RU2278604C2 - Method for producing of juice from fruits and berries of non-standard appearance - Google Patents

Abstract

FIELD: canned food industry, in particular, production of juices.

SUBSTANCE: method involves grinding or pressing, without destroying seeds and stones, of fruits and berries which have lost their appearance; placing in boiler; filling boiler with predetermined amount of pipe water and processing at temperature of 100 C to provide for physical cell destruction; separating liquid part in centrifuge center and feeding separated liquid part into boiler; bringing to boiling state and evaporating moisture at temperature of 100 C; removing scum each 7-8 min; providing secondary thermal processing for obtaining of ready product.

EFFECT: wider range of fruit and berry products, reduced costs of juice as compared to products of other kinds obtained from the same raw materials which have lost its appearance.

Description

The invention relates to the field of obtaining juices, in particular to a technology for producing juices from fruits and berries that have lost their presentation.

There is a method of producing juice by pressing from fresh, ripe unbroken and moldy fruits and berries. To ensure the preservation of juice, ballast substances are removed from it and canned (D.A. Korolev, L.I. Chekan, M.T.Denshchikov "Technology of soft drinks", M .: Pishchepromizdat, 1962, p.103-119).

However, the fruit and vegetable products of fields and farms deteriorate and are disposed of as waste up to 40-50% of the crop. Their use for the preparation of juices is not provided.

It is known to use fruits of any quality for the production of liqueurs and mashed potatoes (Encyclopedia of home canning "G.V. Bulgakova, N. L. Korshunova, M .: Piligrim, 1997, p. 262, 526).

It is known to use fruit and vegetable mass, table wines by distillation using sugar.

The technical task of this invention is to provide a method that allows the use of substandard fruits and berries that have lost their presentation in order to obtain juice.

According to this invention, a method for producing juice from fruits and berries that have lost their presentation is that the mass of fruit and berry products is crushed or pressed without breaking seeds and seeds, thermally processed at a temperature of 100 ° C, pouring tap water into the boiler at a rate of 50 liters of water per 100 kg of product mass, and they are processed until the fruit cells are physically destroyed, the liquid part is separated by filtration in a centrifuge chamber from the solid particles of the peel, seeds, stalks and the filtered liquid hour is fed in a secondary treatment boiler, where it is brought to a boil and subjected to evaporation of moisture at a temperature of 100 ° С, while every 7-8 minutes descaling containing flakes of unnecessary impurities and small particles of pulp is removed to obtain the finished product.

The technical result consists in expanding the assortment of products obtained from fruits and berries that have lost their presentation. To obtain juice, sugar is not required, as for alcohol, liquors or mashed potatoes, jams, which reduces the cost of the resulting product when processing the same amount of substandard fruit and vegetable products.

The method is as follows.

The fruit that has lost its marketable appearance is crushed in a special drum, or simply pressed, calculating the pressure of the press so as not to destroy and squeeze out oils and seeds containing unnecessary bitter impurities, since the separation of bitter impurities from the desired juice then makes the process more time-consuming and expensive. The crushed or pressed mass, together with the juice squeezed out of it or released during grinding at the first stage of processing, is fed through the pipeline to the thermal part of the installation, where pure GOST water is charged into the 200-400-liter boiler at the rate of 50 liters per 100 kg of mass product, and carry out processing until the physical destruction of the cells of the mass of fruits by the method of heat treatment at a temperature of 100 ° C. The processed product is pumped into the filtration chamber of the centrifuge, which passes through the creation of centrifugal forces as a separator the liquid mass of juice in the spare chamber. The remaining solid mass, consisting of particles of the peel, seeds, stalks, in the amount of about 40 kg, can be transported to the sieve farm, as it tastes like a feeding silo.

The second stage of the technology for obtaining juice from fruits and berries that have lost their presentation and taste is that the liquefied mass obtained by heat treatment at 100 ° C (equalization) and filtration is fed to the secondary boiler, where it is again brought to a boil and subjected to evaporation of moisture at a temperature of 100 ° C. In this case, every 7-8 minutes, descaling containing flakes of empty unnecessary impurities and small particles of pulp is removed. Processing is carried out to the state of the finished condition of the product, resembling raspberry or pomegranate extract, which has taste and healing properties, as it contains vitamin C, glucose, and sucrose.

The product can be defended, filtered and poured with added sugar and preservatives. After that, you can serve to obtain sparkling water, marmalades, caramels, iris pastes, chocolate, waffles and other confectionery products, as well as syrups and wines.

A device for the physical destruction of cells can be performed integrally with a filtration device or in a filter installation module of membrane filtration and spill.

Juice can be used in the pharmaceutical industry as a filler in dosage forms similar to rosehip or hawthorn extracts and in the production of hematogen.

Using the product obtained without pharmacological medicinal additives also has a healing effect for weakened sick children and elderly people, as well as athletes after overworking in training, and when used in the diet of workers, it increases working capacity, increases appetite, relieves mental and physical fatigue, enriches nutrition with vitamins Army and Navy.

Claims (1)

A method of obtaining juice from fruits and berries that have lost their presentation, which consists in the fact that the mass of fruit and berry products is crushed or pressed without breaking seeds and seeds, is thermally processed at a temperature of 100 ° C, pouring tap water into the boiler at the rate of 50 l of water per 100 kg of the mass of the product, and the treatment is carried out until the fruit cells are physically destroyed, the liquid part is separated by filtration in a centrifuge chamber from the solid particles of the peel, seeds, stalks, and the filtered liquid part is fed to the secondary boiler, where they are brought to a boil and subjected to evaporation of moisture at a temperature of 100 ° С, while every 7-8 minutes descaling containing flakes of unnecessary impurities and small particles of pulp is removed to obtain the finished product.