RU2286674C2 - Method for conserving of agrarian berry - Google Patents

Abstract

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes berry preparation, syrup preparation, berry pre-packing in glass containers, berry charging with syrup, sealing and cooling. After charging with syrup mixture is pasteurized at 60-65°C for 20-25 min, and syrup is additionally contains dextrose, sorbitol, citric acid, sodium citrate and 50 % alcohol tincture of agrarian plants from cowberry leaves, calendula and tutsan in the next ratio (mass %): sugar 13-20, dextrose 8-13, sorbitol 2-4, citric acid 0.04-0.05, sodium citrate 0.04-0.05, tincture 10-12, and balance: water. Method for abovementioned tincture production includes application of desiccated agrarian plants in equal mass parts and 50 % alcohol solution in dry mixture/solvent mass ratio of 1:10.

EFFECT: increased berry nutrient value, canned goods of improved quality.

2 cl, 1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the confectionery, and can be used as semi-finished products used both for the production of sugar confectionery and for the production of flour products as fillers, as well as for their decoration.

Known methods for preserving wild berries using sugar syrup jam. The method consists in preparing sugar syrup, preparing berries and cooking wild fruits and berries in sugar syrup to a solids content of 68-70%. For its preparation use benign, whole berries, peeled of stalks and sepals. They are cooked in their entirety, while the fruits must retain their shape, and the syrup must acquire a non-gelling consistency (1).

The disadvantage of this method of conservation is the reduction of catechins, anthocyanins and vitamin C during cooking and during storage. In addition, berries from jam have a changed color, which negatively affects the appearance of the finished confectionery.

Known methods for preserving wild berries using sugar syrup compotes, which are ready-to-eat products from fresh berries, filled with sugar syrup, hermetically sealed and sterilized. The method includes the following operations: sorting and calibration of raw materials, washing, inspection, cleaning, blanching, cooling, packaging in cans, preparing syrup, pouring syrup, sealing cans, sterilization and cooling (2).

The disadvantage of this method is that when blanching berries in water or steam, protopectin passes into soluble pectin, which can cause them to be digested. In addition, the use of compote berries in the confectionery industry is limited in that the latter contain a large amount of water, which leads to a change in their shape during heat treatment and freezing of confectionery products, and this negatively affects the appearance and nutritional value of the finished product and contributes to its rapid deterioration .

A known method of preserving wild berries, which includes the following operations: preparation of berries, blanching berries with syrup, packaging berries in a container, pouring syrup, capping, sterilization and cooling (3 - prototype).

The disadvantage of this method is that as a result of this method of preserving the berries are dark in color or almost completely discolored.

The technical result that can be obtained using the proposed invention is to reduce the marriage of confectionery products by improving the quality of canned wild berries. In addition, with this canning method, the nutritional value of wild berries is maximally preserved. This invention also makes it possible to use recycled materials, i.e. pouring as impregnating mixtures, substitutes, bases for the preparation of jelly, pastille, marmalade.

The technical result is achieved due to the fact that in the implementation of the method, including the preparation of wild berries and pouring syrup, packaging berries in a glass container, pouring berries with syrup, hermetic capping and cooling, at the stage of pouring syrup, the mixture is pasteurized at a temperature of 60-65 ° C for 20-25 minutes, and the filling syrup contains sugar, dextrose, sorbitol, citric acid, sodium citrate and a 50% alcohol tincture of wild herbs made from lingonberry leaf, calendula and hypericum, in the following ratio ingredients, wt.%:

Sugar 13-20 Dextrose 8-13 Sorbitol 2-4 Lemon acid 0.04-0.05 Sodium citrate 0.04-0.05 50% alcohol tincture of wild herbs lingonberry leaf, calendula and hypericum 10-12 Water rest

Tincture of wild herbs is obtained by mixing 1 part of a dry mixture of herbs taken in the same proportion, and 10 parts of a 50% alcohol solution (by weight).

The pasteurization process increases the permeability of the cell walls of berries. This leads to an intensification of the diffusion of soluble substances into the filling syrup. The temperature and time of pasteurization selected for wild berries are in a narrow range - 60-65 ° С; 20-25 minutes. Other sources of information provide a general pasteurization regime without specifying a specific type of plant material. At a pasteurization temperature of less than 60 ° C and a pasteurization time of less than 20 minutes, enzymes are incompletely inactivated, and at a temperature above 65 ° C and a pasteurization time of more than 30 minutes, changes in the quality of berries occur (color loss and change in consistency).

The additional ingredients of the pouring syrup make it possible to finally obtain such canned wild-growing berries that are of high quality: natural color, texture and improved taste. In addition, the proposed composition of the filling syrup allows you to get canned berries of low calorie content, which is important in the manufacture of confectionery products, which are high-calorie products. The concentration of sweeteners and electrolytes in the filling syrup corresponds to the osmotic concentration of soluble substances of the wild juice of the wild berries, which allows them to preserve their color and texture as much as possible.

The introduction of dextrose into the syrup makes it possible to reduce the concentration of soluble solids and to avoid a sugary-sweet taste. In addition, dextrose helps lower the cryoscopic temperature of the pouring syrup, which allows you to store canned berries at low temperatures. The introduction of dextrose less than 8% creates a lack of soluble substances, on the contrary, when introduced more than 13%, their excess is created.

