabs or briquettes to produce fruit tea; then the latter is packaged into a container. |
| Naturally sweetened juice products with beta-glutan / 2469608 Beverage includes at least one fruit juice, at least one high-intensity non-caloric natural sweetener without an artificial sweetener, as well as homogenised pulp and beta-glucan. |
| Beverage and its production method / 2466566 Beverage includes a structured component, unhomogenised vegetable juice and/or fruit juice, homogenised vegetable material and/or fruit material and vegetal sterol ether and/or vegetal stanol ether in an amount of 0.2 - 25 wt % of the beverage weight. The structured component of the beverage contains unhomogenised vegetable puree, fruit pulp and/or fruit puree. The method envisages mixing of a water emulsion containing vegetal sterol ether and/or vegetal stanol ether with one or several structured components. |
| Preventive beverage containing spirulina / 2466565 Fruit base in the said beverages is represented by the following ingredients: fruit-and-vegetable nectar, spicy vegetable nectar or fruit puree. The fruit-and-vegetable nectar is represented by pumpkin-and-apricot-and-lemon nectar with soluble dry substances content equal to 11.0 - 12.5 wt % and pulp content equal to no more than 30.0-35.0 wt %. The spicy vegetable nectar is represented by a tomato juice based nectar with addition of strained herb of celery, parsley, dill, marjoram, rosemary and sweet pepper puree with soluble dry substances content equal to 4.% - 10.0 wt % and pulp content equal to no more than 12.0-42.0 wt %. The fruit puree is represented by a mixture chosen from apple-and-raspberry, apple-and-pear, apple-and-strawberry, apple-and-bilberry, apple-and-plum, apple-and-strawberry-and-banana, apple-and-apricot and apple-and-orange puree. |
| Tomato processing method / 2464814 Invention relates to food industry and may be used during production of tomato paste and tomato juice in a continuous flow. The method is as follows: one sequentially washes tomatoes in two waters under a pressure equal to 2-3 atm., inspects tomatoes placing them in one layer, removes wastes, crushes the vegetables and mills them. The produced mass is separated into a liquid fraction and a fraction with seeds and peel particles. Then the liquid fraction is separated into tomato juice and tomato puree with dry substances content up to 30%. Separated tomato juice is homogenated, poured into containers, sterilised and packed. Tomato puree is conditioned to dry substances content equal to 30-70% to produce tomato paste while the fraction with seeds and peel particles is heated up to 80-90°C; the produced pulp is separated and added into the tomato puree. |
| Method for extracting juice from sea-buckthorn cobs / 2243708 Invention relates to technology in processing vegetable raw. Method involves disruption of juice-containing structures and separation of solid components from juice with pulp. Cobs are loaded into vacuum chamber and structures are disrupted by steam and juice at violent boiling, intensive change of pressure, continuous supply of heat, at temperature 60oC, not less. Steam is condensed to form distillate, juice concentrate is separated, solid components are rinsed with distillate and rinsing suspension is combined with the juice concentrate. Invention provides the more complete utilization of raw and to enhance quality of juice. |
| Method for producing of infusion / 2248731 Method involves preliminary cleaning and mechanical processing of fruits and/or berries, with following thermal processing thereof in softened water at temperature of 80-850C; mixing filtered concoction with concentrated juice and/or fruit and/or berry extract; adding sweetener and acidifier and cooling resultant product. Components are preferably introduced in amounts, at which 4-8.5 parts of water are used with 1 part of fruit and/or berry mixture with concentrated juice or extract, with weight ratio of juices and/or extracts of fruits and/or berries to fruits and/or berries is 0.1-0.8:1 on conversion to dry substance content in fruit or berry juice. Optimal sugar content is 4-12% by content of dry substance of sugar. Acidifying agent is introduced in an amount providing for acidity of composition of up to 0.2-1% on conversion to citric acid. Method may involve additional pasteurization at temperature of 80-900C at excessive pressure of 0.02 MPa. Storage time, beginning from production date, at temperature of 18-200C and moisture content of 65-70% is 12 months. |
 Method for producing of canned carrot-mountain cranberry juice / 2258442Method involves preparing, grinding, blanching and rubbing carrot; mixing with mountain cranberry juice and sugar syrup; homogenizing; packaging, pressurizing and sterilizing. During mixing procedure, beet pectin is additionally introduced in an amount of about 1.1 wt%. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258443 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, CO2-extract of black bitter pepper and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0102; CO2-extract of black bitter pepper 0.0102; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258444 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0204; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258445 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for complex reprocessing of sea buckthorn berries / 2259063 Sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed. |
| Method for producing of canned juice from fresh cabbage / 2259796 Method involves preparing cabbage; chopping and blanching with open steam at temperature of 95-105° for 8-10 min; rubbing in double rubbing machine having sieves with diameter of openings in terminating drum of 0.5 mm; mixing with salt, beet pectin, CO2-extract of dill, CO2-extract of celery pepper, CO2-extract of parsley, and sweet water. Components are used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of dill 0.0051; CO2-extract of celery pepper 0.0051; CO2-extract of parsley 0.0102; sweet water in an amount sufficient for providing dry substance content of 7.4%. Method further involves homogenizing, pressurizing and sterilizing of mixture. |
| Method for preparing beverage / 2262869 The present innovation deals with technology to manufacture beverages of "laughing" properties due to introducing nitrogen oxide into liquid foundation at the quantity not exceeding 40 g/l liquid foundation at 1-25 C and pressure of 1-21 atm. Moreover, as liquid foundation one should apply either mineral or drinking water, or juice. Moreover, the beverage in question could be additionally saturated with oxygen or carbon dioxide, or their mixture, and, also, one may introduce there either sugar or sugar substitute, vitamins and microelements. The mixture of following vitamins may be introduced, as well: A, B1, B2, B6, B12, D, E, folic acid, calcium-D-pantothenate (vitamin B3), nicotinic acid (vitamin PP), biotin, ascorbic acid or sodium ascorbinate in corresponding quantities, g/kg mixture: 2.0-8.0; 0.02-0.06; 30.0-40.0; 4.0-10.0; 4.0-8.0; 4.0-10.0; 0.01-0.03; 1.0-4.0; 25.0-35.0; 60.0-70.0; 0.5-1.0 and 300.0-400.0. |
 Method for producing of fruit and vegetable juices / 2264138Method involves grinding fruits for producing of fruit pulp; adding skin components; squeezing juice from pulp produced; according to preferable embodiment, separating particles of ground cuttings, seeds and/or skin; before squeezing of juice, returning components of skin and/or other substances into pulp. |
FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 20-35%.