Sorbitol increases the cryoprotective properties of the filling syrup. Its introduction in amounts of less than 2% by weight is not enough for their manifestation, the introduction of more than 4% can cause a laxative effect.

Citric acid is necessary to inhibit the growth of microorganisms. Its amount is determined by the fact that when citric acid is made less than 0.04%, the effectiveness of the preservative effect is insufficient, and more than 0.05% causes a change in the taste of the filling syrup.

Sodium citrate is necessary to create the buffering properties of the filling syrup, its amount is determined by the amount of citric acid (it should be equimolar). An additional preservative effect of pouring syrup is achieved by adding 50% tincture of wild herbs. Tincture is prepared from 1 part of the composition of dried herbs, such as lingonberry leaf, calendula and St. John's wort flowers, taken in equal proportions, and 10 parts of a 50% alcohol solution. The choice of composition, the ratio of ingredients in the tincture and the concentration of alcohol are determined by the completeness of extraction from plant materials of natural substances with bacteriostatic properties.

Examples of the method.

Example 1

100 g of cranberries are subjected to external inspection, sorting and calibration. Then the berries are washed and dried. Thus prepared berries are laid in a sterile container. Pouring syrup is prepared from the following components: 13 g of sugar, 8 g of dextrose, 2 g of sorbitol, 0.04 g of citric acid and 0.04 g of sodium citrate. All components are mixed with 66.92 g of water and brought to a boil, cooled to 70 ° C and 10 g of tincture are added. Prepared berries are poured with syrup, corked and pasteurized at a temperature of 65 ° C for 20 minutes.

Example 2

100 g of lingonberry berries are subjected to the same operations as cranberries. Pouring syrup is prepared from the following components: 15 g of sugar, 10 g of dextrose, 3 g of sorbitol, 0.05 g of citric acid and sodium citrate. All components are mixed, add 61.9 g of water and bring to a boil. Then cooled to 55 ° C and make 10 g of tincture of herbs. Prepared berries are poured with syrup, corked and pasteurized at a temperature of 60 ° C for 20 minutes.

For two examples, a 50% tincture of wild herbs was used: lingonberry leaf, marigold flowers and St. John's wort.

The table presents data on the change in biochemical parameters of canned berries after storage for 6 months. After storage, the berries have a natural color, dense texture and improved taste. Pouring syrups are slightly colored, have a sweet and sour taste characteristic of the type of canned berries. The quality and biological value of wild berries canned by the proposed method is higher in terms of the content of organic acids, vitamin C and anthocyanins compared with similar indicators in berries preserved by the dry and wet method (4).

Change in biochemical parameters of wild berries preserved in pouring syrups during storage (τ _хр = 6 months) Indicators Cranberry Lingonberry Fresh After storage Fresh After storage The total content of vitamin C, mg / 100 g 22.5 15.4 22.2 18.5 The total content of hydroxycinnamic acids, mg / 100 g 404.5 355.5 453.5 408.0 The total content of flavonols, mg / 100 g 262.0 243.6 169.9 135.4 The total content of anthocyanins, mg / 100 g 460.0 366.0 310.9 228.4 The total content of flavonoids, mg / 100 g 722.0 609.6 480.8 363.8 The total content of organic acids,% 3,1 2.9 2.2 1.9 pH of filling syrup 3,1 3.4 3,1 3.4

References

1. G.V. Kruglyakova. Harvesting, storage and processing of wild berries and mushrooms. - M .: ″ Economics ″. 1991 .-- S.80-83.

2. Tsapalova I.E., Gubina M.D., Pozdnyakovsky V.M. Examination of Wild Fruits, Berries, and Herbaceous Plants: A Training Manual. - Novosibirsk: Publishing House of the University of Novosibirsk, 2000. - P.73, 144.

3. G.V. Kruglyakova. Harvesting, storage and processing of wild berries and mushrooms. - M .: ″ Economics ″. 1991. - S. 72-75.

4. G.V. Kruglyakova. Harvesting, storage and processing of wild berries and mushrooms. - M .: ″ Economics ″. 1991. - S. 53-58.

Claims (2)

1. A method of preserving wild berries using pouring syrup, including preparing berries, preparing pouring syrup, filling the berries in a glass container, pouring the berries with pouring syrup, tightly corking and cooling, characterized in that after pouring the berries with the syrup the mixture is pasteurized at a temperature of 60-65 ° C for 20-25 minutes, and the filling syrup additionally contains dextrose, sorbitol, citric acid, sodium citrate and 50% alcohol tincture of wild herbs from lingonberry leaf, calendula and hypericum the following ratio of ingredients, wt.%: Sugar 13-20 Dextrose 8-13 Sorbitol 2-4 Lemon acid 0.04-0.05 Sodium citrate 0.04-0.05 50% alcohol tincture wild grasses from lingonberry leaf calendula and hypericum 10-12 Water Rest 2. The method according to claim 1, characterized in that for the preparation of tinctures take dry wild herbs in equal proportions by weight and a 50% alcohol solution, with a ratio of dry mix and solvent 1:10 by weight.