EFFECT: method allows to enrich apricot fruits with biocomponents and to save sugar.
2 dwg
The invention relates to the food industry and, in particular, can be used to prepare syrup from the dessert product when pouring the juice from the fruits of apricot instead of a sugar syrup.
Essence of known ways to cook sugar syrup is that a double-walled boiler pour water in amount of 1% above the target, i.e. it is necessary to get the syrup given concentration depending on the type of raw material, and heated to boiling, then into the pot with water load amount of sugar and after the sugar is dissolved. syrup clarify by adding a food of albumin 4 kg per 100 kg of sugar. Pre-albumin dissolve in cold water (1 l of water at 4 g albumin).
After adding a solution of albumin mix in the boiler is heated at continuous stirring until dissolved albumin and bring to boiling, then remove the foam and it is filtered through the thick cloth.
In the absence of albumin for clarification of the syrup are used egg proteins (proteins 4 eggs 100 kg of sugar) [2, 3].
As can be seen, the process of making sugar syrup very cumbersome, lengthy and apply for the clarification of albumin, egg protein, or citric acid depending on the cast of raw materials.
The purpose of the proposed method is the elimination of the above shortcomings, as additional clarification process with the addition of sugar syrup albumin and other products, as well as saving sugar.
This goal is achieved through the use of a dessert product for preparation of syrup to fill stewed fruits of apricot fruits, which is produced from the berries of white mulberry: after inspection and cleaning of the mulberry berries process of microwave energy frequency 2400±50 MHz for 10-30 seconds, receive juice - wort and then boiled in a slow and constant stirring to a concentration of dry substances 70-73% [1].
Example: to turn from a concentrated dessert product with a solid content 70-73% get the syrup with the dry substance content of 20-35% for production of apricot juice should be mixed with boiled water and carefully to mix and then filter through a dense material.
The dessert product with a solid content 70-73% get the syrup with the content of 20-35% dessert product mix with boiled water in the proportions specified in the figures 1 and 2, by the method of Pearson [4].
For example, to get 100 liters of syrup of dessert product (70-73%), with solids content of 20-35% (figures 1 and 2):
20 Buna 100 50 + 20 = 2000 70 = 28,6 l 35 Buna 100 38 + 35 = 3500 73 = 47,9 lThen the amount of boiled water, to add to the dessert wine product, will
100-28,6=l 71,4
100-47,9=52,1 l
In such a was received syrup dessert product with dry substance content of 20-35% for preparation of compotes from apricot.
Essential feature of the proposed method is that for syrup to fill apricot compote of use dessert product of white berries mulberry with the content of dry substances 70-73%, which boiled water in the quantity providing receipt of the final product - syrup solids content of 20-35%.
As you can see, this method provides not only the economy of sugar, but also enriches the fruits of apricot , as well as for its production not required to use albumin and other products when lightening, i.e. substantially simplified the process of obtaining syrup.
Literature
1. DS., Amines MS Method for the production of dessert product. Patent of Russian Federation №2096973, bul. №33, 1997.
2. Collection of technological instruction on manufacture of canned food. Volume 2. 1977, s.222-245.
3. Fan A.F., B.L., A. Izotov. Technology of canned fruits, vegetables. M.: Publishing house «Food processing industry». 1969, .308-347.
4. Donald K. and others Chemistry and technology berry and vegetable juices. M: food processing industry, 1954, .545-560.
Method of production of syrup to fill compote of apricot, characterized in that in the dessert product of berries white mulberry with the content of dry substances 70-73% add boiled water in the quantity providing receipt of the final product-syrup solids content of 20-35%.